Sourdough Pancakes 5
Elevate your breakfast game with these irresistibly fluffy Sourdough Pancakes! Perfectly golden and brimming with a subtle tangy flavor, this recipe is a fantastic way to use up your sourdough starter discard while creating a satisfying morning treat. Made with simple pantry staples like all-purpose flour, milk, and eggs, these pancakes are enhanced by the richness of melted butter and a hint of vanilla. The addition of baking powder and baking soda ensures an airy texture, while the quick 15-minute prep and cook times make them ideal for busy mornings. Serve these tender pancakes stacked high and topped with maple syrup, fresh fruit, or whipped cream for a breakfast that's as beautiful as it is delicious. Don't let your sourdough starter go to waste—turn it into a breakfast masterpiece!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 240 grams Sourdough starter discard
- 180 milliliters Milk
- 2 large Eggs
- 15 grams Granulated sugar
- 10 grams Baking powder
- 2 grams Baking soda
- 1 gram Salt
- 30 grams Unsalted butter (melted)
- 5 milliliters Vanilla extract
- 15 milliliters Neutral oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
In another medium bowl, mix the sourdough starter discard, milk, eggs, melted butter, and vanilla extract until smooth and well-blended.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; some lumps are okay.
Let the batter rest for 5 minutes while you preheat a nonstick skillet or griddle over medium heat.
Once the skillet is hot, lightly grease it with oil or butter.
Using a ladle or measuring cup, pour about 60 milliliters (1/4 cup) of batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 154 mg | 3% | |
*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.
