Sourdough Discard Pancakes
A delicious recipe for Sourdough Discard Pancakes - a great way to start your weekend and use up some sourdough discard!
Servings: 10 pancakes
Calories: 138kcal
Ingredients
- 2 Tablespoons unsalted butter melted and cooled, plus more for skillet
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 2 eggs beaten
- 1 ¼ cups non-dairy or regular dairy milk
- 2 teaspoons vanilla extract
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 Tablespoon orange zest optional
Instructions
- Melt the butter and set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
- In a medium bowl, beat the eggs. Add the milk and vanilla extract and whisk to combine.
- Add the sourdough discard to the bowl of dry ingredients, then pour in the melted butter, the eggs mixture and the orange zest. Whisk the batter together to remove any clumps. If needed, add more milk to reach your desired consistency.
- Grease a skillet with butter or cooking spray and heat over medium-low heat*. Pour approximately ⅓ cup of batter into the center of the pan. Cook for 2-3 minutes until the pancake is bubbling, the edges are starting to set, and the bottom is lightly browned. Carefully flip the pancake and cook an additional 2-3 minutes until lightly browned on both sides. Transfer to a plate.
- Repeat with remaining pancakes. Serve immediately with your favorite toppings!
Video
Notes
*Temperatures may vary based on your stovetop. I recommend cooking pancakes over either medium or medium-low heat.
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 298mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
