Description
Fluffy and flavorful pancakes made with leftover sourdough discard, perfect for a warm family breakfast.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly if needed.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat until all batter is used. Serve warm with your favorite toppings.
Notes
For extra flavor, consider adding a pinch of cinnamon or nutmeg, or use buttermilk for a lighter texture.
