• Skip to primary navigation
  • Skip to main content
  • Skip to footer
NINNESCAH  HOMESTEAD
  • FOOD FROM SCRATCH
    • BREAKFAST
    • CAST IRON
    • DESSERTS
    • KOMBUCHA
    • HAPPY HOUR
    • MAIN DISH
    • PRESERVING FOOD
    • SOUPS
    • SOURDOUGH
    • VENISON
  • GARDENING
    • FALL GARDEN
    • SPRING GARDEN
    • SUMMER GARDEN
    • CHICKENS
  • HOMESTEADING
    • fall
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Facebook
  • Instagram
  • Email
  • Pinterest
×

Home » FOOD FROM SCRATCH

Sourdough pancakes

January 12, 2023 by Meg Leave a Comment

Jump to Recipe Print Recipe

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.

A cooling rack with fresh sourdough pancakes in a layered stack with syrup.

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!

A short stack of pancakes on a white plate with butter and maple syrup.

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
A stack of sourdough pancakes on a white plate piled high with whipped cream.

how to make sourdough pancakes

how to make pancake batter

  1. In a mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder.  Set aside.
  2. In another mixing bowl, combine the wet ingredients: sourdough starter, milk, eggs, melted butter and vanilla extract.  Whisk to combine.  
  3. 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!

A birds eye view of plates of pancakes with whipped topping garnishes and maple syrup on a white background.

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.

A plate filled with stacks of pancakes on a white backdrop with milk glasses.

tips for making a perfect pancake

  1. 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.
  2. 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.
  3. 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.
  4. 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

A short stack of pancakes on a white plate with butter and maple syrup.
Print Recipe

Sourdough Pancakes

If you are looking for the perfect recipe for sourdough pancakes, look no further! These are light, fluffy and have just the tiniest taste of sourdough tanginess. Perfect for sourdough lovers and picky eaters alike. Make them ahead to fully ferment the dough or bake them immediately for a fast homemade breakfast!
Prep Time10 mins
Cook Time15 mins
optional fermentation time12 hrs
Total Time12 hrs 25 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: batter, breakfast, brunch, easy, fermented foods, pancake, sourdough
Servings: 12 pancakes
Calories: 162kcal
Cost: $5

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

  1. 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.
  2. 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.
  3. 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.
  4. Use a dough scoop to measure the batter in equal sizes. This will keep the cooking times consistent!

Nutrition

Calories: 162kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 366mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 67mg | Iron: 1mg
« how to make chicken broth
Sourdough Pizza Bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

STILL HUNGRY?

A Birdseye view of a chocolate sourdough bundt cake that has a few slices removed to show the inside of the cake.

Sourdough Chocolate Cake

A stack of freshly made einkorn and sourdough tortillas on a white plate with lime wedges and corn in the background.

Sourdough Tortillas

a strawberry cheesecake pastry.

strawberry cheesecake tart

A baked sourdough pizza bread in a white baking dish with tomatoes and mozzarella cheese.

Sourdough Pizza Bread

A whole raw chicken cut into eight bone-in pieces on a white platter with onion and carrots.

how to make chicken broth

A sourdough pizza crust in a cast iron skillet that has been par-baked.

easy sourdough pizza crust recipe

A square-cut homemade marshmallow dusted with powdered sugar showing the air pockets and delicious inside.

homemade marshmallows

A white 9X13 baking dish with handles showing a detailed unclose view of the venison breakfast casserole from above.

venison breakfast casserole

a slice of chocolate delight showing the silky layers of pudding.

chocolate delight

A wire cooling rack with freshly iced cranberry orange cookies evenly spaced over parchment paper.

cranberry orange cookies

A half gallon mason jar filled with pickling lime and eggs.

How to Preserve Eggs

A white dish with scalloped edges filled with a shepherd's pie with a lightly browned mashed potato topping.

venison shepherd's pie

A close up image of a sourdough chocolate chip cookie that shows the glossy semi sweet chocolate glistening with a melted fresh-from-the-oven glow and a sprinkle of French salt.

Sourdough Chocolate Chip Cookies

A sourdough discard pumpkin muffin on a white marble platter with the wrapper partially off and several glasses filled with milk in the background.

Sourdough Pumpkin Muffins

An oreo icebox cake that has had a corner piece removed and the inner layers of peanut butter and chocolate pudding are exposed.

Oreo Icebox Cake

a charcuterie board of toasted pumpkin seeds and vegetables.

how to roast pumpkin seeds

Raising meat chickens: What we learned during our first season

lemon buttermilk bundt cake on a cooling rack garnished with lemons and fresh pink flowers

old fashioned lemon buttermilk bundt cake

peach cobbler a la mode with vanilla ice cream on white dishes

fresh peach cobbler

Garden Fresh Mexican Style Sweet Corn

Broccoli and cheddar soup in a white stoneware bowl with a swirl of cream to garnish.

Simple Broccoli & White Cheddar Soup

An italian cream cake on a white cake plate covered in toasted coconut

Old Fashioned Italian Cream Cake

A freshly baked loaf of chocolate sourdough banana bread on a wood cutting board with chocolate chips, creamy butter and a glass of milk.

fudgy sourdough banana bread

Cadbury mini egg easter cookies on a baking sheet with glasses of milk

Easter Cookies With Mini Cadbury Eggs

Three yogurt parfaits in mason jars with maple syrup and berries.

how to make yogurt in an instant pot

A trio of sourdough bagels in a round aluminum pie pan served with cream cheese.

Sourdough Bagels With Dried Fruit

four street tacos on a vintage white platter with limes and cilantro garnishes.

Sweet Potato Street Tacos

Hot tomato and mozzarella crostinis fresh from the oven on an aluminum baking sheet with tomatoes and basil for garnish.

mozzarella and tomato crostini

A white stoneware bowl filled with caprese salad made with strawberries, mozzarella, Avocado, basil and tomatoes.

simple caprese salad with avocado and strawberry

three bowls of butternut squash curry garnished with limes and tomatoes.

butternut squash red curry

A platter of apple slaw on a brightly colored napkin with apple and scallion garnishes.

Apple Slaw

3 plates of Pulled pork and garlic mashed potatoes served with barbecue sauce.

Pulled Pork in the Instant Pot

A freshly baked cheesecake tart with fresh blackberries and dusted with powdered sugar.

simple blackberry cheesecake tart

a juicy venison burger served with cheddar cheese and oven fries with slices of thick cut bacon. It's being served up in a mini cast iron skillet over a bed of fresh oven fries with a frosty glass of beer.

best venison burgers

best chocolate banana muffins

A cast iron skillet full of freshly baked easy oven fries on a striped tea towel served with ketchup.

oven fries | easy baked French fry recipe

Freshly baked cheesy sourdough starter discard crackers broken apart and cooling on a galvanized baking sheet.

cheesy sourdough starter discard crackers

a bowl of fresh Italian soup with parsley and parmesan next to an olive wood cutting board.

Italian Wedding Soup with Venison Meatballs

the best banana muffins with einkorn flour stacked haphazardly on a stoneware plate with milk in the background.

the best banana muffins with einkorn flour

a beautiful glazed bundt cake on a cooling rack with dried flowers in a glass vase blurred in the background.

Buttermilk Bundt Cake With Bourbon Glaze

Blueberry cheesecake muffins on a rectangular platter and fresh blueberries and lemons.

so freaking good: cheesecake muffins with blueberries and lemon

three plates of pumpkin ricotta and shells

Stuffed shells with pumpkin marinara

Sourdough bread, fresh from the oven!

How to Bake a Loaf of Sourdough

Creamy tuna and broccoli rotini served on a stoneware plate with lemon pepper and fresh parmesan garnish.

Comforting Rotini With Broccoli And Tuna

sourdough starter discard coffee cake on a cooling rack

Sourdough Starter Discard Coffee Cake

Snickerdoodles on a cooling rack with some milk

the best snickerdoodle recipe

FREE E-BOOK!

Copyright © 2023 NINNESCAH HOMESTEAD on the Foodie Pro Theme