Sourdough Discard Pancakes
Sourdough Discard Pancakes are fluffy, flavorful, and a smart way to use leftover starter for a delicious breakfast treat!
Servings: 4 servings
Ingredients
- 1 cup warm water 115°F
- 1 cup low-fat buttermilk
- 100 grams sourdough discard 1/2 cup
- 1 large egg room temperature
- 2 tablespoons extra light olive oil or vegetable oil
- 3 tablespoons granulated sugar
- 1 teaspoon instant yeast or rapid rise yeast
- 1 teaspoon fine sea salt
- 2 cups all-purpose flour measured correctly, 330 grams
Instructions
- In a large mixing bowl, combine the warm water and low-fat buttermilk. Stir in the sourdough discard until fully incorporated. Then, add the room temperature egg and olive oil to the mixture. Whisk until smooth.
- In a separate bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and fine sea salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Let the batter sit for about 5-10 minutes to allow the yeast to activate.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with additional olive oil or vegetable oil.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- Transfer the cooked pancakes to a cooling rack to prevent them from getting soggy. Serve warm with your favorite toppings.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Non-stick skillet or griddle
- Spatula
- Cooling Rack
Notes
- For a lighter version, substitute whole wheat flour or reduce sugar and replace oil with applesauce.
- Make-ahead tip: prepare the batter the night before and refrigerate.
- Store cooked pancakes in the fridge up to 3 days or freeze up to 2 months.