🥞 Sourdough Pancakes (with Discard or Active Starter)
🍽️ Serves: 4 (makes ~12 pancakes)
⏱️ Total Time: 20–30 minutes
🧂 Ingredients:
For the Batter:
-
1 cup sourdough starter (discard or active)
-
1 cup all-purpose flour
-
¾ cup milk (or more to thin as needed)
-
1 large egg
-
2 tbsp melted butter (plus more for cooking)
-
1 tbsp sugar (optional)
-
1 tsp vanilla extract (optional)
-
½ tsp baking soda
-
½ tsp baking powder
-
¼ tsp salt
👩🍳 Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together:
-
Sourdough starter
-
Milk
-
Egg
-
Melted butter
-
Vanilla and sugar (if using)
2. Add Dry Ingredients:
-
Sprinkle baking soda, baking powder, salt, and flour over the wet mixture.
-
Stir until just combined. Do not overmix — lumps are okay!
-
If batter is too thick, add a splash more milk.
📝 Let the batter sit for 5–10 minutes while your pan heats up.
3. Cook the Pancakes:
-
Heat a griddle or skillet over medium heat and grease with butter or oil.
-
Scoop ¼ cup of batter per pancake.
-
Cook until bubbles form on the surface and edges begin to look dry (about 2–3 min).
-
Flip and cook the other side until golden (1–2 min more).
🍯 Serve With:
-
Butter and maple syrup
-
Fresh berries and whipped cream
-
Nut butter, yogurt, or fruit compote
🔁 Variations:
-
Add blueberries, chocolate chips, or bananas right into the batter.
-
Use buttermilk instead of regular milk for extra tang.
-
For a savory version, omit sugar and vanilla and add herbs or cheese.
📝 Tips:
-
This recipe works great with sourdough discard — no need to feed your starter.
-
Want to prep ahead? Make the batter the night before and keep in the fridge (add leavening just before cooking).
-
Leftovers freeze well! Stack between parchment and freeze for easy toasting later.
Let me know if you’d like a sourdough waffle version or how to make these fully fermented overnight for better digestion!
