Light and Fluffy Sourdough Pancakes (Sourdough Starter Discard Recipe)

Light and Fluffy Sourdough Pancakes (Sourdough Starter Discard Recipe)

 

The natural fermentation of sourdough discard can help improve the texture of pancakes. It often results in a fluffier, lighter texture compared to standard pancake batter. The slight acidity in the discard can react with baking soda or baking powder to create a better rise.


Ingredients:
- 1 cup sourdough starter discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk (to adjust, if required)
- 2 tablespoons melted butter or vegetable oil

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Instructions:
1. Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Combine Wet Ingredients
- In another bowl, mix the sourdough discard, egg, milk, melted butter (or oil), and vanilla extract (if using).

3. Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter may be a bit lumpy, and that's okay. If the batter is too thick, add a little more milk until you reach your desired consistency.

4. Preheat the Pan
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

5. Cook the Pancakes
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.

6. Serve
- Serve warm with your favorite toppings such as maple syrup, chocolate bits, fresh fruit or a dollop of yogurt.


Check out KiiZYs Sourdough Kit Essentials in store

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