Instant Sour Dough Pancakes
Transform your breakfast routine with these irresistibly fluffy Instant Sourdough Pancakes, a perfect way to use up unfed sourdough starter discard! This simple yet flavorful recipe balances a touch of tangy sourdough with the comforting sweetness of vanilla and sugar, creating pancakes that are golden on the outside and pillowy soft on the inside. Ready in just 25 minutes, these pancakes are made with pantry staples like all-purpose flour, baking powder, and baking soda, ensuring a quick and effortless preparation. Enjoy them hot off the skillet, topped with maple syrup, butter, or fresh fruit for a classic and satisfying start to your day. Perfect for sourdough bakers and breakfast lovers alike, this recipe delivers restaurant-quality results without the wait!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 120 grams Sourdough starter discard (unfed)
- 180 milliliters Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract (optional)
- 1 teaspoon Neutral cooking oil or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the wet ingredients: sourdough starter discard, milk, egg, melted butter, and vanilla extract (if using). Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Let the batter rest for about 5 minutes to allow the baking powder and baking soda to activate.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly, if needed.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, butter, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 292 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
