Sourdough Discard Pancake Recipe
This fluffy sourdough discard pancake recipe is a family favorite. They're soft, golden brown, and lightly tangy from the sourdough flavor
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden Mixing Spoon or rubber spatula
- Whisk or stand mixer
- cast iron skillet
Ingredients
- 2 cups flour
- 1 cup sourdough discard
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk
- 2 eggs
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the dry ingredients: flour, baking soda, salt, and sugar.
- In another bowl, whisk together the wet ingredients: milk, sourdough discard, eggs, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix... this is the secret to fluffy pancakes! A quick batter rest of 5–10 minutes can also help create an even better rise.
- Heat a cast iron skillet or hot griddle over medium heat (sometimes medium-low heat works best if your pan runs hot). Grease lightly with butter. Don't over grease or the butte will start burning.
- Flip and cook the second side for another 1-2 minutes or until golden brown.
- Repeat with remaining batter, adjusting heat as needed between medium heat and medium-low for even cooking.