These sourdough pancakes are incredibly fluffy with a hint of sourdough tang. This is a great pancake substitute for buttermilk pancakes, and a delicious way to use up sourdough starter discard.
The night before making the pancakes stir together 3/4 cup sourdough discard with 1/2 cup milk. To that add 3/4 cup flour, 1 tablespoon flax meal, optional 1-2 tablespoons brown sugar, and 1/2 teaspoon salt.
Stir everything until well combined and optionally, let the mixture ferment overnight. If skipping fermentation, proceed with the remaining ingredients right away. Otherwise add them in the morning.
To the sourdough mix add 1 egg (or 1 mashed banana for vegan pancakes), 2 tablespoons melted butter or coconut oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon vanilla extract.
Combine everything into a smooth pancake batter. If the batter seems too thick, add the remaining 1/4 cup of milk one tablespoon at a time to get the desired consistency.
Heat a griddle or frying pan on medium-high. Brush or wipe the surface with a little oil or butter.
For large pancakes, pour 1/4 cup of batter per pancake onto the hot griddle. For smaller ones use 2 tablespoons of batter per pancakes.
Cook the pancakes for several minutes until the edges look set and the surface is bubbly. Flip and cook from the other side for a few more minutes.
Serve the pancakes with fresh fruit and maple syrup.
Leftover pancakes can be frozen in an airtight container or silicone freezer bag. To thaw and reheat pop them in your toaster for a couple of minutes.
*if you don't keep a sourdough starter, you can get a similar result by increasing the flour amount by 1/2 cup (1 1/4 cup total) and by replacing the milk with buttermilk and increasing the amount by 1/4 cup (3/4-1 cup total). Do NOT let the batter sit overnight with this alternative method.