Sourdough Discard Pancakes

Ahh, 2023, the year of making more homemade foods and relying less on the grocery store and the easiest first step for our family was pancakes!

I usually get frozen pancakes from the store to easily reheat, but realized I could make them for way less with better ingredients and still freeze them, just like the store. My hope to start to build up a freezer stash of homemade pancakes is to make them once a week (on the weekends) and whatever the boys don’t eat throughout the week, I’d pop those in the freezer and make a new batch the following weekend. So far though, they’ve eaten a whole batch within the week so I might do a double batch one of these next times to have some on reserve in the freezer.

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 tablespoons sugar

• 1 teaspoon salt

• 1 cup sourdough discard

• 1 1/2 cups milk (add more to thin batter if needed depending on discard consistency)

• 1 egg, beaten

• 2 tablespoons coconut oil, melted

• 2 teaspoons vanilla

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt

2. Add the sourdough starter, milk, egg, melted coconut oil and vanilla. Mix until just combined

3. Pour pancake batter into heated pan or griddle (I like to use 1/8 cup). Cook until pancake starts bubbling on top, then flip

4. Cook for an additional 1-2 minutes, or until pancake is cooked through

Stores well in fridge for about 7-10 days. Freeze before they go bad, or freeze right after cooking a batch! We reheat frozen pancakes in the microwave on 50% power.