Sourdough Pancakes

UB February 07, 2022

Okay let’s talk about pancakes. For a while I thought that all pancakes were created equal, but was I wrong. These pancakes are so filling, yet so light and fluffy! They have the perfect amount of sweetness but not too much so you can still pile on the maple syrup. These are seriously the best pancakes, they truly don’t compare to any others. And talk about an amazing way to use up that sourdough discard! I promise you won’t regret making these, they are perfect for a cozy Sunday morning!

Prep Time 15 Minutes
Cook Time 10 Minutes
Total Time 85 Minutes
Serves 4 People

Ingredients

1 cup sourdough discard
4 tablespoons brown sugar
5 tablespoons melted butter
1 ½ cups buttermilk
2 eggs
1 tablespoon vanilla extract
2 cups flour (I usually do 1 all purpose and 1 whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt

Instructions

In a large bowl combine the sourdough starter with the sugar, buttermilk, melted butter, vanilla, and eggs. Mix well.
One mixed add on the flours, baking powder, baking soda, and salt.
Let the pancake mix sit on the counter for 1 hour.
Heat up a skillet and keep it on low. Add some butter to coat the pan, let it slightly brown and then add in the pancake pix. It might be a bit thick - that is good! You just need to use a spoon to spread it out a bit so it will cook evenly. Keep the heat low so it doesn’t burn. Flip when bottom has browned.
Serve with butter, syrup, jam, whip cream, peanut butter, the choices are endless! Enjoy!