Sourdough Pancakes

Cuisine: American

Category: Breakfast

Keywords: sourdough pancakes, fluffy pancakes, breakfast, brunch

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8–10 pancakes

Ingredients

• 1 cup (200 g) all-purpose flour
• 3 tablespoons (40 g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup sourdough starter (active or discard)
• 2 large eggs
• 1 cup milk
• 3 tablespoons melted butter (plus more for cooking)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
2. In a separate bowl, whisk the sourdough starter, eggs, milk, and melted butter until smooth. Add the wet mixture to the dry ingredients and stir gently until just combined. A few small lumps are fine. Let the batter rest for 5–10 minutes.
3. Preheat a griddle or skillet to medium-low heat (about 250°F). Add a small pat of butter and swirl to coat the surface.
4. Pour about 1/3 cup of batter for each pancake. Cook for 1–2 minutes, until bubbles form and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
5. Transfer pancakes to a plate or keep warm in a 200°F oven while finishing the rest. Serve warm with maple syrup, butter, or fresh fruit.

Tips & Variations

• For tangier pancakes, use active sourdough starter. For milder flavor, use sourdough discard.
• Don’t overmix the batter—overmixing can make the pancakes dense.
• For extra fluffiness, separate the eggs and whip the whites until soft peaks, then fold them in.
• Add blueberries, chocolate chips, or chopped nuts for variety.

Storage & Make-Ahead

• Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat in a skillet or toaster oven.
• Freeze: Layer cooled pancakes with parchment, freeze up to 2 months. Reheat directly from frozen in a toaster.
• Make-ahead: Mix the dry ingredients the night before and combine with wet ingredients in the morning.