Sourdough Discard Pancakes

I am no sourdough expert… but I can make a few really yummy things with my starter consistently! I nailed down my pancake recipe, and would love to share it with you!

Ingredients

• 3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 tbsp cane sugar
• 1/2 stick of butter, melted
• 2 large eggs
• 1 cup buttermilk (or regular milk)
• 1 tbsp vanilla
• 3/4 cup sourdough discard

Directions:

1. In a large blow, whisk together the dry ingredients (flour, baking soda, baking powder, salt, cane sugar). Then in a medium bowl mix together the wet ingredients (butter, eggs, buttermilk, vanilla, sourdough discard).
2. Pour wet ingredients into the large bowl with the dry ingredients and whisk together well. Feel free to add a splash more of milk if needed, the mix might be pretty thick!
3. Lightly grease your griddle or pan with coconut oil. I’ve also used avocado oil, it just depends on what I have available! I like to use medium-low heat on our griddle. Use a 1/4 measuring cup to scoop your batter onto the griddle once it’s heated and greased. I feel like a 1/4 cup is always the perfect size, whenever I go bigger my pancakes turn out giant and I can’t fit as many on the griddle at one time.
4. Cook the pancakes for about 2 minutes on each side, until they are a light brown color, and the middle has no signs of uncooked batter left.
5. Serve with fresh butter, maple syrup, fruit, whatever you prefer and enjoy!

Notes.

• I have also tried adding one scoop of grass-fed vanilla protein powder to the batter and they still turned out, they were just a little more dense and not as fluffy. But I love having that as an option for a protein boost!
• Tweak the measurements as needed for you and your family. Or substitute your own ingredients!