Fluffy Sourdough Pancakes
Sourdough pancakes are perfection in a slightly round shape. They’re fluffy, have a fruity taste and are so light it’s super easy to eat a whole batch by yourself!
Servings: 6 pancakes
Calories: 122kcal
Ingredients
- ¾ cup all purpose flour
- 2 tablespoon brown sugar
- 1 tablespoon baking powder
- pinch of salt
- ½ cup sourdough discard
- 1 tablespoon oil
- ½ cup oat milk
- ⅓ cup applesauce
Instructions
- In a large bowl, combine the all purpose flour, brown sugar, baking powder and a pinch of salt. Stir to blend the dry ingredients.
- In a medium bowl, combine the sourdough discard, oil, oat milk and applesauce. Stir until blended.
- Pour the liquid mixture into the dry mixture and stir until batter is smooth and no dry spots are left. Careful to not overmix here, little lumps are ok. Batter will get supper puffy and you’ll be able to hear the bubbles when you stir it.
- Heat a frying pan or skillet pan. Spray cooking oil if needed so pancakes won’t stick.
- Pour about ¼ to ⅓ cup of batter into heated pan and cook for 2 to 3 minutes until golden, on medium low to prevent bottom from burning. If the bottom is getting too brown before 2 minutes, temperature is too high: lower it. Flip and cook for another 1 or 2 minutes on the other side or until golden. Don’t try cooking them in less than 3 minutes, or you’ll risk getting undercooked pancakes.
- Top sourdough pancakes with your favorite toppings. Serve them warm.
Video
Notes
To freeze sourdough pancakes, use parchment paper to separate each one so they don’t stick together, or freeze them individually on a baking sheet for 30 minutes to 1 hour before packing them all together. Never freeze uncooked batter.
To thaw sourdough pancakes, microwave each one for about 30 seconds, or just pop them in the toaster.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 290mg | Fiber: 1g | Sugar: 7g