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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So good! My whole family loved them and said that this should be our go to pancake recipe!
This is my absolute favorite sourdough pancake recipe! It’s difinately a keeper!
These really are great pancakes, I eagerly wait until I have enough discard so I can make a batch. I found a bag of Arrowhead organic buckwheat pancake mix in my cupboard this morning and decided to try and use it instead of regular whole wheat flour. I only used half the salt and baking powder as the Arrowhead mix had some in it already. I also ended up needing more milk as well. I was astounded by the results and from now on will be making these with the buckwheat mix, really, really yummy!
Delicious recipe!! Will be making again and again.
Recently started the sourdough adventures!! Lol! I am sooo happy at how everything is turning out and THESE PANCAKES, WOWWW!! Great end to a fantastic baking weekend. These pancakes are everything you want a pancake to be!! As sooo simple to throw together, just make sure to give time to allow eggs and milk to come to room temp!! Thank you for this recipe! I look forward to making it many more times!
Wow🙀, fluffy and tasty, best 🥞 ever, wolfed them down, made extra to freeze! And my sourdough starter is almost ready for baking, can’t wait to try your other recipes. And then make more 🥞!
These 100% need sugar. Thankfully I added 2 tbsp or it would have been a huge waste of that much starter.
The best pancake recipe I’ve ever made. Add a tablespoon or two of avocado oil and make fantastic waffles too!!!
I added 1 tablespoon of brown sugar.
These look great! Can you make the batter a day ahead and use for a few days?