Sourdough Discard Pancakes Fluffy – Ready in 20 Min
Transform your sourdough discard into fluffy pancakes in 20 minutes. A quick, easy breakfast that reduces waste and brings a tangy flavor to your morning.
Transform your sourdough discard into a delightful breakfast treat with these Fluffy Sourdough Discard Pancakes! In just 20 minutes, you can whip up a batch that’s perfect for busy mornings or leisurely weekend brunches. These pancakes are not only easy to make but also utilize that leftover sourdough starter, reducing waste and adding a delightful tang to your meal.
Fluffy Sourdough Discard Pancakes
- Quick and easy to prepare in just 20 minutes.
- Utilizes sourdough discard, reducing kitchen waste.
- Perfectly fluffy texture with a subtle sourdough flavor.
Ingredients
- 1 cup sourdough discard (about 240g)
- 1 cup all-purpose flour (120g)
- 2 tablespoons sugar (30g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (240ml)
- 2 tablespoons melted butter (or oil)
How to Make
To start, gather all your ingredients. In a large mixing bowl, combine the sourdough discard, milk, egg, and melted butter, mixing well until fully incorporated. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet over medium heat and grease lightly. Pour about 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown on the other side. Serve warm with your favorite toppings!
Tips
- For extra fluffiness, let the batter sit for about 5 minutes before cooking.
- Feel free to add chocolate chips, blueberries, or nuts to the batter for added flavor!
- Adjust the thickness by adding more milk or flour as needed.
Make-Ahead
You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just stir gently before cooking.
Storing
Store leftover pancakes in an airtight container in the fridge for up to 3 days. They are delicious reheated!
Freezing
To freeze pancakes, layer them with parchment paper and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating
Reheat pancakes in the microwave for 20-30 seconds or on a skillet over low heat until warmed through.
Serving Suggestions
Serve these pancakes with maple syrup, fresh fruits, yogurt, or a smear of nut butter for a delicious breakfast treat!
For those looking to enhance their pancake-making skills, consider investing in a good quality non-stick skillet.
Ingredients
- 1 cup sourdough discard (about 240g)
- 1 cup all-purpose flour (120g)
- 2 tablespoons sugar (30g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (240ml)
- 2 tablespoons melted butter (or oil)
Instructions
Combine wet ingredients
Combine sourdough discard, milk, egg, and melted butter in a bowl.
Mix dry ingredients
In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Combine wet and dry
Add dry ingredients to wet and mix until just combined.
Cook pancakes
Heat a non-stick skillet over medium heat and grease lightly. Ladle batter onto the skillet.
Finish cooking
Cook until bubbles form, flip, and brown the other side.
Notes
- For extra fluffiness, let the batter sit for about 5 minutes before cooking.
- Feel free to add chocolate chips, blueberries, or nuts to the batter for added flavor!
- Adjust the thickness by adding more milk or flour as needed.
Nutrition Facts
Frequently asked questions
Can I use dairy-free milk in this recipe?
Yes, you can substitute almond milk or other dairy-free milks. The batter may be slightly thinner depending on the milk you choose.
Can I make this recipe gluten-free?
Yes, use gluten-free all-purpose flour in place of regular flour. You may need to adjust the amount of liquid.
Can I freeze the pancakes?
Yes, layer cooled pancakes with parchment paper and freeze in a freezer bag. Reheat in a skillet or microwave.
What toppings pair well with these pancakes?
Maple syrup, fresh fruit, yogurt, butter, or a dollop of nut butter are all delicious.
Is this recipe vegan?
Not as written, since it uses an egg and milk. You can substitute with flax eggs and plant-based milk to make a vegan version.
