These Classic Sourdough Pancakes will be the perfect addition to your Saturday breakfast. After all is there anything better than fresh homemade pancakes?
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Using Sourdough Starter
When you start a sourdough starter you probably thought it would be mostly for bread. However, there is so much you can use it for. I love making breakfast goods with my starter because it is an easy way to use up what otherwise would be discarded. For a more in-depth guide, you can check out this blog post all about Sourdough Starter.
Ingredients for Classic Sourdough Pancakes
Preferment
- 1 1/2 cups of sourdough starter
- 3 cups of all-purpose or whole-wheat flour
- 1 1/2 cups of water
Wet ingredients
- 1 cup milk or kefir (kefir always makes fluffier pancakes)
- 3 eggs
- 1/4 cup of honey or maple syrup (I love using local honey but this honey is a good alternative)
- 1/2 stick of butter melted
- 2 tsp vanilla extract
- coconut oil or butter for frying
Dry ingredients
- 1 tsp salt (I like using Real Salt in all my recipes.)
- 1 tsp baking soda
- 2 tsp baking powder
Save it for later
Start your pancakes the night before
The night before start by mixing 1 to 1 1/2 cups of sourdough starter. (I usually use whatever I am discarding while feeding my sourdough starter for that day) 3 cups of flour and 1 1/2 cups of water. Cover and let sit overnight.
In the morning
The next morning your batter should be thick, bubbly, and ready to use.
To the batter add all your wet ingredients.
Next, mix in the dry ingredients. When mixing in the baking powder at baking soda I always use a sifter to get rid of lumps. The last thing you want is to bite into a piece of baking soda.
Once everything is mixed set aside while you preheat a skillet or griddle on medium to high heat. The batter should start to look nice and bubbly.
Oil your preheated pan, skillet, or griddle and pour 1/4 cup of batter cook about 1 to 2 minutes per side. Adjust the temperature as needed.
You know they are ready to flip when they start to bubble.
Repeat this process until all the batter is gone. This recipe makes about 20 medium-sized pancakes for larger pancakes use 1/3 cup of batter.
Enjoy!
Enjoy these pancakes with honey, maple syrup, or our family’s favorite berry syrup and whipped cream.
I also like to add blueberries 1 cup of blueberries and swap out the vanilla extract for lemon extract for Blueberry Lemon Pancakes. Add 1 cup of chocolate chips and 1/2 tsp of almond extract for the best Chocolate Chip Pancakes.
These pancakes are super fluffy and delicious you’ll want to make them every morning.
PIN IT FOR LATER
Classic Sourdough Pncakes
These super easy-to-make Sourdough Pancakes are a perfect way to use any "extra" sourdough discard. Fluffy, warm, and just sweet enough they are the perfect Saturday morning breakfast.
Ingredients
- 1 1/2 cups of sourdough starter
- 3 cups of all-purpose or whole-wheat flour
- 1 1/2 cups of water
- 1 cup milk or kefir (kefir always makes fluffier pancakes)
- 3 eggs
- 1/4 cup of honey or maple syrup
- 1/2 stick of butter melted
- 2 tsp vanilla extract
- coconut oil or butter for frying1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Instructions
- The night before mix 1 1/2 cups of sourdough starter (you can use your discard), 3 cups of all-purpose or whole wheat flour, and 1 1/2 cups of water. Cover and let it sit overnight.
- The next morning add the milk or kefir, eggs, honey, butter, and vanilla. Mix well.
- Once mixed, add salt, baking powder, and baking soda. I highly recommend using a sifter to make sure there are no baking soda lumps in your batter. Mix well.
- Set the batter aside as you preheat a griddle to medium-high heat. The batter should get nice a bubbly.
- When the griddle is hot add about 1 tbsp of butter or coconut oil. Then add 1/4 cup of batter per pancake.
- Cook for about 2 minutes per side. You will know they are ready to flip when they start to bubble up.
- Repeat steps 5 and 6 until the batter is all gone. You can make the pancakes bigger by using a 1/3 cup measuring cup if desired.
- Serve immediately with toppings of your choice or keep warm in the oven until ready to serve.
Notes
- This recipe makes about 20 pancakes using a 1/4 cup measuring cup to pour the batter. You can make the pancakes slightly bigger if you use 1/3 cup of batter per pancake.
- Add 1 cup of blueberries and 1 tsp of lemon extract for blueberry-lemon pancakes.
- Add 1 cup of chocolate chips and 1/2 tsp of almond extract for chocolate chip pancakes.
- Add crispy 1 cup of cooked bacon bits and 1/2 cup shredded cheddar cheese for savory pancakes.
- I always use my sourdough discard for this recipe with great results.
- These are perfect for freezing. Just put them in a freezer bag and pull out what you need in the morning. Heat up in a toaster on low, or the oven at 200F Do not heat up in the microwave.
- They keep in the fridge for about a week and in the freezer for up to 3 weeks.
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