Sourdough Discard Pancakes
Warm, fluffy sourdough pancakes crafted from leftover discard are a delightful way to reduce food waste while treating your taste buds. With their slightly tangy flavor and customizable mix-ins like blueberries or chocolate chips, these pancakes are perfect for brunch or a cozy breakfast. Gather your loved ones around the table and enjoy this scrumptious dish that transforms simple ingredients into something extraordinary!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk or buttermilk
- 2 large eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp unsalted butter (for cooking)
- 1 cup fresh fruit, nuts, or chocolate chips (optional add-ins)
Instructions
- In a large mixing bowl, combine sourdough discard, flour, and milk; stir until just combined.
- Crack in the eggs and add sugar; whisk until smooth.
- Fold in baking powder and baking soda until no dry flour remains.
- Incorporate any desired add-ins.
- Heat a skillet over medium heat with melted butter. Pour about ¼ cup batter onto the skillet for each pancake. Cook until bubbles form before flipping.
- Serve warm with maple syrup or your favorite toppings.
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg