Description
This recipe uses sourdough discard to create delicious pancakes.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a bowl, mix sourdough discard, milk, egg, sugar, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Heat a skillet over medium heat and lightly grease it.
- Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- Adjust sugar based on your taste.
- Use whole grain flour for a healthier option.
- Store leftover pancakes in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: sourdough discard recipes, pancakes, breakfast recipes