Sourdough Pancakes

Sourdough pancakes are the easiest way to use up sourdough discard. Sourdough discard helps make these fluffy and tender pancakes the perfect breakfast.

My kids love these sourdough discard pancakes and they are always being requested in my house. They’re fluffy, filling, and they’ve got a slight cinnamon kick. I’m telling you, they’re addictive.

- milk - eggs - sourdough discard - unsalted butter - granulated sugar - all-purpose flour

INGREDIENTS

In a medium-sized mixing bowl, whisk together the milk, eggs, sourdough discard, melted butter, and granulated sugar. Mix until all the ingredients are fully incorporated.

1

Sift the all-purpose flour, salt, cinnamon, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining.

2

Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).

3

Once the skillet is preheated, add a pat of butter to prevent your pancakes from sticking, and to give them lightly crisped edges.

4

Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 2 minutes until the underside is golden.

5

Swipe up for the full recipe!

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