Sourdough Pancakes
Put your sourdough discard to good use with these delicious, fluffy sourdough pancakes.
Servings: 12 pancakes
Equipment
Ingredients
- 280 grams all purpose flour 2 cups
- 50 grams sugar ¼ cup
- 14 grams baking powder 1 Tablespoon
- 3 grams baking soda ½ teaspoon
- 3 grams salt ½ teaspoon
- 2 eggs 100 grams
- 57 grams unsalted butter, melted ¼ cup
- 360 grams milk 1 ½ cups
- 120 grams sourdough discard ½ cup
- 4 grams vanilla extract 1 teaspoon
- 168 grams chocolate chips or chunks 1 cup
Instructions
- Mix together the wet ingredients in a large bowl.2 eggs, 57 grams unsalted butter, melted, 360 grams milk, 120 grams sourdough discard, 4 grams vanilla extract
- Combine dry ingredients in a separate bowl.280 grams all purpose flour, 50 grams sugar, 14 grams baking powder, 3 grams baking soda, 3 grams salt
- Mix the dry ingredients into the wet ingredients until just combined. It's okay if it is lumpy. Fold in chocolate chips or chunks if desired.168 grams chocolate chips or chunks
- Preheat a skillet or griddle to medium heat. Spray with non-stick spray or melt butter.
- Scoop ⅓ cup of batter onto the griddle.
- Wait a couple minutes until the sides are starting to brown and the top has bubbles. Flip the pancake over and continue to cook an additional 3 minutes or until the pancake is slightly browned.
- Serve with butter and maple syrup if desired.
Notes
To long ferment these, mix everything except the baking soda and baking powder. Let the mixture ferment overnight in the refrigerator and add the remaining ingredients right before baking.
Tips:
- In order to achieve fluffy pancakes it is imperative not to cook the pancakes on high heat. This will cause the pancakes to brown too quickly on the outside but will be gummy and undercooked on the inside. It is better to cook at a medium heat so the inside of the pancake has adequate time to rise and cook while the outside lightly browns.
- Don’t flip the pancakes before they are ready. You only want to flip the pancake once. Too many flips will cause the pancake to deflate and lose the desired fluffy texture. Wait for the pancake edges to begin browning and the top of the batter to be bubbly before flipping it. Then let it cook for another two to three minutes on the other side.
Nutrition
Serving: 1pancake | Calories: 244kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 207IU | Calcium: 124mg | Iron: 1mg
