A fluffy, tangy, perfectly golden pancake made with sourdough starter. These pancakes are soft, light, and slightly crisp around the edges — an ideal way to use sourdough discard or active starter for a quick breakfast treat.
Description
Sourdough pancakes combine the mild tang of sourdough with the comforting fluffiness of classic pancakes. Whether your starter is active or discard, this recipe transforms it into a stack of warm, delicious pancakes that cook up in minutes.
Introduction
This recipe is perfect when you want something easy but flavorful. The sourdough starter not only adds taste but also improves texture, making the pancakes tender and airy. You can prepare the batter quickly, or you can rest it to develop deeper flavor and extra fluffiness.
Why You’ll Love This Recipe
• A great way to use extra sourdough starter
• Quick to prepare with option for overnight fermentation
• Light, fluffy, and naturally flavorful
• Easy to customize with mix-ins or toppings
Ingredients
Dry Ingredients
• 1 cup (125 g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
Wet Ingredients
• 1 cup (240 g) sourdough starter (discard or active, 100% hydration)
• ¾ cup (180 ml) milk (adjust for thickness)
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract (optional but recommended)
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together the sourdough starter, milk, egg, melted butter, and vanilla extract.
Step 3: Combine
Add the dry mixture to the wet mixture.
Stir gently with a spatula until just combined. A few small lumps are fine.
Avoid overmixing to keep the pancakes fluffy.
If time allows, let the batter rest for 15–30 minutes to relax the gluten.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Scoop ¼ cup of batter for each pancake.
Cook for about 2 minutes, until bubbles form and edges look set.
Flip and cook another 1–2 minutes until golden brown.
Step 5: Serve Warm
Serve immediately with your favorite toppings such as butter, maple syrup, bananas, berries, coconut flakes, or nuts.
Variations
• Extra tangy: Refrigerate the mixed batter overnight for a deeper sour flavor.
• Extra fluffy: Separate the egg; whip the egg white and fold it in before cooking.
• Dairy-free: Use oat or almond milk and replace butter with oil.
• Add-ins: Add blueberries, chocolate chips, or chopped nuts to the batter.
Tips for Best Results
• Don’t overmix — it keeps the texture tender and soft.
• Adjust milk depending on starter thickness for the perfect batter flow.
• Keep cooked pancakes warm in a low oven (90–100°C).
Storage Tips
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Let pancakes cool, separate with parchment, and freeze for up to 2 months.
• Reheat: Warm in a toaster, oven, or lightly greased skillet.
Serving Suggestions
These pancakes pair perfectly with fresh fruit, nut butters, whipped cream, honey, chocolate drizzle, or simple melted butter and syrup.
FAQs
Can I use sourdough discard?
Yes! Discard or active starter both work.
Why are my pancakes too thick?
Add more milk a little at a time until the batter flows smoothly.
Can I make them without sugar?
Yes — simply omit the sugar or replace it with a natural sweetener.
Conclusion
These sourdough pancakes are quick, fluffy, flavorful, and a wonderful way to use your starter. Whether you prefer them simple or loaded with toppings, they’re guaranteed to become a breakfast favorite.