Best Sourdough Pancakes

  • 2 cups all-purpose flour (240g), blend with whole wheat 
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup sourdough discard (200g)
  • 1½ cups milk or buttermilk (354 ml)
  • 1 tsp vanilla 
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • 2 tsp baking powder (mix in last)
  • 1 tsp baking soda (mix in last)

Mix together batter gently (don’t over mix). Heat bacon greased griddle over medium-low. Pour ⅓ cup batter per pancake. Cook until bubbly, flip, cook 1–2 mins more. Repeat. 

Notes: Great for waffles too! Batter can rest overnight in the fridge (add leavening in the morning).

Sourdough Pancakes version 2 (try next)

  • 1 Cup Sourdough Discard (200g)
  • 1 Tbsp Butter, melted (or oil)
  • 1 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 Egg, beaten
  • 1 Tsp Vanilla Extract
  • ~1/2 cup ap or ww flour (60g, or less, may not need any depending on thickness of discard)
  • 1/4 Tsp Baking Soda (mix in last)
  • 1/4 Tsp Baking Powder (mix in last)

Mix together batter. Heat a cast-iron skillet with 1-2 Tbsp bacon grease until medium hot. Pour in dollops of batter. Turn down heat, let bubbles form, then flip. Repeat. 



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