Super Fluffy Sourdough Pancakes
You can make these super fluffy sourdough pancakes using discard from the starter with this easy sourdough pancake recipe. Perfect for a delicious weekend breakfast or brunch!
Servings: 15
Cost: $10
Ingredients
- 1 large egg
- 1 cup all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon granulated sugar
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- ¾ cup milk whole or 2 percent
Instructions
- In a large mixing bowl, add the egg, and beat slightly
- Add the flour, baking powder, salt and sugar, and lightly stir
- Add the wet ingredients, and stir until just combined. Batter will be slightly lumpy
- Heat a non-stick griddle or skillet to medium high heat, and melt a tablespoon of butter on griddle
- Pour a scant quarter cup of pancake batter on the griddle
- Flip pancake when bubbles form and start to pop and edges are set, about 2-3 minutes
- Cook for another 1-2 minutes or until bottom is golden brown
- Serve with butter or maple syrup or your favorite pancake toppings
Video
Notes
Make sure you are using discard from an active fed starter. You can use it straight from the refrigerator or after feeding your starter.
Keep pancakes warm in the oven on low heat on a baking sheet covered with aluminum foil until batter is used up.
Nutrition
Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 101mg | Potassium: 112mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 1mg
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