Still looking for ways to use that sourdough starter or discard you created during this Covid-19 pandemic? These pancakes are ideal! You get that sourdough tang along with the fluffiest pancakes. If you love buttermilk pancakes these will be a hit.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup sourdough starter (or discard from your fridge)
- 1 1/2 cups milk (any kind will do)
- 1 large egg, well beaten
- 1 1/2 tsp vanilla
- 2 tbsp butter or light oil of your choice
Whisk all the dry ingredients together, then add in the wet. I used a separate bowl to mix the wet just to get the egg incorporated but you certainly don’t have to.
Mix batter together just until it the dry ingredients are absorbed. Don’t overmix or your pancakes won’t be as tender as they could be.
Use a little cooking spray or butter on your hot griddle and pour 1/2 cup batter on for each pancake. Flip when the air bubbles have popped (about 1-2 minutes) and then flip over for another 1-2 minutes, just until lightly browned on the second side.
Make a big batch on the weekend and freeze for easy week day breakfasts!