Sourdough Pancakes (Easy Recipe) – Everything You Need to Know!

Sourdough Fluffy Pancakes on a Plate

Wondering how to make fast ’n easy yet delicious sourdough discard pancakes at home? It is simpler than you think! In this post, you will learn all the tricks to making your pancakes fluffy and tender with your sourdough discard. With this guide, you can even create your own perfect pancake recipe that will satisfy your cravings!

Why sourdough pancakes?

Why are pancakes with sourdough better than regular ones? I personally find them much more flavorful with those satisfying sour notes the sourdough brings. As well as that, you won’t feel as heavy and bloated as when eating regular pancakes. Isn’t that already enough reason for mixing up some sourdough starter? You can check more on health benefits of sourdough bread.

Sourdough Fluffy Pancakes Stocked on a Plate
Delicious sourdough discard pancakes

What is sourdough discard?

If you are wondering what is sourdough discard, it is the part you have to get rid of every now and then when growing a starter for your sourdough baking. I hate wasting flour, so throwing away cups and cups of fermented flour is a no-no in my kitchen.

Sourdough Starter Rose above the Start Level
Sourdough starter

I’m glad I discovered these sourdough pancakes you can make with the discard you would otherwise throw away and miss out on a bunch of flavor and health benefits!

These pancakes are a great way to use up your discard and share a delicious breakfast with your family!


Tools you might need

  • Bowl
  • Ladle
  • Whisk
  • Frying pan
  • Spatula for scraping

Ingredients

  • 1.5 cups (190 grams) flour (all-purpose, or 50/50 whole grain and all-purpose flours)
  • 1 cup (240 grams) sourdough discard (fed or unfed)
  • 1 cup (240 ml) milk (can substitute for yogurt for more volume)
  • 2 eggs
  • 2 tbsp (24 grams) sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 3 tbsp vegetable oil (I used olive oil, you can use any oil of your choice)
  • Butter for frying
Ingredients for Sourdough Pancakes
Ingredients for sourdough discard pancakes

Step by step instructions for fluffy sourdough pancakes

Learn how to make these delicious fluffy sourdough discard pancakes step by step

STEP 1 – preheat your pan on medium-low heat while you are mixing your ingredients. Having a hot pan is crucial for creating fluffy pancakes because the faster they cook the more bubbles will stay in the texture.

STEP 2 – mix all your ingredients in a bowl. Don’t over-mix. Don’t worry if you see lumps, if you try to get rid of lumps completely, your pancakes might be flatter and be more like crepes.

STEP 3 – add some butter to a preheated pan and as soon as the pancake batter is ready, scoop one ladle into the pan. You need to use the batter right away to ensure those bubbles created by baking soda & powder don’t burst while sitting on the counter!

STEP 4 – fry your pancake for a few minutes, or until the sides are dry and you see bubbles on top.

STEP 5 – flip and fry on the other side for another minute or so.

STEP 6 – repeat with all the pancakes!

Sourdough Fluffy Pancakes on a Plate
Fluffy deliciousness

You can use a few pans at the same time to make sure your pancake batter doesn’t lose that CO2 bubbly goodness. Keep cooked pancaked in a warm oven until ready to enjoy and share with your family!

I like using cinnamon & honey for topping, but it is up to your imagination!

Bonus tips for success

  • Make sure your pan is preheated well. When the pan is not heated enough, the bubbles created by baking powder will partially burst and your pancake won’t be as fluffy. However, be careful not to burn your pancakes. Use medium heat.
  • Sugar will prevent the pancake from being too elastic and rubbery, and add softness. As the sugar dissolves in water it partially prevents the development of gluten.
  • Adding more fat to the pancake will make it fluffier, as fat also partially stops gluten from creating an elastic structure. You can use cream or melted butter instead of milk to achieve more fluffiness.
  • Thicker batter ensures that pancakes are not flat, but adding more flour will also make the pancakes heavier. You can achieve more thickness by substituting yogurt for milk, using only half the amount, meaning if the recipe calls for 1 cup milk, you can substitute it with ½ cup yogurt. The thicker the batter the longer the cooking time.
  • Be careful not to burst bubbles formed in the pancakes as you flip them in the pan.
  • Don’t be afraid of the lumps in the batter! If you get rid of lumps, it means you stirred it too much and your pancakes will be flatter.

I added a video of when I made pancakes with a lot of stirring. They turned out like something in between crepes and American-style pancakes. It is up to your taste which one you choose, but here is the video so that you see what a difference the amount of mixing makes in the end result!

Here you can see what happens when you stir your pancakes batter too much
  • Cooking your pancakes on very low heat will take away from fluffiness. Make sure your pancakes cook quicker by using higher heat, but don’t burn them!
  • You need to fry your pancakes as soon as the batter is ready. The longer the wait, the lesser the bubbles!
  • To add even more fluffiness to your pancakes, try gently folding fluffy egg whites into the batter. Just beat the egg whites until fluffy and filled with air.

Topping ideas for sourdough pancakes

Sourdough Pancakes with Whipped Cream and Honey on the top
I topped mine off with whipped cream, blueberry jam, and honey!
  • blueberry, raspberry, strawberry, any other berry of your choice!
  • Maple syrup
  • whipped cream
  • honey
  • cinnamon, nutmeg, ground ginger
  • jam & peanut butter

Share your own ideas in the comment section!

Sourdough Fluffy Pancakes on a Plate

Fluffy Sourdough Pancakes Recipe Recap

Learn how to make these delicious pancakes with this simple recipe!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • Frying pan
  • Big mixing bowl
  • Whisker
  • Ladle

Ingredients
  

  • 1.5 cups (190 grams) flour (all purpose or 50/50 all purpose and whole wheat)
  • 1 cup (240 grams) sourdough discard (fed or unfed)
  • 1 cup (240 ml) milk (substitute for plant milk for dairy-free)
  • 2 tbsp (24 grams) sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp vegetable oil (I use olive oil)
  • Butter for frying

Instructions
 

  • Preheat the pan on medium-high heat.
  • Mix all wet ingredients in a big mixing bowl.
  • Add flour, baking soda and powder, sugar, and salt. Mix until just combined. Do not overmix.
  • Add butter to a preheated pan.
  • Scoop one ladle of the pancake batter onto the pan. Fry until you see bubbles and the sides of the pancakes are dry.
  • Flip and fry for a minute or so on the other side.
  • Repeat until all batter is used up. Decorate with a topping of your choice!
  • Enjoy!

Video

Keyword Sourdough pancakes

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