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 artisan 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 {Great for Sourdough Discard}
Ingredients
- 2 cups all-purpose flour
- 2 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.
I cut this in half, still used whole egg, because it seemed like a lot, which it would have been. However this recipe made the best pancakes that I have ever made/had. Thank you!
I’ve been using a different sourdough pancake recipe and want to try yours. Do you use active starter for the 1 cup of starter? I’m guessing you do, but figured I’d ask. So, if I had fed my starter late the night before, I can use a cup of it for these, and bake with most of the balance (leaving a little for my next batch) I guess?
I switched this up slightly and made the sponge overnight, 2 cups flour, 2 cups buttermilk, 1 cup unfed starter. Then followed the rest of recipe, almost, 2 eggs, melted butter instead of oil. A little extra milk to thin it out a little. They were the best pancakes I have ever made. Thank you for the basic recipe 🙂 My overnight sponge is also the same one I use for waffles. Next morning, add 1/4 cup melted butter, 2 eggs, 3/4 tsp salt, 1 tsp baking soda. That’s it. Let it sit a little while the waffle iron heats… Read more »
This recipe is fabulous! I made a whole recipe and it makes a lot. The next time i make these i will try halfing the recipe.
When you say 10 servings, how many pancakes per serving? Thanks!
I’ve tried other sourdough pancake recipes, and I haven’t really liked the end results. I’m so glad I tried this one. The hot cakes were the best. This recipe is a keeper—-thanks for posting!
I just tried these for Easter Morning Breakfast- used fed and active starter and they were a bit too fluffy and thick. Thinned out with a bit more milk and got delicious and perfect pancakes 🙂 I have been experimenting with sourdough lately and finally have a good reliable starter. Thanks for the recipe!
Thanks for the great recipe! They turned out fluffy, and light, and amazing. Probably the best pancakes I’ve ever had.
My family and I just had these pancakes for breakfast and we all agreed they are the best pancakes in the world!
We also sautéed skinned apple pieces with cinnamon and put them on top of pancake batter while they cooked.
Wicked recipe,
I add an extra egg yolk and a teeny bit of vanilla extract
And throw blueberries into the batter whilst it’s cooking 😋
These were wonderful. Light and fluffy. I just started my first sourdough starter a few weeks ago. I was trying to find something to do with my discard. I save my discard in a 1 qt mason jar during the week and store it in the refrigerator. I’m always looking for ways to use it in a non-leavening way to reduce wasting the ripe leftover starter. These are amazing… thank you so much for sharing your recipe.
I’ve made this recipe twice now, the first time even my husband liked them and he is not a sourdough fan. I left the salt out that time, and used unfed. This time I made them for dinner. I put the salt in and had fed the starter in morning. This time they had a slight sourdough taste to them. I liked them and so did the kids but hubby didn’t like the sourdough taste. So my guess is that’s the difference between using active vs under starter? Also I think the salt is supposed to develop the flavour and… Read more »
These were really good. Friday night, haven’t gone shopping, nothing defrosted and an early snowstorm plus a pot of sourdough on the counter all contributing to the cravings I have been having. The recipe I have been using is more like a sourdough crepe, and it’s great, but I was looking for something a bit more substantial. These were big fluffy pancakes, exactly what I was looking for. I used my cast iron skillet and was able to get golden brown, beautiful pancakes which I haven’t been able to get a good recipe for, until now. Looking forward to more… Read more »
These pancakes sound fabulous! I need the Sor dough starter recipe.
I just got into sourdough a few months ago and I am loving using it in my recipes! I hadn’t thought of using it in pancakes though. Now I want to try it!
Does it matter if the starter is fed or can unfed starter work?
I made these today with unfed starter – they worked very well and are make a nice light fully pancake that isn’t too sweet. Thanks for sharing the recipe.
Can I substitute melted butter for the vegetable oil? Or will that effect the fast?
I am a very fussy cook/foodie, made these this morning from my own sourdough starter that I fed yesterday afternoon. A great taste and totally enjoyed by all 7 of us. I sure will be keeping this recipe, thank you so much for sharing!
Hello! fab post but I have a question – From my point of view, if I am making sourdough pancakes its because I would prefer to don’t use Baking Powder or Soda. Have you tried to develop a recipe without these to ingredients?
Is there any substitute for milk in this recipe? We don’t drink milk here and so never have it on hand. Could you use watered down yogurt, or coconut milk?
I just made these —- and they are by far the most delicious pancakes I’ve ever tried. I’m new to sourdough starter and this is my favourite recipe so far, working my way up to bread… but if this is my only success with sourdough, I’m happy. The only change I made was decreasing the baking powder to 2 tsp. Simply amazing results – thanks for the recipe!
brilliant! served them with homemade lemon curd and oregon blueberries… and i don’t even care much for pancakes because they tend not to have much inherent flavor. THESE are outstanding!
Hi, thank you for sharing your recipe, these pancakes look absolutely amazing. But the amount of baking soda/powder seems extreme, may I ask why use so much, especially in combination with the sourdough starter (which also works to raise the dough)? I really want to try this recipe but the amount of baking powder in it is throwing me off, it seems totally unnecessary. Thanks!
I’ve been using this recipe nearly every day for over a month now and loving it. I want to share a tip which I found from making so many of these and I think it will especially help those guys who would like to reduce the baking powder and baking soda amounts. Well, it’s simply that I add the baking powder and soda last. Adding it with the dry ingredients is intuitive but I would usually knock most of the air right out of it again while trying to mix all the flour and liquid properly. However when I add… Read more »