Sourdough Discard Pancakes (Print-Friendly Version)
Tangy, fluffy pancakes using sourdough discard for a soft texture and golden finish. Ideal breakfast treat.
# Ingredients You'll Need:
→ Batter Base
01 -
240 ml warm water (approx. 46°C)
02 -
240 ml low fat buttermilk
03 -
100 g sourdough discard or active sourdough starter, at room temperature
04 -
1 large egg, at room temperature
05 -
2 tbsp extra light olive oil or vegetable oil, plus extra for cooking
06 -
3 tbsp granulated sugar
07 -
1.5 tsp instant yeast or rapid rise yeast
08 -
1.25 tsp fine sea salt
09 -
330 g all-purpose flour
# How to Make It:
01 -
In a large mixing bowl, whisk together warm water, buttermilk, sourdough discard (or starter), egg, oil, sugar, yeast, and salt until fully combined.
02 -
Gradually add all-purpose flour one cup at a time, whisking thoroughly after each addition to achieve a smooth, cake-like batter.
03 -
Cover the bowl with plastic wrap and allow the batter to rise at room temperature for 90 to 120 minutes, or place in a warm area at approximately 38°C for 60 minutes, until the batter has doubled and appears aerated.
04 -
Heat a large non-stick skillet over medium heat and drizzle with oil to lightly coat the surface. Once hot, use an ice cream scoop or large spoon to portion the batter into the skillet.
05 -
Cook for 1 to 1.5 minutes per side, turning when golden at the edges. Add oil as needed for even browning. Adjust heat if browning occurs too quickly.
06 -
Once both sides are golden and cooked through, transfer pancakes to a wire rack or serving platter. Serve warm.
# Extra Information:
01 -
Ensure sourdough discard is at room temperature to promote consistent fermentation.
02 -
Use an ice cream scoop for uniform pancake size.