Easy Sourdough Discard Pancakes Recipe
Perfectly light and fluffy sourdough discard pancakes that will melt in your mouth. With easy overnight or same day instructions.
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Ingredients
- 250 g sourdough discard 1 cup
- 625 g whole milk 2 ½ cups
- 3 large eggs
- 62 g melted butter 4 tbsp/½ stick
- 1 tsp vanilla extract
- 375 g all-purpose flour 3 cups
- 25 g granulated sugar 4 tbsp
- 3 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Instructions
For the Same Day Method:
- Add 250 g (1 cup) of starter, 625 g (2½ cups) whole milk, 25 g (4 tbsp) sugar, 1 tsp vanilla extract, and 3 large eggs to a large bowl and whisk until completely combines.
- Melt 62 g (4 tbsp/½ stick) of butter and let cool slightly. While whisking the wet ingredients, slowly pour the melted butter into the batter and mix well.
- In a separate bowl, add 375 g (3 cups) all-purpose flour, ½ tsp salt, 1 tsp baking soda and 3½ tsp baking powder to the batter and mix until just combined. The batter may be lumpy still, that's ok.
- Heat cast iron griddle to medium heat while you let your batter rest for a few minutes. Add a little oil or butter to the hot griddle or cast iron skillet. Ladle 1/2 cup of batter into the griddle, leaving room for the to expand while they cook. Cook 2-3 minutes on the first side, lowering to medium-low heat if needed.
- Flip the pancakes when the edges start to turn dull and bubbles begin to form on the surface of the pancakes. Cook an additional minute on the second side until the pancakes are golden brown.
- Transfer to a plate while you cook the remaining pancakes. Serve warm with a pat of butter and maple syrup.
For the Over Night Method:
- Combine 250 g (1 cup) of discard, 3 large eggs, 25 g (4 tbsp) sugar, and 625 g (2½ cups) whole milk into a large bowl and combine well with a whisk.
- Mix 375 g (3 cups) all-purpose flour with the wet ingredients. Cover and refrigerate the batter overnight to long ferment.
- The next day, add 1 tsp vanilla extract, 62 g ( 4 tbsp/½ stick) melted butter, ½ tsp salt, 1 tsp baking soda and 3½ tbsp baking powder to the batter and mix until just combined.
- Continue cooking the same way as in The Same Day Method above.
Notes
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Tried this recipe?Let us know how it was!
