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?
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Wonderful recipe – I doubled the recipe to have freezer leftovers and so glad I did! Cane out fine without adding extra mik. Used evap, but will try sour cream next time.
This was my first attempt using my sourdough discard. My family loves pancakes and I have a tried and true recipe I always use. These were … even better, wow! My only note was that my batter came out very very thick and I had to use a lot more milk to get the right consistency. Might have been a factor of my discard. Regardless, the end results were fantastic: fluffy with crunchy crispy edges. The subtle sourdough note was just like my usual buttermilk recipe. Outstanding.
These were the best sourdough pancakes I’ve ever made. Light as a cloud and the vanilla made the flavor pop!
Easy and delicious! Used unsweetened vanilla almond milk as the sub. Didn’t even need sugar! Batter was perfect and pancakes were nice and fluffy! Will make again!
Tastes fine but is pretty flat and I fluffy. Yes I used very hydrated maximum loft sourdough!
These look and taste amazing! Thank you for sharing a delicious way to use the discard!
Wow !! First time using discard and these were amazing!!
They are so sweet with out adding any sugar 😊 Thank you !
I searched for “fluffy sourdough pancakes” and these delivered! They were so delicious, flavorful, and fluffy. I followed the instructions for order of mixing but used my blender instead of a whisk. It worked great! I often have a hard time getting the “stringiness” out of my starter so the blender really helps to break it up. I’ll definitely be making these again!
These are the best pancakes I’ve ever made. My hubby and I ate at Village Inn a few weeks ago and ever since I’ve been on a quest to duplicate their pancakes. Well, these are as good (or better b/c I know what’s in them !)and I’m so happy. I thinned them down with about 1/4 cup of water and next time I will add a couple of tablespoons of sugar, but making the starter was so worth it. Will be baking sour dough bread soon!
“…ate at Village Inn a few weeks ago”
Cynthia, your comment might make more sense if we knew what village, state, and/or country you are referencing, don’t you agree?
Village Inn is a restaurant!
Perfect Pancakes – used up the starter and made enough to freeze for later.