An easy recipe for light, fluffy pancakes using sourdough discard that can be made the same day or overnight!
We don't do breakfast for dinner very often because I'm not a huge breakfast eater. For years I ate a piece of toast for breakfast and since having my son I have a bowl of dry cereal every day for breakfast.
Whenever we have a big breakfast the only thing I'm usually interested in making are pancakes or waffles. Pancakes are preferred because they are fast and I can make several at a time. I really like waffles but you can only make one at a time which can be a pain.
I have a recipe for Old Fashioned Pancakes that we normally use. They are easy to make and are really tasty. I can whip them up in about 10 minutes and have pancakes on the table ready to go.
I also have a great recipe for pancake mix that I keep in the cupboard for when we want pancakes quickly. This is great for when you don't have a whole lot of time on your hands but I recently ran out and I haven't made a new batch of the mix.
So when I came across a recipe for Fluffy Sourdough Pancakes I was intrigued. I've been wanting to use Virgil for a breakfast food and pancakes sounded like the perfect option.
After reading the recipe I liked that you could make them and eat them that day or make the batter and save it for the next day. A lot of recipes using sourdough discard have to sit overnight so you can't actually make them until the next day which is fine most of the time but sometimes I want to make a recipe right then!
To make the pancakes you simply whisk together unfed sourdough discard, eggs, milk, and melted butter. If you've already fed your starter you can totally use that as well and the pancakes will turn out fine, they might just be a little fluffier. Then you whisk in the flour, sugar, baking soda, baking powder and let it sit for 20-30 minutes.
Then you simply pour the batter in a hot skillet and cook for 1-2 minutes per side and you have delicious sourdough pancakes! I was impressed by how fluffy and tasty these were. We enjoyed them with bacon and fruit for an awesome breakfast for dinner.
- 1 ½ c. flour
- 2 T. sugar
- 1 t. salt
- 2 t. baking powder
- ½ t. baking soda
- 1 c. sourdough starter discard
- 2 eggs
- 1 c. milk
- 1 t. vanilla
- 4 T. butter, melted
- In a large bowl whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
- In a medium bowl whisk together the sourdough starter, eggs, milk, and vanilla. Add the butter and mix well.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
- Allow the batter to rest for 20 minutes.
- In a large skillet melt a teaspoon of butter over medium heat.
- Pour ⅓ cup of batter into the pan. If you have a larger pan you can make 2 pancakes at once.
- Cook for 2 minutes or until bubbles form. Flip and cook an additional 1-2 minutes.
- Repeat with remaining batter.
- To make these pancakes overnight combine all ingredients in a large bowl except for the baking soda and baking powder. Whisk until smooth.
- Refrigerate over night.
- Remove from refrigerator 10 minutes before ready to make pancakes and add the baking powder and baking soda. Mix well. Allow to sit for 5 minutes.
- Follow steps 5-8 above.
Recipe from The Clever Carrot
Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 458mgCarbohydrates: 28gFiber: 1gSugar: 3gProtein: 6g