Description
These Sourdough Discard Pancakes are a delicious and resourceful way to use up extra sourdough starter. Light, fluffy, and slightly tangy, these pancakes are perfect for a relaxed weekend breakfast. The batter can be prepared the night before to save time in the morning, making it a convenient and tasty start to your day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup sourdough discard (or active sourdough starter)
- 2 large eggs
- 1 cup milk (whole milk, plus more if needed)
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil (plus more to coat the skillet, or use melted coconut oil)
Instructions
- Overnight Preparation: Combine the wet ingredients and dry ingredients except for the baking powder and baking soda. Whisk them well until fully incorporated, cover the bowl, and refrigerate overnight. This allows the flavors to meld and the batter to develop bubbles.
- Next Day Preparation: Sift the baking powder and baking soda directly into the chilled batter. Whisk thoroughly to combine and achieve a thick, bubbly texture. If the batter is too thick, add milk one tablespoon at a time to thin it out as needed.
- Rest the Batter: Let the batter sit at least 5 minutes, so it becomes nice and bubbly before cooking. The batter can be used cold straight from the fridge, saving you extra steps in the morning.
- Alternative Same-Day Preparation: If preparing on the same day, whisk all the dry ingredients together in a large bowl. Add the wet ingredients and gently whisk until smooth. Let the batter rest for 5-10 minutes before cooking.
- Cook the Pancakes: Heat a large stainless steel skillet over low heat and add 1 tablespoon of avocado oil. Swirl the pan to coat the surface evenly. Using a 1/3 cup measure or an ice cream scoop, pour batter into the pan. Cook until golden on the bottom and bubbles form on the edges and surface, then carefully flip to cook the other side.
- Serve: Serve the pancakes warm with toppings such as fresh berries, maple syrup, or strawberry sugar puree for a delightful breakfast treat.
Notes
- The batter thickens as it rests; feel free to add extra milk to adjust the consistency before cooking.
- Using a stainless steel skillet helps achieve a nice golden crust on the pancakes.
- Overnight refrigeration improves flavor and texture, but you can prepare the batter on the same day if short on time.
- To keep pancakes warm, place them on a baking sheet in a 200°F (93°C) oven while finishing cooking the rest.
- Avocado oil is preferred for its mild flavor and high smoke point, but melted coconut oil is a good alternative.
