Description
Transform your leftover sourdough discard into a breakfast sensation with these Extra Fluffy Sourdough Discard Pancakes. Perfect for any time of day, whether it’s a leisurely brunch or a quick weekday breakfast, these pancakes are delightfully light and tender. Infused with a subtle tang from the sourdough, they are irresistibly fluffy and can be dressed up with your favorite toppings—from maple syrup to fresh fruits. Quick to whip up and easy enough for the whole family to enjoy, this recipe is a fantastic way to minimize waste while indulging in a delicious meal.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- ¾ cup milk (whole or dairy-free)
- 1 large egg
- 2 tablespoons melted unsalted butter (or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the sourdough discard, milk, egg, melted butter (or oil), and vanilla until smooth.
- Combine wet and dry ingredients gently; lumps are fine.
- Let the batter rest for 5-10 minutes at room temperature.
- Heat a non-stick skillet over medium heat; grease lightly.
- Pour ¼ cup of batter onto the skillet; cook until bubbles form (about 2-3 minutes).
- Flip and cook until golden brown on the other side (about 2 minutes).
- Serve warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (about 150g)
- Calories: 370
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg