Last Updated on February 28, 2025 by Toya
This fluffy Sourdough Pancakes recipe is easy, quick, and the taste is remarkable! My sourdough pancakes are also light, delicious and ready in no time! Plus, this recipe is a great way to add a little versatility to your breakfast and make a typical batch of pancakes more interesting.
So, whether you want to make use of some sourdough discard or you just want to enjoy some pancakes made with sourdough starter, my simple recipe will help you whip up the best batch of fluffy sourdough pancakes that take just 20 minutes to make!
The best part? They’re so unique and tasty, you might be on the hook to make them more than once this week!
So, what are sourdough pancakes?
Sourdough pancakes are pancakes made using sourdough starter (or sourdough discard). The natural fermentation in the sourdough starter gives these pancakes a slightly tangy flavor, richness and fluffiness. These pancakes are a great way to use up sourdough discard that you may have otherwise thrown away. I always end up making a few batches of these pancakes during the process of making my sourdough starter.
How Sourdough Pancakes are Different:
- Flavor: These pancakes have a mild tang which they get from the sourdough starter. This gives them a deeper flavor than regular pancakes.
- Texture: The natural fermentation process makes pancakes made with sourdough starter (or sourdough discard) light and airy, often making them fluffier than pancakes made with just baking powder.
- Ingredients: Regular pancakes often only include ingredients like baking powder or baking soda as leavening agents. However, sourdough pancakes include these ingredients along with sourdough starter (or discard).
Sounds. good? Let’s give these easy pancakes a try!
Ingredients
- 1 cup sourdough starter (or sourdough discard)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract (optional)
How to make sourdough pancakes
- Grab a large bowl and combine the flour, sugar, baking powder, baking soda, and salt, stirring well to combine.
- In that same bowl, you will add the sourdough starter, egg, milk, melted butter, and vanilla extract and mix until just combined. Be careful not to overmix the batter, as this can lead to dense pancakes. Also, if you find the sourdough pancake batter too thick at this stage, simply add a little milk, a little at a time until you reach your desired pancake batter consistency.
- Next, heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Then flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
- Lastly, serve and enjoy your sourdough pancakes warm with maple syrup, fresh fruit, or a dollop of whipped cream.
FAQs (Frequently Asked Questions)
1. Can I use sourdough discard instead of an active starter?
Yes! Sourdough discard works perfectly in this recipe. It may make the pancakes slightly less fluffy than using an active starter, but they’ll still have that delicious tangy flavor. Just make sure your discard is still good (it should smell sour but not off or rotten).
2. Can I make these pancakes ahead of time?
Yes, you can! You can prepare the pancake batter the night before and store it in the fridge overnight. The fermentation will continue, which can enhance the flavor even more. Just give the batter a good stir before cooking the pancakes the next day.
3. Can I substitute the milk with a dairy-free option?
Absolutely! You can substitute the milk with any dairy-free milk such as almond milk, oat milk, or soy milk. The pancakes will still be delicious and fluffy.
4. Can I freeze leftover pancakes?
Yes! Sourdough pancakes freeze really well. Once they’ve cooled, stack them with parchment paper in between each pancake to prevent sticking, and store them in an airtight container or freezer bag. To reheat, pop them in the toaster or warm them in a pan.
5. Why do I need baking powder and baking soda in this recipe?
Both baking powder and baking soda help the pancakes rise and become fluffy. The baking soda reacts with the acidity in the sourdough starter, while the baking powder gives an extra boost of fluffiness. Together, they ensure the pancakes aren’t too dense.
6. What’s the difference between sourdough starter and sourdough discard?
Sourdough starter is the active, living culture made from flour and water that you use to bake bread. It contains wild yeast and bacteria that ferment and leaven the dough. Sourdough discard is simply the portion of the starter that you remove when feeding it fresh flour and water to maintain the starter’s balance. Discard isn’t typically used for bread-making but can be repurposed in recipes like pancakes, muffins, or crackers to prevent waste and add flavor. Both are great in pancake recipes.
Best Sourdough Pancakes
Ingredients
- 1 cup sourdough starter (or sourdough discard)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract (optional)
Instructions
- Grab a large bowl and combine the flour, sugar, baking powder, baking soda, and salt, stirring well to combine.
- In that same bowl, you will add the sourdough starter, egg, milk, melted butter, and vanilla extract and mix until just combined. Be careful not to overmix the batter, as this can lead to dense pancakes. Also, if you find the sourdough pancake batter too thick at this stage, simply add a little milk, a little at a time until you reach your desired pancake batter consistency.
- Next, heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Then flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
- Lastly, serve and enjoy your sourdough pancakes warm with maple syrup, fresh fruit, or a dollop of whipped cream.