Sourdough Pancakes, cooking from scratch
These Sourdough pancakes are a delicious way to use your Sourdough starter discard. You know, the part you have to remove and either use or throw away? I love this! No waste, cooking from scratch, and something my whole family loves.
The hardest part of this recipe is getting the Sourdough starter going, and it’s not hard, just takes a little patience. Many recipes for Sourdough starter take 10 days to get going. This easy to follow blog post from My Fermented Foods shows you step by step how to do it in 5 days. Before you leave to go see how easy it is to make Sourdough starter, PIN this recipe for later!
How do I make Sourdough pancakes?
Honestly, it’s quite easy if you have a sourdough starter that’s active. Before you feed the starter, (we call ours baby), you will need to discard some of the starter, or use it. This Sourdough pancake recipes is a great way to use a larger amount of discard if things are getting out of control.
Is Sourdough batter prepaheadable?
Yes, if you want to, but you don’t have too! Ha, I love cooking, it’s just so flexible! So here are the options:
Option 1: If you want to make the batter ahead of time, follow the recipe below, cover with plastic wrap and leave in the fridge. In the morning, bring it to room temperature before preparing the Sourdough pancake batter.
Option 2: When it’s starter feeding time and you’re going to have lots of discard, make a big batch of the Sourdough pancake batter. Fry in butter/oil until golden brown. Leftovers reheat in the microwave or air fryer quite well. Just don’t overcook or they can get chewy…
Can I freeze Sourdough Pancakes?
You sure can! If you have a large amount of starter to use up, go for it! To best freeze your pancakes I recommend flash freezing them before storing in a Freezer Bag. Simply place the pancakes on a sheet pan lined with parchment paper or a silpat and freeze flat. Once the pancakes are fully frozen, place in a freezer bag, with a piece of paper towel in it. Freeze until needed. These Sourdough pancakes will keep for about 3 months in the freezer.
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla
- 1/4 cup unsalted butter melted
- 1 1/2 cups flour
- 1 1/2 cups sourdough starter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp sugar
- In a medium sized glass or ceramic mixing bowl combine all wet ingredients, eggs, milk, butter, vanilla and beat with a whisk or a fork until well combined. Stir in the starter.
- In a separate medium glass or ceramic mixing bowl combine all the dry ingredients. Mix together with a whisk or a fork.
- Make a small well in the center of the dry ingredients and pour in the wet egg mixture. Stir just to combine.
- Let batter sit 5-10 minutes. Meanwhile heat a griddle or non stick pan to medium heat. Melt a combination of butter and oil in the pan.
- When the butter sizzles, pour 1/3 cup batter per pancake onto the griddle. Cook over medium low heat about 3-4 minutes until small bubbles begin to form. Flip and cook until golden brown.