These sourdough pancakes are an easy sourdough recipe made with simple ingredients and sourdough discard to make the fluffiest sourdough pancakes. This is a quick breakfast recipe perfect for both a weekday and weekend breakfast.
This sourdough pancake recipe is the perfect recipe to make with an active sourdough starter or sourdough discard. If you are in the process of making a sourdough starter, this is the perfect recipe to use your sourdough discard in.
These pancakes are made with pantry staples plus a sourdough starter for a quick and easy breakfast recipe.
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Why You'll Love This Recipe
- Easy Breakfast
- Sourdough Recipe
Ingredients & Substitutions
- Sourdough Starter - This recipe can be made with a bubbly and active sourdough starter or with sourdough discard.
- Eggs - Eggs add structure to the pancake batter.
- Butter - Melted butter gives the pancakes rich flavor and keeps them moist.
- Honey - Honey adds a little sweetness to the pancakes. You can replace honey with an equal amount of maple syrup, cane sugar or your preferred sweetener.
- Milk - Milk makes the pancake batter smooth and creamy. We use whole milk, but you can use nut milk or even water as a substitute. Note that changing the liquid component of the batter will change the thickness of the mixture.
- Baking Powder & Baking Soda - Baking soda reacts with the sourdough starter to produce carbon dioxide that helps the pancakes to rise when baking. Baking powder is also essential to help make the pancakes rise and have a fluffy texture.
- Flour - Use unbleached all-purpose flour or unbleached bread flour for this recipe.
- Salt - Salt helps the batter to come together and enhances the flavors.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Bowl - A mixing bowl is necessary to mix the pancake batter in.
- Whisk - Using a whisk helps to easily combine the ingredients into a smooth pancake batter.
- Skillet - You can use a griddle or skillet to cook the pancakes on.
- Spatula - A spatula helps to easily flip the pancakes while they cook.
How to Make Sourdough Pancakes
Step 1. Add the starter, eggs, butter, and honey to a bowl and whisk to combine.
Step 2. Pour milk into the bowl and whisk to combine.
Step 3. Add flour, salt, baking powder and baking soda.
Step 4. Whisk to form a thick, creamy batter.
Step 5. Pour ⅓ cup pancake batter onto a hot griddle or skillet.
Step 6. Cook the pancakes.
Recipe Serving Suggestions
This recipe makes 12 pancakes if you use a ⅓ cup measuring cup to scoop and pour the batter onto the hot griddle or skillet.
We love to top sourdough pancakes with butter and warm maple syrup or fresh fruit and homemade whipped cream during the summertime.
If you like this recipe, you will love our other breakfast recipes.
- Breakfast Casserole
- The Best Cinnamon Rolls
- Biscuits & Gravy
- Sourdough Bagels
- Pumpkin Pancakes
- Cinnamon Twist Loaf
- Healthy Banana Bread
- Gluten-Free Sourdough Pancakes
Expert Tips & Variations
- Grease the skillet or griddle. We recommend greasing the cooking surface with a little butter before adding the pancake batter. This not only adds flavor but helps the pancakes to not stick.
- Preheat the griddle or skillet. Don't add pancake batter to a cold skillet. Preheat the skillet or griddle before pouring pancake batter onto it.
- Don't flip the pancakes too early. The pancakes should have bubbles on the uncooked surface prior to flipping. They should also hold their shape and not be flimsy when flipping.
- Double or triple the recipe. To serve a crowd, double or triple the recipe to make more pancakes.
- Feed the starter. It is important to feed the sourdough starter with more flour and water after you discard a portion for this recipe.
How to Store Sourdough Pancakes
- Refrigerator - up to 3 days in an airtight container
- Freezer - up to 2 months in an airtight container
Recipe FAQ
An active starter is when the sourdough starter is bubbly and has risen to its peak. Discard is starter that is not in its most active state. Most often discard comes from a starter that has been fed, risen and fallen.
Absolutely! To make gluten-free sourdough pancakes, you will need to follow my guide to make your own gluten-free sourdough starter. You can then use your gluten-free starter to make your own gluten-free sourdough pancakes.
More Sourdough Recipes
Sourdough Pancakes
These sourdough pancakes are an easy sourdough recipe made with simple ingredients and sourdough discard. This is a quick breakfast recipe perfect for both a weekday and weekend breakfast.
Ingredients
- 1 cup sourdough starter
- 1 egg
- 2 Tablespoons melted butter
- 2 Tablespoons honey
- 1.25 cups milk
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Pour 1 cup sourdough starter in a medium-size bowl.
- Add 1 egg, 2 TBS melted butter, and 2 TBS honey to the bowl.
- Whisk the ingredients together.
- Pour 1.25 cups milk into the bowl.
- Whisk to combine.
- Add 2 cups unbleached flour, 1 teaspoon baking soda, 1.5 teaspoon baking powder and 1 teaspoon salt to the bowl.
- Whisk the dry ingredients into the wet ingredients to form a smooth and creamy batter.
- Preheat a skillet or griddle on low to medium heat.
- Use a ⅓ measuring cup to scoop the batter onto the griddle or skillet to cook.
- Flip the pancakes halfway through cooking.
- Once the pancakes are cooked all the way through, remove them from the skillet or griddle and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 376mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 5g
