Description
Make light, tangy pancakes using your sourdough starter discard. This recipe works for a quick morning meal or can be prepared overnight.
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 large egg
- 1/4 cup milk (dairy or non-dairy)
- 1 tablespoon melted butter or oil
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Combine the sourdough discard, egg, milk, and melted butter in a medium bowl. Whisk until just combined.
- Add the sugar, baking soda, and salt to the wet ingredients. Stir gently until the dry ingredients are incorporated. Do not overmix; a few small lumps are fine.
- For quick pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes more.
- For overnight pancakes: Cover the batter and refrigerate for 6 to 12 hours. The next morning, gently stir the batter if needed. Cook as directed in step 3.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 10 minutes after mixing before cooking.
- Adjust the milk slightly if your discard is very thick; the batter should pour easily.
- Use medium heat to prevent the outside from burning before the inside cooks through.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 7
- Cholesterol: 45