Description
Fluffy sourdough discard pancakes are super light and soft, the best fluffy pancakes ever! A great way to use up sourdough starter discard. Ready in 20 minutes.
Ingredients
- All-purpose flour-2 1/4 cup
- Sugar-4 tablespoons
- Baking soda-1 teaspoon
- Baking powder-2 teaspoons
- Salt-1/8 teaspoon
- Sourdough discard -1 cup
- Milk- 1 3/4 cup ( 14 ounces/440 ml )
- Large eggs- 2
- Oil- 3 tablespoons
Instructions
- Preheat your pan or griddle over low-medium heat.
- Combine together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a measuring cup mix together milk, sourdough discard, eggs and oil.
- Make a well in the center of the flour and add the wet ingredients. Mix together until smooth. The batter will be lumpy and thick in consistency. If the batter is too thick, fold a few tablespoons of extra milk into the batter until you achieve the desired consistency.
- Pour 1/3 cup of batter onto the pan and spread to make a round shape with the back of your measuring cup.
- Once bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining pancake batter.
- Serve with condensed milk, fruit or ice cream or eat plain and enjoy!
Notes
Nutritional Information has been calculated per pancake.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Pancake recipes
- Cuisine: American
Nutrition
- Calories: 196kcal
- Sugar: 6g
- Sodium: 168mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Protein: 3g
- Cholesterol: 28mg