Looking for the perfect sourdough pancake recipe? You will absolutely love these! This easy recipe for sourdough pancakes can be made with either active sourdough starter or sourdough starter discard. The pancakes can be made right away or refrigerated for up to 24 hours to fully ferment the flour.
Jump to:
- why this recipe works
- how to make a sourdough starter?
- ingredients for sourdough pancakes
- how to make sourdough pancakes
- How to cook perfect sourdough pancakes
- helpful sourdough terms
- can I use discard to make sourdough pancakes?
- Still hungry for sourdough discard recipes?
- tips for making a perfect pancake
- best pan to use for making pancakes
- 📖 Recipe
- can I use discard to make sourdough pancakes?
- tips for making a perfect pancake
- 💬 Comments
why this recipe works
Picture a perfect pancake in your mind. Is it light and fluffy with a mellow and sweet taste? Mine too! These sourdough pancakes are not as tangy as you might be thinking. They are slightly sweet and pretty much just taste like a pancake.
My favorite part of this recipe is that I can mix it up the night before when I feed my sourdough starter and then let it chill in the refrigerator until I'm ready to bake pancakes. On the flip side, I can make them immediately I don't mind the dough not being fully fermented. So versatile!
how to make a sourdough starter?
Looking to make your very first (or second or third) sourdough starter? I wrote an entire post about how to make a sourdough starter from start to finish, use your starter to make an artisan loaf and trouble shooting tips. You will find it in How to Make a Perfect Loaf Of Sourdough. If you have any questions about it, please leave a comment so I can help!
ingredients for sourdough pancakes
Makes: approximately 12-16 small/medium pancakes
- 1 cup sourdough starter, unfed discard starter or active
- 2 cups all-purpose flour
- 1 ½ cups milk or buttermilk
- 2 large eggs
- 3 tablespoon melted butter or cooking oil
- 3 tablespoon sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda, heaping
- 1 teaspoon baking powder, heaping
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon of cinnamon
how to make sourdough pancakes
how to make pancake batter
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder. Set aside.
- In another mixing bowl, combine the wet ingredients: sourdough starter, milk, eggs, melted butter and vanilla extract. Whisk to combine.
- Add the dry ingredients to the wet ingredients and stir until just combined. There may be a few lumps and that is okay! Do not over mix. When pancake batter is over mixed, the pancakes become rubbery and dense.
To make the pancakes right away:
Let the batter sit for fifteen minutes to give the baking soda and baking powder a chance to lighten up the dough by adding tiny air bubbles. This also gives the flour and the sourdough starter a chance to mingle. The dough will appear to grow before your eyes!
To ferment the pancake batter for later:
Normally I ferment my dough on the counter, but because these pancakes contain eggs I keep them in the refrigerator until I am ready to use them. My preferred sourdough pancakes prep method is to mix the batter at night and let it ferment until morning and then make the pancakes for breakfast. It saves time by having the batter ready to go!
How to cook perfect sourdough pancakes
Heat a cast iron skillet over medium heat. Depending on your skillet, you may or may not need to add a little oil or butter. Once the skillet is hot, begin dropping the pancakes onto the skillet, leaving space between. I use a dough scoop to get even sizes that cook at the same rate. If you don’t have a dough scoop, try to pour the batter in ¼ cup portions.
Use the back of a spoon to gently swirl the batter to spread into an even circle. A trick to telling when the pancakes are done is by looking for tiny bubbles that rise to the surface. The bottom should be golden brown. Flip the pancakes and cook until the second side is lightly brown. Wipe the pan between batches with a paper towel dipped in a bit of butter to keep the surface clean and nonstick.
helpful sourdough terms
sourdough || Sourdough isn’t just a tangy flavor, it’s actually a method of baking! Making sourdough is process that involves wild yeast and natural fermentation to create a dough that rises. Any dough that would otherwise require a yeast leaven can instead be made with sourdough. Pizza, bread, pretzels, bagels, challah, focaccia…
sourdough starter || A starter is a mixture of flour and water that has cultivated yeast and bacteria. The starter is used as a leavening agent in baked goods like bread. A starter is a living community of yeast and bacteria that require regular maintenance.
active (fed & peaked) sourdough starter || A fed starter is when you add flour and water to your sourdough starter and it rises or doubles.
sourdough starter discard || Discard is both a noun and a verb. It is the portion of starter removed from the jar before every feeding. It is also the action of removing a portion of sourdough starter from your jar. If you are feeding your starter, you will also be removing or discarding a portion. When I am in a regular baking rhythm, I feed my starter daily. This results in very little wasted discard because the discarded portion is being removed when the starter is at peak activity and is used in a naturally leavened recipe. If a portion is not needed for baking, it can be saved in the refrigerator for several weeks and used in a discard recipe.
can I use discard to make sourdough pancakes?
Yes! These sourdough pancakes are a perfect way to use up sourdough starter discard. Once the pancakes are mixed up using the discard, they can be cooked immediately or refrigerated for up to 24 hours to ferment.
Still hungry for sourdough discard recipes?
Other sourdough starter discard recipes you will love are my Sourdough Crepes, Cheesy Sourdough Crackers, Sourdough Bagels, and Sourdough Coffee Cake.
tips for making a perfect pancake
- Don't over mix the batter when combining the wet and dry ingredients. It's perfectly fine to see lumps! Over mixing will incorrectly develop the gluten and result in a rubbery pancake.
- Prepare the pan by lightly greasing it with butter once the skillet has preheated. I like to do this by putting a smear of room temperature butter on a paper towel and rubbing it all around the pan.
- Pancakes will tell you when they are ready to be flipped! Watch for the center of the pancake to form small bubbles. Once the bubbles pop and the edges develop a matte finish, flip the pancake to the opposite side! A pancake usually cooks from start to finish in 3 minutes.
- Use a dough scoop to measure the batter in equal sizes. This will keep the cooking times consistent!
best pan to use for making pancakes
Hands down my favorite is a large cast iron skillet. Now that is just a personal preference, and griddles or stainless steel also work great. I tend to avoid nonstick pans due to the toxins, but it's your call.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
📖 Recipe
Sourdough Pancakes
Equipment
- griddle or cast-iron skillet
- Mixing bowl
- container with lid for refrigeration
- dough scoop
Ingredients
- 1 cup sourdough starter fed or hungry
- 2 cups all-purpose flour fresh milled or whole wheat are okay!
- 1 ½ cups milk or buttermilk
- 2 eggs
- 3 tablespoons butter melted
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder heaping
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon optional
Instructions
how to make pancake batter
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder. Set aside.
- In another mixing bowl, combine the wet ingredients: sourdough starter, milk, eggs, melted butter and vanilla extract. Whisk to combine.
- Add the dry ingredients to the wet ingredients and stir until just combined. There may be a few lumps and that is okay! Do not over mix. When pancake batter is over mixed, the pancakes become rubbery and dense.
To make the pancakes right away:
- Let the batter sit for fifteen minutes to give the baking soda and baking powder a chance to lighten up the dough by adding tiny air bubbles. This also gives the flour and the sourdough starter a chance to mingle. The dough will appear to grow before your eyes!
To ferment the pancake batter for later:
- Normally I ferment my dough on the counter, but because these pancakes contain eggs I keep them in the refrigerator until I am ready to use them. My preferred sourdough pancakes prep method is to mix the batter at night and let it ferment until morning and then make the pancakes for breakfast. It saves time by having the batter ready to go!
How to cook perfect sourdough pancakes
- Heat a cast iron skillet over medium heat. Depending on your skillet, you may or may not need to add a little oil or butter. Once the skillet is hot, begin dropping the pancakes onto the skillet, leaving space between. I use a dough scoop to get even sizes that cook at the same rate. If you don’t have a dough scoop, try to pour the batter in ¼ cup portions.
- Use the back of a spoon to gently swirl the batter to spread into an even circle. A trick to telling when the pancakes are done is by looking for tiny bubbles that rise to the surface. The bottom should be golden brown. Flip the pancakes and cook until the second side is lightly brown. Wipe the pan between batches with a paper towel dipped in a bit of butter to keep the surface clean and nonstick.
Notes
can I use discard to make sourdough pancakes?
Yes! These sourdough pancakes are a perfect way to use up sourdough starter discard. Once the pancakes are mixed up using the discard, they can be cooked immediately or refrigerated for up to 24 hours to ferment.tips for making a perfect pancake
- Don't over mix the batter when combining the wet and dry ingredients. It's perfectly fine to see lumps! Over mixing will incorrectly develop the gluten and result in a rubbery pancake.
- Prepare the pan by lightly greasing it with butter once the skillet has preheated. I like to do this by putting a smear of room temperature butter on a paper towel and rubbing it all around the pan.
- Pancakes will tell you when they are ready to be flipped! Watch for the center of the pancake to form small bubbles. Once the bubbles pop and the edges develop a matte finish, flip the pancake to the opposite side! A pancake usually cooks from start to finish in 3 minutes.
- Use a dough scoop to measure the batter in equal sizes. This will keep the cooking times consistent!
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