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Sourdough Discard Pancakes Recipe

Author: Zaina Hill
Delight in the fluffy and tangy flavor of sourdough pancakes, perfect for any breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 4 tablespoons Butter, melted and cooled slightly
  • 2 large Eggs, at room temperature
  • 1 cup Milk, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Sourdough Starter Can be discard or fed, adds tangy flavor.
  • 1.5 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt

Instructions
 

  • Preheat your griddle to a temperature between 325°F and 350°F.
  • In a large bowl, whisk together the melted butter, eggs, milk, vanilla extract, and sourdough starter until well combined.
  • Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Whisk until the batter is fairly runny with no lumps.
  • Pour ⅓ cup of batter onto the hot griddle. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
  • Serve pancakes warm with your favorite toppings such as syrup, fruits, or yogurt.

Notes

  • Ensure your griddle is preheated properly, use room temperature ingredients, avoid overmixing, customize add-ins like chocolate chips, and letting the batter rest can enhance texture.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 5gSodium: 320mgFiber: 1gSugar: 3g
Keyword Sourdough Pancakes
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