Why You’ll Love These Sourdough Pancakes

These Sourdough Pancakes are airy, tender, and have a subtle tang that lifts the flavor above ordinary pancakes. They’re an easy, delicious way to use up sourdough starter discard or to showcase an active starter. Quick to mix, quick to cook, and endlessly adaptable to toppings and add-ins.

Ingredients

Make about 8–10 pancakes.

• 1 cup sourdough starter (active or discard) — provides natural leavening and that signature tang.
• 1 cup all-purpose flour — the structure for fluffy pancakes.
• 1 cup milk (whole or preferred milk) — thins the batter and adds tenderness.
• 1 large egg — binds and adds lift.
• 2 tablespoons sugar — balances the tang and encourages browning.
• 2 tablespoons melted butter — adds richness and tender crumb.
• 1 teaspoon baking powder — gives extra lift for lightness.
• 1/2 teaspoon baking soda — reacts with starter acidity to improve rise and browning.
• 1/2 teaspoon salt — enhances overall flavor.
• 1 teaspoon vanilla extract (optional) — adds warm, sweet aroma.
• Butter or oil for the griddle — prevents sticking and helps achieve golden edges.

Step-by-Step Instructions

1. Mix wet ingredients: In a medium bowl whisk together the sourdough starter, milk, and egg until smooth.
2. Combine sugar & butter: Stir in the sugar and melted butter until incorporated.
3. Add flour: Add the flour and whisk until mostly combined — a few lumps are okay.
4. Finish with leaveners: Sprinkle the baking powder, baking soda, and salt over the batter, then gently fold in. Add vanilla if using.
5. Rest briefly: Let the batter rest for 5–10 minutes. This short rest hydrates the flour and helps the pancakes become tender.
6. Preheat the griddle: Heat a large skillet or griddle over medium heat. Lightly brush with butter or oil.
7. Cook pancakes: Pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
8. Keep warm and serve: Transfer cooked pancakes to a plate and keep warm in a low oven if needed. Serve immediately with your favorite toppings.

Pro Tips for Perfect Sourdough Pancakes

• Starter temperature: If your starter is very cold from the fridge, let it come to room temperature for best activity and flavor.
• Don’t overmix: Stir gently — overworked batter makes tough pancakes.
• Bubbles are your cue: Flip only when bubbles appear and the edges look set for the best texture.
• Adjust thickness: If batter is too thick, add a tablespoon or two of milk; if too thin, add a tablespoon of flour.
• Make it tangier: For stronger sour flavor, use a cooler, more mature starter (longer fermentation) or let the combined batter rest 20–30 minutes.
• Add-ins: Fold in blueberries, chocolate chips, or mashed banana after mixing for tasty variations.

Serving Suggestions

Stack the pancakes and serve with any of the following:

• Pure maple syrup and a pat of butter.
• Fresh berries and whipped cream for a bright contrast.
• Greek yogurt and a drizzle of honey for a tangy touch.
• Cooked bacon or sausage on the side for a savory-sweet combination.

Storage & Make-Ahead

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, separate pancakes with parchment, place in a freezer bag, and freeze up to 2 months. Reheat in the toaster, oven, or microwave until warmed through.

Why This Recipe Works

Combining sourdough starter with a small amount of baking powder and baking soda gives you the best of both worlds: natural sourdough tang plus reliable lift and lightness. The short rest hydrates the batter, while butter and sugar ensure golden edges and a tender interior.