Sourdough Discard Pancakes

Sourdough Discard Pancakes that are fluffy, sweet and your whole family will LOVE them!  These pancakes store well in the fridge or freezer and they don’t give off an overly sour taste which makes them perfect for your little kids.  I love how easy they are and if you let them rest for 20 minutes before throwing them on the griddle, they’ll be perfectly crispy on the outside and fluffy and airy on the inside.  You know breakfast is my favorite meal of the day, so if you love this recipe, let me know what you’d like me to make next!

• Time Stamps

  00:00  Introduction

  00:15  Welcome back!

  01:35  Ingredients

  02:42  Combine the dry ingredients

  03:00  Combine the wet ingredients

  03:36  Combine all of the ingredients

  04:19  Get ‘em on the griddle!

  04:56  Dress those pancakes up!

  05:37  Let’s taste.

  06:16  Thanks for joining me, come again soon!

Sourdough Discard Pancakes | Mila Martinico

PREP TIME

25 MINUTES

COOK TIME

5+ MINUTES

TOTAL TIME

30+ MINUTES

SERVINGS

6+

INGREDIENTS

2 Cups of All Purpose Flour

2 TSP of Baking Powder

1 TSP of Baking Soda

1 TSP of Salt

1/4 Cup of Suga

1 Cup of Sourdough Discard

2 Cups of Milk

1 Egg

4 TBSP of Melted Butter

1 TBSP of Vanilla (measure with your heart)

Extra Butter for frying.

DIRECTIONS

1. Melt 4 TBSP of butter on the stove.

2. In a large bowl combine 2 cups of All Purpose Flour, 2 tsp of Baking Powder, 1 tsp of Baking Soda, 1 tsp of Salt and 1/4 cup of Sugar. Mix together.

3. In a wet measuring cup, measure out two cups of milk. Break your egg into your milk and then add in your 1 cup of Sourdough Discard and 1 TBSP of Vanilla.  Mix until combined.

4. In your dry ingredient bowl, make a well in the middle and pour in your 4 TBSP of melted butter and then your wet ingredients. Mix until just combined.

5. Let your batter sit for 20 minutes until bubbly. It will rise a bit.

6. Heat your griddle to medium heat and grease it with butter.

7. Pour a 1/4 cup of batter on and cook on one side until the edges are crispy and golden brown and then flip. When the other side is done, remove.

8. Smother those pancakes with butter and syrup and enjoy!

9. These store for 2-3 days in the fridge, cooked, in an air-tight container.  You could also freeze them and re-heat in a toaster! I do not recommend letting the batter sit in the fridge as it will deflate.

Buon Appetito!

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