Sourdough Discard Pancakes

Tender, lightly tangy pancakes made with sourdough discard and a simple pourable batter, cooked in butter until golden and fluffy.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 0.75 cup milk
• 1 large egg
• 0.5 teaspoon baking soda
• 1 tablespoon granulated sugar
• 0.5 teaspoon kosher salt
• 2 tablespoons unsalted butter

Cooking instructions

1. Whisk the sourdough discard, milk, egg, and melted butter until smooth. Add the flour, sugar, baking soda, and salt, then whisk just until combined; a few small lumps are fine. Let the batter rest for 5 minutes. If it seems too thick to pour, whisk in 1 tablespoon milk. (about 7 min)
2. Heat a large skillet or griddle over medium heat and lightly butter the surface. For each pancake, pour about 1/4 cup batter onto the skillet, leaving space between pancakes. (about 2 min) — Medium heat
3. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook until browned and cooked through, about 1 to 2 minutes more. Repeat with the remaining batter, lightly buttering the skillet as needed. (about 15 min) — Medium heat
4. Serve warm with butter, maple syrup, or fresh fruit. (about 1 min)