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–+ servings

Fluffy Sourdough Pancakes

If you have some sourdough starter/discard reserved in the fridge, you must make these pancakes!
5 from 1 vote
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Course: Breakfast
Keyword: breakfast, Pancakes, Sourdough, Sourdough starter/discard
Servings: 18 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!