These light and fluffy sourdough pancakes are a fun way to jazz up breakfast! This easy recipe is made with simple ingredients and sourdough starter. They are unique but oh-so-good!
Fluffy Sourdough Pancakes
Pancakes are one of my favorite comfort foods! Growing up, my dad would often make pancakes on the weekends and it was a real treat!
If you’re also a pancake fan, then you’ve got to try these sourdough pancakes! They’re impossibly fluffy and with that unique flavor that you can only get from sourdough! No, they’re not actually “sour” tasting, but they do have a little something extra to them that makes them so delicious!
All you need to make them are basic pantry ingredients and sourdough starter. So, if you’ve been looking for a great way to put your sourdough starter to use (besides making bread of course!) then you will love this hearty breakfast!
These pancakes are seriously good, like a fancy artisan bread (without needing to go to the bakery!) You can also make thick and fluffy waffles with this recipe!
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What is So Special About Sourdough?
You might be wondering, why not just make regular pancakes? Why go to the extra step of adding sourdough starter?
First, taste is everything! Like sourdough bread, these pancakes have that distinctive sourdough tang and fluffy, slightly chewy texture that makes them irresistible. You can actually see how fluffy they are in the photos!
Second, it’s really not that difficult to get a sourdough starter going. You can actually buy a live starter that is ready-to-go, like this one. Or you can start with a dry mix.
Third, this recipe can use the discard sourdough starter, which is essentially leftovers or extra. So if you’re already working with a sourdough starter, this is a great way to make use of ALL of it!
Finally, sourdough bread is said to be good for digestion and have a lower glycemic index, due to the fermentation process.
- All-purpose flour
- Baking Powder
- Sourdough starter (can use an active sourdough starter OR discard starter)
- Whole milk (You can also substitute for plant-based milk)
- Large eggs
- Vanilla extract
- Melted butter
Kitchen Tools Used
- Square Griddle Pan (we have two of these at home and use them every day!)
- Large bowl & whisk
Place skillet or flat griddle pan on the stovetop over medium heat. Prepare the batter while your pan comes to temperature.
- Whisk together the dry ingredients in a large mixing bowl.
- Mix the wet ingredients into the bowl of dry ingredients, stirring until just combined. The mixture should be thinner than a cake batter, but not too runny. It is ok to have a few lumps.
- Coat the skillet with cooking spray or butter. Pour or ladle 1/4 cup pancake batter into the hot griddle or skillet. Cook until small bubbles start to form, about 1-2 minutes.
- Flip and cook on the other side for an another 1-2 minutes. Both sides should be golden brown.
Depending on the size of your skillet or flat plate, you may be able to cook multiple pancakes at the same time.
Serve with butter and maple syrup, or your favorite pancake toppings. I love to add fresh blueberries to my batter to make blueberry pancakes! The sourdough would taste amazing with fresh fruit!
Frequently Asked Questions
How Hot Should the Pan Be to Make Pancakes?
My parents always used the water drop test to make sure the pan was the right temperature before putting any batter on. To do this, wet your fingers with the kitchen faucet. Flick a couple drops of water on your hot pan.
If the droplets just sit there, the pan is not hot enough. If the droplets kind of “explode” immediately, the pan is too hot. You want the droplets to sizzle and evaporate in 5 seconds or so.
Does Sourdough Pancake Batter Keep in the Fridge?
Yes, any unused batter can be stored in the fridge for up to 2 days. This way you can cook individual servings, without making a fresh batch of batter every single time.
Why Are My Sourdough Pancakes Tough?
One likely culprit of tough, rubbery pancakes is over-mixing. Keep in mind that sourdough is supposed to be a bit chewy, but they should still have a light and fluffy texture that is enjoyable.
As you mix the pancake batter, water moistens the flour, causing the gluten in the flour to develop. Too much mixing means too much gluten activation, resulting in long stretchy chains of gluten proteins. Stretchy might be good for certain types of dough, but when it comes to pancakes, chewy and rubbery is not ideal.
To prevent tough pancakes, you only want to mix the batter until it is just combined. All the flour should be moistened, but there may still be lumps (that’s ok!)
Can You Use Sourdough Discard for the Recipe?
To make this pancake batter, you can use either active sourdough starter, or the sourdough starter discard. That is one of the things that makes this recipe especially easy to prepare!
So instead of tossing any sourdough leftover from baking or feeding your starter, use it to make pancakes!
Can You Use this Batter to Make Waffles?
Sure! You can use this same batter to make sourdough waffles using your waffle iron. Keep in mind that the cooking time may be different (our waffle iron takes longer than it does to cook pancakes). You will also want to add a Tablespoon of oil to your batter to make waffles.
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Fluffy Sourdough Pancakes
- 1 1/2 cups All purpose flour
- 2 Tablespoons Sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Sourdough starter Can use either active or discard
- 1 cup Whole milk Or your favorite milk
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Butter melted
- Heat skillet and coat with cooking spray or butter.
- Whisk together dry ingredients, then mix in the wet ingredients, until just combined. It's ok if there are a few lumps. The mixture will be slightly thinner than a cake batter, but not "runny."
- Scoop 1/4 cup pancake batter into the hot skillet. Cook until small bubble form on top (1-2 minutes), then flip and cook additional 1-2 minutes. Both sides should be golden brown.
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