Sourdough Pancakes
Introduction
Sourdough pancakes are a delicious way to use your sourdough starter or discard, turning it into a fluffy, tangy breakfast treat.
They have a light, airy texture with a slightly crisp edge and a hint of sour flavor that pairs perfectly with sweet toppings like maple syrup, berries, or whipped cream.
These pancakes are not only tasty but also a great way to reduce kitchen waste and make your breakfast a bit more wholesome!
Ingredients
- 1 cup sourdough starter (active or discard)
- 1 cup all-purpose flour
- 1 cup milk (or buttermilk for extra tang)
- 1 tablespoon sugar (optional)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Butter or oil for greasing the pan
Optional Add-ins:
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Fresh berries or chocolate chips
Instructions
- Mix the base: In a large mixing bowl, combine the sourdough starter, flour, and milk. Stir until smooth. Cover loosely and let the mixture rest for 15–30 minutes to activate the sourdough.
- Add the remaining ingredients: Whisk in the egg, melted butter, sugar (if using), salt, baking powder, and baking soda until just combined. Don’t overmix — a few lumps are fine!
- Preheat the pan: Heat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown.
- Serve warm: Stack the pancakes and serve immediately with butter, maple syrup, fresh fruit, or any favorite topping.
Description
These sourdough pancakes are soft and fluffy with a unique tang from the starter, giving them more depth than regular pancakes.
They’re golden on the outside and tender on the inside — a perfect balance of texture and flavor.
The natural acidity of sourdough helps create an airy crumb and makes these pancakes easy to digest.
Tips
- Use discard or fed starter: Both work! Discard gives a stronger tang, while active starter makes lighter pancakes.
- Don’t overmix: Overmixing makes pancakes tough instead of fluffy.
- Resting time: If you want extra flavor, let the batter sit for up to 1 hour before cooking.
- Make ahead: Leftover pancakes freeze beautifully. Just reheat in a toaster or skillet.
- Flavor boost: Try adding a pinch of cinnamon, nutmeg, or lemon zest for variety.
Correction
- If your pancakes turn out too dense, your batter might be too thick — add a bit more milk.
- If they’re too sour, reduce the resting time or use a younger starter.
- If they spread too much, make sure your starter isn’t too runny and that your pan is hot enough before cooking.
Enjoy!
Serve your Sourdough Pancakes hot off the griddle, with a pat of butter melting on top and a drizzle of maple syrup.
Pair with a cup of coffee or freshly squeezed juice for the perfect morning delight. Every bite is a warm, fluffy reminder of why homemade breakfasts are the best!
