Sourdough Pancakes

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These pancakes are a sweet addition to your sourdough repertoire.

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Light and fluffy pancakes are a classic breakfast favorite, but adding a bit of sourdough brings a whole new dimension.  Keep it classic and serve them with butter and maple syrup or go savory with a dollop on some crème fraîche, a slice of smoked salmon, and a few capers.

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Of course these are amazing right off the griddle, but I have to admit…I almost prefer reheating the pancakes in a toaster!  The insides stays light and fluffy, but the outside gets slightly crispy.  It’s worth making a big batch to have some in the freezer for a quick breakfast!

What you need:

Sourdough pancakes ingredients

Flour – All Purpose flour

Sugar –  Just a hint of sweetness from granulated sugar

Baking Powder – This helps pancakes rise and makes them extra fluffy

Baking Soda – This will react with the acid in the sourdough discard and help to make a light pancake

Salt – Just a touch of salt to balance out the flavors

Sourdough Discard – This recipe is perfect after a week of feeding your sourdough starter.  It uses a good amount of discard, but if you don’t have enough you can easily cut the recipe in half.

Milk – I use whole milk, but feel free to use your preferred milk.

Eggs – I use large eggs

Butter – Melt the butter and allow it to cool before adding to the other wet ingredients, so that the eggs don’t scramble.  I also use butter to grease the griddle before scooping on the batter.

 

How to make the pancakes:

Preheat the griddle to 350ºF.  Sift the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a large bowl and stir to combine.

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Combine the wet ingredients (sourdough discard, milk, eggs, and melted butter) in a separate bowl.  Pour the wet ingredients into the dry and stir to combine with a silicone spatula.

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You want to mix just until you don’t see any more streaks of flour.  There will be lumps in the batter, but that’s okay!

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To cook the pancakes, butter the griddle and portion out 2-3 tablespoons of batter.

Pro Tip:

To get even portions of pancake batter, use a 2 inch ice cream scoop.  I like to drop a perfect round onto the hot griddle and quickly flatten and round out the batter with the back of the scoop.

Once you start to see bubbles in the center, flip the pancakes over and cook for two more minutes, or until golden.

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Repeat with the rest of the batter, adding more butter to the griddle as needed.

Serve the pancakes warm or refrigerate and reheat in a toaster.  The pancakes freeze and reheat beautifully!

Sourdough pancakes recipe thumbnail

Sourdough Pancakes

These pancakes are a sweet addition to your sourdough repertoire. Light and fluffy pancakes are a classic breakfast favorite, but adding a bit of sourdough brings a whole new dimension.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Breakfast
Makes: 24 Pancakes
Author: Corey Grimsley

Ingredients

  • 287 grams all purpose flour
  • 24 grams granulated sugar
  • 8 grams baking powder
  • 5 grams baking soda
  • 6 grams salt Kosher
  • 454 grams sourdough discard
  • 300 grams milk
  • 2 eggs
  • 75 grams butter melted and cooled

Instructions

  • Preheat a griddle to 350ºF.
  • Sift the dry ingredients (flour, sugar, baking soda, baking powder, and salt) into a large bowl and stir to combine.
  • Combine the wet ingredients (sourdough discard, milk, eggs, and melted butter) in a separate bowl.
  • Pour the wet ingredients into the dry and stir to combine with a silicone spatula. You want to mix just until you don’t see any more streaks of flour.  There will be lumps in the batter, but that is okay!
  •  To cook the pancakes, butter the griddle and portion out 2-3 tablespoons of batter.  A two inch ice cream scoop is a useful tool here!
  • Once you start to see bubbles in the center, flip the pancakes over and cook for two more minutes, or until golden.
  • Repeat with the rest of the batter, adding more butter to the griddle as needed.
  • Serve the pancakes warm or refrigerate/freeze and reheat in a toaster.
Did you try this recipe?Let me know how it was!

 

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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