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Sourdough Pancake Recipe

Sourdough Pancake Recipe

Steven
These sourdough pancakes are incredibly fluffy on the inside with golden, crispy edges, offering a subtle tang and depth of flavor from fermented starter. Ready in under 30 minutes with just one bowl, this recipe is the perfect way to use sourdough discard and make a weekend breakfast feel special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Medium bowl - for dry ingredients
  • Whisk
  • Rubber spatula or wooden spoon
  • Cast iron skillet or non-stick griddle pan
  • Wide pancake spatula - at least 5-6 inches wide for easier flipping
  • Measuring cups and spoons
  • Ladle or 1/4 cup measuring cup - for portioning batter
  • Baking sheet - optional, for keeping cooked pancakes warm in the oven
  • Kitchen thermometer - optional, for checking pan temperature

Ingredients
  

  • 1 cup sourdough discard - 240g, unfed, straight from the fridge
  • 1 cup all-purpose flour - 125g, spooned and leveled
  • 1 cup whole milk - 240ml
  • 2 large eggs
  • 2 tablespoons unsalted butter - 28g, melted and slightly cooled, plus more for cooking
  • 2 tablespoons granulated sugar - 25g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon pure vanilla extract

For Serving (Optional)

  • Fresh berries - blueberries, raspberries, or sliced strawberries
  • Pure maple syrup
  • Whipped cream
  • Sliced banana
  • Nut butter - peanut or almond butter
  • Crispy bacon or sausage - for a savory-sweet plate
  • Lemon curd

Instructions
 

  • In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1/2 teaspoon fine salt until evenly combined with no streaks.
  • In a large mixing bowl, combine 1 cup sourdough discard, 2 large eggs, 1 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth and consistent.
  • Pour the dry ingredients into the wet mixture. Gently fold with a rubber spatula or whisk just until combined and no streaks of flour remain. The batter should be slightly lumpy. Do not overmix. Let the batter rest for 5 minutes.
  • Preheat a cast iron skillet or non-stick griddle over medium-low to medium heat for 2-3 minutes. Test readiness by flicking water onto the surface; it should dance and evaporate immediately. Add 1/2 teaspoon butter and swirl to coat.
  • Pour 1/4 cup of batter into the center of the pan. Cook until bubbles form across the surface and edges look set, about 2-3 minutes. Slide a wide spatula under and flip confidently. Cook the second side for 1-2 minutes until golden. Transfer to a plate.
  • Add a fresh pat of butter to the pan between each pancake. Continue pouring 1/4 cup portions, cooking in batches without overcrowding. Keep finished pancakes warm on a baking sheet in a 200°F oven if desired.
  • Stack pancakes on plates and top generously with butter, maple syrup, and fresh fruit. Serve immediately for the best texture and flavor.

Notes

  • Do not overmix the batter: Stir just until the flour disappears. Lumpy batter is ideal for fluffy pancakes.
  • Let the batter rest for at least 5 minutes to allow the flour to hydrate and the leaveners to activate.
  • Always make a test pancake first to gauge the heat and adjust your pan temperature if needed.
  • Use cold, unfed sourdough discard straight from the fridge for the best mild flavor. Discard up to two weeks old works well.
  • If your batter is too thick to pour, add milk one tablespoon at a time until it reaches a thick heavy cream consistency.
  • For variety, fold in 3/4 cup fresh or frozen blueberries, 1/2 cup chocolate chips, or 1 teaspoon cinnamon into the batter before cooking.
  • Store cooled pancakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months with parchment between layers.
  • Reheat pancakes in the toaster for crispy edges, in the oven at 325°F for 8-10 minutes, or in the microwave covered with a damp paper towel for 45-60 seconds.
  • For extra tangy pancakes, substitute buttermilk for the whole milk. For a heartier version, replace half the flour with whole wheat flour and add a splash more milk.
  • Refrigerate leftover batter covered for up to 24 hours, but expect slightly less rise from the leaveners. Stir gently before using.
Keyword fluffy pancakes, one bowl pancakes, sourdough discard recipe, sourdough pancakes