Sourdough Pancakes Recipe (A Great Sourdough Discard)

This easy sourdough pancake recipe is simple to make and uses basic ingredients. They are light yet fluffy pancakes that have a slightly sour flavor (yum). This is our favorite way to use our sourdough starter and by far our favorite sourdough recipe! You can add in different sweet toppings like fresh blueberries or chocolate chips to make it a treat. Or you could add in savory toppings like bacon and avocado with a drizzle of maple syrup!

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If you are looking for the best pancakes you have ever tasted, look no further you have found it. These fluffy sourdough pancakes are easy to make and can be a great way to use as a sourdough starter discard too.

If I haven’t professed my love of all things sourdough, well this is my time. I will admit though, while I LOVE sourdough bread I do not enjoy making it weekly because of how much time and energy it takes. With three kids under 3, I have to pick my battles ya know? 

I will say. This is one of the better sourdough recipes out there. Can’t wait to share it.

That is truly why I love this homemade sourdough pancake recipe. It requires no fermentation the night before. I can pull my active starter out of the refrigerator and whip up these delicious pancakes in no time flat. 

 

I use my sourdough starter to make English Muffins, Pizza Crust, Biscuits, Bread (when time allows), and even pie crusts! It truly is the best. 

 If this is your first time making the recipe I am excited for you to see how easy and fulfilling it can be!

HOMEMADE SOURDOUGH PANCAKES RECIPE

 I love this homemade sourdough pancake recipe because it requires no fermentation the night before. I can pull my active starter out of the refrigerator and whip up these delicious pancakes in no time flat.  

This is assuming you put your starter in the fridge after you fed it and let it ferment a little beforehand. If you just fed it with all-purpose flour (or white flour, whole wheat, einkorn) and placed it in the fridge you may need to let it ferment a little while. 

Because of the wild yeast found in the sourdough starter (why it can raise bread and other goodies), this recipe will have a sour taste. If you want it sourer simply let your sourdough starter sit on the counter for a few hours until it is nice and bubbly. 

TIPS FOR MAKING SOURDOUGH PANCAKES FROM SCRATCH

• Use a cast-iron skillet, hot griddle, or frying pan. If I am not cooking in cast-iron I am always cooking with my Green Pans! Make sure the pan you are cooking in is nice and heated before adding your cup of batter to the bottom of the pan. It will stick too if you don’t use some kind of oil (I would stay away from olive oil for taste purposes) but love triple filtered coconut oil as a base for getting those crispy crunchy edges.

• If you want to make the batter the night before just leave out the baking soda and other dry ingredients until right before you want to make the pancakes.

• When the batter starts to bubble and pop you know it’s time to flip! They should be a golden brown color.

• If you are adding in any sweet toppings like fresh berries add them into the batter on the uncooked side so they don’t stick to the pan. If you stir them in there is a chance of a sticky mess.

TOOLS TO HAVE ON HAND FOR THE BEST RESULTS

• Large bowl

• Spatula

• Cast Iron Skillet, Griddle, Frying Pan, or a Nonstick skillet all work well

• Wooden spoon

• Measuring Cups + Measuring Spoons

INGREDIENTS FOR SOURDOUGH PANCAKE RECIPE

• 2 Cups of fed sourdough starter 

• ¼ cup of melted butter

• ½ tsp. of pink Himalayan sea salt

• 1-2 tablespoons of honey

• 1 tsp. of baking soda

• 2 eggs

 

TIPS FOR COOKING IN CAST IRON SKILLETS

If you are cooking in a cast iron skillet for the first time it is important to preheat your skillet to medium-high heat before adding any of the pancake batter to the pan. I like to take a small scoop of triple filtered coconut oil and let it melt on the pan making sure it covers the entire surface. 

You can turn down your skillet to medium heat once the oil is hot and ready for the batter. 

Try and only flip your pancake one time. If you turn it too many times it could result in sticking. 

HOW TO MAKE SOURDOUGH PANCAKES

1. Take your wet ingredients: Sourdough starter, eggs, honey, and melted butter, and add them into a glass bowl. 
2. *If you are making this the night before just mix it up and put it into the fridge. *
3. If you are making pancakes right away add in the baking soda and the salt and mix all until well combined. You will know the pancake mix is ready to go when it bubbles from the baking soda. The best.
4. Preheat your skillet and make sure it is covered in oil. Once it sizzles it is ready to go.
5. Pour in a ½ measuring cup of batter into your hot skillet and let the batter cook until it bubbles on the uncooked side.
6. Flip the pancake and let it cook on the other side.
7. Repeat the process and serve with butter, syrup, blueberries, or even peanut butter (my all-time favorite). 
8. Enjoy!