The Best Sourdough Discard Pancakes - Quick and Easy!
This easy sourdough recipe makes fluffy and delicious pancakes in under 5 minutes!
Equipment
- Mixing Bowl
- Whisk
- Tongs
Ingredients
- 1 Cup Sourdough Discard (room temperature)
- 2 Eggs
- 1 Cup Milk
- 4 Tbsp Butter
- 2 Tsp Maple Syrup
- 2 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Salt
Instructions
- In a medium mixing bowl, whisk the eggs. Melt the butter.
- Add in the remaining wet ingredients and mix: Sourdough Discard, Butter, Milk, Syrup.
- Add the dry ingredients to the wet ingredients in the medium mixing bowl and stir.
- The mixture will start to bubble when it is ready. (About 2-3 minutes)
- Grease the griddle (or skillet) and bring to a medium-low heat. If using the personal griddle, plug in and wait for it to warm.
- Add sourdough pancake batter to the griddle or skillet.
- The pancakes will brown as they cook on the griddle. Use a tongs to flip the pancake in the griddle to cook the pancake thoroughly, ensuring both sides are browned to the desired outcome.
- Add butter and maple syrup or fruit and enjoy!
Notes
Note: To add in any ”extras” right in to the delicious pancakes, cook one side to a golden brown, then flip and add in the berries or chocolate chips. If the little personal sized skillet is being used, carefully mix the extras right into the pancake batter and then add the batter to the skillet. Be careful to not over mix the batter!
Hint: Store extra pancakes in the refrigerator for up to a week, or freeze in a freezer safe bag to store for a couple of months! Flash Freeze the fluffy sourdough discard pancakes first, to ensure they don’t stick together, by spreading pancakes on a baking sheet (or sheet pan) or a wire rack and placing them in the freezer for a short time before bagging and freezing.
Nutrition
Serving: 2PancakesCalories: 190kcalCarbohydrates: 25gProtein: 5gFat: 8g
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