Today we’re sharing a recipe for Sourdough Pancakes. Make the fluffiest and most delicious pancakes with this easy, one bowl recipe. You won’t believe that you use sourdough discard to make them and how it gives them the most delicious flavor. These pancakes are sure to become a favorite in your home as they have in ours!
All about Sourdough Pancakes
Like many on a Sourdough journey, you envision loaves upon loaves of delicious sourdough bread. But it turns out those sourdough loaves take a lot of time and practice to make. In order to keep your sourdough starter alive, you continually feed it and must find ways to use the starter or dump it. In the spirit of not wasting food, even sourdough discard isn’t something that we can afford to waste.
While our sourdough starter has made quite a few loaves of bread, pizza crust, tortillas, brownies, bagels, cookies and even muffins. We are still looking for ways to use up sourdough starter and found that pancakes and waffles are another delicious option. You can make pancakes or waffles for breakfast or given for a breakfast dinner which everyone loves too!
You don’t need very many ingredients to make these pancakes. Like most pancakes made from scratch, they’re simple and easy to make recipe. We feel that the best way to cook pancakes is in a well-seasoned cast iron skillet. But feel free to use your favorite pancake cooking pan for this recipe.
Sourdough Pancakes
These sourdough pancakes have a delicious flavor and fluffy texture that you'll fall in love with! It's a great way use up sourdough discard too!
Ingredients
- 2 cups all-purpose flour 260 grams
- 2 tsp baking powder 10 grams
- 1 tsp baking soda 6 grams
- 2 tbsp sugar 30 grams
- 1 cup sourdough discard at room temperature, 250 grams
- 1 1/2 cups milk at room temperature, 12 ounces
- 1 large egg, beaten at room temperature
- 2 tbsp oil 24 grams
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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Add the sourdough starter, milk, egg, and oil on top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. But it is important not to overmix your batter.
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Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
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Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling and then gently flip the pancake.
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Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
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Serve warm with butter, maple syrup and your choice of pancake toppings.
If you’re looking for other sourdough recipes, we have several here on the blog. There are more sourdough and sourdough discard recipes to come. We also have a post of how to start your own Sourdough starter if you need help with that.
How to store leftover Sourdough Pancakes
We typically store leftover pancakes in the refrigerator and reheat them in the microwave, air fryer or skillet. After a couple of days in the refrigerator you’ll then want to transfer them to the freezer for longer storage.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
