Description
Deliciously fluffy pancakes made with sourdough discard, offering a unique tangy flavor and soft texture to elevate your breakfast experience.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for greasing
Instructions
- Combine the sourdough discard, all-purpose flour, sugar, baking soda, and salt in a large mixing bowl; whisk well until no dry spots remain.
- Whisk together the milk, egg, and melted butter in another bowl until creamy.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined; a few lumps are fine.
- Preheat your non-stick skillet over medium heat and grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake and watch it sizzle.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
To store leftovers, cool completely and keep in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven.
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg