Using your sourdough starter, you can have light and fluffy Sourdough Pancakes ready to serve for a breakfast that will have everyone jumping out of bed! These pancakes are easy to make and a perfect way to use up that discard sourdough starter! If you need a non-sourdough pancake recipe, try my Buttermilk Pancakes!
Sourdough Pancakes
Pancakes mean lazy Saturday mornings and family breakfast time. But, these Sourdough Pancakes don’t just have to be made on the weekends. The batter is easily put together, and since you probably have sourdough starter discard ready to be used, this would be the perfect recipe for that. Plus, I will tell you how to freeze the extras to enjoy anytime you want! With just a hint of that sourdough tang, these pancakes can be topped with your favorite pancake toppings.
TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!
Sourdough Pancakes Recipe
This recipe can be made using either your fed sourdough starter or sourdough discard. So, don’t throw away your leftover sourdough starter. Whip up these delicious pancakes in no time!
- Butter – Salted or Unsalted will work, but if you are using salted you may want to lessen the amount of salt added.
- Milk – Whole milk is best, however, when tested with skim this recipe also worked. If you are using skim I recommend using FED Sourdough Starter
- Vanilla extract -If you don’t have vanilla you can substitute with an equal amount of maple syrup right in the batter
- Sourdough starter -Can start using discard day 3!
- Flour -I used unbleached all-purpose but whole wheat and bread flour will also work well
Once you have the batter ready to go, heat up your griddle. If you think the batter is too thick, add one teaspoon of milk at a time until you get your desired consistency. However, I do recommend testing one pancake before adding additional milk.
Use a measuring cup (I used a 1/3 cup) to pour the batter onto the hot griddle and cook for 2-3 minutes on one side. Flip over the pancakes and cook for an additional 1-2 minutes on the other side. You are looking for golden brown, not burnt. (My first pancake is usually burnt, it always takes me a bit to get the perfect temperature and timing.)
Serve warm with your favorite pancake toppings!
Can I Freeze Sourdough Pancakes?
Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week!
To freeze pancakes, let them get to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)
After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.
When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute.
PRO TIP: To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra sourdough pancakes next time!
More Sourdough Recipes
Sourdough Pancakes
Ingredients
- ¼ cup (4 tablespoons or 57g) butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 cup (245g) milk, room temperature (I like whole milk, but any % will work)
- 1 teaspoon vanilla extract
- 1½ cups (341g) sourdough starter, discard or fed
- 1½ cups (187.5g) all-purpose flour, (can also use bread or whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the griddle. (We like anywhere between 325°F and 350°F)
- In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.
- Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt). The batter will be fairly runny. (It will puff up, don't worry!)
- Once the griddle is hot, gently stir the pancake batter and use a 1/3 measuring cup to pour the batter onto the grill. (If the batter is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.)
- Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes. Timing will depend on your griddle.
- Serve warm with your favorite toppings.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made this recipe as directed. I did use a 1/5 Cup size to measure out the batter. It made 26 pancakes. We enjoyed 8 of them and I then followed the directions on how to freeze the rest. Thank you for this recipe. It is now going to be my go to sourdough discard pancake recipe. 🙂
Thrilled you enjoyed them Jan! Thank you for the detailed feedback! 🙂
i did half the recipe and it was yummy and easy to make.. used bread flour and turned out fine.
i love vanilla so i doubled it!
The serving calculator is not working for serving size of 6. Butter it too much, grams are not calculating.
My first time using this recipe for whole wheat pancakes, and wow! They’re better than any whole wheat pancakes I’ve made in the past 30 years. Thank you! -Kate
Ok…delicious!!! Husband likes puffy cakes, I prefer thin and crispy, and these somehow tic both boxes. And I love how much fed starter it uses. Triple bonus! (I did add a bit of sugar, maybe a T. Also, I didn’t plan ahead so microwaved my milk for a minute to get it to room temp, starter too, seemed perfect.) This is my 5th pancake recipe…and the last one I need. 👍🏼
Unfortunately, the end result was not fluffy and was flat. I used a combination of active and discard starter and at first, the batter reacted nicely with the baking soda. As I cooked them, I noticed there was no lift. They taste really good but no lift.
This is the best sourdough pancake recipe I’ve ever used. It’s bookmarked and the only one I plan to use going forward! Thank you!
These were delicious, light and fluffy. I added a Tbsp of cinnamon sugar and served them with homemade apple jam, yum 😋
Thanks for the recipe
Carol
Hi
I am getting ready to try your recipe and I was wondering if I could use soy milk instead of whole or skim milk.
HI Kevin- I haven’t tried that substitution so can’t speak to its effectiveness.
Very good pancakes. Used young starter discard, sat in fridge for a few days before I used it in these pancakes. I added almond milk instead of dairy and 1 tablespoon of raw sugar to the batter as I do not use syrup on my pancakes. My only recommendation would be to let the batter sit for about 10-15 minutes before beginning to cook the pancakes. The batter flowed better and the cakes had slightly better texture when I did this. Bookmarked this recipe as these were our favorite pancakes ever!