Sourdough-Discard Buttermilk Pancakes
The tangy flavors of the buttermilk and sourdough make this pancake really special. For a thinner pancake, simply add more buttermilk.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4 servings
Ingredients
- 2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 2 tablespoonssugar
- 1 teaspoonKosher salt
- 1 cupsourdough starter discard
- 1 1/2 cupsbuttermilk
- 1 largeegg (beatem)
- 2 tablespoonsvegetable oil or melted butter
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Whisk together the dry ingredients, flour through salt.
- 2
In a separate bowl, mix the wet ingredients, starter through oil.
- 3
Stir the wet ingredients into the dry ingredients until just combined.
- 4
Spray a pancake griddle with cooking spray or grease with oil and heat to 325º -350º F.
- 5
Pour 1/4 cup of the pancake mixture onto the griddle. Cook until bubbles on top pop and bottom browns. Flip the pancakes and finish cookingóan additional .
- 6
Repeat the process to finish the batter. Serve with your favorite syrup or toppings.