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Sourdough Discard Pancakes

Use up your sourdough discard to make the fluffiest, most delicious pancakes ever!
Print Recipe
Servings: 15 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup milk
  • 3/4 cup buttermilk or regular milk if you don't have buttermilk
  • 2 large eggs
  • 2 tablespoons avocado oil or oil of choice
  • 2 cups all-purpose flour leveled
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1 teaspoon salt

Method
 

  1. Go ahead and heat your stove top now to medium-low. Place your skillet on the eye to heat while you mix your batter.
  2. Mix your sourdough discard, milks, eggs, and oil together. Then, in the same bowl, add in the flour, salt, baking soda, baking powder, and sugar. Use a whisk to mix it all together well.
  3. Grease your skillet with a tablespoon of butter or leftover bacon grease.
  4. Pour about 1/3 of a cup of batter into your hot skillet. Allow the pancake to cook on one side for about 3-4 minutes or until the surface is mostly bubbles. Then flip your pancake and allow it to cook on the other side 2-3 minutes or until golden brown.
  5. Serve pancakes immediately with warm homemade butter and either maple syrup or strawberry jam. If you can't serve immediately, place a dinner plate in your oven on its lowest temperature and put your cooked pancakes on the plate to warmly wait while you cook the rest.

Notes

More recipes like this one at www.johnsonhomenc.com