Sourdough Discard Pancakes

These are based off of my favorite pancake recipe that is originally from thepioneerwoman.com, but I added some sourdough discard and they turned out great! My kids loved them and barely knew they were sourdough pancakes. This is a great use of discard so you don’t have to waste it (I did use pretty fresh discard) and a great way to add flavor and a little sourdough into a satisfying kid friendly pancake. Enjoy!

Sourdough Discard Pancakes

Ingredients

• 100 grams sourdough discard
• 2 cups all-purpose flour
• ¼ cup heaping cup sugar (Just Panela organic, unrefined, organic cane sugar works great here)
• 1 tablespoon baking powder
• ½ teaspoon course sea salt 
• 1 ½ cups whole milk 
• 1 tablespoon + 1 teaspoon vanilla extract
• 2 large eggs + 2 egg whites
• butter, for cooking

Directions

Add milk, vanilla, eggs and sourdough discard to a mixing bowl. Mix well.

Add flour, sugar, baking powder, and salt to the mixing bowl. Mix and combine all ingredients.

Heat griddle or cast iron skillet on low.

Place a pad of butter on griddle, let melt and sizzle and then drop ¼ cup mixture onto griddle and cook on first side until bubbles appear. 

Flip and cook on second side until browned. Flip again if needed until both sides are done. 

You may have to adjust griddle between low and simmer to get them just browned and not burnt, but still done. With my cast iron skillet, I was able to keep the temperate around low for most of the time. All stove tops will vary!

Serve with desired toppings like maple syrup!

Enjoy!