Julie Clark
Posted: Updated:
Sourdough Pancakes
Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
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
They tasted like nothing, especially compared to my ‘famous” buttermilk pancakes. Exceedingly bland.
These tasted amazing! They had just a slight tang, not too much and they were really fluffy and thick! I used my pretty old, leftover sourdough discard from last week. Its been stagnant there for quite awhile because now I place my sourdough in the fridge so I don’t need to feed it as often.
These were hands down the best pancakes I’ve ever eaten! Thank you for the recipe.
Can the batter be kept for another day?
best pancakes I’ve ever made!
I’ve made this recipe a couple of times and it is absolutely fantastic every time! This has become the only pancake recipe I use. Thank you so much!
Hi
I add a teaspoon of Vanilla and 2 more tablespoons of sugar to get a sweet and remove/cover “egg odor” pancake, perfect. Thanks
damn these are good. i halved the recipe, used oat milk, and (close to) half an egg. the batter was super thick and tricky to make even cakes, but oddly shaped or not these were super delicious.
Wow these were so fluffy and delicious!
I have tried other sourdough pancake recipes but these are the best!
I added 2 eggs accidentally, but would do that again as they were perfect.
I used butter instead of oil.
These are now my permanent family recipe.
Thank you for sharing them.
I’ve been making these vegan, substituting almond milk and aquafaba (4 Tbs) for the milk and egg. They are the best pancakes I’ve ever made!
I am always looking for ways to use up my leftover starter. This recipe worked very well with the leftover starter I’ve had in the refrigerator for well over a week, and some of it for probably over a month. I did not feed the leftover starter or do anything to it prior to using it. I just used it straight out of the refrigerator. I halved the recipe, but still used a whole egg, and I also used buttermilk. I let the batter sit for 5 or 6 minutes before scooping it onto the griddle. This batter is thick,… Read more »
These are amazing! I made the recipe as written with the substitution of gluten free sourdough starter and gluten-free flour – so thick and fluffy! Now my favorite pancake recipe of all time!
If you want the benefit of sourdough you need to let the starter, milk or water, and flour ferment for at least two+ hours preferably over night or 8 to 12 hours. Otherwise you don’t get the short chains of polysaccharides that are more digestible.
Absolutely the best pancakes and sourdough takes them over the top! I replaced the sugar with 2 tbs. Honey but other than that I followed your recipe, which is perfect! Thank you so much
I made these today, but as a pancake bake, instead of griddle cakes. Turned out great! The only changes I made were using 2 eggs, since I was baking, and coconut oil in place of veg. Baked in a 9×13 at 400 for 25 mins. Light, fluffy, perfectly pancakey!