The BEST Sourdough Pancakes (Fluffy + Takes 10 Minutes!)
Sourdough pancakes not only make fluffy homemade pancakes, but they also add a delightful tangy twist to your morning routine. In this article, you’ll discover an easy recipe that will not only reduce food waste but also elevate your breakfast experience. Grab your starter, and let’s dive into a new way to enjoy pancakes.
Growing up, I was never a huge fan of pancakes. I know, shocker.
Then why am I sharing a sourdough pancake recipe, you might ask? Because I have found the recipe that made me fall in love with pancakes for the first time!
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Ingredients Needed
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I love all-purpose flour for these fluffy flapjacks.
- Leaveners: Baking powder and baking soda react beautifully with the acidic sourdough starter to make for extra fluffy pancakes.
- Sugar: I used white granulated sugar, but this can be substituted with cane sugar, maple syrup or honey.
- Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
- Eggs: Large eggs
- Milk: Substitute any non-dairy milk or milk alternatives, like almond milk, for a non-dairy option.
- Unfed Starter: I prefer to use sourdough discard that is no older than 1-2 days. You can use active sourdough starter, just make sure to use the same amount in weight.
- UnsaltedButter: If you are using salted butter, reduce the salt by 1 gram (1/4 teaspoon). Vegan butter or coconut oil are great non-dairy substitutes.Ingredients Needed
Supplies
- Large mixing bowl
- Whisk
- Cast Iron skillet or nonstick skillet
How to Make Sourdough Pancakes
In a large bowl, mix the flour, baking soda, baking powder, sugar and salt together. Set aside.
How to Make Sourdough Pancakes
In a large bowl, mix the flour, baking soda, baking powder, sugar and salt together. Set aside.
Cook on the first side for about 2-3 minutes, or until the edges of the pancakes are golden brown and bubbles start appearing on the top of the pancake. Then flip and continue to cook the pancakes for 2-3 minutes on the other side.
Remove the pancakes from the skillet and stack on a plate.
Repeat with the remaining batter. Enjoy!
How to Serve
Serve your tangy sourdough pancakes any way you like. Pour on some maple syrup, add a pat of butter, and you’re good to go. If you’re into fruit, toss on some fresh fruit like berries or banana slices. If you’re feeling fancy, a little whipped cream or a dusting of powdered sugar works too. Pair them with bacon, sausage, or eggs, and you’ve got yourself an awesome breakfast.
How to Store
Short Storage:
Let the sourdough pancakes cool completely before stacking them with parchment or wax paper in between so they don’t stick. Pop them into an airtight container or resealable bag and keep them in the fridge for 3-4 days.
Long Storage:
For longer storage, use a freezer bag to freeze them for up to two months. When you’re ready to eat, heat them up in the toaster, oven, or microwave.
For More Guidance:
Why You’ll Love This Recipe
Quick and Easy
You’ll love this recipe for sourdough discard pancakes because of its effortless charm and remarkable flavor. These sourdough discard pancakes come together in no time, turning your kitchen into a hub of deliciousness with minimal effort. All you need is just a few basic ingredients that I bet you already have, transforming pantry staples into a delightful breakfast that feels special. The beauty lies in the simplicity: whipping up the dry ingredients and wet ingredients in a large mixing bowl makes this an easy recipe that doesn’t require any complicated steps.
Fluffy
Using a mix of baking soda, all-purpose flour, and a touch of melted butter creates a batter that rises just right, transforming into clouds of deliciousness on your plate. The lightness of these pancakes means each bite feels like a little hug, making them an ideal treat to kickstart your day or to enjoy as a comforting brunch option.
Freezer-Friendly
One of the standout features of this recipe is its incredible freezer-friendliness. This recipe is super easy to double or even triple if you want to plan ahead. Just whip up a larger batch, and you’ll have delightful pancakes ready to go whenever the craving strikes. Imagine waking up on a busy morning to the smell of warm pancakes, without the hassle of cooking!
FAQs
What type of flour is best for sourdough pancakes?
When making these homemade sourdough pancakes, I usually go with all-purpose flour because it gives them that perfect, fluffy texture. However, if you want a bit more of a nutty flavor, whole wheat flour works great too. Just keep in mind that you might need to adjust the liquid in the sourdough pancake batter, as whole wheat flour tends to soak up more moisture than all-purpose flour does.
How can I make these pancakes dairy-free?
Making these fluffy sourdough pancakes dairy-free is surprisingly easy. Simply swap the regular milk for any non-dairy milk, such as almond milk or oat milk, to keep things simple. Additionally, for the butter, you can go for vegan butter or coconut oil instead. This approach is a great way to make them work for a medically restrictive diet while still enjoying those delicious, tangy pancakes.
Can I add chocolate chips or fruit to the pancake batter?
Yes! Feel free to add in chocolate chips or fresh fruit like blueberries. If you’re into fruity pancakes, blueberry pancakes are always a hit. Just drop batter onto the hot griddle and sprinkle your add-ins on top before flipping them to the second side. That way, they stay in place and don’t get lost in the sourdough pancake batter.
Can I make any variations or substitutions in this sourdough pancake recipe?
For sure! You can easily swap ingredients to make these pancakes your own. If you want a nuttier flavor, use whole wheat flour, but keep in mind you might need a little extra liquid since it absorbs more moisture than regular flour. For a sweeter taste, try replacing the sugar with maple syrup or honey. If you need a dairy-free version, just switch out the regular milk for any non-dairy milk like almond milk, and swap the butter for vegan butter or coconut oil. You can also add in chocolate chips or fresh fruit like blueberries for some extra fun!
Sourdough Pancakes Recipe
Equipment
- Large mixing bowl
- Whisk
- Cast Iron skillet or nonstick skillet
Ingredients
- 245 grams 1 3/4 cups all-purpose flour
- 6 grams 1 1/2 teaspoons baking powder
- 6 grams 1 teaspoon baking soda
- 50 grams 4 Tablespoons sugar
- 6 grams 1 teaspoon salt
- 2 eggs
- 300 grams 1 1/4 cups milk
- 120 grams 1/2 cup sourdough discard
- 57 grams 4 Tablespoons unsalted butter, melted
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, sugar and salt together. Set aside.
- 245g (1 3/4 c) all-purpose flour, 6g (1 1/2 tsp) baking powder, 6g (1 tsp) baking soda, 50g (4 T) sugar, 6g (1 tsp) salt
- In a medium bowl, whisk together the eggs, milk, sourdough discard and melted butter until smooth.
- 2 eggs, 300g (1 1/4 c) milk, 120g (1/2 c) sourdough discard, 57g (4 T) unsalted butter, melted
- Pour the wet ingredients into the dry ingredients. Mix until the flour is just combined. Be careful not to over mix the batter, it’s okay if it is still lumpy.
- Heat a cast-iron skillet or frying pan to medium-high heat. Pour about 1/4 cup of pancake batter into the hot pan.
- I found that I got more of an even brown color without buttering the hot pan before cooking the pancakes. However, you can grease the hot pan with butter before cooking if you prefer a more buttery flavor on your pancakes.
- Cook on the first side for about 2-3 minutes, or until the edges of the pancakes start to turn golden brown and bubbles start appearing on the top of the pancake. Then flip and continue to cook the pancakes for 2-3 minutes on the other side.
- Remove the pancakes from the skillet and stack on a plate.
- Repeat with the remaining batter. Serve hot and enjoy!
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