Sourdough Discard Breakfast Recipe
Sourdough discard pancakes are light, fluffy, and have a hint of tanginess, making them a delightful breakfast option.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 2 tablespoons sugar
- Optional: vanilla extract, fresh fruit, or chocolate chips
Instructions
- In a large mixing bowl, combine sourdough discard, flour, and milk. Let it sit for 10-15 minutes.
- Mix in eggs, sugar, and a splash of vanilla extract. Whisk until smooth.
- Stir in the baking powder right before cooking.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Serve with maple syrup, fresh berries, or whipped cream.
Notes
Let the batter sit to activate fermentation for extra fluffiness. Adjust sweetness and toppings to taste.