Here’s a delicious and fluffy Sourdough Pancakes recipe — a great way to use up sourdough discard or active starter, depending on what you have on hand. These pancakes have a light tang, crispy edges, and a soft, airy center.
🥞 Sourdough Pancakes
🔸 Ingredients:
🧾 For the batter:
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1 cup sourdough starter (discard or active, room temp)
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1 cup all-purpose flour
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1 cup milk (dairy or plant-based)
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1 tbsp sugar
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1 large egg
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2 tbsp melted butter (or oil)
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1 tsp baking soda
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½ tsp salt
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Optional: ½ tsp vanilla extract or cinnamon for added flavor
🕒 Overnight Sponge Method (Optional but adds flavor):
If you want to ferment the batter overnight for extra tang and fluffiness:
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The night before, mix:
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1 cup sourdough starter
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1 cup flour
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1 cup milk
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Cover and rest at room temperature overnight.
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In the morning, add:
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1 egg
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2 tbsp melted butter
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1 tbsp sugar
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1 tsp baking soda
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½ tsp salt
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Mix gently and cook as directed below.
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🍳 Instructions (for either method):
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Preheat a non-stick skillet or griddle over medium heat.
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In a large bowl, whisk all wet ingredients (starter, milk, egg, melted butter/vanilla if using).
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Add flour, sugar, salt, and baking soda. Stir just until combined.
Don’t overmix — a few lumps are okay! -
Lightly oil or butter your skillet.
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Pour about ¼ cup of batter per pancake. Cook until bubbles form on top and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden.
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Serve hot with butter, maple syrup, or fresh fruit.
🔁 Variations:
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Add-ins: Blueberries, chocolate chips, chopped bananas, or nuts
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Savory twist: Omit sugar and vanilla, and serve with bacon, eggs, or smoked salmon
💡 Tips:
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Sourdough discard: These pancakes are a great way to reduce waste.
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Tang level: The longer you ferment the batter, the tangier the flavor.
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Freezer-friendly: Freeze leftovers and reheat in a toaster or skillet.
Want a waffle version or a dairy-free alternative? I can share that too!
