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Sourdough Discard Pancakes
This easy recipe for fluffy sourdough discard pancakes is one of the best, most scrumptious ways to use your sourdough discard!
4.28
from
11
rating
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Servings:
5
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Breakfast, brunch
Cuisine:
American
Calories:
386
kcal
Author:
Rachel Gurk
Ingredients
▢
2
large eggs
▢
3
tablespoons
unsalted butter
melted
▢
1 ¾
cup
milk
▢
1
cup
fed active sourdough starter
(about 200g)
▢
2
cups
all-purpose flour
▢
2
tablespoons
granulated sugar
▢
5
teaspoons
baking powder
▢
¼
teaspoon
salt
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Instructions
Preheat an electric griddle to 375ºF or a non-stick frying pan over medium-low heat.
In a blender, blend the eggs and melted butter on low speed.
Add in the milk and sourdough starter then blend until smooth.
Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
Pour the contents of the blender into the dry ingredients. Whisk until relatively smooth.
If you like thinner pancakes, whisk in another ¼ cup milk.
Pour batter onto pre-heated griddle or frying pan. Cook for 3-4 minutes on the first side. Flip, and cook another 1-2 minutes on the second side.
Notes
Yield: 15-16 3” round pancakes
Calories:
386
kcal
,
Carbohydrates:
58
g
,
Protein:
11
g
,
Fat:
12
g
,
Saturated Fat:
7
g
,
Trans Fat:
1
g
,
Cholesterol:
92
mg
,
Sodium:
605
mg
,
Potassium:
193
mg
,
Fiber:
2
g
,
Sugar:
9
g
,
Vitamin A:
443
IU
,
Calcium:
351
mg
,
Iron:
3
mg