Description
Delicious pancakes made with sourdough discard and colorful sprinkles, perfect for brightening up any morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup sugar (or to taste)
- 1/4 teaspoon salt
- 1 cup sourdough discard
- 1/2 cup milk (or buttermilk)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup rainbow sprinkles (jimmies)
Instructions
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the sourdough discard, milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients, stirring until just combined; do not overmix.
- Gently fold in the sprinkles.
- Heat a nonstick pan or griddle over medium heat and lightly grease it.
- Scoop batter onto the pan. Once bubbles form on the surface and the edges look set, flip the pancakes.
- Cook until golden and cooked through. Serve warm.
Notes
Let the batter rest for 10 to 20 minutes for fluffier pancakes. Use jimmies for the best color retention.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg