Sourdough Pancakes
Have you ever considered making a tasty breakfast from sourdough discard? If you picture your mornings filled with the sweet smell of fluffy and soft sourdough pancakes, then this recipe is for you.
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Servings: 6 pancakes
Calories: 96kcal
Equipment
- 2 Mixing Bowls
- Whisk
- Measuring Cups/Spoons
- Cast Iron Pan or griddle
- spatula
Ingredients
- 1 cup sourdough discard
- 1 egg
- ¼ cup buttermilk
- 2 Tablespoons butter melted
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- flour the same kind as you fed your sourdough starter, see notes below
Instructions
- Combine the cup of starter, egg, buttermilk, and melted butter in a small bowl.
- In a separate bowl, gently combine the dry ingredients: flour, sugar, baking powder, and salt.
- Stir the wet mixture into the dry mixture and mix together until you have a smooth batter.
- Allow the batter to rest for at least 10 minutes.
- Prepare a cast iron skillet or griddle by greasing it with butter and putting it on medium-low heat.
- Once the pan is nicely heated, put ⅓ cup batter per pancake onto the skillet. (If you’re using a griddle, you can cook more than one pancake at once.)
- Cook for about 3 minutes, until the edges are done and the center is bubbling, before flipping the pancake. Cook the other side for around one and a half minutes until the pancake is golden brown.
- If you’re making several pancakes, slide the cooked pancakes into the oven on a low setting to keep warm until you’re ready to serve up.
Notes
* The nutritional facts do not include the flour used in the recipe as this will vary based on the flour and amount used.
- Additional Flour – Use the same flour as was used in your sourdough starter. Depending on your starter, you’ll need ½ cup white flour, ¼ cup Kamut, ¼ cup whole wheat or ⅔ cup quinoa. Homesteading Hack: Depending on the hydration of your sourdough discard, this additional flour amount may need to be adjusted to reach the desired consistency.
- Homesteading Hack: These also freeze well after cooking… just place a little parchment paper between fully cooled pancakes and place into a freezer bag.
Nutrition
Serving: 6pancakes | Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 219mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 173IU | Calcium: 56mg | Iron: 0.2mg
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