fluffy tangy Sourdough Pancakes recipe — perfect for using up sourdough starter and making a cozy breakfast treat! 🥞
🥣 Ingredients
For the Batter:
1 cup sourdough starter (active or discard)
1 cup all-purpose flour
1 tablespoon sugar (optional)
¾ cup milk (more if needed for consistency)
1 large egg
2 tablespoons melted butter (or oil)
1 teaspoon baking soda
½ teaspoon salt
Optional Add-ins:
1 teaspoon vanilla extract
1 teaspoon cinnamon
Fresh blueberries, chocolate chips, or sliced bananas
👩🍳 Instructions
Preheat griddle or pan:
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Make the batter:
In a large bowl, whisk together sourdough starter, flour, sugar, and milk. Let rest for 5–10 minutes to allow bubbles to form.
Add wet ingredients:
Whisk in the egg, melted butter, and vanilla (if using) until smooth.
Add leavening:
Sprinkle baking soda and salt over the top and gently fold in — you’ll see the batter puff up slightly. Don’t overmix.
Cook the pancakes:
Pour ¼ cup of batter for each pancake onto the hot pan.
Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm:
Stack them high and serve with butter, maple syrup, or fresh fruit.
💡 Tips
For extra fluffiness, let the batter rest 10–15 minutes before cooking.
Using discard gives a mild tang, while active starter gives more rise and flavor.
You can refrigerate the batter overnight for a stronger sourdough flavor.