Sourdough Discard Pancakes
Fluffy, tangy pancakes that are the perfect weekend breakfast. The sourdough gives them an amazing flavor and tender texture.
Ingredients
Instructions
- 1
In a large bowl, whisk together the sourdough discard, eggs, melted butter, milk, sugar, and vanilla.
- 2
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- 3
Add the dry ingredients to the wet and stir gently until just combined. A few lumps are fine — do not overmix.
- 4
Let the batter rest for 5 minutes while you heat your griddle.
- 5
Heat a griddle or non-stick pan over medium heat. Lightly grease with butter.
- 6
Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 7
Flip and cook another 1-2 minutes until golden brown on both sides.
- 8
Serve immediately with butter and maple syrup.
Baker's Tips
- •The baking soda reacts with the acidic sourdough discard — that's what makes these so incredibly fluffy.
- •Don't press the pancakes down with the spatula! Let them puff up naturally.
- •For blueberry pancakes, scatter blueberries onto the batter right after pouring on the griddle.
- •Leftover pancakes freeze great — just pop them in the toaster to reheat.
