Ingredients
Scale
- 1 cup sourdough discard
- 1 egg
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (or more if needed)
- 2 tbsp melted butter
Instructions
- In a medium bowl, whisk together the sourdough discard, egg, sugar, and milk.
- Add baking powder, salt, and melted butter, stirring until the batter is smooth.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with maple syrup, fresh fruit, or your preferred toppings.
Notes
For a richer flavor, you can replace the milk with buttermilk for extra tanginess. If you prefer a thinner pancake, simply add a bit more milk to adjust the batter consistency. These pancakes also freeze well just store them in an airtight container and reheat for a quick, delicious breakfast during the week
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 0,5g
- Protein: 3g