I have to admit that I am one of those people attempting sourdough starter to make some sourdough bread during the quarantine. I have been unsuccessful in previous attempts, but am being more mindful with anticipation of the end result in my latest attempt. The process is yet complete, but in the meantime, I’ve accumulated a bit of discard which they say you can create fabulous things with rather than put it to waste. So, today I came across this picture/recipe for sourdough pancakes from Tastes of Lizzy T on Pinterest that looked so fluffy, I had to give it a try! With a few adaptations, neither I , nor were the boys, disappointed with these Fluffy Sourdough Pancakes. Oh, yum!
First, I whisked the dry ingredients together. I added cinnamon and some nutmeg to the mix from for that warm inviting flavor! Then, to a “non-reactive” bowl, glass or ceramic, add one cup of the sourdough starter/discard. It has some elasticity to it, but that’s how it should appear. I used this straight out of the fridge; no need to let it sit at room temperature.
With a wooden spoon(non-reactive), mix in the oil, beaten egg, milk and vanilla until well combined with the sourdough discard. In other words, so you don’t sense that elasticity, it is all one consistency.
Add in the dry ingredients and blend until flour is well incorporated, but not overmixed! Let it rest while you heat up the griddle. Prepare surface after it has preheated to 325-350 degrees. 
Using a “non-reactive” 1/4 cup scoop, plop the batter on the griddle. It spreads out, so make sure you space them out on the first batch to see what works best. After about 1 1/2 to 2 minutes, bubbles should be appearing close to the center of the pancake. check the underside for its coloring, then flip for an additional 1 1/2 to 2 minutes. The center should bounce back when pressed lightly.
Well, that’s all there is too it! These Fluffy Sourdough Pancakes were so easy to put together, your family will want them again and again! These would taste wonderful topped with my Warm Spiced Apples or even some Strawberry Citrus Syrup made with some fresh strawberries. Enjoy!
Fluffy Sourdough Pancakes
Ingredients
Dry Ingredients
- 2 c all purpose flour
- 2 t baking powder
- 1 t baking soda
- 2 T granulated sugar
- 1 t salt
- 1 t cinnamon
- 1/2 t nutmeg
Wet Ingredients
- 1 c sourdough discard
- 1 1/2 c milk
- 1 large egg, beaten well before adding
- 2 T canola oil
- 1 t vanilla
Instructions
- Whisk together the dry ingredients.
- In a separate, non-reactive, bowl, blend together the wet ingredients using a wooden spoon. The starter/discard should be evenly distributed and incorporated into the batter with a smooth consistency.
- Blend the dry ingredients into the wet ingredients. Do not overmix!
- Let the batter rest about 10 minutes while the griddle heats up to 325-350°F
- Prep surface before placing any batter on it. I wipe on some melted coconut oil.
- Scoop 1/4 cup of batter on griddle. Watch your spacing as they will spread.
- Once bubbles begin to appear near the center, about 1 1/2 - 2 minutes,
- lip over and cook for another 1 1/2 - 2 minutes. Center should bounce back when slightly pressed.
- Enjoy!
