Sourdough Pancakes 5
Elevate your breakfast game with these irresistibly fluffy Sourdough Pancakes! Perfectly golden and brimming with a subtle tangy flavor, this recipe is a fantastic way to use up your sourdough starter discard while creating a satisfying morning treat. Made with simple pantry staples like all-purpose flour, milk, and eggs, these pancakes are enhanced by the richness of melted butter and a hint of vanilla. The addition of baking powder and baking soda ensures an airy texture, while the quick 15-minute prep and cook times make them ideal for busy mornings. Serve these tender pancakes stacked high and topped with maple syrup, fresh fruit, or whipped cream for a breakfast that's as beautiful as it is delicious. Don't let your sourdough starter go to waste—turn it into a breakfast masterpiece!
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Ingredients
- 120 grams All-purpose flour
- 240 grams Sourdough starter discard
- 180 milliliters Milk
- 2 large Eggs
- 15 grams Granulated sugar
- 10 grams Baking powder
- 2 grams Baking soda
- 1 gram Salt
- 30 grams Unsalted butter (melted)
- 5 milliliters Vanilla extract
- 15 milliliters Neutral oil or butter (for cooking)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
Step 2
In another medium bowl, mix the sourdough starter discard, milk, eggs, melted butter, and vanilla extract until smooth and well-blended.
Step 3
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; some lumps are okay.
Step 4
Let the batter rest for 5 minutes while you preheat a nonstick skillet or griddle over medium heat.
Step 5
Once the skillet is hot, lightly grease it with oil or butter.
Step 6
Using a ladle or measuring cup, pour about 60 milliliters (1/4 cup) of batter onto the skillet for each pancake.
Step 7
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
Step 8
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 9
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
| Serving size | (718.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1328.6 |
| Total Fat 55.2g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 454.2mg | 0% |
| Sodium 2140.0mg | 0% |
| Total Carbohydrate 171.3g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 24.7g | |
| Protein 38.6g | 0% |
| Vitamin D 163.7IU | 0% |
| Calcium 334.7mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 682.6mg | 0% |
Source of Calories