Easy Sourdough Pancakes

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (double‑acting)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt (Redmond sea salt)
• 2 tablespoons Granulated Sugar (optional, adds slight sweetness)
• 1 cup Sourdough Discard (un‑fed starter removed before feeding)
• 1.5 cups Milk (whole milk preferred)
• 1 large Egg (room temperature)
• 2 tablespoons Extra Virgin Olive Oil (for batter; extra for greasing)
• 1 teaspoon Vanilla Extract (optional)
• 1 pinch Ground Cinnamon (optional)

Instructions

1. Preheat Oven

   Set the oven to its lowest warm setting (about 170‑180°F) and place a baking sheet inside to keep pancakes warm later.

   Time: PT5M

   Temperature: 170°F

2. Combine Dry Ingredients

   In a mixing bowl whisk together 2 cups all‑purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and optional 2 tablespoons sugar.

   Time: PT5M

3. Add Wet Ingredients and Mix

   Add 1 cup sourdough discard, 1½ cups milk, 1 beaten egg, 2 tablespoons olive oil, optional 1 teaspoon vanilla and a pinch of cinnamon. Whisk until the batter is thick but smooth.

   Time: PT5M

4. Heat the Griddle

   Place the electric griddle on the stove and heat to 325°F. Lightly spray or brush with olive oil.

   Time: PT5M

   Temperature: 325°F

5. Cook Pancakes

   Scoop ¼‑cup portions of batter onto the hot griddle (about five at a time). Cook 1‑2 minutes until bubbles form on the surface, then flip and cook another 1 minute, followed by a final minute on the second side.

   Time: PT10M

   Temperature: 325°F

6. Keep Warm

   Transfer cooked pancakes to the pre‑heated baking sheet in the oven. Keep them warm while you finish the batch.

   Time: PT5M

   Temperature: 170°F

Nutrition Facts

Calories

411

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g