Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.
Just when I thought I found the only pancake recipe I’d ever need, I start messing around with sourdough. And my pancake world was rocked.
Remember that sourdough starter I shared with you a few weeks ago? This is the first recipe we’re sharing using that delicious starter. Don’t worry, there are more cakes and breads to come. This is just the beginning. And what a sweet beginning it is.
I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.
And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.
And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.
These quick sourdough pancakes get eaten faster than we can get them off a the griddle.
Why not try a homemade strawberry syrup or raspberry topping to make these an even more decadent morning treat?
Sourdough Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 1/2 cups milk
- 1 large egg beaten
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- Add the sourdough starter, milk, egg and oil. Mix well just until combined.
- Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
- Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with butter and syrup.
Nutrition
Sandy says
Can you add a banana in place of the veg oil for waffles?
Julie Clark says
I’ve not tried it, but it sounds like a good idea!
Rob says
Seems to me that you could add banana or not and you could add oil or not, or you could add both…or not! But these ingredients do completely different things in a recipe, so it would not be a substitution.
Angie says
The absolute best pancake recipe using sourdough starter hands down! These were simple to make & puffed up to make the best airy pancakes that held their height. The only substitution I made was replace 1/2 cup of the milk with buttermilk (I love buttermilk pancakes). I may try mext time with either 1/2 or all buttermilk.
Thank for sharing the recipe. Finding recipes for sourdough discard is much appreciated for those that are reluctant to throw it out.
Karen Peaster says
Absolutely scrumptious!!!!! Best pancakes ever.
Jill says
Made these for breakfast this morning and they were perfect! Such an simple (and seemingly foolproof – thank gosh) recipe that made a wonderful breakfast for our family this Sunday morning. Thanks for sharing!
Susan says
If using frozen Amish starter to make pancake recipe do you just thaw to room temperature & then proceed with recipe?
Julie Clark says
I would start with that but it may need some tweaking since amish sourdough is sweet and these pancakes were made with traditional sourdough which isn’t sweet. And make sure your starter is active so that the pancakes rise.
Katie says
These pancakes are incredible! I never leave comments on recipes but for this I had to! I just made a sourdough starter this week and had heard about sourdough waffles but i was feeling lazy and did not want to bother with my waffle iron. Enter these pancakes. They are SO EASY and hands down the best pancakes I have ever made which says a lot because I am a chef and I make pancakes a lot. They are so fluffy and the edges get so crispy. I love that they only have 2 tbsp of sugar in them. I made the last two pancakes with some chocolate chips and they were great too but honestly the regular ones took the (pan)cake. Thank you for this recipe. I will use it forever!
Anonymous says
Can you refrigerate the batter overnight?
Julie Clark says
We recommend making them right away so the baking soda and powder don’t lose their effect.
Peggy says
Can you freeze these after cooking?
Julie Clark says
I’m sure you could!
Timmer says
Great recipe I’ve used several times! Definitely my go to pancake recipe anymore. This time I used locally made citrus salt and Brazilian wildflower honey in place of salt and sugar as an experiment. Just wow
Cheryl says
Excellent recipe!
Marina Michaels says
Thank you for this excellent recipe. I made the whole batch. I’ll keep a few in the refrigerator to eat cold with jam, and will freeze the rest. (In my experience, sourdough pancake batter doesn’t keep well, so you have to make it all at once.)
Justin Lawler says
This is the first time I’ve ever commented on a recipe online but I just had to. These are the best pancakes I have ever cooked!!! My God, so light, fluffy, thick and tasty. My now go to pancake recipe thank you so much. And good way to use up our starter wastage.
mimi says
why do you need baking powder and baking soda if you have sourdough starter?
Julie Clark says
It just helps the pancakes rise nicely.