Sourdough Pancakes {Great for Sourdough Discard}

a plate of sourdough pancakes with butter and syrup

4.80 from 1356 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 144kcal

Author: Julie Clark

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 at room temperature
1 1/2 cups 2% milk at room temperature
1 large egg, beaten at room temperature
2 tablespoons vegetable oil

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.
Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
Serve warm with butter and maple syrup.

Video

Notes

I highly recommend sourdough discard for this recipe. It shouldn't be bubbly and stretchy like active starter, but rather dense and thick, but "runny" in texture.
The first side will take 2-3 minutes, depending on the temperature of the skillet.
For buttermilk pancakes, replace the milk with buttermilk. This will make extra tangy pancakes.
Add chocolate chips or chopped fresh fruit for a fun twist on traditional pancakes. Coconut oil is great for cooking pancakes! It gives them lightly crispy edges.
To make half a recipe, halve of all the ingredients, but still use a whole egg.
This batter doubles as a fantastic waffle mix! Many readers have made this recipe as is and cooked it in a waffle iron for sourdough waffles. You can also add an extra egg, which will help the waffle crisp up and be a little sturdier. Preheat your waffle iron and give it a good coat of non-stick spray. Pour in the batter and cook according to your waffle iron's instructions.
Many have made the pancake batter the night before and stored it in the fridge to allow the flavors to develop overnight. Some readers say they wait until the morning to add the baking powder and baking soda so it does not de-active overnight.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 12 cupcakes 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. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition