Ingredients
Method
Mix the wet ingredients — In a medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
Combine the dry ingredients — In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Fold together — Gently fold the dry ingredients into the wet mixture just until combined. A few small lumps are fine — do not overmix.
Let the batter rest — Let the batter sit for 5-10 minutes to improve texture.
Preheat the skillet — Heat a lightly buttered skillet or griddle over medium-low heat.
Cook the pancakes — Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes.
Serve warm — Serve immediately with butter, maple syrup, or your favorite toppings.
Notes
- Use one whole egg rather than trying to split it — reduce the milk slightly instead to balance the batter.
- Letting the batter rest for 5-10 minutes noticeably improves fluffiness; don't skip this step if you have time.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in a single layer before transferring to a freezer bag.