The Best Sourdough Pancakes | Easy and fluffy Recipe
For years now, we have had “Pancake Saturday” every week. I’ve made all different kinds of pancakes, however, once I started making Sourdough Pancakes, I was hooked! They are so simple, yet, so delicious and make for the best Saturday morning.
*This post contains affiliate links. I may make a small commission at no cost to you on sales*
This recipe makes fluffy pancakes and in my opinion the best pancakes! Sourdough pancakes just taste better than regular pancakes with their tangy flavor.
Jump to Recipe
After keeping a sourdough starter for many years. I love all the ways you can use it aside from bread. I make biscuits https://therosehomestead.com/sourdough-biscuits/, Dinner Rolls https://therosehomestead.com/sourdough-dinner-rolls/, Pasta ttps://therosehomestead.com/sourdough-pasta/, and so much more!
If you are brand new to sourdough and want to make your own sourdough starter, follow this step by step tutorial: https://therosehomestead.com/how-to-make-a-sourdough-starter/
As you can see, sourdough starter is definitely not just for sourdough bread! You can use it straight from the jar for a thin pizza crust or just fry the starter with a little salt and olive oil for a tasty side dish for your soup or pasta!
Pancakes are an obviously easy thing to make with your starter. You can make them with discard or active sourdough starter. I prefer the latter, because, it makes the pancakes a bit more fluffy in my experience
I feed my starter once to twice per week, let it get active, then store it in the fridge. The next morning, it will be ready to use.
You can feed your sourdough starter any flour you choose. I have used all purpose flour, whole wheat flour, and freshly milled from whole grains.
I use it straight from the fridge and it works beautifully. It’s a much easier way to keep a sourdough starter.
Why you will love this recipe
This recipe uses basic ingredients and comes together so quickly for a fast breakfast on busy mornings!
Using only sourdough starter makes a long fermented pancake that requires no waiting.
What you need to make these fluffy sourdough pancakes
Sourdough Starter
You can use either active sourdough starter or sourdough discard. Sourdough starter is wild yeast that is made from flour and water.
Active starter is starter that has been fed within the last 24 hours and is bubbly and active.
Sourdough Starter Discard is starter that is hungry and may have a liquid on top and a strong acetone odor. Make these sourdough discard pancakes with the same results as using active starter.
Egg
Olive Oil
The olive oil is used to aid in the browning of the pancakes. You can substitute with coconut oil or melted butter.
Salt
Baking Soda
The baking soda reacts with the acidity of the sourdough starter and causes the batter to become very fluffy and bubbly.
Step by Step Instructions for making Sourdough Pancakes
In a large mixing bowl add 1 cup of starter.
Add 1 tablespoon olive oil, 1/2 tsp salt, and an egg. I mix it up really well.
I preheat my cast-iron skillet over low to medium-low heat.
You can also use a hot griddle for frying. I love using my griddle linked here: https://collabs.shop/o16mua
Once it is preheated, add 1 tsp baking soda to the mix and stir it in really well. The mixture will get very bubbly after adding the soda!
This sourdough pancake batter is velvety smooth and airy making the most amazing pancakes!
Cook 1/4 cup of batter until brown on one side 2-3 minutes, turning to the second side for another 2-3 minutes or until golden brown.
Place pancakes on a baking sheet as they get done.
Top with real maple syrup and butter! Absolutely delicious.
Serving Suggestions
Top with a pat of butter and some fresh berries for a summer pancake.
Add chocolate chips to the batter for a sweet and decadent pancake your kids will love.
Top with savory toppings such as salsa, eggs, and avocado for a protein packed breakfast.
Storage Tips
Store these pancakes in an airtight container on the counter at room temperature for up to 3 days.
Freeze in freezer bag for up to 3 months.
Sourdough Pancakes
Equipment
- 1 Skillet
- 1 mixing bowl
Ingredients
- 1 cup sourdough starter discard or active
- 1 tbsp olive oil coconut oil or melted butter
- 1 egg
- 1/2 tsp salt
- 1 tsp baking soda
Instructions
- Preheat a skillet at low to medium heat.
- In a mixing bowl, add the starter, oil, egg, and salt. Mix well.
- Once the skillet is preheated, add the baking soda. Mix well.
- Grease skillet, add 1/4 cup of batter, and cook until brown on each side, turning only once.
I recently explored using sourdough discard, guided by Mary’s YouTube and blog, to make pancakes. The result was outstanding – sweet enough without syrup (I added 2 tablespoons of sugar to my batter) and rather than using syrup, I topped my pancakes with butter and blueberries. I made enough to refrigerate for a couple of days and found that they were even better after a few days. This recipe is a delightful discovery for any sourdough enthusiast. Next up, baking Mary’s sourdough bread loaf!
Could these be cooked in a waffle maker?
Yes, I make them in the waffle maker every so often, myself.
How much flour and what type of berry?
I looked and looked but no info on the amount of flour?
Thank you
Tish
I’m using straight sourdough starter for this recipe. 1 cup of starter. Feed your starter 1 cup of flour and 3/4 cup water the night before and take a cup out to make this recipe. I use frozen mixed berries most of the time. A mixture of raspberries, blackberries, and blueberries.