Julie Clark
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Sourdough Pancakes
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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 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}
Sourdough pancakes have a delicious flavor & fluffy texture that you’ll fall in love with! These will become your family’s favorite breakfast.
Servings 12
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough discard (discard is runnier and works best in this recipe)
- 1 1/2 cups milk (or more to thin the batter)
- 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 ¼ 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.
Video
Notes
The calories shown are based on the recipe making about 12 pancakes that are about 6″ in diameter, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 305mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 72IU | Calcium: 69mg | Iron: 1mg
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!
These were amazing .. fluffy and flavorful. I had taken my discard and fed it a bit last night and let it grow a before putting in fridge overnight. This morning I found your recipe, and 10 minutes later had these superb pancakes . Only change I made was to halve the salt, and it was perfectly salted.
As a note, my starter is milk and flour based… carried on from my mother’s which she started in 1965. She’s now 90 and only just stopped making her weekly batch of whole wheat /rye bread
I have made these many times and we love them. Just for those who like to use weight instead of volume for ingredients
2 cups flour =240g
1 cup sourdough starter = 240g
I’m 79 years old and I made these pancakes for supper tonight. I don’t remember having a better one. My wife said they were very good also
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 »
These are so good! My 7 year old says they’re the best I’ve made and he rates them 10 million stars. Haha
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 😋
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?
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.
Yum! New to the sourdough world and this is the best thing I’ve made so far. I am also milling wheat berries for my flour, so my learning new things exploded this year!
For 45 years I had famous pancakes. They were acknowledged by everyone who tasted them to be the ones they would toss their old favorite recipe for. It was a buttermilk pancake recipe from the buttermilk carton back in the ’70’s. These are better. Inconceivable!
I Made sheet pan chocolate chip pancakes out of these, baked at 400 for 12 minutes. SO GOOD.
Delicious, fluffy, tender, brown beautifully. I used fed starter because that’s what I had. Because I’m a vanilla addict and make my own, I added a tsp. of vanilla.
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!
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.