Sourdough Pancakes {Great for Sourdough Discard}

a plate of sourdough pancakes with butter and syrup

4.79 from 1325 votes

Sourdough Pancakes {Great for Sourdough Discard}

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: brunch recipes, easy breakfast, sourdough recipes

Servings:

Calories: 144kcal

Author: Julie Clark

Ingredients

2 cups all-purpose flour 260 grams
2 teaspoons baking powder 10 grams
1 teaspoon baking soda 6 grams
2 tablespoons granulated sugar 30 grams
1 teaspoon salt 6 grams
1 cup sourdough discard at room temperature, 250 grams
1 1/2 cups 2% milk at room temperature, 12 ounces
1 large egg, beaten at room temperature
2 tablespoons vegetable oil 24 grams

Instructions

In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.
Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
Serve warm with butter and maple syrup.

Video

Notes

I highly recommend sourdough discard for this recipe. It shouldn't be bubbly and stretchy like active starter, but rather dense and thick, but "runny" in texture.
The first side will take 2-3 minutes, depending on the temperature of the skillet.
For buttermilk pancakes, replace the milk with buttermilk. This will make extra tangy pancakes.
Add chocolate chips or chopped fresh fruit for a fun twist on traditional pancakes. Coconut oil is great for cooking pancakes! It gives them lightly crispy edges.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 12 cupcakes with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition