sourdough pancakes recipe easy and delicious step by step
This sourdough pancakes recipe easy and delicious step by step gives you fluffy pancakes with a light tang and deep flavor using simple pantry ingredients. You mix an easy one bowl batter then cook golden pancakes that are soft inside with lightly crisp edges. It is a perfect way to use active or discard sourdough starter for a cozy family breakfast or weekend brunch.
Equipment
- Large mixing bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula or wooden spoon
- Nonstick skillet or flat griddle
- Cooking spatula for flipping
- Wire rack or large plate for holding cooked pancakes
Ingredients
- 1 cup sourdough starter active or discard about two hundred forty grams
- 0.75 cup milk dairy or plant based plus a little extra if needed about one hundred eighty grams or more
- 1 large egg
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter or neutral oil plus a little extra for greasing the pan
- 1 teaspoon vanilla extract optional
- 1 cup all purpose flour about one hundred twenty grams
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- Optional toppings
- Butter or vegan butter
- Maple syrup or other syrup
- Fresh berries or sliced fruit
- Yogurt or plant yogurt
- Chopped nuts such as walnuts almonds or pecans
Instructions
- Prepare your ingredients. Bring the egg and milk toward room temperature for about ten to fifteen minutes. Place the skillet or griddle on the stove over medium heat so it can warm while you mix the batter.
- Mix the wet ingredients. In a large mixing bowl add the sourdough starter and stir until fairly smooth. Add 0.75 cup milk the egg sugar melted butter or oil and vanilla if using. Whisk until the mixture looks mostly smooth and well combined.
- Combine the dry ingredients. In a medium bowl add the flour baking powder baking soda and salt. Stir well so the leavening is evenly mixed through the flour.
- Make the batter. Pour the dry ingredients into the wet mixture. Gently fold with a whisk or spatula until you no longer see dry flour. The batter should be thick but pourable with a few small lumps. If it is very stiff add a small splash of milk and fold again until it ribbons slowly from the spoon.
- Let the batter rest. Set the bowl aside for about ten minutes. This resting time allows the flour to hydrate and the baking powder and baking soda to start working which gives lighter pancakes.
- Preheat the cooking surface. Lightly grease the warm skillet or griddle with a thin layer of butter or oil. The pan is ready when a small drop of batter sizzles gently at the edges.
- Cook the pancakes. Pour about one quarter cup of batter for each pancake onto the hot surface leaving space between portions. Let the pancakes cook without moving them until small bubbles form on top and the edges look slightly dry. This usually takes two to three minutes depending on your stove.
- Flip and finish. Slide a spatula under each pancake and flip it over in one smooth motion. Cook the second side for about one to two minutes until the bottom is golden and the center feels softly springy when pressed. Adjust the heat if pancakes brown too fast or too slowly.
- Hold the pancakes warm. Transfer cooked pancakes to a wire rack or a plate. You can keep them in a low oven while you cook the rest so they stay warm and soft. Lightly grease the pan again between batches if needed.
- Serve. Stack the sourdough pancakes on plates and serve warm with butter or vegan butter syrup fresh fruit yogurt or your favorite toppings.
Notes
This sourdough pancakes recipe uses a starter with equal parts flour and water. The starter can be active and bubbly or discard from a recent feeding as long as it smells fresh and pleasantly tangy.
For a simple overnight version mix the starter milk and flour the night before into a loose batter and let it rest at room temperature. In the morning stir in egg sugar melted butter or oil salt and baking soda just before cooking. This gives a deeper sourdough flavor and very tender pancakes.
To make a dairy free version use plant milk such as soy or oat and choose oil instead of butter. For a vegan version also replace the egg with a thick mixture of ground flax seed and water and keep the same method.
For gluten free needs use a gluten free sourdough starter and a gluten free baking flour blend. Watch the batter texture and add a little extra liquid if needed so it stays pourable.
Leftover pancakes keep well. Let them cool completely then store them in an airtight container in the refrigerator for up to three days. Reheat on a dry skillet over low to medium heat until warm through. You can also freeze cooled pancakes in a single layer and reheat them from frozen.
For your food blog post place at least one bright image of a pancake stack near the top of the article and use an alt text that includes the words sourdough pancakes recipe to support search performance. Link from this recipe card to related content on your site such as a simple berry sauce recipe homemade pancake syrup or a beginner sourdough bread guide.