Updated: Mar 20, 2021
Yield: 10-12 pancakes
Time: 30 - 45 min
*I generally add baking soda when I’m using buttermilk as my main liquid (acids react with baking soda to create CO2, which gives your pancakes lift). If you use baking soda, only use 3% baking powder. Without baking soda, stick with 4% baking powder.
AP flour: 120g
Baking powder: 6g
Baking soda*: If using, 2g
Sourdough discard: 180g
Eggs: 2 large, ~100g
Butter, melted: 57g, 4 tbsp
1. Combine AP flour, salt, baking powder (and soda, if using). Set aside.
2. Mix discard and milk together, just to combine. It will be lumpy. Add sugar, then whisk in eggs, melted butter. Add in eggs and melted butter. Whisk to combine.
3. Add dry ingredients to wet ingredients, 1/3 at a time. Lightly mix until incorporated – DO NOT OVERMIX. Let mixture sit for 15-20 min.
4. Heat up oiled griddle or oiled nonstick pan. Transfer batter to large measuring cup. Cook pancakes on one side until bubbles emerge, then flip over and cook other side until golden brown. Enjoy!