Here’s a fluffy, tangy, perfect sourdough pancake recipe—great for using up sourdough discard or active starter. Ready in minutes!
🥞 Sourdough Pancakes (Using Discard or Active Starter)
Servings: 10–12 pancakes
Time: 15 minutes
🧂 Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup all-purpose flour
- 1 cup milk (or buttermilk for extra tang)
- 1 egg
- 2 tbsp sugar (optional but recommended)
- 2 tbsp melted butter or oil
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla (optional)
🔥 Instructions
1. Mix Wet Ingredients
In a bowl combine:
- Sourdough starter
- Milk
- Egg
- Melted butter/oil
- Vanilla
Whisk until smooth.
2. Add Dry Ingredients
Add:
- Flour
- Sugar
- Salt
Stir gently—don’t overmix.
3. Activate the “Fluff”
Right before cooking, sprinkle in the baking soda and fold lightly.
It will foam—this is what makes the pancakes extra fluffy.
4. Cook
- Heat a skillet or griddle over medium.
- Lightly oil or butter the surface.
- Pour ¼ cup batter per pancake.
- Cook until bubbles form and edges set, then flip.
- Cook the other side 1–2 minutes.
🍯 Serve With
- Maple syrup
- Fresh berries
- Whipped butter
- Cinnamon + sugar
- Lemon + powdered sugar
🌟 Tips
- Batter too thick? Add a splash of milk.
- Too thin? Add 1–2 tbsp flour.
- For overnight ferment, mix the flour + milk + starter the night before and add egg/baking soda in the morning.
- Works great with sourdough discard straight from the fridge.
If you want, I can give you:
👉 Chocolate chip sourdough pancakes
👉 Banana sourdough pancakes
👉 Blueberry sourdough pancakes
👉 A vegan version
Just tell me!
