Description
These sourdough pancakes are light, fluffy, and slightly tangy. This recipe uses sourdough discard for a fast and comforting breakfast.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup sourdough discard at room temperature
- 1½ cups whole milk at room temperature
- 1 large egg beaten
- 2 tablespoons vegetable oil
Instructions
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
- Add the sourdough discard, milk, beaten egg, and vegetable oil to the dry ingredients.
- Stir gently until just combined; leave a few small lumps to prevent overmixing.
- Heat a griddle or large skillet over medium low heat and lightly grease the surface.
- Pour about ⅓ cup of batter for each pancake onto the hot surface.
- Cook 2 to 3 minutes until bubbles form on top and the edges look set.
- Flip and cook another 1 to 2 minutes until golden and cooked through.
- Repeat with remaining batter and serve warm.
Notes
- Cook over medium low heat for even browning and fluffy centers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American