Sourdough Pancakes and Waffles from Sourdough Discard

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter
• Additional butter or oil for the pan or waffle iron

Instructions

1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Add the Sourdough Discard: Stir in the sourdough discard until just combined.
3. Add the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined again. It’s okay if there are a few lumps – overmixing can lead to tough pancakes or waffles.
4. Rest the Batter: Let the batter rest for about 10 minutes. This allows the sourdough discard to react with the baking powder and soda, making your pancakes and waffles extra light and fluffy.
5. Cook the Pancakes or Waffles:
6. For pancakes, heat a large skillet or griddle over medium heat and add a bit of butter or oil to coat the surface. Once hot, pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. For waffles, preheat your waffle iron according to its instructions and lightly coat with non-stick spray if necessary. Pour enough batter to fill the waffle plates without overflowing, close the iron, and cook until the waffle is golden brown and crisp.
8. Serve: Serve the pancakes or waffles warm with your favorite toppings, such as fresh fruits, maple syrup, or a dusting of powdered sugar.