Description
Sourdough Discard Pancakes use your sourdough starter discard to make a quick and easy healthy breakfast your whole family will enjoy! Cut the recipe in half for a small batch or make a full or double batch for meal prep and freeze!
Ingredients
Scale
- 1 1/2 cups whole milk (for dairy free use any unsweetened nut milk in equal amounts)
- 1 cup sourdough discard
- 1 large egg
- 2 Tablespoons pure maple syrup
- 1 Tablespoon avocado oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (einkorn or other wheat variety)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the milk, sourdough discard, egg, maple syrup, avocado oil and vanilla extract. Whisk until fully combined.
- Preheat your skillet over medium-low heat. Use a lightly oiled cast iron skillet for those crispy edges!
- To the mixing bowl of wet ingredients, add the flour, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients into the wet, being sure to break up any flour lumps and mix those in completely.
- Once the skillet is preheated, pour 1/3 cup of pancake batter onto the skillet and allow to cook for 2-3 minutes on the first side until you see bubbling throughout the top of the pancake.
- Then flip and finish cooking the pancake for 1 minute on the other side until cooked through and golden brown. Repeat until all pancakes are made.
- Serve immediately with maple syrup and butter, eat and enjoy!
Notes
- Those desirable crispy edges require a cast iron skillet, if you are in need of one here is my favorite affordable cast iron skillet.
- Cool any leftover pancakes on a wire rack. Once completely cooled, store in the refrigerator in an airtight container for up to 3-5 minutes or freeze for up to 3 months.
Keywords: sourdough, pancakes, discard, sourdough starter, starter, einkorn, einkorn flour,
