Sourdough pancakes are going to be your family’s favorite thing for breakfast! This recipe is a great way to use your sourdough discard and add some extra flavor to your typical boring pancakes. These sourdough pancakes are so soft and fluffy and can also be made into waffles!
Just when I thought pancakes couldn’t get any better… I discovered sourdough. Adding sourdough discard gives your pancakes so much more flavor and complexity. Say good bye to boring pancakes forever!
Sourdough pancakes are great with fresh fruit or of course warm maple syrup. I love to add fresh blueberry’s or bananas to mine, but you can add any toppings you like such as nuts, chocolate chips or homemade jam. I usually double the recipe and make a big batch so I can freeze them to have a quick breakfast for busy weekday mornings.
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Equipment
Ingredients
- 2 Cups all purpose flour
- 1 tsp Baking soda
- 2 tsp Baking powder
- 3 tbsp sugar
- 1 tsp salt
- 1 Cup sourdough discard
- 1 1/2 cups milk
- 1 large egg
- 2 tbsp Melted butter
- Tsp vanilla extract
How To make Sourdough Pancakes
- Whisk together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl.
- Next add the milk, sourdough discard, beaten egg and melted butter and mix until all of the ingredients are combined.
- Heat a cast iron skillet or large pan on medium high heat and grease with cooking spray or butter.
- Pour about a 1/4 cup of batter onto the hot skillet and wait for bubbles to form at the top before flipping to the other side. Cook until golden brown on both sides.
- Top with butter and syrup or topping of your choice and enjoy!
Tips and tricks
- If your starter is really thick you might needs to add extra milk to thin out the batter a little bit.
- The batter is supped to be on the thicker side so make sure that you don’t thin it out too much.
- Wait until bubbles form on top of the pancakes before flipping.
- Store them in a zip-lock bag in the fridge for a few days or freeze them in a freezer zip- lock bag for 6-8 weeks. Heat them up in a toaster oven or microwave them for a minuet or two.
Sourdough Pancakes
Equipment
- 1 mixing bowl
- 1 Mixing spoon or whisk
- 1 Measuring spoons and cups
- 1 Large cast iron skillet or griddle
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 4 tbsp sugar
- 1 tsp salt
- 1 cup sourdough discard
- 1 1/2 cups milk
- 1 large egg
- 2 tbs melted butter
- 1 tsp vanilla extract
Instructions
- Whisk together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl.
- Next add the milk, sourdough discard, beaten egg and melted butter and mix until all of the ingredients are combined.
- Heat a cast iron skillet or large pan on medium high heat and grease with cooking spray or butter.
- Pour about a 1/4 cup of batter onto the hot skillet and wait for bubbles to form at the top before flipping to the other side. Cook until golden brown on both sides.
- Top with butter and syrup or topping of your choice and enjoy!