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

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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
optional fermentation time 12 hours
Total Time 12 hours 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 12 pancakes
Calories 162 kcal

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: 162kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 366mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 177IUVitamin C: 0.01mgCalcium: 67mgIron: 1mg
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