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.
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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
Kurt Schultz says
March 23, 2019 at 8:24 amI added a tablespoon of malted milk powder and a small splash of vanilla extract.
Buttermilk sounds like a great idea 🙂
Tina says
March 28, 2019 at 3:37 pmThese were SO delicious! I used buttermilk, and a little bit of regular milk to thin out the thickness. They were the best pancakes ever! Thank you for posting this. 🙂
Hali says
March 29, 2019 at 4:35 pmShould the starter be fully active, or the discard, or does it matter one way or the other?
Julie Clark says
April 2, 2019 at 6:35 amThe starter should be active.
Cathie says
March 31, 2019 at 2:00 amWhy 4 teaspoons of baking powder? Won’t this mask the sourdough flavor?
Julie Clark says
April 2, 2019 at 6:34 amIt makes them extra fluffy. You can add a little less if you’d like.
MIKE GASTON says
April 13, 2019 at 11:43 amMind blowing! My wife hates heavy stodgy pancakes. She was unimpressed when I offered to make pancakes for breakfast this morning. Then she tasted Lizzie T’s Sourdough pancakes and loved them. So much so that she got the pan out to make some more AND wants them for breakfast again tomorrow morning. The Sourdough Pancakes were triple win: 1. using up the excess sourdough from bread making. 2. Light as a bees wing. 3. The best breakfast treat I ever made. Win win win!
p.s. Can you keep the batter in the fridge overnight and use again the next morning?
Julie Clark says
April 13, 2019 at 4:46 pmThank you!!! I’m so glad you loved them. I *think* it would work to refrigerate the batter, but we haven’t tried it. If you do, let us know!!
SUZANNE says
April 24, 2019 at 7:52 amThanks for the recipe! I have made them for my family several times, and have successfully refrigerated leftover batter. It wasn’t quite as good as the first day, but worked well enough that I will do it again.
Julie Clark says
April 24, 2019 at 9:33 amThank you for that followup!
Jennei says
April 14, 2019 at 9:13 amI do not put oil or sugar. I like my maple syrup to sweeten it just enough. And without the oil, I get a crisper crust? and that’s exactly how I like it. This is the best pancake recipe ever and now the only one I use. It’s saved as a favorite on my Safari tabs. 🙃
Kathy says
April 14, 2019 at 11:37 amSo when do you take out the cup of sourdough for the next batch of pancakes?
Shannon says
April 20, 2019 at 3:46 pmCan these be adapted to make waffles too? I loved the pancakes!
Julie Clark says
April 20, 2019 at 7:38 pmI’ve not tried that yet. I’d love to know how it works if you do!
Liamara says
May 2, 2019 at 3:20 amI made these while visiting family. The starter I began on the first day of my visit wasn’t yet fully mature, but gave a lovely delicate sourdough tang and a delightful fluffiness to brunch pancakes, almost as fluffy as Japanese pancakes. I made half following the recipe, then thinned a bit with maybe up to a 1/4 cup milk to cook the rest. All were fluffy and flavorful. This rewarded the effort to leave behind something good to remind all members of my family that I love and cherish each of them as the unique gift they are to me.
Thanks for giving me this great go -to! Be blessed!
Song
Deb says
May 16, 2019 at 4:37 pmWow! All I had was some heavy cream and 1/2 and 1/2, so I used what I had and added water. I had to use bread flour, because that’s what I had. I had half active and half inactive starter. Amazing! So fluffy and yummy. Definitely will make again!!