Here’s a go-to recipe for Sourdough Pancakes — light, fluffy, and slightly tangy thanks to your sourdough starter or discard. They’re a great way to use up extra starter and elevate your breakfast game.
🥞 Fluffy Sourdough Pancakes
🕒 Prep Time: 10 min | Cook Time: 15 min | Serves: 3–4 (makes ~12 pancakes)
🍴 Ingredients:
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1 cup (240g) sourdough starter or discard (unfed is fine)
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1 cup (120g) all-purpose flour
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1 tbsp sugar (optional, or to taste)
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¾ cup (180ml) milk (plus more to thin if needed)
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1 large egg
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2 tbsp melted butter or oil (plus more for the pan)
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1 tsp baking soda
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½ tsp salt
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1 tsp vanilla extract (optional)
🥣 Instructions:
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Mix Wet Ingredients & Starter
In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, and vanilla (if using). -
Add Dry Ingredients
Stir in flour, sugar, salt, and baking soda. Mix just until combined — it’s okay if the batter is a bit lumpy. Let rest for 5–10 minutes while your pan heats up. This gives the baking soda time to react with the acidity for extra fluffiness. -
Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown. -
Serve Hot
Serve with butter, maple syrup, fruit, or yogurt. They’re also great with nut butters, honey, or even a fried egg on top.
🔄 Variations & Tips:
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Overnight Ferment (for more tang):
Mix the starter, flour, and milk the night before and let sit covered at room temp. In the morning, add egg, butter, sugar, salt, and baking soda before cooking. -
Add-ins:
Fold in blueberries, bananas, chopped nuts, or chocolate chips. -
Dairy-free:
Use non-dairy milk (like almond, oat, or soy) and coconut oil instead of butter. -
Extra fluffy:
Separate the egg, beat the white to soft peaks, and fold it into the batter before cooking.
Want a waffle version of this recipe? Or should I scale it for meal prepping and freezing?
