Are you tired of throwing away your sourdough starter discard? Prepare to be amazed by these incredibly fluffy, tangy, and absolutely irresistible Sourdough Discard Pancakes that will transform your breakfast routine forever! With a secret technique that turns leftover sourdough into pure morning magic, these pancakes are not just a meal – they're a culinary revelation that will make your taste buds dance and your family beg for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no large lumps remain.
- In a separate medium bowl, beat the egg and then add milk and melted butter. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredient mixture. Gently fold and mix until just combined. Be careful not to overmix; some small lumps are okay and will help create fluffy pancakes.
- Let the batter rest for 5-10 minutes at room temperature. This allows the flour to hydrate and the sourdough to develop more flavor.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adjusting heat as needed to prevent burning. Keep cooked pancakes warm in a low-temperature oven if desired.
- Serve hot with maple syrup, fresh berries, whipped cream, or your favorite pancake toppings.
Tips
- Temperature Matters: Ensure your ingredients are at room temperature for the smoothest batter and most consistent results.
- Don't Overmix: Gently fold the wet and dry ingredients just until combined. Overmixing can lead to tough, dense pancakes.
- Resting is Key: Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the sourdough flavors to develop.
- Perfect Heat: Use medium heat and look for small bubbles forming on the surface before flipping. This ensures even cooking and that golden-brown exterior.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes in a low-temperature oven (around 200°F) to keep them warm and fluffy.
- Get Creative with Toppings: While maple syrup is classic, try fresh berries, whipped cream, or even a dollop of flavored butter to elevate your pancake experience.
- Leftover Batter Storage: If you have extra batter, it can be refrigerated for 1-2 days, allowing the sourdough flavor to develop even more.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
