🍳🥞 The Ultimate Sourdough Pancake Recipe for Fluffy Perfection 🥞🍳


Discover the ultimate sourdough pancake recipe! Light, fluffy, and with a hint of tanginess, these sourdough discard pancakes are easy to make and perfect for any breakfast table.


Introduction

Pancakes are the heart of any satisfying breakfast or brunch, but what if you could take this classic comfort food and make it even better? That’s where the sourdough pancake recipe comes in. Adding sourdough discard to your pancake batter not only reduces waste but also introduces a subtle tang that elevates the flavor profile. These pancakes are fluffy, flavorful, and incredibly easy to make, even for beginners.

Whether you’re a seasoned sourdough baker or someone who’s just discovered the joys of fermentation, this recipe offers a delightful way to use up that extra sourdough discard. Plus, if you’re short on time in the mornings, we’ve got you covered with an overnight sourdough pancake recipe that’s prepped the night before for ultimate convenience.


Sourdough Pancake Recipe

Recipe Card

Fluffy, golden pancakes with a deliciously tangy twist.

  • ⏱️ Prep Time: 10 minutes
  • 🔥 Cook Time: 20 minutes
  • Total Time: 30 minutes
  • 🍽️ Servings: 4
  • 🌟 Calories: 220 per serving

Ingredients

🛒 You’ll need:

  • 1 cup sourdough discard (unfed starter)
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy alternative)
  • 2 tablespoons unsalted butter, melted (plus more for greasing)
  • 1 teaspoon vanilla extract

How to Make Sourdough Pancakes (Step-by-Step)

  1. Mix the Wet Ingredients:
    In a big bowl, mix the milk, egg, melted butter, vanilla essence, and sourdough scraps until smooth.
  2. Combine the Dry Ingredients:
    In a separate bowl, sift the flour, sugar, baking soda, baking powder, and salt together.
  3. Create the Batter:
    Fold in the dry ingredients into the wet ones. Mix in gently just until blended; a few lumps are fine. The batter for pancakes that are overmixed will be dense.
  4. Preheat the Pan:
    Grease a non-stick skillet or a pan and heat it over medium flame. Grease lightly with butter or oil.
  5. Cook the Pancakes:
    For each pancake, scoop out roughly ¼ cup of batter into the griddle. Cook for two to three minutes or until bubbles appear on the top and the edges appear firm. Cook for 1-2 more minutes after flipping or until golden brown.
  6. Serve Immediately:
    Stack the pancakes high and serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Sourdough Pancake Recipe

Notes

  • Rest the Batter: Letting the batter rest for 5-10 minutes activates the baking soda and ensures extra fluffy pancakes.
  • Adjust Thickness: Add a tablespoon of milk if the batter is too thick, or a tablespoon of flour if it’s too thin.

Nutrition Information

  • Prep Time: 10 minutes
  • 🔥 Cook Time: 20 minutes
  • 🌟 Calories: 220 per serving
  • 🍽️ Servings: 4

Why You’ll Love This Recipe

  1. Effortless Flavor: The sourdough discard adds a unique tang without extra effort.
  2. Zero Waste: Perfect for using up sourdough discard that would otherwise be thrown away.
  3. Flexible: Great for weekday breakfasts or weekend brunch spreads.
  4. Quick Prep: Ready in under 30 minutes for a fuss-free meal.
  5. Customizable: Easily adaptable to dietary preferences or flavor variations.

Key Ingredients and Substitutions

  1. Sourdough Discard: This ingredient is what gives the pancakes their signature tangy flavor. Don’t have discard? Use an active starter, but reduce the amount of milk slightly to account for the hydration.
  2. Milk: While dairy milk creates a rich batter, you can easily swap it for almond milk, oat milk, or soy milk for a dairy-free version.
  3. Butter: Adds richness and a slightly nutty flavor. For a vegan option, substitute with coconut oil or a plant-based butter alternative.
  4. Flour: All-purpose flour is the standard, but you can replace up to half of it with whole wheat flour for a healthier twist.

Expert Tips for Success

  1. Room Temperature Ingredients: Always use room-temperature milk, and eggs, and discard for a smoother batter and better texture.
  2. Test the Heat: Before cooking, sprinkle a drop of water on the skillet. If it sizzles, the pan is ready.
  3. Even Cooking: Cook the pancakes over medium heat to ensure they cook evenly without burning.

Variations and Customizations

  1. Add Some Mix-Ins:
    • Blueberries, chocolate chips, or chopped nuts add texture and extra flavor.
    • For a savory twist, try adding grated cheese and fresh herbs.
  2. Overnight Sourdough Pancakes:
    • Combine the wet and dry ingredients separately the night before and store them in the fridge. Mix them just before cooking for a quick morning prep.
  3. Gluten-Free Option:
    • Use a 1:1 gluten-free flour blend to make the recipe celiac-friendly.
  4. Seasonal Variations:
    • Add a pinch of cinnamon and nutmeg for a cozy autumn flavor. In summer, incorporate lemon zest for a bright, refreshing taste.
Sourdough Pancake Recipe

Storage and Reheating Instructions

  • Storing Leftovers:
    Place leftover pancakes in an airtight container or resealable bag and refrigerate for up to 3 days.
  • Freezing:
    Layer pancakes with parchment paper and freeze in a freezer-safe container for up to 2 months.
  • Reheating:
    Warm pancakes in a toaster or microwave. For a crispier texture, reheat them in a dry skillet over medium heat.

Best Serving Practices

These sourdough pancakes shine when paired with complementary sides and toppings. Consider serving them with:

  • A drizzle of warm maple syrup or honey.
  • Fresh seasonal fruit like strawberries, blueberries, or bananas.
  • Whipped cream or a dollop of yogurt for extra creaminess.
  • A side of scrambled eggs or crispy hash browns for a complete breakfast.
Sourdough Pancake Recipe

Frequently Asked Questions (FAQs)

1. How to make sourdough pancakes recipe?
To make sourdough pancakes, combine sourdough discard, milk, and eggs, then fold in flour, sugar, and leavening agents. Cook the batter on a heated skillet until golden brown.

2. Can I make these pancakes without sourdough discard?
While discard is key for the tangy flavor, you can substitute it with buttermilk or Greek yogurt for a similar effect.

3. Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Mix gently and let the batter rest before cooking.

4. Can I prepare the batter in advance?
Yes, for an overnight sourdough pancake recipe, mix the batter the night before and store it in the refrigerator. Stir before cooking.


Related Recipes

  • Classic Buttermilk Pancakes – Simple, fluffy, and timeless.
  • Sourdough Waffles – Another way to use sourdough discard for breakfast.
  • Savory Sourdough Crepes – A thin and versatile option for sweet or savory fillings.

Conclusion

This sourdough pancake recipe isn’t just a delicious breakfast option—it’s a culinary experience that brings together tradition, flavor, and sustainability. The tanginess of the sourdough discard complements the sweetness of the pancakes, creating a perfect harmony in every bite.

Whether you’re whipping up a quick breakfast for yourself or hosting a leisurely brunch with loved ones, these pancakes are sure to impress. Give this recipe a try and experience the joy of homemade pancakes like never before!

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