The Best Homemade Sourdough Pancake Recipe
What You’ll Love About This Recipe
These homemade sourdough pancakes are fluffy, flavorful, and a great way to use up your sourdough discard. You’ll love how easy they are to make, with a tangy twist that sets them apart from regular pancakes.
- Perfectly fluffy texture thanks to the sourdough starter, giving them a light and airy bite.
- Tangy, rich flavor that adds depth, making every bite more interesting than your average pancake.
- Simple ingredients you likely already have, turning your discard into something delicious without extra fuss.
Recipe
Sourdough pancakes are a delicious way to use your sourdough discard, offering a tangy flavor and fluffy texture. These pancakes are easy to make and perfect for a hearty breakfast.
Ingredients:
- 1 cup sourdough starter (unfed/discard)
- 1 cup all-purpose flour
- 1 cup milk (or water for thinner batter)
- 1 large egg
- 2 tbsp sugar
- 2 tbsp melted butter or oil
- 1/2 tsp salt
- 1 tsp baking soda
Instructions:
- In a large bowl, mix the sourdough starter, flour, and milk. Cover and let rest at room temperature for 30 minutes (or overnight for more tang).
- Whisk in the egg, sugar, melted butter, and salt until smooth.
- Just before cooking, stir in the baking soda (this will make the batter bubble).
- Heat a lightly greased skillet or griddle over medium heat.
- Pour 1/4 cup batter per pancake and cook until bubbles form on top, then flip and cook until golden brown.
- Serve warm with syrup, butter, or fresh fruit.
Notes:
- For thicker pancakes, use less milk.
- Adjust sugar to taste if preferred sweeter.
Equipment:
- Large mixing bowl
- Whisk
- Skillet or griddle
- Spatula
Time:
- Prep time: 5 minutes
- Cooking time: 15 minutes
Cuisine: American
Serving: Makes about 8-10 pancakes.
Nutrition
These sourdough pancakes are not only delicious but also packed with nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 4g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 250mg |
What To Serve With It
I love topping my sourdough pancakes with fresh fruit pairings, like bananas or blueberries, for a burst of natural sweetness. A drizzle of maple syrup and a pat of melted butter always takes them to the next level, though you can also try honey or whipped cream. Mixing and matching these options lets me create something new every time!
Fresh Fruit Pairings
When you’re digging into a stack of fluffy sourdough pancakes, adding fresh fruit can take them from good to great. My go-to choices are sliced bananas, juicy blueberries, or tangy strawberries—they add a burst of flavor and color. Sometimes I’ll toss on a few raspberries or blackberries for a tart twist. If I’m feeling fancy, I’ll arrange thin apple slices or diced peaches for a sweeter vibe. Fresh fruit not only brightens up the plate but also balances the pancake’s richness. Trust me, it’s a simple upgrade that makes breakfast feel extra special, every single time.
Syrup and Butter Options
Though syrup and butter might seem like basic toppings, they can totally transform your sourdough pancakes if you pick the right ones. I love drizzling warm maple syrup over mine—its rich, caramel-like flavor pairs perfectly with the tangy sourdough. For a twist, try honey or fruit syrups like blueberry or raspberry. Butter is a must, but don’t settle for plain; brown butter adds a nutty depth, while cinnamon honey butter brings sweetness and spice. If you’re feeling adventurous, a dollop of whipped cream or a sprinkle of powdered sugar can take your stack to the next level. Experiment and enjoy!
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