Name: Best Sourdough Pancakes
Total time: 10 min
Ingredients: 1 1/2 cups all purpose flour (190g); 4 tbsp. sugar (50g); 1/2 tsp. salt; 2 tsp. baking powder; 1 tsp. baking soda; 1 cup sourdough starter discard (240g); 2 eggs; 1 cup milk (250ml); 1/2 tsp vanilla extract; 3 tbsp. melted butter (42g) (plus more to coat the skillet); Maple Syrup; Berries; Powdered Sugar; Fresh Whipped Cream

Whip up a batch of easy, fluffy sourdough pancakes in less than 10 minutes using your leftover sourdough discard. Perfect for lazy weekend mornings, these flavourful pancakes require minimal planning. Dive into the delicious world of sourdough and transform your breakfast with this simple, quick recipe!

JUMP TO RECIPE

Close up of sourdough pancakes, topped with berries and fresh whipped cream, with a side of berries, and homemade jam

What do Sourdough Pancakes taste like?

Sourdough pancakes offer a unique twist to conventional pancakes with their subtle sour tang. Because of the addition of sourdough discard, these pancakes have a rich flavour, with more depth and complexity, which takes the flavour to a whole new level. Yes, it is technically “sour” tasting but also very subtle. If you’re not sure about the flavour, it’s easy to cover up with sweet toppings like maple syrup, whipped cream, and berries (but trust me, you’re going to love it).

Easy Weekend Breakfast

Sourdough pancakes are a great choice for a fast and simple weekend breakfast. They’re quick to make, taking just 10 minutes to prepare, and they’re delicious enough to impress any overnight guests. It’s always fun to treat friends to fresh sourdough pancakes when they wake up in the morning! Top them with berries, homemade whipped cream, and maple syrup for an extra special touch.

Blonde girl wearing pink farmhouse linen apron, smiling while holding bowl of sourdough pancake batter, inside white kitchen

Sourdough Pancakes Close Up, topped with whipped cream, strawberries, with bowl of fresh blueberries and jam in background, on green tea towel

What is Sourdough Discard?

These pancakes are made using sourdough discard. Sourdough discard refers to the portion of a sourdough starter that is removed prior to adding fresh flour and water, a step known as “feeding.” This is done to regulate the size of the starter and maintain a balance in its acidity. You can use sourdough discard to create a number of delicious bites, from sourdough pancakes, to banana bread, cookies and so much more. Since sourdough discard is a blend of water and flour that has begun to ferment, it’s a natural fit for a variety of baking recipes. Experiment and have fun with it!

The BEST Sourdough Pancakes Recipe | Easy Weekend Breakfast

Tips to make the Best Sourdough Pancakes:

Avoid Over-Mixing: Make sure you don’t over mix when combining the wet ingredients with the dry. Excessive stirring can activate the gluten in the flour, leading to pancakes that are more chewy than tender.
Let Batter Rest: After mixing the batter, allow it to rest for 15-30 minutes before cooking. This resting period allows the flour to fully absorb the liquid, which is the secret to achieving that delicious fluffy texture.
Perfect Flipping: Keep an eye on the cooking pancakes and wait until you see bubbles forming on the surface and the edges begin to look slightly darker than the rest of the batter. That’s when they’re ready to flip! Do so quickly and with confidence, then allow pancakes to cook completely on the other side for 1-2 minutes without flipping again.

Can You Freeze Sourdough Pancakes?

Yes, you can totally freeze these sourdough pancakes. Just let them cool down completely after cooking and then stack them in a plastic freezer bag and pop in the freezer. It’s important to make sure the pancakes are completely cooled before freezing to stop them from sticking together. When you’re ready to eat, just microwave a pancake for 10 to 20 seconds and then quickly toast it to keep it from becoming soggy. I love making a double batch of these and saving the rest in the freezer to enjoy throughout the week, whenever the mood strikes.

Sourdough Pancakes:

Dry Ingredients:

1 1/2 cups (190 g) all purpose flour
4 tbsp. (50 g) sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

1 cup (240 g) sourdough starter discard
2 eggs
1 cup (250 ml) milk
1/2 tsp vanilla extract
3 tbsp. (42 g) melted butter, plus more to coat the skillet

To Serve:

Maple Syrup
Berries
Powdered Sugar
Fresh Whipped Cream

Instructions:

Step 1:

Mix all of the dry ingredients in a large mixing bowl. Add wet ingredients to a separate smaller bowl and whisk to combine. Then pour the wet into the dry, gently mixing until combined. It’s okay if there’s still a few lumps.

For extra fluffy pancakes, I recommend letting the batter rest for 15-30 minutes before proceeding. This resting period allows the flour to fully absorb the liquid, which is the secret to achieving that delicious fluffy texture we all crave.

Step 2:

Next, melt a tbsp of butter in a large skillet over medium-low heat. Tilt the skillet in a circular motion to spread the butter evenly to coat the pan.

Step 3:

Scoop 1/4 cup of batter into the skillet. Cook for 1 to 2 minutes, reducing the heat as needed to prevent burning. Once you see the edges lift slightly and bubbles form on the surface, you know it’s time to flip. Give pancakes another minute on the other side before removing.

Step 4:

For the next round of pancakes, clean the skillet using paper towel and melt a bit more butter. Continue until all pancakes are cooked.

Step 5:

Serve pancakes with fresh maple syrup, berries, powered sugar and fresh whipped cream. Enjoy!

Quick Tip:

If you’re doubling this recipe, you can keep the pancakes warm in the oven at 250F on a baking tray until they’re all ready to eat.

Print Recipe