Description
Light, fluffy pancakes made with sourdough discard, offering a perfectly tangy flavor.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 cup (240 g) sourdough discard, unfed
- 1 ½ cups (360 g) milk (whole or 2%)
- 1 large egg, beaten
- 2 tablespoons (30 g) neutral oil, such as canola or vegetable
- Butter, for greasing the griddle
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda until evenly distributed.
- Combine the wet ingredients: In a separate bowl, stir together the sourdough discard, milk, beaten egg, and oil. Mix just until smooth; the discard may appear slightly lumpy at first, but it will blend beautifully once everything comes together.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until the batter is just combined — a few small lumps are fine. Overmixing will make the pancakes tough instead of tender.
- Let the batter rest: Set the bowl aside for 10 minutes. This short rest allows the flour to hydrate fully and the gluten to relax, giving the pancakes their signature fluff.
- Preheat and grease the griddle: Heat a non-stick skillet or griddle over medium heat. Brush lightly with butter or oil. The surface should sizzle gently when a drop of batter touches it.
- Cook the pancakes: Scoop about ⅓ cup of batter for each pancake. As the tops begin to bubble and the edges set, flip gently with a spatula. Cook for 1–2 more minutes until the bottoms are deep golden brown.
- Serve warm: Stack your pancakes on a warm plate and top with butter to let it melt into every crease.
Notes
- For a richer flavor, use whole milk instead of 2%.
- Serve with your favorite toppings like maple syrup, fruit, or whipped cream.
- Leftover batter can be stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg