Ohhh yes—sourdough pancakes are elite 😌🥞
Here’s a simple, fluffy, slightly tangy sourdough pancake recipe that works great with active or discard starter.
Sourdough Pancakes (Serves ~2–3)
Ingredients
- 1 cup sourdough starter (unfed/discard is perfect)
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 2 tbsp melted butter (or oil)
- 1 tbsp sugar or honey (optional but recommended)
- 1 tsp vanilla (optional, but cozy)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Mix the wet stuff
In a bowl, whisk together the sourdough starter, milk, egg, melted butter, sugar, and vanilla until smooth. - Add the magic
Sprinkle the baking soda and salt over the batter and gently fold it in.
(It’ll bubble a bit—that’s good ✨) - Rest (optional but nice)
Let the batter sit 5–10 minutes for extra fluff. - Cook
Heat a lightly greased skillet or griddle over medium heat.
Pour ~¼ cup batter per pancake. - Flip
Cook until bubbles form and the edges look set (about 2–3 min), flip, and cook another 1–2 min until golden.
Pro Tips
- Too thick? Add a splash of milk.
- Too tangy? Add a little more sugar or vanilla.
- Crispy edges? Use butter on the pan and don’t rush the flip.
Fun Variations
- 🫐 Blueberry or chocolate chip (fold in after mixing)
- 🍌 Banana + cinnamon
- 🧀 Savory: skip sugar, add scallions + cheddar
If you want overnight fermented pancakes, extra crispy diner-style, or vegan/gluten-free, say the word 😄
