How to Make Sourdough Pancakes (with Video)

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Learn how to make delicious Sourdough Pancakes with your sourdough discard.

Fluffy Sourdough Pancakes made with 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
Sourdough Pancakes by Cosmopolitan Cornbread

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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pancake ingredients on the kitchen counter

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.

scooping pancake batter onto an electric griddle

Let the pancakes cook for about 1-2 minutes or until the tops are bubbly and the edges look slightly dry.

pancake batter on an electric skillet

Flip them over with a spatula and cook for another minute or so.

flipping sourdough pancakes with a spatula
sourdough pancakes on an electric griddle

Place the cooked sourdough pancakes on a baking sheet and keep warm in the oven while you cook the rest of them.

placing sourdough pancakes on a baking sheet

Serve with butter and syrup, jam or any topping you prefer.

Enjoy!

Fluffy Sourdough Pancakes made with sourdough discard.

These pancakes freeze well for make-ahead breakfasts. I re-heat mine in the toaster oven for the best texture.

Fluffy Sourdough Pancakes made with sourdough discard.

Don’t forget to save the recipe on Pinterest!

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Sourdough Pancakes by Cosmopolitan Cornbread

Sourdough Pancakes

Constance Smith – Cosmopolitan Cornbread
Easy sourdough pancakes made with your sourdough discard. This recipe makes 14-15, 6-inch pancakes.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast or Brunch Foods, Pancakes and Waffles, Quick Breads
Cuisine American
Servings 7
Calories 239 kcal

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

These pancakes freeze well for make-ahead breakfasts. I re-heat mine in the toaster oven for the best texture.

Nutrition

Serving: 2pancakesCalories: 239kcalCarbohydrates: 37gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 30mgSodium: 640mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 119IUCalcium: 141mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

2 thoughts on “How to Make Sourdough Pancakes (with Video)”

  1. I made these this morning before the kids went to school. I used the vanilla and honey in the battery. This is my new go to pancake recipe. They are so good I even got a thumbs up from my picky eater. Thank you!

    Reply

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