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These white chocolate strawberry sourdough pancakes are a sweet twist on a classic breakfast favorite! Bursting with juicy strawberries and rich white chocolate, they’re not only delicious but also gut-friendly thanks to the sourdough discard. Perfect for a special brunch or a cozy morning at home!
Servings: About 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
190g all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
24g sugar
42g melted butter
240g milk (or buttermilk)
240g sourdough discard
Additional, For Garnish:
Fresh strawberries, chopped
White chocolate chips
Whipped cream
Instructions:
In a bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
In a separate bowl, combine the wet ingredients: melted butter, milk, and sourdough discard. Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined.
Heat your pan over low heat (about a 2 on a standard stovetop). Add a bit of butter, then ladle in the pancake mixture, and sprinkle with chopped strawberries and white chocolate chips.
Cook the pancakes for 1-2 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.
Serve warm, topped with whipped cream, maple syrup, and additional strawberries.
Additional Tips:
For even fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
Feel free to adjust the amount of strawberries and white chocolate chips to your taste.
If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice to mimic the acidity.
Storing Instructions:
Store leftover pancakes in an airtight container in the fridge for up to 2 days.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating tips:
Reheat pancakes in a toaster or microwave until warmed through, or on a skillet for a crispy exterior.
