Simple Fluffy (Sourdough Discard!) Pancakes
I’ve had my sourdough discard waffle recipe in rotation for a while now, but now I’m adding sourdough discard pancakes! In a waffles vs pancakes debate, I used to be definitively waffles but now I could argue both ways. Pancakes are so much easier to put toppings on and when I’m feeling too lazy to pull out a waffle iron, they’re a lot more convenient.
These are similar to my sourdough discard waffles but have a higher proportion of flour and use baking powder instead of yeast so the batter doesn’t need to be made the night before!
Ingredients
I usually make these using sourdough discard, and the recipe accommodates 100g of 100% hydration discard. The other ingredients are flexible too.
- Flour: You can substitute with up to half whole wheat (or more, but the pancakes may have a different texture). Feel free to experiment with using rye or other flours in place of part of the all-purpose flour.
- Milk: You can substitute non-dairy milks, and probably other liquids (although using only water will result in blander, drier waffles).
- Egg: I have not tried this without egg. You could try replacing the egg with an equal mass of milk + two tsp oil, or an egg substitute.
- Baking soda: Baking soda promotes browning and counters the acidity of any sourdough starter that was added, but it can be left out.
- Baking powder: These make the pancakes fluffy! Measure the amount carefully.
Simple Fluffy (Sourdough Discard!) Pancakes
Course: Breakfast, Dessert and SweetsCuisine: AmericanDifficulty: Easy14
3 inch pancakes10
minutes20
minutesIngredients
100g (scant ½ cup) sourdough discard OR 50g (¼ cup + 2 tbsp) all purpose flour and 50g (3½ tbsp) water/milk
250g (1 cup) milk
1 egg
200g (1⅔ cups) flour (can substitute ⅓–½ with whole wheat)
4g (1 tsp) salt
8g (2 tsp) sugar
½ tsp baking soda
4g (1¼ tsp) baking powder
Directions
- Dissolve discard in the milk and egg. If you’re not using discard, just beat the milk, egg, and 50g liquid together, adding all the flour together later. Mix until well combined and no streaks of egg remain.
- Mix the salt, sugar, baking soda, and baking powder with the flour.
- Add flour to batter and gently stir until batter is smooth and there are no large lumps of flour. Small lumps are ok, don’t overmix! The pancake batter should be pretty thick but still slowly drip off the spatula/whisk in big globs.
- Heat up a nonstick pan over medium heat and oil/butter it if needed. Once the pan is hot, scoop (or pour) pancake batter into the pan, leaving space in between the pancakes.
- Cook for about a minute, or until the bubbles on the upper surface have popped and the batter is no longer shiny. Flip and continue to cook the other side, adjusting heat as necessary to get a slight-darker-than-golden-brown color on both sides. The pancakes are done when both sides are nicely browned and the middle is soft but not liquidy.
- Enjoy immediately with your favorite toppings or keep warm in a rack in the oven set the lowest temperature.
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