Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil For greasing the skillet
- 1 teaspoon optional vanilla extract For added flavor
- 1/4 cup optional chocolate chips or fruits Add for variations
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Method
Preparation
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't over-mix; lumps are okay.
- If you want, mix in vanilla extract, chocolate chips, or fruits.
Cooking
- Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 300mgSugar: 2g
Notes
Sourdough discard pancakes are perfect for breakfast or brunch. Serve with maple syrup, honey, fresh fruits, or yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months, separated by parchment paper.
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