Sourdough Discard Pancakes
Got leftover sourdough discard? Make these tangy and fluffy pancakes for your next breakfast. Super easy to make and you can even freeze them for later!
- Prep time
- 18 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ c all-purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt (Diamond Crystal brand)
- 1 c milk
- ¾ c sourdough discard
- 3 tbsp melted butter (plus more for cooking if necessary)
- 2 tbsp cane sugar
- 1 large egg
Instructions
- 1
In a medium mixing bowl, combine all dry ingredients: 1 ½ c all-purpose flour, 3 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt.
- 2
In a larger mixing bowl, whisk together all liquid ingredients: 1 c milk, ¾ c sourdough discard, 3 tbsp melted butter, 2 tbsp cane sugar, and 1 large egg.
- 3
Carefully add the dry ingredients into the larger bowl and use a spatula to mix until the ingredients are mostly incorporated.
- 4
Keep the lumps, and do not overmix, or you will end up with flat pancakes. See the photo for how the batter should look. Set aside for 15 minutes. Once it starts getting bubbly, it’s ready to cook.
- 5
Preheat a nonstick skillet over medium. If necessary, add butter to the pan, and use a disher to pour one scoop (or ⅓ cup) of batter onto the nonstick pan.
- 6
Use the back of the disher to even out the pancake so it’s evenly layered.
- 7
Cook for two to four minutes. Once you see the top filled with air gaps from popped bubbles (not unpopped!) across the entire surface evenly (see photo in this step), then use a turner to lift a corner of the pancake and see if the underside is golden brown.
- 8
If it's golden brown underneath, carefully flip over the pancake and cook for an additional two to three minute until browned.
- 9
Repeat with the rest of the batter you use up all the batter.