Sourdough Pancakes Recipe
If you’ve been nurturing a sourdough starter, you already know it’s the gift that keeps on giving. But did you know you can use it for much more than bread? These Sourdough Pancakes are fluffy, flavorful, and a great way to use up starter discard. With their light texture and subtle tang, they’re perfect for breakfast, brunch, or even breakfast-for-dinner nights.
This recipe is simple, versatile, and guaranteed to make your mornings better.
Why You’ll Love These Pancakes
- Uses sourdough discard: A great way to reduce waste.
- Fluffy & tender: Light pancakes with a perfect rise.
- Tangy twist: The sourdough adds a unique depth of flavor.
- Quick & easy: Ready in under 30 minutes.
Ingredients
- 1 cup sourdough starter (fed or discard)
- 1 cup all-purpose flour
- 1 cup milk (or buttermilk for extra tang)
- 1 tablespoon sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Mix the Wet Ingredients
In a large bowl, whisk together sourdough starter, milk, egg, melted butter, sugar, and vanilla extract until smooth.
Step 2: Add the Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold into the wet mixture until just combined. Batter should be slightly lumpy.
Step 3: Heat the Pan
Preheat a nonstick skillet or griddle over medium heat. Grease lightly with butter.
Step 4: Cook the Pancakes
- Pour ¼ cup batter onto skillet for each pancake.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
- Flip and cook another 1–2 minutes until golden brown.
Step 5: Serve
Stack pancakes high and serve warm with butter, maple syrup, fresh berries, or your favorite toppings.
Tips for Success
- Don’t overmix: Overmixing leads to dense pancakes. A few lumps are okay.
- Cook low and slow: Medium heat gives pancakes time to cook through without burning.
- Use buttermilk: Makes pancakes extra tangy and tender.
- Make ahead: Keep pancakes warm in a 200°F (90°C) oven while cooking batches.
Variations
- Blueberry Sourdough Pancakes: Fold fresh or frozen blueberries into the batter.
- Cinnamon Apple Pancakes: Add diced apples and cinnamon for a fall twist.
- Chocolate Chip Pancakes: Stir in mini chocolate chips for a kid-friendly treat.
- Savory Pancakes: Skip the sugar and add herbs, cheese, or bacon bits.
Why This Recipe Works
The sourdough starter adds more than flavor — it creates airiness and helps the pancakes rise beautifully. The result is a stack of pancakes that are light, fluffy, and slightly tangy, with just enough complexity to set them apart from regular pancakes.
They’re also flexible: you can use starter discard or fed starter, making them a great option for minimizing kitchen waste.
✨ Light, tangy, and oh-so-fluffy, these Sourdough Pancakes will quickly become your new breakfast favorite.
