Here’s a fluffy, tangy Sourdough Pancakes recipe—perfect for breakfast or brunch using your sourdough starter discard.
🥞 Sourdough Pancakes (Makes 8–10 pancakes)
⏱ Time
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Prep: 10 minutes
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Rest: 30–60 minutes (optional for extra tang)
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Cook: 15–20 minutes
Ingredients
Dry Ingredients
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1 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
Wet Ingredients
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1 cup sourdough starter (discard or active)
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½ cup milk (or more for desired batter consistency)
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1 large egg
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2 tablespoons melted butter or oil
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1 teaspoon vanilla extract
Directions
1. Mix Dry Ingredients
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
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In another bowl, combine sourdough starter, milk, egg, melted butter, and vanilla.
3. Combine
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Pour wet ingredients into dry ingredients.
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Stir gently until just combined—batter will be slightly lumpy.
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Optional: Let batter rest 30–60 minutes for extra tang and fluffiness.
4. Cook Pancakes
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Heat a nonstick skillet or griddle over medium heat.
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Lightly grease with butter or oil.
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Pour ¼ cup batter per pancake.
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Cook 2–3 minutes per side until bubbles form on top and edges set.
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Flip and cook another 2–3 minutes until golden brown.
5. Serve
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Serve warm with maple syrup, fresh fruit, or yogurt.
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Optional toppings: berries, nuts, or a dollop of whipped cream.
Tips for Perfect Sourdough Pancakes
✔ Use discard starter to avoid waste and add tang.
✔ Don’t overmix—overworking develops gluten and makes pancakes tough.
✔ Adjust milk for thicker or thinner batter.
✔ Resting the batter enhances flavor and texture.
Variations
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Blueberry Sourdough Pancakes: Fold in ½ cup fresh or frozen blueberries.
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Banana Sourdough Pancakes: Mash 1 ripe banana and add to wet ingredients.
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Chocolate Chip: Fold in ¼ cup chocolate chips before cooking.
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Whole Wheat: Replace half of the flour with whole wheat flour for nuttier flavor.