Make the most of your sourdough discard with these amazing pancakes. No need for buttermilk for your pancakes, use your discard instead!
In a medium bowl, mix the wet ingredients (sourdough discard, milk, eggs, melted butter) together making sure to fully incorporate the eggs.
In a separate bowl, mix the dry ingredients together (flour, salt, sugar, baking soda). Use a whisk to make sure the baking soda is fully mixed in.
Add the dry ingredients to the wet ingredients and stir slightly. Just enough for it to be mixed, but there should still be lumps.
Pour onto a heated griddle (about 350 degrees, I usually do a medium-low temp). Wait until you see bubbles in the center and then flip. Cook for another couple minutes until pancakes are fully cooked. Remove from heat and serve. Repeat for the remaining pancakes.
I’ve been going a bit bonkers making sourdough bread lately, which means I usually have excess discard sitting around. This is one of my favorite ways to use up that extra discard. These pancakes taste like buttermilk pancakes, since the sourdough discard has that nice tangy taste. And, they are so fluffy. Definitely give this sourdough discard pancake recipe a try.
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