Description
Light and airy pancakes made using sourdough starter discard; easy to whip up and perfect for breakfast or brunch.
Ingredients
- 1 cup sourdough starter discard
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp melted butter or oil, plus extra for cooking
Instructions
- In a bowl, whisk together sourdough discard, milk, egg, sugar, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Fold in melted butter or oil.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour ¼-cup batter per pancake onto the skillet.
- Cook until bubbles appear on the surface and edges look set, about 2–3 minutes.
- Flip and cook the other side until golden, about 1–2 minutes more.
- Repeat with remaining batter, greasing as needed.
- Serve warm with desired toppings (e.g., syrup, fruit, butter).
Notes
- Let batter rest 5–10 minutes for even fluffier pancakes.
- If batter is too thick, thin with a splash of milk.
- Keep cooked pancakes warm in a low oven (200 °F / 95 °C) while finishing the rest.
- Customize with add-ins like blueberries, chocolate chips, or nuts.