I am always looking for new ways to use my sourdough discard, but one of my favorite ways is to make these traditional sourdough pancakes. Sourdough discard and sourdough pancakes just go hand-in-hand. Often times I feed my sourdough starter first thing in the morning. So it’s only natural for me to make sourdough pancakes with the discard.
I make a large batch and freeze them for the week, just in case I don’t get back to making more pancakes that week. The kids love them, and it’s a quick and easy freezer breakfast meal for this mama!
For more sourdough recipes, click here to view all of my current sourdough articles.
Long-Ferment or Quick?
You can make this recipe the traditional way by letting your batter long-ferment overnight. Or you can just do a quick version and make the pancakes after letting the batter set for 30 minutes. Either is fine and both taste amazing.
Traditional sourdough does long-ferment so that it can break down the grains longer. Thankfully it’s not an absolute necessity with this recipe.
Sourdough Pancakes Recipe
2 cups all purpose flour (or flour of your choice)
1 cup fed sourdough starter*
2 tbsp vegetable oil OR melted butter
1.5 tsp baking powder
1 tsp vanilla extract
2.5 cups of milk
- In a large bowl combine dry ingredients and mix. Next, combine dry ingredients with the remainder of the ingredients until they are mixed well. You want the batter to be thick, but the regular consistency of a pancake batter. The batter will have some lumps, this is normal.
- Allow batter to sit for 30 minutes before using. If you want a traditional sourdough pancake, allow the batter to sit overnight.
- Pre-heat your skillet before adding the batter. Make sure your skillet is hot before cooking pancakes. Once skillet is pre-heated on a medium heat, add 1/2 cup to 1 cup of batter to your skillet. Wait until bubbles appear on top of the pancake, then flip.
- Allow pancake to cook for another minute or two and then transfer to a plate. You’re done!
This recipe makes about 8 pancakes.
Serve with your favorite fruit topping or syrup. You can also add fruit or chocolate chips to your batter for an even yummier sourdough pancake!
Sourdough Pancakes Recipe
Ingredients
- 2 cups all purpose flour, or flour of your choice
- 1 cup fed sourdough starter*
- 2 tbsp vegetable oil OR melted butter
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 2.5 cups of milk
Instructions
- In a large bowl combine dry ingredients and mix. Next, combine dry ingredients with the remainder of the ingredients until they are mixed well. You want the batter to be thick, but the regular consistency of a pancake batter. The batter will have some lumps, this is normal.
- Allow batter to sit for 30 minutes before using. If you want a traditional sourdough pancake, allow the batter to sit overnight.
- Pre-heat your skillet before adding the batter. Make sure your skillet is hot before cooking pancakes. Once skillet is pre-heated on a medium heat, add 1/2 cup to 1 cup of batter to your skillet. Wait until bubbles appear on top of the pancake, then flip.
- Allow pancake to cook for another minute or two and then transfer to a plate. You’re done!
Notes
This recipe makes about 8 pancakes. Serve with your favorite fruit topping or syrup. You can also add fruit or chocolate chips to your batter for an even yummier sourdough pancake!
Nutrition Information:
Amount Per Serving: Unsaturated Fat: 0g
Other Sourdough Posts You May Enjoy:
- Easy Sourdough Starter and Bread Recipe
- How to Make Sourdough Biscuits
- Easy Sourdough Pie Crust
- Sourdough Dinner Rolls (Long-Fermented)
- Artisan Sourdough Bread and Starter
- Long-Fermented Sourdough Cinnamon Rolls
- Old Fashioned Cinnamon Rolls
For all of my sourdough recipes, click here.
Two questions: is this recipe using an active starter or discard? If you were to do the long ferment do you refrigerate it or leave it on the counter?
No eggs? No sugar? Your recipes have never let me down, so I trust you. But I’m verifying. 😉