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Who knew the sourdough starter I left on my counter would turn out to be the secret behind the softest pancakes around? After dozens of failed experiments trying to not waste that discard (because tossing it out feels wrong), these pancakes ended up being our go-to Saturday breakfast. They’re perfectly fluffy and have that little tang, making every bite way better than most breakfast spots. Even my picky husband is hooked.
Just last week, my kid asked for “those awesome pancakes” instead of birthday cake. Funny how the best foods usually end up being family favorites for reasons you never expected.
Unbeatable Ingredients
- Sourdough Discard: Gives these pancakes a tang and makes them extra special
- Pantry Basics: Think flour, sugar, and baking powder—stuff you already have
- Vegetable Oil: Makes sure they stay moist and tender
- Milk and Eggs (Room Temp): These help everything blend just right
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How To Make Yours
- Griddle Time:
- Let your pan warm up on medium-low heat. Don’t rush it—if the heat’s too high, pancakes burn outside and stay gooey inside. Too low and they’ll look pale. Keep an eye out for lots of bubbles, then flip when they slow down.
- Mix it Easy:
- Pour your wet ingredients into the dry, but go easy on the mixing. Leave some lumps—they’ll puff up for you and give those nice little air pockets.
- Toss in the Wet:
- Grab another bowl and stir together that egg, oil, milk, and your trusty sourdough discard. Don’t stress if the starter’s been forgotten in your fridge for a while—it works just fine.
- Kickoff Mix:
- Start by blending all your dry stuff first. That way, your baking powder gets everywhere so every pancake rises right.
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Honestly, between all our weekend breakfasts and random breakfast for dinner days, these are the pancakes everyone wants. Turns out, what used to be kitchen scraps can actually turn into something awesome.
Recipe FAQs
- → What’s the benefit of using room-temperature eggs?
- They mix smoothly into the batter, giving you pancakes that are extra light and fluffy.
- → Can I skip the sourdough starter?
- This dish revolves around sourdough. If you don’t have it, you’ll need a different pancake recipe with extra rising ingredients.
- → What should the consistency of the batter look like?
- Milk can adjust it - thicker batter for airy pancakes or thinner batter for a softer texture.
- → Is it possible to replace the flour with whole wheat?
- Sure, but try mixing half whole wheat and half all-purpose at first. Using only whole wheat could make them heavier.
- → When’s the right time to flip while cooking?
- Flip when bubbles show on the surface, start popping, and the edges aren’t shiny anymore - usually after 2-3 minutes.