Sourdough Pancakes (Printable Version)
Soft, airy pancakes made using sourdough starter leftovers. Quick to whip up in only 20 minutes with ingredients straight from your pantry.
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon of baking powder
02 -
1 tablespoon of white sugar (12g)
03 -
1 cup (125g) of plain flour, leveled out after measuring
04 -
A pinch (1/4 tsp) of salt
→ Wet Ingredients
05 -
1 big egg, brought to room temp
06 -
Half to three-quarters of a cup of milk—adjust for how thick you like it
07 -
1 tablespoon of neutral oil like vegetable or canola
08 -
1/2 cup (118g) sourdough discard
→ For Cooking
09 -
Butter to grease your skillet or griddle
# Steps:
01 -
In a medium or large mixing bowl, toss together flour, salt, sugar, and baking powder using a whisk.
02 -
In another bowl, gently whisk together the egg, sourdough discard, and oil. Gradually pour in the milk, stopping when it's the consistency you prefer.
03 -
Pour the wet mixture into the dry mix. Gently stir only until things start to come together—it's okay to leave some lumps.
04 -
Spread a little butter onto a nonstick skillet or griddle and warm it up over medium-low heat.
05 -
Scoop about 1/4 cup of batter per pancake onto the hot skillet. Flip them when the bubbles slow down and the bottom side turns golden. Cook until both sides are lightly browned.
06 -
Top with syrup, fresh berries, or what you love most, then dig in!
# Notes:
01 -
Toss in blueberries, chocolate chips, or other fun add-ins before you cook, or sprinkle them right after pouring the batter.
02 -
Keep any cooked pancakes warm by sticking them in a low-heat oven as you finish making the rest.
03 -
Store leftovers at room temperature for a day, in the fridge for up to 3-5 days, or freeze them for as long as a month.