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Sourdough Pancakes

These sourdough pancakes have a delicious flavor and fluffy texture that you'll fall in love with! It's a great way use up sourdough discard too!

Course Breakfast
Keyword Pancakes
Author Sunup to Sundown

Ingredients

  • 2 cups all-purpose flour 260 grams
  • 2 tsp baking powder 10 grams
  • 1 tsp baking soda 6 grams
  • 2 tbsp sugar 30 grams
  • 1 cup sourdough discard at room temperature, 250 grams
  • 1 1/2 cups milk at room temperature, 12 ounces
  • 1 large egg, beaten at room temperature
  • 2 tbsp oil 24 grams

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

  2. Add the sourdough starter, milk, egg, and oil on top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. But it is important not to overmix your batter.

  3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.

  4. Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling and then gently flip the pancake.

  5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

  6. Serve warm with butter, maple syrup and your choice of pancake toppings.