Sourdough Pancakes Easy Fluffy (Print Version)
# Ingredients:
01 -
2 eggs
02 -
1 cup sourdough discard
03 -
2 tablespoons coconut sugar (can substitute other sweetener)
04 -
1 1/2 cups milk (or other milk of choice)
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups all-purpose flour
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon cinnamon
# Instructions:
01 -
In a medium mixing bowl, combine the eggs, sourdough discard, coconut sugar, milk, and vanilla extract. Whisk until well mixed.
02 -
Add the all-purpose flour, baking soda, baking powder, salt, and cinnamon into the wet mixture. Whisk gently until just combined. Avoid over-mixing; a few clumps are fine.
03 -
Heat a skillet over medium-low heat for 2-3 minutes. Add a small amount of butter or oil to coat the skillet.
04 -
Using a 1/4 cup measure, pour the pancake batter onto the heated skillet. Wait for bubbles to form and pop around the edges, about 1-2 minutes. Flip and cook the other side for an additional 30 seconds to 1 minute.
05 -
Serve warm with butter, maple syrup, and fresh fruit. For flavored pancakes like blueberry or chocolate chip, sprinkle the mix-ins onto the uncooked side of the pancake before flipping.
# Notes:
01 -
Ensure the skillet is properly preheated to achieve golden brown and crispy pancakes.
02 -
Use a 1/4 cup measure for uniform pancakes.
03 -
Wait until bubbles on the edges of the pancakes have popped to know they are ready to flip.