Description
Delicious and fluffy pancakes made with leftover sourdough starter, perfect for breakfast or brunch.
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 vegetable oil
- Optional: vanilla extract, chocolate chips, or fruits
Instructions
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; lumps are okay.
- If desired, mix in vanilla extract, chocolate chips, or fruits.
- Heat a skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings like syrup, fruit, or yogurt.
Notes
Use fresh sourdough discard for the best flavor. Adjust batter thickness by adding more milk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg