If you’ve got a sourdough starter bubbling away, don’t let the discard go to waste! These Sourdough Pancakes are light, fluffy, and have that signature tang that makes every bite irresistible. Whether you serve them with butter and maple syrup or a scoop of fresh fruit, they’re the perfect weekend breakfast to share.
Ingredients
For the Batter:
- 1 cup sourdough starter (active or discard)
- 1 cup all-purpose flour
- 1 cup milk (any kind)
- 1 tbsp sugar (optional for sweetness)
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Optional Toppings:
- Butter and maple syrup
- Fresh berries
- Whipped cream or yogurt
Instructions
- Mix the base:
In a large bowl, whisk together the sourdough starter, flour, and milk until smooth. Cover loosely and let it rest for 15–30 minutes. This resting time helps the batter become light and airy. - Add wet ingredients:
Whisk in the egg, melted butter (or oil), and sugar if using. Stir gently until combined — don’t overmix. - Activate the batter:
Just before cooking, sprinkle the baking soda, baking powder, and salt over the batter. Stir slowly. You’ll notice small bubbles forming — that’s what gives these pancakes their signature fluff! - Preheat your pan:
Heat a lightly greased skillet or griddle over medium heat. To test if it’s ready, sprinkle a drop of water — it should sizzle immediately. - Cook the pancakes:
Pour about 1/4 cup of batter for each pancake onto the pan. Cook for 2–3 minutes, or until bubbles form on top and the edges look set. Flip carefully and cook another 1–2 minutes until golden brown. - Serve warm:
Stack the pancakes on a plate, add a pat of butter, and drizzle with warm maple syrup or your favorite topping.
Pro Tips
- Use discard or fed starter: Both work great — discard gives a tangier flavor, while active starter makes them extra fluffy.
- Rest the batter: Even 15 minutes helps the gluten relax and improves texture.
- Don’t overmix: Stir just until the ingredients come together — overmixing can make pancakes tough.
- Keep warm: Place cooked pancakes in a 200°F (90°C) oven on a baking sheet to stay warm while you finish the batch.
- Flavor twist: Add cinnamon, vanilla extract, or a handful of chocolate chips for a fun variation.
