Sourdough Discard Pancakes
These sourdough discard pancakes are light, fluffy, and such a delicious way to use up that extra sourdough starter. They have a lovely little tang and are perfect with maple syrup, fresh fruit, or your favorite pancake toppings.
Servings: 6 Pancakes
Calories: 147kcal
Ingredients
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tbsp Sugar
- 1 Egg
- 1 tbsp Canola oil
- 1/2 cup Sourdough discard
- 1/2 cup Milk You may need more
- 1 tsp Vanilla extract
- 1-2 tbsp Oil for the pan
Instructions
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.1 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tbsp Sugar
- In a separate bowl, whisk together the egg, oil, sourdough discard, milk, and vanilla extract.1 Egg, 1 tbsp Vegetable oil, 1/2 cup Sourdough discard, 1/2 cup Milk, 1 tsp Vanilla extract
- Pour over the dry ingredients and mix until just combined. The batter should have a thick, soft-dropping consistency.A lumpy batter is fine. Please don't overmix.If your batter is too thick, add more milk, 1 tablespoon at a time, until you get the correct consistency.
- Grease a skillet or griddle with oil and heat it over medium heat. Pour a small ladleful (about 1/4 cup) of batter onto the skillet.Cook the pancake for 3-4 minutes on medium-low heat, until a few holes form on top and the underside is golden.
- Flip the pancake and cook for 1-2 minutes or until golden.
- Serve immediately with maple syrup and your favorite toppings.
Video
Notes
- Don’t overmix the batter. Overmixing develops the gluten and makes gummy pancakes instead of soft, fluffy ones.
- Make sure your baking powder and baking soda are fresh. Old leaveners can leave your pancakes dense.
- Use room-temperature ingredients. This helps create a smoother batter, and the pancakes cook evenly.
- Heat the skillet until hot, then cook on medium-low heat. If the heat is too high, the outside will brown before the inside is cooked.
- Flip the pancakes only when the edges are dry, the top has some bubbles, and the bottom side releases cleanly when you check with your spatula.
- Flip the sourdough pancakes gently and don’t press them down with your spatula.
Nutrition
Serving: 1Pancake | Calories: 147kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 279mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.04mg | Calcium: 71mg | Iron: 1mg