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Fluffy 3-Ingredient Sourdough Discard Pancakes Easy Homemade Recipe

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Light, airy pancakes made with just sourdough discard, eggs, and flour. This quick and easy recipe transforms sourdough discard into a delicious breakfast treat with a subtle tang.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, active or dormant
  • 2 large eggs, room temperature
  • 1 cup (120 g) all-purpose flour
  • Optional: 1 tablespoon maple syrup or honey

Instructions

  1. Beat the eggs in a mixing bowl until fully combined, about 1-2 minutes.
  2. Stir in 1 cup (240 ml) of sourdough discard until the mixture is uniform and thick but pliable.
  3. Gradually add 1 cup (120 g) of all-purpose flour and mix until smooth with no lumps; batter should be thick but pourable.
  4. Let the batter rest at room temperature for 10 minutes to hydrate the flour and mellow the sourdough flavor.
  5. Preheat a non-stick skillet or griddle over medium heat until water droplets dance and evaporate quickly.
  6. Lightly grease the pan with butter or oil. Pour 1/4 cup (60 ml) of batter per pancake onto the skillet.
  7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
  9. Serve warm with your favorite toppings.

Notes

If batter is too thick, add a splash of milk or water to loosen. If too thin, add a little extra flour. Keep pan at medium heat to avoid burning or undercooking. First pancake is a tester; adjust as needed.

Nutrition

Keywords: sourdough discard pancakes, easy pancakes, 3-ingredient pancakes, sourdough breakfast, quick pancakes, homemade pancakes

Find it online: https://gleefulfork.com/fluffy-3-ingredient-sourdough-discard-pancakes-easy-homemade-recipe/