Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp sugar
1 cup sourdough discard (100g active discard)
1 large egg
3/4 cup buttermilk
4 tbsp unsalted butter (melted)
Neutral oil or butter for cooking
Instructions
Whisk flour, baking powder, baking soda, salt, and sugar in a bowl
Whisk sourdough discard, egg, buttermilk, and melted butter in another bowl until smooth
Gently combine wet and dry ingredients until just mixed (lumps are okay)
Let batter rest 10-15 minutes
Heat a non-stick griddle or skillet over medium heat
Pour 1/4 cup batter per pancake, cook until bubbles form and edges brown (2-3 minutes), flip and cook 1-2 minutes more
Repeat in batches, adjusting heat to prevent burning
Notes
Adjust batter consistency with 1-2 tbsp water if too thick
Use softened room temperature butter for better emulsification
Add warm syrup while pancakes are still warm
Store leftovers in parchment-separated layers in airtight containers (refrigerate up to 3 days)
- Prep Time: 10
- Cook Time: 15
- Category: Cozy Chicken
- Method: Pancake/Che appliances
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg