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These pancakes are a sweet addition to your sourdough repertoire.

Light and fluffy pancakes are a classic breakfast favorite, but adding a bit of sourdough brings a whole new dimension.  Keep it classic and serve them with butter and maple syrup or go savory with a dollop on some crème fraîche, a slice of smoked salmon, and a few capers.

Of course these are amazing right off the griddle, but I have to admit…I almost prefer reheating the pancakes in a toaster!  The insides stays light and fluffy, but the outside gets slightly crispy.  It’s worth making a big batch to have some in the freezer for a quick breakfast!

What you need:

Flour – All Purpose flour

Sugar –  Just a hint of sweetness from granulated sugar

Baking Powder – This helps pancakes rise and makes them extra fluffy

Baking Soda – This will react with the acid in the sourdough discard and help to make a light pancake

Salt – Just a touch of salt to balance out the flavors

Sourdough Discard – This recipe is perfect after a week of feeding your sourdough starter.  It uses a good amount of discard, but if you don’t have enough you can easily cut the recipe in half.

Milk – I use whole milk, but feel free to use your preferred milk.

Eggs – I use large eggs

Butter – Melt the butter and allow it to cool before adding to the other wet ingredients, so that the eggs don’t scramble.  I also use butter to grease the griddle before scooping on the batter.

 

How to make the pancakes:

Preheat the griddle to 350ºF.  Sift the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a large bowl and stir to combine.

Combine the wet ingredients (sourdough discard, milk, eggs, and melted butter) in a separate bowl.  Pour the wet ingredients into the dry and stir to combine with a silicone spatula.

You want to mix just until you don’t see any more streaks of flour.  There will be lumps in the batter, but that’s okay!

To cook the pancakes, butter the griddle and portion out 2-3 tablespoons of batter.

Pro Tip:

To get even portions of pancake batter, use a 2 inch ice cream scoop.  I like to drop a perfect round onto the hot griddle and quickly flatten and round out the batter with the back of the scoop.

Once you start to see bubbles in the center, flip the pancakes over and cook for two more minutes, or until golden.

Repeat with the rest of the batter, adding more butter to the griddle as needed.

Serve the pancakes warm or refrigerate and reheat in a toaster.  The pancakes freeze and reheat beautifully!