Sourdough Pancakes (Using Sourdough Starter Discard)
These sourdough pancakes are my family’s favorite breakfast, hands down! Quick and easy to mix up with your sourdough discard, these pancakes taste amazing, have that perfect light and fluffy texture, and can even be made vegan!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12-14 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Ingredients
Scale
- 4 Tbsp butter, melted
- 2 eggs
- 1 cup milk (I used almond milk)
- 1 tsp vanilla extract
- 1 ½ cups sourdough starter, stirred
- 1 ½ cups flour (I used whole grain einkorn)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- In a large bowl, melt the butter. Let it cool slightly, and then add the eggs, milk and vanilla. Stir well.
- Add the sourdough starter and stir well.
- Add the remaining ingredients and stir well. Let the batter sit for about 30 minutes.
- Meanwhile, preheat the griddle.
- When the batter is ready, gently stir and use ⅓ cup measuring spoon to ladle pancake batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until the edges are showing signs of being cooked and there are bubble on the top.
- Gently flip the pancake and continue to cook for 1-2 minutes.
- Serve hot with your desired toppings. We like butter and pure maple syrup.
Notes
We made these using a ½ cup measuring spoon, a ⅓ cup measuring spoon and a ¼ cup measuring spoon.
- ½ cup batter was too much
- ¼ cup batter was too little
- ⅓ cup batter was just right!
Nutrition
- Calories: 124
Find it online: https://dontwastethecrumbs.com/sourdough-pancakes/
