The Best Sourdough Pancakes

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Now that you know how to make your own sourdough starter, you may have excess of it on hand. There are several ways to use your starter besides just baking bread. Sourdough pancakes are one of many delicious ways to use up extra sourdough starter.

One of the best things about making sourdough pancakes is that there is no wait time (assuming you have 3 cups of active starter on hand)! The purpose of the sourdough starter in this recipe is not so much as a leavening agent so there are no proofing times. Just mix up all of the ingredients and get started on a most delectable breakfast.

Why not just make regular pancakes?

Here are my top 5 reasons to make sourdough discard pancakes:

1. Unique Flavor: The natural fermentation process of the sourdough starter adds a slightly tangy flavor to the pancakes, adding depth and complexity to the taste.
2. Light and Fluffy Texture: They have a tender interior and a delicate crispiness on the outside. I love to cook mine on cast iron for extra crispiness.
3. Digestibility: The fermentation process in sourdough makes them easier to digest for some people compared to regular pancakes.
4. Nutritional Benefits: Sourdough pancakes may be considered more nutritious than their conventional counterparts. The fermentation process helps break down the phytic acid, making the nutrients in the flour more bioavailable.
5. Versatility: Sourdough pancakes can be customized with various mix-ins like blueberries, chocolate chips, or nuts, allowing you to experiment and personalize your pancakes to suit your preferences.

My Recipe

In my sourdough pancakes recipe, I only use active starter and do not add any additional flour. I prefer to use all fermented flour for the nutritional benefits. Another thing I don’t use in my recipe is refined sugar! I use natural liquid sweeteners such as honey or maple syrup whenever possible. I believe using sweeteners in their natural forms to be less harmful health wise than refined sugars.

Ingredients

This recipe will make about 10-12 1/3 cup pancakes.

• 3 cups (600g) active starter (this can be room temp or refrigerated). Active starter refers to a starter that was fed 6-12 ours earlier and is bubbly. You can use inactive sourdough discard but your pancakes will not be as fluffy.
• 3 eggs
• 1/2 cup (100g) melted butter or coconut oil
• 2 tbs (42g) honey or maple syrup
• 1/2 tsp salt
• 1 1/2 tsp baking soda

Instructions

• Preheat your cast iron skillets or griddle pan on medium/high while you mix up your batter. The key to the best fluffy yet crispy sourdough pancakes is a well preheated cast iron skillet. Cast iron is not required, any pan will work, but I find that the best pancakes are cooked in cast iron. Cast iron is great at holding heat so if it ever seems too hot and the pancakes are burning, just turn it down a bit.
• I like to use ghee to cook them in. It has a high smoke point so it won’t burn or get too smoky like butter. You could also use coconut oil.
• Add all of the ingredients to your mixing bowl. Add the baking soda last and mix well. I like to use a dough whisk. You will see the batter bubble up nicely after adding it.

• Once your skillet/pan is preheated, add the cooking oil, making sure you thinly coat the entire pan.
• I like to use a 1/3 cup measuring cup to scoop the batter from the bowl and in to the hot pan.
• You will know that the pancakes are ready to flip once you see the edges begin to set and you get bubbles throughout the center of the pancake. This will take about 2-4 minutes depending on the heat of your pan. DO NOT flip too soon or they will stick!
• The second side will cook much quicker. This will only take about 1 minute

Serving Suggestions

In my opinion, nothing is better than butter and maple syrup. It’s a classic topping that can’t be beat. If you are looking for some different ideas, fresh whipped cream, fruit, powdered sugar are some other delicious options.

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