Why make this recipe
Sourdough Pancakes are the ultimate way to use your sourdough starter discard. They’re fluffy, golden, and lightly tangy, perfect for breakfast or brunch. Unlike regular pancakes, sourdough adds a depth of flavor and helps create an airy texture. They’re quick to make and a great way to reduce kitchen waste while impressing your family with a delicious morning treat.
How to make Sourdough Pancakes
Ingredients:
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter or oil
- Butter or oil for cooking
Directions:
- In a medium bowl, whisk together sourdough starter, milk, egg, and melted butter.
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Combine wet and dry ingredients, mixing gently until just combined (do not overmix).
- Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.
- Serve warm with butter, syrup, or your favorite toppings.
How to serve Sourdough Pancakes
Sourdough Pancakes are best enjoyed warm, straight off the griddle. Serve them stacked high with butter and maple syrup, or add fresh fruit, whipped cream, or nut butter for extra flavor. They also make a great base for savory toppings like bacon and eggs.
How to store Sourdough Pancakes
- Room Temperature: Keep leftovers covered up to 1 day.
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. They last up to 2 months. Reheat in a toaster or oven for best texture.
Tips to make Sourdough Pancakes
- Don’t overmix the batter, lumps are fine! Overmixing can make pancakes tough.
- Let the batter rest 5 minutes before cooking for fluffier pancakes.
- For extra tang, let the batter sit overnight in the fridge.
- Use a nonstick skillet or cast iron griddle for even browning.
Variations
- Blueberry Sourdough Pancakes: Fold fresh or frozen blueberries into the batter.
- Chocolate Chip Sourdough Pancakes: Add 1/2 cup chocolate chips for a sweet twist.
- Savory Pancakes: Reduce sugar and top with smoked salmon, sour cream, or herbs.
FAQs
Q: Can I use fed sourdough starter instead of discard?
A: Yes! A bubbly fed starter will give pancakes even more rise and flavor.
Q: Are sourdough pancakes healthier?
A: They can be lighter on digestion thanks to sourdough fermentation, but nutrition also depends on toppings and flour used.
Q: Can I make the batter ahead?
A: Yes, you can refrigerate the batter overnight. Just stir lightly before cooking.