Fluffy Sourdough Discard Pancakes
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.
Servings: 12
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup sourdough discard
- 1 ¾ cups milk 14 ounces / 440 ml
- 2 large eggs
- 3 tablespoons oil
Instructions
- Preheat your pan or griddle over low-medium heat.
- Combine together 2 ¼ cups all-purpose flour, 4 tablespoons sugar, 1 teaspoon baking soda, 2 teaspoons baking powder and ⅛ teaspoon salt in a large bowl.
- In a measuring cup mix together 1 ¾ cups milk, 1 cup sourdough discard, 2 large eggs and 3 tablespoons 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.
Nutrition
Calories: 196kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 168mg | Sugar: 6g