Sourdough Discard Pancake Recipe
How to make light, fluffy, and delicious sourdough pancakes from your discard. These pancakes come together in less than 5 minutes and fly off the griddle in my home! A great way to use your discard and start the day with a delicious breakfast.
Servings 8 pancakes
- 10 ounces all-purpose flour about 2 cups spooned and leveled
- 1 cup sourdough discard more or less is ok
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 Tablespoons Sugar
- 14 ounces milk about 1 3/4 cups
- 2 large eggs
- 2 Tablespoons canola oil
- 1 teaspoon salt
Preheat your skillet over medium-low heat for 15 minutes
Combine all your ingredients together in a bowl and mix until it's combined. It will be lumpy and thats ok.
Melt 1 tsp of butter in your hot skillet
Add about 1/2 cup of your batter into the pan and cook for 5 minutes or until the edges of your pancakes start to look dry and you start seeing holes on top of the pancake
Flip your pancake and cook for another 3 minutes
Serve immediately with more melted butter and syrup!
- Low and slow is perfect for pancakes. I use a thermometer to check the temp of my skillet. You're shooting for 300ºF or just set your temp to medium-low
- Do not over-mix your batter or it will become tough. Just mix it until it's cohesive
- Use your batter right away for the best results
- You can save sourdough discard and use it later! Just wrap it up and put it in the fridge for up to two days. Any l longer and it starts to develop too much flavor and can taste bitter.
Serving: 1pancake | Calories: 226kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 468mg | Potassium: 222mg | Fiber: 1g | Sugar: 7g | Vitamin A: 148IU | Calcium: 112mg | Iron: 2mg