Learn how to make delicious Sourdough Pancakes with your sourdough discard.
This recipe is a variation of one that was given to me by a friend, and was the first real sourdough recipe I ever made.
I do have a “faux” sourdough waffle recipe that has a bit of a sourdough-like tang that comes from the milk being soured with vinegar. I grew up eating those waffles and so did my children.
But they weren’t real sourdough. These pancakes are.
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These pancakes are incredibly filling while at the same time have a soft and light texture.
To make these Sour Pancakes you will need:
- all-purpose flour
- baking powder
- baking soda
- salt
- sourdough discard (unfed starter)
- milk
- egg
- extra virgin olive oil
- mixing bowl
- whisk
- skillet or griddle
- spatula
- extra oil or butter for cooking
- baking sheet
You can see me make this recipe in the video below:
How to Make Sourdough Pancakes
To begin, preheat your oven to the “warm” setting (about 170-180 °F) and have a baking sheet ready for the pancakes.
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To begin, combine all-purpose flour, baking powder, baking soda and salt in a mixing bowl. Give them a quick stir.
Add sourdough discard, milk, extra virgin olive oil and a beaten egg, and whisk them together until they are fairly smooth.
Heat a griddle or skillet to 300-350°F (I usually go with about 325°)
Spritz the griddle with your preferred oil or melt a little butter.
Scoop the sourdough pancake batter by 1/4 cup onto the griddle.
Let the pancakes cook for about 1-2 minutes or until the tops are bubbly and the edges look slightly dry.
Flip them over with a spatula and cook for another minute or so.
Place the cooked sourdough pancakes on a baking sheet and keep warm in the oven while you cook the rest of them.
Serve with butter and syrup, jam or any topping you prefer.
Enjoy!
These pancakes freeze well for make-ahead breakfasts. I re-heat mine in the toaster oven for the best texture.
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Sourdough Pancakes
Ingredients
- 2 c all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tb sugar, optional
- 1 1/2 c milk
- 1 c sourdough discard, (unfed starter)
- 1 egg, beaten
- 2 Tb extra virgin olive oil
Instructions
- To begin, preheat your oven to the "warm" setting (about 170-180 °F) and have a baking sheet ready for the pancakes.
- To begin, combine the flour, baking powder, baking soda and salt in a mixing bowl. Give them a quick stir. Add the (optional) sugar if you wish.
- Add the remaining ingredients and whisk smooth.
- Heat a griddle or skillet to 300-350°F (I usually go with about 325.)
- Spritz the griddle with your preferred oil or melt a little butter.
- Scoop the pancake batter by 1/4 onto the griddle.
- Let the pancakes cook for about 1-2 minutes or until the tops are bubbly and the edges look slightly dry. Flip them over with a spatula and cook for another minute or so.
- Place the cooked pancakes on a baking sheet and keep warm in the oven while you cook the rest of them.
- Serve with butter and syrup, jam or any topping you prefer.
- Enjoy!
Notes
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.