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
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. 🙂
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!
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!