Sourdough Pancakes Recipe

These light and fluffy pancakes have a delightful tangy flavor from sourdough discard, making them the perfect breakfast treat. They’re an excellent way to use excess sourdough starter while creating something magical for your morning.

Time

• Prep Time: 15 minutes (+ overnight rest)
• Cook Time: 20 minutes
• Total Time: 35 minutes (+ overnight rest)

Yield

• Serves 4-6 (makes 12-14 pancakes)

Ingredients

Overnight Sponge

• 1 cup sourdough starter discard
• 2 cups all-purpose flour
• two tablespoons sugar
• 2 cups buttermilk

Morning Addition

• two large eggs
• ¼ cup melted butter, cooled
• one teaspoon vanilla extract
• one teaspoon salt
• one teaspoon baking soda
• two teaspoons baking powder

Instructions

1. Evening Before:

   • In a large bowl, combine sourdough starter, flour, sugar, and buttermilk
   • Cover with plastic wrap and let rest at room temperature overnight (8-12 hours)

2. Morning Of:

   • Whisk eggs, melted butter, and vanilla in a small bowl
   • Add egg mixture to the overnight sponge
   • Sprinkle salt, baking soda, and baking powder over the mixture
   • Gently fold until just combined (some lumps are okay)
   • Let rest for 10 minutes

3. Cooking:

   • Heat griddle or non-stick pan over medium heat (350°F)
   • Lightly grease the surface with butter or oil
   • Pour ⅓ cup batter for each pancake
   • Cook until bubbles form (2-3 minutes)
   • Flip and cook another 1-2 minutes until golden brown

Storage Tips

• Keep cooked pancakes warm in a 200°F oven while making the batch
• Refrigerate leftovers for up to 3 days
• Freeze for up to 3 months, separating layers with wax paper
• Reheat in a toaster or microwave

Nutrition Facts (per pancake)

• Calories: 165
• Protein: 5g
• Carbohydrates: 24g
• Fat: 6g
• Fiber: 1g
• Sugar: 3g

Recipe Variations

• Whole Wheat: Replace half the all-purpose flour with whole wheat flour
• Blueberry: Fold in 1 cup fresh or frozen blueberries
• Apple Cinnamon: Add one teaspoon of cinnamon and fold in 1 cup of diced apples
• Banana Nut: Add one mashed banana and ½ cup chopped walnuts

Process Tips

• Don’t overmix the batter; lumps are your friend
• Test griddle temperature with a water drop – it should dance and evaporate
• Wait for bubbles to form before flipping
• Resist the urge to press down on pancakes while cooking

Pairing Suggestions

• Pure maple syrup
• Fresh berries and whipped cream
• Honey butter
• Crispy bacon
• Caramelized bananas
• Toasted nuts and yogurt

Common Substitutions

• Buttermilk → 2 cups milk + 2 tablespoons lemon juice
• Butter → neutral oil or coconut oil
• All-purpose flour → 1:1 gluten-free flour blend
• Sugar → honey or maple syrup

FAQ

Q: Can I use an active sourdough starter instead of discarding it? A: Yes, but the pancakes will be tangier. Active starters also make them rise more.

Q: Why do we let the batter rest overnight? A: The overnight rest allows the sourdough to ferment the flour, developing flavor and making the pancakes more digestible.

Q: My pancakes should be thick enough or thick enough. How can I adjust them? A: Add one tablespoon of buttermilk to thin or flour 1 tablespoon at a time to thicken.

Fun Fact

The world’s oldest sourdough starter is believed to be maintained by a bakery in Yukon, Canada. This starter has been continuously fed and used since 1897 – over 120 years old! It survived the Klondike Gold Rush and is still used to make bread and pancakes today.