These fluffy, tangy sourdough pancakes are packed with flavor, easy to digest, and perfect for sweet or savory toppings.
1 cup sourdough discard (fresh or refrigerated)
1 cup all-purpose flour
1/2 cup milk (adjust for consistency)
1 large egg
2 tablespoons sugar (optional)
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract (optional)
1. In a large bowl, mix sourdough discard, milk, egg, melted butter, and vanilla.
2. In another bowl, whisk together flour, sugar, baking soda, and salt.
3. Gently fold the dry mixture into the wet until just combined.
4. Let the batter rest for 5–10 minutes.
5. Heat a nonstick skillet over medium heat and lightly grease.
6. Pour 1/4 cup of batter per pancake and cook until bubbles form.
7. Flip and cook until golden brown on both sides.
8. Serve hot with desired toppings.
Do not overmix the batter to keep the pancakes light and fluffy.
You can adjust tanginess by fermenting the discard longer.
For savory options, skip sugar and vanilla, and add herbs or cheese.
Find it online: https://www.adorarecipes.com/why-are-sourdough-pancakes-better/