sourdough pancakes
Light and fluffy sourdough pancakes made using your sourdough starter for a delicious breakfast treat.
Ingredients
Main Ingredients
- 0.25 cup butter melted and cooled slightly
- 2 large eggs room temperature
- 1 cup milk room temperature (whole milk preferred)
- 1 teaspoon vanilla extract
- 1.5 cups sourdough starter discard or fed
- 1.5 cups all-purpose flour (can substitute bread or whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Instructions
Preparation Steps
- Preheat the griddle to between 325°F and 350°F.
- In a large bowl, whisk together the melted butter, eggs, milk, vanilla extract, and sourdough starter until combined.
- Whisk in the flour, baking soda, baking powder, and kosher salt one at a time until smooth. The batter will be runny but will puff up when cooked.
- Once the griddle is hot, stir the batter gently and pour about 1/3 cup of batter onto the griddle for each pancake. Add a teaspoon of milk if the batter is too thick.
- Cook pancakes for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings such as syrup, butter, or fresh fruit.
Notes
This recipe is great for using up sourdough discard and makes light, fluffy pancakes perfect for breakfast or brunch.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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