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 {Great for Sourdough Discard}
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
Pete says
I’m new to sourdough and all that and have heard tha some people use yeast when making sourdough bread. On the other hand some people get wonderfully risen bread just from the sourdough starter. Being a kind of purist I wonder whether you could make sourdough pancakes without the baking powder and baking soda. Obviously, timing would be critical.
Julie Clark says
Yes, we haven’t tried that, but it might work! This recipe is a great way to use sourdough discard though. 🙂
Lisa says
I made these tonight for dinner. I didn’t have sugar, so I added 2 TBS instant vanilla pudding. I had to add extra milk because my starter is very thick.
My kids loved this, they said they were fluffy, dense and moist. They said this was a great way to use up the sour dough discard.
Julie Clark says
Thank you!
Alethea says
Hi Pete… I’m fairly new to sourdough myself and after a few boo boos in the beginning, I’m now a pro. I don’t bother with baking sourdough bread… I did once…too much work and time involved, so now I just feed and use the starter everyday. I make a variety of pancakes, both savoury and sweet, with whatever I have at hand. I’m vegan… I don’t any extras of anything…no eggs, milk, baking powder or baking soda. I just add a pinch or two of pink salt, mix in whatever leftovers I have (savoury). If it’s a bit thick, I add a little water and pan fry it in coconut oil. Two to three of these make up my lunch or dinner every single day…I’m hooked. For dessert, I keep a dollop aside and either make it plain or add molasses…then drizzle some raw honey on it. I’m in love with sourdough and stopped eating commercial bread completely. Also, I’m feeling fitter and healthier and more energetic and it’s excellent for people suffering from chronic constipation. I tried making cracked pepper and rosemary crackers…to die for. I now live in pancake heaven.
Elena says
Alethea what ratio starter:flour:water do you use in daily feeding? I’ve been using Jim Lahey’s method where you only carry over a teaspoon. Is that enough when you are refreshing it daily?
Alan says
These pancakes where so light and fluffy I was truly amazed plus they where delicious as well I had mine with butter and my wife with honey, recipe saved and printed just to safe, thank you lizzy brilliant recipe.
Beth says
Can this batter be made ahead of time and kept in fridge for next morning?
Julie Clark says
I haven’t tried that yet. Sorry!
Patricia says
Yup, I did that last night, and they came out great! Doubled the recipe but only used one cup of starter. If you’re leaving overnight, use less starter or it may be too sour.
Al Scott says
I am surprised that you don’t mix the dry ingredients with the starter and let it sit overnight??
I have never seen sourdough used that quickly with no time for generation?
Are you really mixing and cooking immediately?
Julie Clark says
Yes. It’s a great way to use sourdough discard!
RB says
In a recipe like this you are not using the ability of the culture to generate bubbles in the dough, you are using the reaction of the acid in the sourdough culture with the bicarbonate to create the bubbles, so it happens very quickly.
Nancy J Christensen says
These were the best pancakes I’ve ever had! I added blueberries, which upped the wow-factor even more.
Suzalily says
This recipe is a keeper! I lowered the baking powder to 2 teaspoons with excellent results. Thanks for sharing!
Granny Good-Food says
I am known for my delicious pancakes. Yesterday, I made these for a friend who came over to learn how to make Sourdough Focaccia bread. Had some extra starter, so decided to give her a bonus lesson on how to use up discard. It was at the active stage, nice and fluffy. I did not add sugar, but used a ripe banana. Also added a teaspoon of cinnamon. For the oil, I used melted coconut oil, and cooked them in the oil as well. I think she left more excited about the Pancakes than the Focaccia bread! Thank you for sharing the recipe. — Granny Good-Food
Julie Clark says
Thank you!!! I love that. I wish you could teach me your focaccia bread. Love that stuff!
Robin says
Super good! My husband is vegan, so I used a vegan egg substitute and almond milk and these were fluffy and delicious.
Susan says
My all time favourite pancake recipe. When we switched to plant based eating, I missed these so much. No vegan pancake recipe was a tasty or fluffy. I veganized your recipe by using a flax egg and almond milk and they are divine!
Cyn says
My husband’s first expression was ” how fluffy”!!! No lie these are phe-nom!!!!!! The best!!!! Thank you for a beautiful breakfast!!!!!
Jen says
By not letting the starter sour the batter overnight, you are loosing the benefits of sourdough. Mix the flour, starter & milk the night before, then add the rest of the ingredients in the morning. You will then achieve the benefits of sourdough!
Julie Clark says
Thank you for your tips!
Frances says
Super easy to make: great way to use leftover starter up. Tasty with a bit of tangy twist to a traditional fluffy pancake. Next time I’ll half the recipe and try reducing the baking powder slightly as it was almost too fluffy causing the middle to remain a bit undercooked while the outside was crispy done.
CYNTHIA says
I just made these and wow so delicious. Light and fluffy, plus no guilt having to through away perfectly good starter. Next the left over stater rolls!
Julie Clark says
thank you!
JoAnne says
I’ve been playing with sourdough for a while now,and I rarely make bread any more. I’ve gotten hooked on sourdough biscuits, especially the Recipe on the King Arthur flour website.
Hannah Olowokere says
Great recipe! Thanks for sharing! I replaced the sugar with 4tbsp of maple syrup and it was great 🙂
Alicia Quigley says
My daughter said these are the best pancakes she has ever eaten!!! I just started a sourdough start a few days ago and hated throwing away the discard, I looked for something to do with it. Thanks for the recipe!!! These are great, we made up a batch to have in the freezer for a fast breakfast. P.S. I am new to your blog and I can’t wait to try more recipes!
Ann kaminskas says
I am new to sour dough recipes. I made these this morning and they were excellent. My husband loved them.
Lizzie says
Honestly delicious worked great first time 😀 tasted fantastic and my partner approves even though he’s very sceptical of sour dough anything xD.
Had with maple syrup and banana and have to say very happy. Great recipe !
Vanessa says
OMG! These are amazing and soooo fluffy! I usually make a pancake recipe with whipped eggwhites and these might be better and definitely easier to make. Love the tang the sourdough brings too. I added a cup of blueberries (tossed with some flour) and some lemon zest and wow. So good! Thanks for the recipe!
Mary Sawyer says
I made these this morning and my family loved them. I forgot to add the sugar but they didn’t seem to miss it. Will prepare again and add the sugar.