Sourdough Pancake Recipe

After getting the hang of making a sourdough loaf, I wanted to try my hand at other sourdough recipes. I wasn’t sure where I should start though; there are so many options. A friend told me she had made some delicious sourdough pancakes that topped all others, and that was all the encouragement I needed to give them a try.

They are absolutely delicious. Picture beautifully golden brown pancakes that are light and fluffy and packed with flavor. Add in the fact that this is a simple recipe with little cleanup, and there really isn’t a downside. Since pancakes are one of my family’s favorites, I shared my normal go-to recipe with you last year. While we still love and make those all the time, these rank just a bit higher for me now! I encourage you to give them a try!

To make the pancakes, gather your ingredients, a medium-sized bowl, and a griddle or large skillet. In the bowl, stir together your sourdough discard, milk, flour, melted butter, honey, and vanilla. As you start mixing, you may notice that the melted butter begins to form tiny lumps in the batter. When the melted butter is mixed with the other cool ingredients, it begins to solidify again. If you see any large lumps, try to break them up, but try not to worry about the little ones. This will actually lead to some beautiful golden buttery spots in your pancakes.

Once these ingredients are combined, add in the rest of the ingredients – egg, baking soda, salt, and baking powder. Mix the batter again and then set to the side for a moment.

A quick side note – if you want to prep the pancake batter the night before to make breakfast a little easier, you can. After adding the first set of ingredients, simply cover the bowl and place it in the refrigerator for the night. This rest will let the gluten and sourdough develop some nice flavors and lead to beautifully fluffy pancakes.

The next morning, mix in the remaining ingredients (eggs, baking soda, salt, and baking powder), and cook as normal. Your pancakes will still be absolutely delicious if you skip this extra step and make everything in one go though!

Once the batter is ready, heat the griddle to 350 degrees. Using a 1/4 cup of batter for each pancake, pour the batter onto the hot griddle. As you watch the pancakes cook, you will notice bubbles beginning to appear and pop. This is your signal to flip the pancake over. After flipping, let the pancakes cook for an additional minute or two.

The pancakes will be nicely golden brown and cooked through when ready. Transfer the finished pancakes to a plate and continue cooking until all of the batter is gone. Depending on the size pancakes you make, this recipe should yield around 20-22.

Enjoy these right away with all of your favorite toppings. My go-to is either honey or my homemade strawberry jelly. My kids fav is definitely maple syrup. And it isn’t very frequent that we have it, but they absolutely love having these with a nice pile of whipped cream on top!

This recipe doubles beautifully and the pancakes also freeze really well. Hope you enjoy!

– Anna Reid

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Print Recipe

Sourdough Pancakes

Beautifully golden sourdough pancakes that are light and fluffy and packed with flavor.

Source: Anna Reid

Course: Breakfast

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Serves: 1 Scale Update

Ingredients

• 1 cup sourdough starter discard
• 1 ¹⁄₂ cup milk
• 2 cups flour
• 3 tablespoons butter melted
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder

Directions

1. In a bowl, combine the sourdough discard, milk, flour, butter, honey, & vanilla. Stir until well combined. Optional – if you would like to let the batter rest overnight, cover and leave in the refrigerator until morning.
2. Add in the egg, baking soda, salt, and baking powder and mix well.
3. Preheat the griddle to 350 degrees.
4. Pour approximately 1/4 cup of batter per pancake onto the griddle. Once bubbles begin to appear and pop, carefully flip the pancakes over. Continue to cook for another minute or two. Pancakes will be golden and cooked through when ready.
5. Serve immediately and enjoy! Store in leftovers in the refrigerator for a few days or freeze for several weeks.

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