Sourdough Pancakes Recipe (2024)

This sourdough pancakes recipe is quick and easy to make, uses only three ingredients, and is a great way to use up extra sourdough starter discard.

Sourdough pancakes recipe

This sourdough pancakes recipe is one of our favorite things to have for breakfast. They’re a really easy way to enjoy the benefits of properly prepared grains.

Souring or fermenting grains unlocks their nutrition and makes them easier to digest (source).Learn how to make your own Nourishing Traditions sourdough starter here. I have lots more sourdough recipes, like hamburger buns, tortillas, pizza dough, dinner rolls, and more. Get more sourdough discard recipes here.

Ready to make your own sourdough pancakes? Keep scrolling for this family favorite recipe…

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Quick sourdough pancakes from scratch

These sourdough pancakes turn out light and fluffy with a delicious tangy flavor, and they only take three ingredients. Making sourdough pancakes is one of my favorite sourdough discard recipes.

Cooking from scratch doesn’t have to be time consuming! Sourdough pancakes can be a really quick breakfast option. I like to make sourdough pancakes overnight by feeding my sourdough starter the night before, and making pancakes in the morning.

And even if it did take longer to make pancakes from scratch, I would still choose homemade over boxed mixes. This is because I prefer keeping freshly ground flours on hand, rather than something that has sat on store shelves for an unknown amount of time, and I prefer souring or fermenting my grains before I eat them.

For centuries, people have traditionally prepared grains with methods like souring or fermenting them. I like following that example and using soaking or fermenting anything I make with grains.

Tips for making the best sourdough pancakes

This simple, quick recipe is one of my family’s favorites- we eat them all the time! Here are a few tips that I have picked up along the way…

If you want the fluffiest pancakes, I recommend using an established sourdough starter. The natural action of sourdough, as well as a few eggs, is all they need to rise while they cook.
To make thin sourdough pancakes, use cold, non active starter that has been in the fridge. Thin pancakes can work nicely as wraps for snacks or lunches.
The batter consistency should be on the thicker side. I like to keep my sourdough starter at around 100% hydration. I find that once I add the eggs, the batter is just perfect for making pancakes.

Of course, you can whip up pancake mix, but how much longer does it really take to mix a few ingredients together and make pancakes from scratch? I think it doesn’t actually take any longer! This sourdough pancakes recipe takes no time at all.

Ready to make your own sourdough pancakes with this tasty recipe? Keep reading to learn how…

How to make sourdough pancakes

Grab your measuring cup and a mixing bowl! Here is my family favorite sourdough pancake recipe!

Ingredients:

Different variations for sourdough pancakes

There are lots of different ways you can change this basic recipe to make different kinds of pancakes. Here are some ideas:

Add blueberries to each pancake while the first side is cooking
Mix in some cooked pumpkin puree and cinnamon for pumpkin spice pancakes
Add some additional flour and buttermilk, yogurt, or kefir the night before for buttermilk sourdough pancakes

Other things you can make with sourdough starter

When it comes to cooking with a sourdough starter, the options are seriously endless! Most people use their starter for bread, primarily, then after that things can seem a little confusing. It doesn’t have to be!

A few meals that you can make out of a sourdough starter are:

Tortillas
Pasta
Pancakes (see above)
Pie Crust

Who would’ve thought that one simple, nutritious ingredient could do so much?

How to store sourdough pancakes

For any leftover pancakes that I plan on storing, I like to keep them in an airtight glass container in the refrigerator for up to 5 days. Any longer than that, I will freeze them (see below for details) for the busy school mornings when everyone is rushing out the door.

Can you freezer sourdough pancakes?

Yes! Having some sourdough pancakes already made and on hand makes breakfast super quick and easy. We like to make big batches of pancakes on the weekends, freeze the extras, and use them for busy school mornings.

First, let the pancakes cool to room temperature. Once they’re no longer warm, spread them on a baking tray and freeze for several hours. After they’re frozen, move them to a bag or airtight container for long term storage.

How to reheat sourdough pancakes

My favorite way to reheat sourdough pancakes is in the oven. Since I feed my family at once, it’s easiest to turn the oven on to 300ºF oven until thawed and warmed through. If you let them go longer, they will become crispier, and they make great snacks this way.

If I need a quick snack for one or two people, I will put the frozen pancake straight in the toaster.

Feeding sourdough starter

Something that is really great about sourdough starters is that you never, ever have to run out of it. By feeding it flour twice a day, it will continue to thrive so you can keep on cooking.

When you are using some of the sourdough starter for this pancake recipe, make sure that you leave a little and feed it for your next recipe.

Is it possible to mix two starters?

Instead of maintaining multiple jars of starters on your kitchen counter, know that it is completely fine to combine two starters together.

When you do combine sourdough starters, give them a few days to completely combine their unique bacteria and yeast properties. After a few days on their own, you will start to notice it begin to stabilize and you can begin baking with it!

More sourdough discard recipes

Tortillas

Pasta

Rolls

Pizza crust

What are your favorite pancake toppings?

What other sourdough discard recipes do you like to make? Share in the comments!

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Yield: 9 pancakes

Sourdough Pancakes

This sourdough pancakes recipe uses only three ingredients and is a great way to use up extra sourdough starter discard.

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Ingredients

2 cups sourdough starter
2 eggs
1/2 tsp salt

Instructions

Mix sourdough starter, eggs, and salt together until well combined.
Melt butter in skillet over medium heat.
Drop desired amount of batter into hot skillet for each pancake.
When bubbles are all popped, flip pancakes over.
When bottoms are cooked, remover pancakes from skillet.
Top with melted butter, cultured cream, whipped cream, maple syrup, honey, fresh fruit, fruit syrup, or any combination of toppings.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 252Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 330mgCarbohydrates: 46gFiber: 4gSugar: 0gProtein: 10g

FAQs

What do sourdough pancakes taste like? ›

TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!

Why are my sourdough pancakes tough? ›

One likely culprit of tough, rubbery pancakes is over-mixing. Keep in mind that sourdough is supposed to be a bit chewy, but they should still have a light and fluffy texture that is enjoyable.

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What should sourdough starter look like pancake batter? ›

It should look like thick pancake batter. After mixing, I mark the jar with a whiteboard marker or a rubber band and cover loosely. Your starter is ready to bake with once it has at least doubled in size, active and bubbly and slightly tangy aroma.

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Is sourdough discard healthy? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Will sourdough pancake batter keep in the fridge? ›

The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes. NOTE: The batter doesn't have to ferment overnight if you'd like to cook these the same day. Mix ALL of the ingredients together, let the batter sit for 20 minutes and then proceed with cooking.

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Why are my sourdough pancakes gummy? ›

Gummy sourdough pancakes are usually due to cooking issues. Be sure to fully cook the pancakes all the way through.

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How do I make my sourdough more fluffy? ›

The magic that makes this sourdough so fluffy is a quick oven-rising process under very high heat. The key is to make sure the Dutch oven is fully preheated before baking the bread.

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Can you buy sourdough starter? ›

If you're anti-social, you can also buy sourdough starter from King Arthur Flour and have it shipped to your door. A one-ounce jar of starter will set you back about $9. And even then, mail-order starter will need to adapt to wherever you happen to live (which is why making an at-home starter is preferable).

How long is sourdough discard good for? ›

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

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Why discard sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

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What to do with throw away sourdough starter? ›

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

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Do you have to discard sourdough starter? ›

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

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Can you use 2 week old sourdough discard? ›

You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.

Keep Reading ›

Is sourdough bread a junk food? ›

'Sourdough contains 3g protein per slice and is fortified with calcium, iron and the B vitamins niacin and thiamine. Contrary to popular belief, it is not high in calories and can be a great source of fibre, especially when it's as pure as a product like authentic sourdough,' says Tew.

Can you bring sourdough discard back to life? ›

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

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How would you describe the taste of sourdough? ›

The sourness can vary, with some loaves having a more pronounced tang, while others may lean towards a milder, well-balanced flavor. The fermentation process contributes depth, and the crust often offers a delightful contrast, providing a slightly bitter note.

Keep Reading ›

What is the flavor of sourdough? ›

The prolonged fermentation period of sourdough, often spanning hours or days, allows the wild yeast and lactic acid bacteria to collaborate, producing a complex flavor profile. This extended process defines the bread's unique sour taste.

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How does sourdough taste different? ›

The taste of sourdough can be influenced by factors including fermentation time, temperature and flour type, as well as the microbes present in the starter. A research team has identified the compounds responsible for sourdough's unique taste, finding 11 odorants and 10 tastants using a technique called sensomics.

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What makes sourdough taste different? ›

The key to sourdough bread tasting the way it does is the strain of bacteria, lactobacillus sanfranciscensis. And if that name looks like it has ties to San Francisco, it does. "This special strain of lactic acid bacteria thrives in our salty, cold environment," says Kosoy.

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