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If you are looking for an easy way to use your sourdough starter, then these sourdough pancakes are just the thing! These simple homemade pancakes are one of our favorite breakfast ideas.
This easy homemade pancake recipe is one of my favorite ways to use sourdough discard. I usually feed my discard on the weekends, which means it’s the perfect time to use the discard to put something yummy on the breakfast table.
Featured Comment
Great recipe to use your beautiful bubbly sourdough starter, instead of discarding it. They are light, buttery and perfect with maple syrup and whipped cream (from a spray tin!). Have made them a few times, always a yummy result.
Why You’ll Love These Sourdough Pancakes
- Easy. Making sourdough pancakes does not require any special skill or complicated steps. You just add your discard to the batter along with all the other ingredients, then cook your pancakes like usual.
- Delicious. Similar to my sourdough waffles and my sourdough blueberry muffins, these pancakes have a slight tang to them. Once you add a sweet topping the combo is truly stellar!
- Flexible. These pancakes go with classic toppings like confectioners sugar, maple syrup and fresh blueberries. Feel free to mix things up with your preferred options I myself love a generous swath of apricot jam on most of my pancakes.
Tips for Success
These pancakes are very simple to make, but here are a few tips for the best sourdough pancakes:
- Let the batter rest for a few minutes. I usually mix up my batter before I start prepping the griddle. I find that doing so results in fluffier sourdough pancakes. This step is not crucial, but since it’s easy enough to do, why not?
- Don’t use super high heat. As with my other pancake recipes, taking your time and not rushing the process is key. I usually cook pancakes over medium or medium-high heat. It is tempting to use high heat to cook your pancakes more quickly, but that usually results in the pancakes browning before the insides are fully cooked. Over medium to medium-high heat these pancakes will cook in about 2 minutes per side.
- Keep them warm in the oven. I like to place a heat safe plate in my oven and preheat it to 150F. Then I place pancakes on that plate when they’re done cooking. This keeps everything nice and warm while I finish cooking the rest of the sourdough pancake batter.
How to Store and Reheat Leftovers
Let your pancakes cool to room temperature, then store them in an airtight container in the fridge. I like to put pieces of parchment paper between each pancake. They will keep for 2-3 days.
To reheat, I usually warm for about 30 seconds to 1 minute in the microwave. The time depends on how many pancakes you’re reheating at once. Start with 30 seconds and then adjust accordingly.
Sourdough Pancakes
If you are looking for an easy way to use your discard, then these Fluffy Homemade Sourdough Discard Pancakes are just the thing!
Ingredients
- 2 ½ cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ½ cup sourdough discard
- ¼ cup sugar
- 3 large eggs, at room temperature
- 1 ¾ cups whole milk
- 4 tablespoons olive oil
- 2 teaspoons pure vanilla extract
- 4 tablespoons butter, melted and cooled, plus more for cooking
Instructions
- Mix dry ingredients. In a large bowl combine the flour, baking powder and salt.
- Add wet ingredients. Make a well in the center of the dry ingredients. Add the sourdough discard, sugar, eggs, milk, olive oil and vanilla. Mix to combine. Add the melted butter (make sure it is not hot, warm is ok). Mix the batter just until there are no more dry ingredients visible and everything is well combined. Set aside.
- Prepare griddle. Heat your griddle over medium or medium-high heat (depends on your stove, so test to find the right temperature). Melt about 1 tablespoon of butter on the griddle by carefully rubbing it around on the surface. Be sure you don't burn your fingertips. Once the butter has coated the griddle, do a quick wipe with a piece of paper towel just to make sure there aren't any pools of butter. Watch your fingertips!
- Cook pancakes. Spoon batter onto the griddle 1/4 cup at a time. Cook about 2 minutes per side. Pancakes are ready to flip when you see little bubbles appear in the batter.
- Pancakes are done when cooked through. I usually make a tiny crack in the top of each pancake with my spatula just to peek at the insides and make sure there is no wet batter. If you serve the pancakes with this tiny crack facing down no one will notice.
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Nutrition
Calories: 235kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 466mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 234IU | Calcium: 173mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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