Description
Deliciously fluffy pancakes made using sourdough discard, combining sweet and tangy flavors for a perfect breakfast treat.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the sourdough discard, buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.
- In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a griddle or non-stick skillet over medium heat and grease with butter or oil.
- Pour batter onto the griddle, using about ¼ cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your choice of toppings.
Notes
For fluffier pancakes, consider beating the egg whites separately before folding them into the batter. Add cinnamon or nutmeg for extra flavor.
