Sourdough pancakes are light, fluffy, and slightly tangy thanks to the natural fermentation of sourdough starter. They’re a wonderful way to use your discarded starter and make a wholesome, delicious breakfast.
Ingredients (Serves 2–3)
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1 cup active sourdough starter (discard or fed)
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1 cup all-purpose flour
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1 tablespoon sugar
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½ teaspoon salt
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 large egg
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½ cup milk (adjust as needed)
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2 tablespoons melted butter or oil
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Optional: vanilla extract, cinnamon, or fruit
Instructions
1. Prepare the Batter
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In a large bowl, mix the sourdough starter, flour, sugar, and salt.
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In a separate bowl, beat the egg and combine with milk and melted butter.
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Pour wet ingredients into dry ingredients and stir until just combined.
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Tip: The batter should be slightly thick but pourable.
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Add baking powder and baking soda last, just before cooking, to help the pancakes rise.
2. Preheat the Pan
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Heat a non-stick skillet or griddle over medium heat.
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Lightly grease with butter or oil.
3. Cook the Pancakes
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Pour about ¼ cup of batter per pancake onto the skillet.
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Cook until bubbles appear on the surface and edges start to set, about 2–3 minutes.
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Flip and cook another 1–2 minutes until golden brown.
4. Serve
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Serve warm with maple syrup, fresh fruits, yogurt, or nuts.
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Optional: Dust with powdered sugar or drizzle with melted chocolate.
Tips for Perfect Sourdough Pancakes
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Rest the batter: Let the batter sit for 10–15 minutes before cooking to allow bubbles to form.
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Adjust thickness: Add milk if too thick; add a little flour if too thin.
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Flavor variations: Add blueberries, chocolate chips, or mashed bananas to the batter.
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Extra fluffiness: Separate the egg, whip the white to soft peaks, and fold in for airier pancakes.
Why Sourdough Pancakes Are Special
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Tangy flavor from fermentation
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Light and fluffy texture
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Makes use of sourdough discard, reducing waste
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Healthier gut-friendly properties from natural fermentation
