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.
Notes
Pancakes can be frozen once cooked. I usually pop them in a ziplock bag and store in the refrigerator.