Let’s talk about a morning game-changer, a recipe that feels like a little kitchen secret. Sourdough pancakes are that delightful twist your weekend breakfast has been waiting for.
They’re not just pancakes; they’re a story on a plate, a clever and delicious way to use something you might otherwise pour down the drain.
That jar of sourdough discard sitting in your fridge? It’s about to become the star ingredient. This recipe transforms it into the most wonderfully fluffy, subtly tangy pancakes you’ve ever tasted.
It’s a simple, one-bowl wonder that brings a whole new layer of flavor to your table, a happy departure from the ordinary.
Why Your Sourdough Starter Will Thank You
If you maintain a sourdough starter, you know the constant dance of feeding it. That discard, the portion you remove, often feels like a tiny pang of guilt.
You don’t *have* to waste it, though. This recipe is the perfect solution, a celebration of that tangy, fermented paste.
Beyond just being thrifty, using discard adds a complex, nuanced flavor that baking powder alone can’t achieve. It gives the pancakes a slight tang that perfectly balances the sweetness of maple syrup.
It’s a flavor that’s familiar yet intriguing, comforting yet sophisticated. Think of it as giving your starter a second, delicious life.
Ingredients Needed for the Recipe
Gathering your ingredients is the first simple step. Having everything at room temperature really does make a difference, it helps everything blend together smoothly for a more even cook. Here’s what you’ll need:
- All-Purpose Flour: The trusty backbone of our batter, providing structure for those fluffy stacks.
- Baking Powder & Baking Soda: Our dynamic leavening duo. They work with the sourdough to give the pancakes their signature lift and airy texture.
- Granulated Sugar: Just a couple tablespoons to round out the tang and help with a beautiful golden-brown color.
- Salt: Crucial for balancing all the flavors and making them pop.
- Sourdough Discard: The hero of our story! Use it straight from the fridge, no need to feed or activate it. Its job is pure flavor.
- Milk: The liquid that brings our batter together. Whole or 2% milk adds richness.
- Egg: A beaten egg binds everything and contributes to a tender crumb.
- Vegetable Oil: Adds moisture to the batter itself, ensuring your pancakes stay soft.
How to make Sourdough Pancakes?
The process is wonderfully straightforward, almost therapeutic. You can go from bowl to plate in about twenty minutes, filling your kitchen with the most amazing, comforting aroma. Let’s walk through it.
Step 1: Combine the Dry Goods
Grab a large mixing bowl. Whisk together your flour, baking powder, baking soda, sugar, and salt. You just want to evenly distribute those leaveners and break up any little flour clumps.
This simple act of combining sets the stage. It ensures every bite of your future pancake will have the perfect rise and balanced taste.
Step 2: Create the Batter
Now, pour your sourdough discard, milk, beaten egg, and oil right on top of the dry mixture. Use a sturdy spoon or spatula to mix it all together. Here’s the key part: mix just until you no longer see dry pockets of flour.
A few lumps in the batter are absolutely fine, I promise. Overmixing is the real enemy here, it can make pancakes tough. We want tender, we want fluffy. So, stir with a gentle, confident hand and then stop.
Step 3: Heat and Prep the Griddle
Place your skillet or griddle over medium-low heat. Let it get properly warm for a few minutes. This is the secret to even cooking without burning.
Lightly grease the surface with a pat of butter or a drizzle of oil. You’ll know it’s ready when a drop of water sizzles and dances across the pan. That’s your invitation to start cooking.
Step 4: Cook to Golden Perfection
Ladle about ¼ cup of batter onto the hot surface. Watch it begin to spread into a perfect circle. Now, be patient. Wait for little bubbles to form and pop across the entire top surface, and for the edges to look set.
This is your signal. Slide your spatula underneath and flip it with a confident swoosh. The second side cooks faster, just a minute or two, until it’s a matching golden brown. That’s it, you’ve done it.
Serving Ideas Beyond the Syrup
Of course, a pat of butter and a river of maple syrup is a classic for a reason. It’s heavenly. But don’t stop there. These tangy pancakes are a fantastic canvas for all sorts of toppings.
For a fresh take, try a dollop of Greek yogurt with a handful of mixed berries and a drizzle of honey. The creamy yogurt pairs beautifully with the sourdough’s tang. Or, go for a sprinkle of powdered sugar and thinly sliced strawberries for a simple, elegant look.
Feeling indulgent? Sauté some sliced bananas or peaches in a little butter and brown sugar until caramelized and spoon them over the top. A spoonful of homemade raspberry sauce or blueberry compote is also a spectacular choice. The options are truly endless.
Tips
A few little insights can make the difference between good pancakes and great ones. Keep these in mind, and you’ll be a sourdough pancake master in no time.
- Batter Consistency is Key: Your batter should be thick enough to hold its shape on the griddle but pourable. If it seems too thick, add a splash more milk. Too thin? A sprinkle of flour will fix it.
- Embrace the Lumps: I’ll say it again, a lumpy batter is a happy batter. It means you haven’t overworked the gluten, which is the ticket to tenderness.
- Control the Heat: Medium-low is your friend. If your pancakes are browning too fast on the outside while staying raw inside, your pan is simply too hot. Adjust and try again.
- Let the Bubbles Guide You: Don’t flip based on time alone. Wait for those surface bubbles to form and the edges to lose their wet, glossy look. That’s nature’s perfect timer.
Sourdough Pancakes Recipe
Description
Make fluffy sourdough pancakes with this easy, one-bowl recipe. Perfect for using sourdough discard, these pancakes deliver a tangy twist and irresistibly light texture that’s a delicious upgrade to your breakfast routine. Great for busy mornings or leisurely weekend brunches!
Ingredients
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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Add the sourdough starter discard, milk, beaten egg, and oil to the dry ingredients. Mix gently just until combined. Do not overmix—it’s okay if there are a few small lumps.
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Heat a lightly greased griddle or skillet over medium-low heat.
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Ladle about ⅓ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
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Flip and cook for an additional 1–2 minutes, or until golden brown and cooked through.
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Serve warm with butter and maple syrup or your favorite toppings.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 142kcal
- % Daily Value *
- Total Fat 5gg8%
- Saturated Fat 1gg5%
- Trans Fat 0gg
- Cholesterol 18mgmg6%
- Sodium 353mgmg15%
- Potassium 114mgmg4%
- Total Carbohydrate 22gg8%
- Dietary Fiber 1gg4%
- Sugars 3gg
- Protein 4gg8%
- Calcium 95mg mg
- Iron 1.4mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pro tip: Use room temperature ingredients for a smoother batter and more even cooking.
- For extra fluffiness: Let the batter rest 5–10 minutes before cooking, or even overnight in the fridge (add baking powder/soda in the morning if prepping ahead).
- Make it dairy-free: Substitute milk with almond, oat, or soy milk.
- Waffle option: This same batter works great in a waffle iron—add an extra egg for crispier waffles.
- Flavor boost: Add vanilla extract, cinnamon, or chocolate chips for a fun twist!
