Description
Delicious and fluffy pancakes made from sourdough discard, perfect for breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil, plus more to coat the skillet
Instructions
- In a large bowl, combine the wet ingredients and dry ingredients EXCEPT for the baking powder and baking soda. Whisk them well, cover, and chill the mixture overnight in the fridge.
- The next day, sift the baking powder and baking soda directly into the bowl with the mixture. Whisk everything together until well combined.
- Let the batter sit for at least 5 minutes before cooking.
- Heat a large skillet over low heat and add 1 tablespoon of oil, swirling it around to coat the bottom of the pan.
- Pour â…“ cup of batter into the pan and cook until both sides are golden brown.
- Serve warm topped with fresh berries, maple syrup, or strawberry sugar puree.
Notes
For extra fluffiness, let the batter rest longer after mixing in the baking powder and soda. Ensure sourdough discard is at room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American