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Sourdough Pancake
Sana Yousaf

Sourdough Pancake Recipe

Fluffy sourdough pancakes with a subtle tangy flavor, perfect for using sourdough discard or an active starter. This easy recipe delivers a delicious breakfast in under 30 minutes, ideal for family mornings or cozy brunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough starter active or discard, unfed
  • 1 cup all-purpose flour or whole wheat flour for a nuttier flavor
  • 1 tbsp sugar or maple syrup for a richer sweetness
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg or flax egg: 1 tbsp flaxseed meal + 3 tbsp water for vegan
  • ¾ cup milk or plant-based milk like oat or almond for dairy-free
  • 2 tbsp melted butter or coconut oil for dairy-free
  • 1 tsp vanilla extract optional, for extra sweetness

Method
 

  1. Mix wet ingredients: In a large bowl, whisk together the sourdough starter, egg, milk, melted butter, and vanilla extract until smooth.
  2. Combine dry ingredients: In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Form batter: Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
  4. Heat skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Cook pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges set. Flip and cook for 1-2 minutes until golden brown.
  6. Serve: Stack pancakes and serve warm with toppings like maple syrup, fresh berries, or whipped cream.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
  • Freezing: Cool pancakes completely, layer with parchment paper, and freeze in a zip-top bag for up to 3 months. Reheat in a toaster or oven.
  • Substitutions: Use gluten-free flour or plant-based milk/oil for dietary needs.
  • Overnight Option: Mix starter, flour, milk, and sugar; refrigerate overnight. Add remaining ingredients before cooking for extra flavor and fluffiness.
  • Flavor Boost: Add a pinch of cinnamon or nutmeg to the batter for warmth.

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