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Sourdough Pancakes

Soft and fluffy pancakes that are effortless to make. This recipe is great for using up sourdough discard and makes about 12, medium sized pancakes.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 people

Equipment

  • Pan or skillet (medium or large)
  • Spatula
  • Spoon or ladle (for pouring batter into pan)
  • Measuring cups and spoons
  • Whisk
  • A couple of medium mixing bowls

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 sourdough discard
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1 tablespoon of sugar or sweetener of choice
  • 1/4 teaspoon of salt
  • 1 cup of milk or milk alternative
  • 1 egg
  • 2 tablespoons of melted butter or oil
  • 1/2 teaspoon of vanilla extract optional

Instructions
 

  • In a mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Then set aside.
  • In another bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla extract until combined.
  • Next, pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Then, heat a lightly greased pan or skillet over medium-low heat. Pour about 1/4 cup or so of batter into the pan.
  • At this point, add in any fruit or chocolate chips. What I like to do is just sprinkle them on top of the pancakes in the skillet when they are still doughy and not formed yet.
  • Next, flip the pancakes once the edges seemed to have set. Let cook for an additional few minutes until golden.
  • Let the sourdough pancakes cool a little and enjoy! :)

Notes

How to store
Fridge: Let the pancakes cool down completely. You can store the pancakes in a airtight container or zip-top bag. They should stay fresh for about 3 days.
Freezer: Another option for an extended amount of storage time is freezing. Start by freezing the pancakes in a single layer on a baking sheet. Once they are frozen, transfer the pancakes to a freezer safe bag or container. Place a piece of parchment paper between each layer to prevent sticking. They should stay fresh for about 2 months in the freezer.
Reheating: Feel free to use a toaster, microwave, or oven to reheat.