Sourdough Discard Pancakes
Discover how to transform your leftover sourdough starter into delicious, fluffy pancakes that are perfect for a healthy, easy-to-make breakfast.
Ingredients
- 1½ cups All purpose flour
- 2 T Honey
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup Sourdough Discard
- 2 large eggs
- 1 cup milk
- 3 T melted butter
Instructions
- Prepare the Ingredients: Gather all your ingredients and have them measured out and ready to go.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
- Combine Wet Ingredients: In a separate bowl, whisk together sourdough discard, milk, and eggs until fully combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Preheat the Skillet: Heat a skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour about 1/4 -1/2 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and keep warm. Repeat the cooking process with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or peanut butter.
Nutrition
Serving: 1pancakeCalories: 183kcalCarbohydrates: 28.4gProtein: 5.3gFat: 5.5gSaturated Fat: 2.9gCholesterol: 48.9mgSodium: 363.3mgPotassium: 85.4mgFiber: 1.2g
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