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Sourdough Pancakes
There’s something truly special about waking up to a stack of warm, fluffy sourdough pancakes. Lightly tangy, soft, and perfectly golden, these pancakes are a delightful way to use your sourdough starter and bring homemade goodness to your breakfast table. Whether you’re an experienced baker or just starting out with sourdough, this recipe is simple, delicious, and guaranteed to become a weekend favorite.
Here’s what makes this recipe stand out:
• Naturally leavened for incredible flavor and lightness.
• Great use for sourdough discard.
• Easy to make with simple ingredients.
• Crispy edges with soft, fluffy centers.
• Mildly tangy and perfectly balanced in taste.
Ingredients You’ll Need
To make the perfect sourdough pancakes, gather these simple ingredients:
Wet Ingredients:
• 1 cup sourdough starter (active or discard)
• 1 cup milk (whole or your preferred type)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 tablespoon sugar (optional, for slight sweetness)
Dry Ingredients:
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
Optional Add-Ins
These pancakes are delicious on their own, but you can easily add flavor variations to keep things interesting:
• Fresh blueberries or raspberries for a fruity touch.
• Mini chocolate chips for a kid-friendly version.
• A dash of cinnamon or nutmeg for warmth.
• Chopped nuts for added crunch.
• A swirl of peanut butter or Nutella for indulgence.
How to Make Sourdough Pancakes
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the sourdough starter, milk, egg, melted butter, and sugar. Stir until well combined and smooth.
Step 2: Mix the Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet mixture, stirring gently until just incorporated. Do not overmix—some small lumps are perfectly fine.
Step 3: Rest the Batter
Let the batter rest for about 5–10 minutes. This short resting period allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.
Step 4: Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the other side for another 1–2 minutes until golden brown.
Step 5: Keep Warm and Serve
Transfer cooked pancakes to a plate and keep them warm under a clean kitchen towel while you cook the rest of the batch. Serve warm with your favorite toppings.
Topping Ideas
These sourdough pancakes are incredibly versatile. Here are some topping ideas to elevate your breakfast:
• Classic maple syrup and butter
• Fresh berries and whipped cream
• Banana slices with a drizzle of honey
• Greek yogurt and granola
• Apple compote or cinnamon sugar butter
Make-Ahead and Storage Tips
Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster until warm.
Freeze: Stack pancakes with parchment paper between each layer and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the toaster or oven.
Make-Ahead Batter: The batter can be made the night before and kept in the fridge overnight. Stir gently before using the next morning.
Expert Tips for Perfect Sourdough Pancakes
• Don’t overmix the batter—gentle mixing ensures tender pancakes.
• Adjust milk if your sourdough starter is thick or thin.
• Use medium heat to avoid burning while ensuring even cooking.
• For extra fluffy pancakes, separate the egg and fold in beaten egg whites before cooking.
• Add a touch of vanilla extract or lemon zest for a flavor twist.
Nutritional Information (Per Pancake)
Calories: 165
Protein: 5g
Fat: 6g
Carbohydrates: 22g
Fiber: 1g
Sugar: 3g
Sodium: 260mg
Serving Suggestions
Sourdough pancakes are fantastic served as a traditional breakfast or brunch dish. Pair them with crispy bacon, scrambled eggs, or even a side of fresh fruit salad. For a cozy weekend treat, serve with hot coffee or homemade chai latte. They also make a great base for dessert-style pancakes with ice cream and chocolate drizzle!
Frequently Asked Questions
Can I use sourdough discard for this recipe?
Yes! Both active starter and discard work beautifully. The discard gives a slightly tangier taste, while the active starter adds more rise.
Why are my pancakes dense?
Overmixing or using an inactive starter can cause dense pancakes. Mix gently and ensure your leavening agents are fresh.
Can I make them dairy-free?
Absolutely. Substitute plant-based milk and vegan butter or oil for a dairy-free version that’s equally delicious.
Conclusion
These Sourdough Pancakes are the perfect fusion of homemade comfort and tangy sourdough flavor. Soft, fluffy, and irresistibly golden, they bring a bakery-style touch to your breakfast routine. Whether you make them from sourdough discard or an active starter, each bite is a celebration of wholesome flavor and simple joy. Serve them fresh off the griddle, stack them high, and enjoy a plate of morning happiness that everyone will love!