Ingredients
- 1 cup sourdough discard (fresh or refrigerated)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk (or milk with a splash of vinegar)
- 2 tablespoons melted butter or neutral oil
- Additional butter or oil for cooking
Instructions
-
Prepare the batter:
In a large mixing bowl, whisk together the sourdough discard, egg, and buttermilk until smooth. -
Combine dry ingredients:
In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. -
Mix wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix; the batter should be slightly lumpy. Fold in the melted butter. -
Heat the skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. -
Cook the pancakes:
Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. -
Serve warm:
Serve with your favorite toppings, such as syrup, butter, fresh fruits, or whipped cream.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.
- Variation: Add chocolate chips, blueberries, or a sprinkle of cinnamon to the batter for extra flavor.
- Buttermilk substitute: Use regular milk with 1 tablespoon of lemon juice or vinegar to create buttermilk. Let sit for 5 minutes before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian