A typical school morning breakfast around here: sourdough pancakes, maple syrup, and scrambled eggs (and sometimes fruit). I try to have breakfast on the table, and big kids up dressed, with their beds already made by 7:15am, and then it’s teeth brushing, hair combing, backpack stuffing – water bottles, lunchboxes, snacks – socks, shoes, and jacket, out the door by 7:45am.
This is a quick and easy recipe for sourdough pancakes. If I’m feeling truly ambitious after dinner, I’ll throw together the pancake batter the night before, allowing it to rest in the fridge overnight, ready to be cooked at 7:00am, sharp! But most of the time, I’m doing this at 6:30am with a cup of coffee in hand. I hope your children enjoy this pancake recipe as much as mine do.
Sourdough Pancakes
Equipment
- large mixing bowl
- griddle
- spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough discard, room temperature
- 1 ½ cups milk, room temperature
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- butter or oil for cooking
- maple syrup for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the sourdough starter, milk, vanilla, and egg to the bowl with dry ingredients. Mix well until combined.
- Grease pancake griddle with butter or oil, heat skillet over medium-low. Ladle batter onto hot griddle. Cook until batter starts to bubble on top, then gently flip the pancake. Cook for an additional 1-2 minutes on second side.