Sourdough Discard Pancakes
These fluffy, tangy, and yeasty Sourdough Discard Pancakes can be made the same day with no overnight resting needed. Just mix the batter and start cooking!
Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined- the batter should have plenty of lumps.
- Heat a skillet over medium heat. Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, 2 minutes. Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need ot turn the heat down after the first pancake.