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Sourdough Pancakes

Prep Time 12 hours
Cook Time 15 minutes
Servings 12 pancakes

Ingredients

  • 1/2 cup sourdough starter discard
  • 3/4 cup milk
  • 1 1/4 c (160g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1 egg, beaten
  • 2 tbsps (28g) butter, melted & slightly cool
  • 1/2 tsp vanilla extract

Instructions

  1. In a medium bowl, mix together the starter, milk & flour. Cover it with plastic wrap & leave it on the counter overnight to rise.

  2. The next morning, add the baking powder, baking soda, sugar, salt & the beaten egg. Whisk until smooth.
  3. Then whisk in the melted butter & vanilla.
  4. Heat up a skillet or griddle over medium heat and grease it with a little butter or oil.

  5. Once hot, add about a 1/3 cup of batter to the hot skillet & let cook a few minutes until bubbles start forming on the top and it's golden brown on the bottom. Flip over & cook for another minute or so. (It will need less time on the second side.) Continue with the rest of the batter, being careful not to overcrowd the pan.

  6. Enjoy with your favorite pancake topping.

Recipe Notes

*If you don't have starter, here's a quick starter recipe I like. 

*You can substitute whole wheat flour for the all-purpose flour.

*If you want to make these pancakes right away and skip the overnight fermentation, that's ok, just proceed with the recipe, combining the dry ingredients with the wet and cooking as suggested.