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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?
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 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 »
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
These are so good! My 7 year old says they’re the best I’ve made and he rates them 10 million stars. Haha
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 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
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.
I add an extra egg yolk and a teeny bit of vanilla extract
And throw blueberries into the batter whilst it’s cooking 😋
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.
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!
I Made sheet pan chocolate chip pancakes out of these, baked at 400 for 12 minutes. SO GOOD.
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 is by far my favorite sourdough pancake recipe. I’ve even started sending it to all of my friends that make sourdough and all of them love it!
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.