Here’s a fluffy, slightly tangy Sourdough Pancakes recipe — perfect for using up sourdough discard or active starter.
🥞 Sourdough Pancakes
Ingredients (Serves 3–4)
- 1 cup sourdough starter (discard or active, unfed is fine)
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 2 tbsp melted butter or oil
- 3/4 cup milk (adjust as needed for consistency)
- 1/2 tsp vanilla extract (optional)
Instructions
1️⃣ Mix Wet Ingredients
- In a bowl, whisk sourdough starter, egg, milk, melted butter, and vanilla.
2️⃣ Add Dry Ingredients
- Stir in flour, sugar, salt, and baking soda.
- Mix just until combined.
- Batter should be thick but pourable — add a splash of milk if needed.
(The baking soda reacts with the sourdough acidity to create extra fluffiness.)
3️⃣ Cook Pancakes
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup batter per pancake.
- Cook 2–3 minutes until bubbles form on top.
- Flip and cook another 1–2 minutes until golden brown.
4️⃣ Serve
- Serve warm with butter, maple syrup, fresh berries, or powdered sugar.
Tips & Variations
- Extra fluffy: Let batter rest 5–10 minutes before cooking.
- Buttermilk twist: Replace part of the milk with buttermilk.
- Blueberry version: Sprinkle berries onto pancakes after pouring batter.
- Savory style: Skip sugar and vanilla; add chives, cheese, or cooked bacon.
If you’d like, I can also give you an overnight fermented sourdough pancake recipe for even deeper flavor and tenderness.
