Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard (at room temperature)
- 1 1/2 cups 2% milk (at room temperature)
- 1 large egg, beaten (at room temperature)
- 2 tablespoons vegetable oil
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.
- Add wet ingredients: Pour the sourdough discard, 2% milk, beaten egg, and vegetable oil into the bowl with the dry ingredients. Stir gently and mix just until combined, leaving a few lumps in the batter. Avoid overmixing to keep pancakes tender.
- Prepare cooking surface: Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat to ensure pancakes cook through without burning.
- Cook pancakes: Using a ladle, pour about 1/3 cup of batter onto the hot griddle for each pancake. Cook until bubbles form and start popping on the surface, signaling the pancake is ready to flip.
- Flip and finish cooking: Gently flip the pancakes and cook for an additional 1-2 minutes until the bottom is golden brown and the pancake is cooked through. Serve immediately warm with butter and maple syrup.
Notes
- Using room temperature ingredients helps the batter mix evenly and yields fluffier pancakes.
- Be careful not to overmix the batter to avoid dense pancakes.
- Adjust heat as needed to prevent burning while ensuring pancakes cook all the way through.
- For extra flavor, consider adding vanilla extract or cinnamon to the batter.
- Leftover pancakes can be stored in the fridge and reheated in a toaster or skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American