Sourdough Discard Pancakes (Print View)
Fluffy, tangy pancakes crafted with leftover sourdough starter for a satisfying breakfast.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tbsp granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt
# How to Make:
01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla in a large mixing bowl until smooth and fully incorporated.
02 - Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl, ensuring even distribution of leavening agents.
03 - Pour dry ingredients into wet mixture and fold gently until just combined. Stop mixing when small lumps remain—overmixing yields tough pancakes.
04 - Heat nonstick skillet or griddle over medium heat until evenly hot. Lightly coat surface with butter or cooking oil.
05 - Pour ¼ cup batter per pancake onto preheated surface. Cook until bubbles form across surface and edges appear set, approximately 2-3 minutes.
06 - Turn pancakes carefully and cook second side until golden brown and completely set, about 1-2 minutes longer.
07 - Continue cooking remaining batter, adding grease to pan as needed to prevent sticking. Adjust heat if pancakes brown too quickly.
08 - Serve pancakes immediately while hot, accompanied by maple syrup, fresh berries, or preferred toppings.
# Expert Advice:
01 -
- Nothing goes to waste anymore, which makes every feeding day feel like a small victory instead of a chore
- That subtle sourdough tang makes these taste like they came from a fancy breakfast spot
02 -
- Overmixed batter makes tough pancakes, so stop folding the moment the flour disappears
- Letting the batter rest for ten minutes while the pan heats makes a noticeable difference in texture
03 -
- Keep a buttered paper towel nearby to wipe the pan between batches, preventing butter from burning and affecting flavor
- The batter thickens as it sits, so add a splash more milk if your first batch looks too thick