Sourdough Pancakes Recipe
Introduction
Sourdough Pancakes Recipe, Nothing beats waking up to a stack of warm, fluffy sourdough pancakes! These pancakes are the perfect balance of tangy and sweet, with a light and airy texture that melts in your mouth. Plus, they’re an excellent way to use up that leftover sourdough starter. Whether you’re a breakfast lover or just looking for a unique way to enjoy your sourdough discard, this recipe is a must-try!
Ingredients
Dry Ingredients:
1 1/2 cups (240g) all-purpose flour – The base of our pancakes, providing structure.
2 tsp sugar – Just a touch of sweetness to balance the tangy flavor.
2 tsp baking powder – Helps create fluffy pancakes.
1/2 tsp baking soda – Reacts with the sourdough starter for extra rise.
3/4 tsp salt – Enhances flavor (use sea salt for a milder taste).
Wet Ingredients:
1 cup (240g) sourdough starter – Can be discard or active starter (fed at least 6 hours prior).
1/4 cup (56g) melted butter – Adds richness and enhances flavor.
1 cup (240ml) milk – Keeps the pancakes soft and moist (add 1/4 cup extra for thinner pancakes).
2 large eggs – Provide structure and fluffiness.
1 tsp vanilla extract (optional) – Adds a hint of warmth and aroma.
Ingredient Scaling:
| Ingredient | 1x (Original) | 2x (Double Batch) | 4x (Large Batch) |
|---|---|---|---|
| Flour | 1 1/2 cups | 3 cups | 6 cups |
| Sugar | 2 tsp | 4 tsp | 8 tsp |
| Baking Powder | 2 tsp | 4 tsp | 8 tsp |
| Baking Soda | 1/2 tsp | 1 tsp | 2 tsp |
| Salt | 3/4 tsp | 1 1/2 tsp | 3 tsp |
| Sourdough Starter | 1 cup | 2 cups | 4 cups |
| Butter | 1/4 cup | 1/2 cup | 1 cup |
| Milk | 1 cup | 2 cups | 4 cups |
| Eggs | 2 | 4 | 8 |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
How to Make Sourdough Pancakes (Step-by-Step)
Step 1: Mix the Dry Ingredients (2 minutes)
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Whisk everything together until evenly mixed. Set aside.
Step 2: Prepare the Wet Ingredients (5 minutes)
In a separate medium bowl, add the sourdough starter, melted butter, milk, eggs, and vanilla extract.
Whisk everything together until smooth and well incorporated.
Step 3: Combine Wet & Dry Ingredients (2 minutes)
Slowly pour the wet mixture into the dry ingredients.
Stir gently using a whisk or a spatula. DO NOT overmix—a few lumps are perfectly fine!
Step 4: Cook the Pancakes (6-8 minutes)
Preheat a non-stick griddle or skillet over medium heat.
Lightly grease with butter.
Pour 1/3 cup batter onto the hot griddle for each pancake.
Cook for 3-4 minutes until bubbles form on the surface.
Flip and cook for 1-2 more minutes until golden brown.
Remove from heat and repeat with the remaining batter.
How to Make Moist & Fluffy Pancakes
Don’t overmix the batter – Overmixing results in dense pancakes.
Use sourdough discard – Adds depth of flavor and a light texture.
Let the batter rest – Allowing it to sit for 5 minutes makes pancakes fluffier.
Cook on medium heat – Ensures golden brown pancakes without burning.
Use room-temperature eggs and warm milk – Prevents butter from clumping.
10 Test Kitchen Tips
Use an electric griddle for even cooking.
Grease the pan with butter for a crispy edge.
Make sure the pan is properly preheated before adding batter.
Flip only once – Flipping too soon or too often results in flat pancakes.
Add mix-ins (chocolate chips, blueberries, nuts) after pouring the batter to prevent sinking.
For extra-fluffy pancakes, add 1 tbsp Greek yogurt or buttermilk.
Use a measuring cup to pour batter for consistent pancake size.
Warm up maple syrup before serving for better flavor.
Keep cooked pancakes in a 175°F oven while making the rest.
Double the recipe and freeze extras for busy mornings.
How to Store Pancakes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, pop them in a toaster oven or microwave for 30-45 seconds.
Can You Freeze Sourdough Pancakes?
Yes! Here’s how:
Let pancakes cool completely.
Stack them with parchment paper in between to prevent sticking.
Place in a freezer-safe bag and store for up to 1 month.
To reheat, microwave for 60 seconds or toast for a crispy texture.
NonVegKahani Community Tips & Praise (Rahul K.)
“These pancakes were incredibly soft and airy! I followed the tip of using warm milk, and it made a huge difference. Best sourdough pancakes I’ve ever had!” – Rahul K.
Nutrition (Per Pancake)
Calories: 180
Protein: 5g
Carbs: 22g
Fat: 8g
Fiber: 1g
Best YouTube Video Tutorial
Watch this amazing sourdough pancake tutorial here!
FAQs
1. Can I make these pancakes gluten-free?
Yes! Substitute all-purpose flour with 1:1 gluten-free baking flour.
2. Can I make these pancakes without eggs?
Yes! Use 1/4 cup unsweetened applesauce per egg as a substitute.
3. Why are my pancakes not fluffy?
Overmixing the batter or using an inactive starter can result in flat pancakes.
4. Can I use almond milk instead of regular milk?
Yes! Almond, oat, or soy milk works well in this recipe.
5. How do I know when to flip the pancakes?
Flip when bubbles appear on the surface and the edges look set (about 3-4 minutes).
Enjoy your delicious, fluffy sourdough pancakes! Let us know how they turn out! 
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