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Sourdough Pancake Recipe
These fluffy sourdough discard pancakes are an easy breakfast recipe that transforms leftover sourdough starter into light, tender pancakes with a subtle tang. They're perfect for weekend breakfasts, meal prep, or anytime you want to make the most of your sourdough discard.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons melted butter or oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
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In a large bowl, mix together the sourdough starter, flour, and milk.
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Cover and let it sit at room temperature for about 8 hours or overnight. This will give your pancakes a nice tangy flavor.
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When you're ready to make the pancakes, whisk in the egg, sugar, melted butter or oil, baking soda, salt, and vanilla extract (if using) until the batter is smooth and well combined.
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Heat a non-stick skillet or griddle over medium heat.
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Lightly grease with butter or oil.
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Pour about 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
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Keep the cooked pancakes warm in a low oven or cover with a clean towel while you finish cooking the rest of the batter.
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Serve your sourdough pancakes with your favorite toppings like maple syrup, fresh berries, or whipped cream.
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Keep cooked pancakes warm in a low oven or cover them with a clean towel until you’re ready to serve.
Recipe Notes
How to store and reheat
- Refrigerator: 3–4 days
- Freeze up to 3 months
- Reheat in toaster, microwave or skillet