Sourdough Discard Pancakes: A Delicious Way to Reduce Waste!
Sourdough Discard Pancakes are a delightful way to use leftover sourdough starter, creating fluffy and flavorful pancakes while reducing food waste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings.
Notes
- For a vegan version, substitute milk with plant-based milk and use a flax egg instead of a regular egg.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to add mix-ins like blueberries or chocolate chips to the batter for extra flavor.
Find it online: https://meal15.com/sourdough-discard-pancakes-reduce-food-waste/