Sourdough Pancakes {Great for Sourdough Discard}
User Reviews
4.8
Sourdough Pancakes {Great for Sourdough Discard}
Description
The batter blends all-purpose flour with leavening agents—baking powder and soda—plus sugar and salt to form the dry base. The sourdough starter discard adds a subtle tang and contributes to the rise when combined with milk, beaten eggs, and vegetable oil. Mixing the wet and dry ingredients just until combined, with some lumps remaining, helps keep the pancakes tender once cooked.
Cooking on a greased griddle over medium-low heat allows the pancakes to develop light browning and bubbles on the surface before flipping to finish cooking through. The resulting pancakes have a balanced texture, lightly crisp on the edges and fluffy inside, with a subtle sourdough flavor.
These pancakes are ideal served warm with butter and maple syrup or your preferred toppings. The recipe allows making the batter ahead and storing it refrigerated overnight for flavor development, adding baking powder and soda just before cooking if desired. The batter also doubles well as waffle mix with some adjustments.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter at room temperature, discard
- 1 1/2 cups milk at room temperature, 2%
- 1 large egg at room temperature, beaten
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.
- Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
- Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
- Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
- Serve warm with butter and maple syrup.
Notes
- For even better flavor, prepare the batter the night before and add baking powder and baking soda just before cooking to maintain leavening.
- Use sourdough discard with a thick, dense consistency rather than active, bubbly starter.
- The first side cooks about 2-3 minutes; wait for bubbles on top before flipping.
- Substitute buttermilk for milk to add a tangier flavor to the pancakes.
- Add-ins like chocolate chips or fruit can be mixed into the batter before cooking.
- This batter also works well for waffles; adding an extra egg can help waffles crisp up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 306mg | 13% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
