Sourdough-Discard Buttermilk Pancakes
Golden, fluffy pancakes with a subtle tang from sourdough discard create the perfect balance of familiar comfort and sophisticated flavor. These make weekend mornings feel special while cleverly using up starter that would otherwise go to waste.
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.