When I first started making sourdough bread, I was looking for ways to use up my discard. I have tried crackers, biscuits, mini muffins and of course pancakes. After trying a few different variations, this pancake recipe became one of my family’s favorites. I make pancakes and bacon every Saturday morning for breakfast so this recipe is well used and loved in my house and I’m excited to share it with all of you.
Ingredients:
250g (About 1 cup) Sourdough discard
400g (1 3/4 cups) Milk
2 Eggs
30g (4 tablespoons) Sugar
2 teaspoons vanilla
1 teaspoon Salt
300g (2 1/2 cups) All purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
20g (2 tablespoons) butter, melted plus more to cook the pancakes.
170g (1 cup) fresh blueberries (optional)
Makes 14-16 pancakes
Link to my wooded spatula
Method:
In a bowl, add the sourdough starter, milk, eggs, sugar and vanilla and mix with a whisk until everything is well combined.
Next, add the flour, salt, baking soda and baking powder and mix together. Lastly add the melted butter and the blueberries and fold them in.
Place the pan on medium high heat and add butter, once the butter is melted and the pan is hot add the pancake batter. When you see small bubbles on top of the pancake and it’s golden brown around the edges it should be read to flip.
If I’m making these pancakes for just myself and the kids I’ll cut the recipe in half.
I sure hope you give these sourdough discard blueberry pancakes a try! Drop a comment below and let me know if you do. If you want to stay in the loop and never miss another blog post, subscribe to my email list here.
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