Sourdough Pancakes Recipe

Sourdough Pancakes Recipe: Sourdough pancakes have a delicious flavor & fluffy texture that you’ll fall in love with! These will become your family’s favorite breakfast.

Looking for a delightful twist on your morning pancakes.

Our fluffy Sourdough Pancakes Recipe uses sourdough starter discard to make homemade pancakes with unique flavor and irresistibly fluffy texture.

PREP TIME: 10minutes minutes

COOK TIME: 10minutes minutes

TOTAL TIME: 20minutes 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 at room temperature
• 1 1/2 cups 2% milk at room temperature
• 1 large egg, beaten at room temperature
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
2. 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.
3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
4. Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
6. Serve warm with butter and maple syrup.

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.

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 306mg | Potassium: 137mg | Fiber: 1g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg