Description
Light, airy, and tangy pancakes made with sourdough discard, requiring only five simple ingredients. This easy recipe is perfect for using up starter without the hassle of long fermentation.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) whole milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Butter for cooking
- Optional: Blueberries, chocolate chips, or diced apples
Instructions
- In a large bowl, whisk together the sourdough discard, milk, egg, and sugar until smooth and the sugar is mostly dissolved.
- Add the flour, baking soda, and salt to the wet mixture. Mix gently with a whisk until just combined; the batter should remain thick and lumpy. Do not overmix.
- Let the batter rest for 5-10 minutes to allow the baking soda to react with the starter.
- Heat a non-stick skillet or griddle over medium heat. Test by flicking water drops onto the pan; they should sizzle and evaporate quickly.
- Lightly grease the pan with butter. Pour ¼ cup of batter for each pancake, ensuring not to crowd the pan.
- Cook for 2-3 minutes until edges look set and bubbles form on the surface and pop. Flip gently and cook for another 1-2 minutes until golden brown.
- Serve immediately with maple syrup, butter, and toppings. Keep finished pancakes warm in a 200°F oven if making a batch.
Notes
Do not overmix the batter to ensure fluffy pancakes. Use fresh baking soda for proper lift. If the batter is too thick, add a splash of milk; if too thin, add a teaspoon of flour. For add-ins like blueberries, press them into the batter after pouring, not before mixing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: sourdough discard, pancakes, breakfast, easy recipe, 5-ingredient, sourdough, fluffy pancakes, zero waste