Sourdough Pancakes

Name: Sourdough Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sourdough discard; 1 large egg, room temperature; 1 cup 2% milk; 2 tablespoons butter, melted; Maple syrup

Total Time Prep: 10 mins. Cook: 15 mins.

Yield 4 servings

Test Kitchen Approved

Sourdough pancakes consistently turn out tangy and fluffy, regardless of the state of your starter.

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough discard
1 large egg, room temperature
1 cup 2% milk
2 tablespoons butter, melted
Maple syrup

Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together sourdough discard, milk, egg and melted butter until combined. Add wet ingredients to dry ingredients; stir together until just incorporated. Let sit 15 minutes.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with maple syrup, if desired.

Nutrition Facts

3 pancakes: 239 calories, 8g fat (5g saturated fat), 67mg cholesterol, 638mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 7g protein.

If you have an extra sourdough starter that you don't know what to do with, turn it into this delicious twist on pancakes. This breakfast will require some forethought, but the tangy, bold flavors and thick texture are worth it! —Cori Cooper, Flagstaff, Arizona

Recipe Creator

Community Cook