Sourdough Discard Pancakes
Need a use for your leftover sourdough starter? Try these delicious pancakes for a hearty breakfast or brunch. They are light and fluffy and taste so much better than regular pancakes. Plus, they take less than 10 minutes to make!
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2-3 tablespoons granulated sugar
- 1 teaspoon sea salt
- 2 tablespoons ground cinnamon
- 2 cups sourdough discard
- 1 ½ cups milk or more to thin the batter
- 3 large eggs beaten
- 2 tablespoons liquid vegetable oil I use avocado oil or olive oil
Instructions
- In a large bowl, whisk together the flour, baking powder, soda, sugar, cinnamon, and salt.
- Add the sourdough starter, milk, egg, and oil.
- Whisk until combined.
- Heat the skillet to about 350 degrees.
- Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with your favorite toppings. We love homemade whipped cream and real maple syrup.
- Lasts in a plastic bag in the fridge for up to a week or up to a month in the freezer.