![Best Sourdough Discard Pancakes [egg free, optional dairy free]](https://i0.wp.com/yesyumgo.com/wp-content/uploads/2023/12/C1B8AAE6-3568-4F40-B370-5D9CDA685948-scaled.jpeg?fit=247%2C250&ssl=1)
Best Sourdough Discard Pancakes [egg free, nut free]
Ingredients
- 1¼ cup milk can also use soy milk
- 1 tbsp white vinegar or lemon juice
- 1¼ cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup sourdough discard (unfed) (62g)
- 2 tbsp avocado oil
Instructions
- In a 2 cup measuring cup, make a buttermilk mixture (mix milk and 1 tbsp. white vinegar or lemon juice), set aside.
- In a medium mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt. Set aside.
- Add the sourdough discard to the measuring cup of buttermilk and mix well to combine.
- Pour the buttermilk-sourdough mixture into the dry ingredients, and finally add in the avocado oil. Whisk just until ingredients are mixed and all come together into a batter. Try not to overmix. You will begin to notice the batter getting a bit bubbly as it sits on the counter while heating the pan.
- Cook over medium heat either on a skillet or griddle. Flip halfway through cooking time until both sides are golden brown and cooked through.
- Serve immediately or place on a wire rack to cool. Freeze completely cooled pancakes in a zip-top bag for up to 2 months.
Notes
Tips, Tricks and Substitutions:
*Option to make these dairy free by using soy milk
* Pancakes freeze well! Allow to cool completely before placing in a zip-top bag and freeze for up to 2 months. Remove pancakes as wanted, and heat in microwave or toaster oven.