Sourdough Discard Pancakes
These Fluffy Sourdough Discard Pancakes are a delicious breakfast that’s quick, easy, and uses up leftover sourdough starter. With just a few basic ingredients, this great recipe is perfect for a cozy Saturday morning or any day you’re craving homemade pancakes!
Equipment
- 1 griddle
Ingredients
- 2 cups Sourdough Starter Discard
- 2 large Eggs
- 1 Tablespoon Maple Syrup
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
Instructions
- Start by preheating electric griddle to around 325-350 degrees or a skillet over medium heat. You want it to be hot enough that a drop of water sizzles and evaporates almost instantly.
- In a large bowl, mix the sourdough discard, eggs, and maple syrup until it's well combined.
- Add the baking soda and salt into the wet mixture. Stir until just combined, being careful not to over mix. It's okay if the batter is a bit lumpy.
- Lightly oil your preheated griddle or skillet. Scoop about 1/4 cup of batter for each pancake and pour it onto the griddle. Wait until you see little bubbles forming on the top and the edges look set. This usually takes about 2-3 minutes.
- Flip the pancake over using a spatula and cook for another 1-2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Remove from the griddle and serve immediately with your favorite toppings, like more maple syrup, berries, or a dusting of powdered sugar.
- Continue with the rest of the batter, making sure to re-oil the griddle as needed.
Notes
- If using an electric griddle, pay close attention to not turn the heat up too high, the pancakes will burn on the outside and not be fully cooked on the inside. I recommend testing the heat by cooking a single pancake first to ensure that the temperature is just right.
Nutrition
Calories: 8kcalCarbohydrates: 2gProtein: 0.02gFat: 0.1gSaturated Fat: 0.04gCholesterol: 0.03mgSodium: 565mgPotassium: 6mgSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 3mgIron: 0.01mg
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