Sourdough Pancakes
Sourdough pancakes made from leftover starter discard are a delightful twist to your breakfast routine. With their tangy flavor and fluffy texture, these pancakes transform kitchen waste into a scrumptious treat that will impress family and friends alike. Perfect for lazy mornings or brunch gatherings, they’re quick to whip up and utterly addictive. Get ready to savor every bite of these deliciously unique pancakes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- Pinch of salt
- Butter or oil (for cooking)
Instructions
- In a large bowl, mix the sourdough starter discard, milk, and eggs until smooth.
- Add the flour, baking powder, and salt; gently fold until just combined.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour about 1/4 cup of batter for each pancake; cook until bubbles form (2-3 minutes).
- Flip gently and cook for an additional 1-2 minutes until golden brown.
- Serve stacked with maple syrup, fresh fruit, or whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 135
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg