Description
Delight in the tangy flavor of Sourdough Discard Pancakes, a perfect way to use leftover sourdough starter for a fluffy and crispy breakfast treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sourdough discard
Instructions
- Whisk together the flour, salt, baking powder, and baking soda in a large mixing bowl until well combined.
- Add the sourdough discard to the dry ingredients, mixing until just combined; do not over-mix.
- Preheat your skillet or griddle over medium heat, greasing lightly if necessary.
- Pour the batter onto the heated skillet, forming pancakes of your desired size.
- Watch for bubbles to form on the surface before flipping the pancakes to cook until golden brown, about 2-3 minutes.
- Serve warm with your favorite toppings.
Notes
For a fun twist, add chocolate chips or blueberries to the batter. These pancakes can also be prepared the night before and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough pancakes, breakfast recipe, homemade pancakes