Description

Fluffy and delicious sourdough discard pancakes made with simple pantry ingredients. These pancakes are a perfect way to use up sourdough starter discard, yielding a light and slightly tangy breakfast treat that cooks quickly on the stovetop.

Ingredients

Dry Ingredients

1 ¼ cups all-purpose flour (spooned and leveled)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt

Wet Ingredients

1 cup sourdough discard
1 cup milk
1 large egg
3 tablespoons vegetable oil

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Instructions

Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt, mixing them thoroughly to ensure even distribution of the leavening agent and seasoning.
Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until the mixture is smooth and fully combined.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Whisk gently until just combined; the batter should remain lumpy and not overmixed to ensure tender pancakes.
Heat Skillet: Heat a skillet over medium heat to prepare for cooking the pancakes. You can lightly grease the skillet if needed to prevent sticking.
Cook Pancakes: Scoop about ⅓ cup of batter onto the hot skillet. Cook for approximately 2 minutes or until bubbles appear on the surface. Carefully flip the pancake and cook an additional 1 to 2 minutes until golden brown and cooked through. Adjust heat as needed after the first pancake to avoid burning.

Notes

Do not overmix the batter; lumps are okay and help keep pancakes fluffy.
If the batter is too thick, you can add a little more milk to reach your desired consistency.
Cooking temperature may need adjustment to prevent pancakes from burning or cooking unevenly.
Use vegetable oil or any neutral oil; melted butter can also be substituted for a richer flavor.
These pancakes work well with maple syrup, fresh fruit, or your favorite toppings.