Description
Delicious and fluffy pancakes made with sourdough discard, perfect for a delightful breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir gently until the dry ingredients are just mixed.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients, mixing carefully until just combined.
- Heat your skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Gently flip the pancake and cook for another 1-2 minutes until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
You can prepare the batter the night before and store it in the fridge. Also, these pancakes can easily be made gluten-free by swapping out the all-purpose flour for a gluten-free blend.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg