Sourdough Pancake Recipe (with Video)

Sourdough Pancake Recipe: Sourdough pancakes are a delicious twist on traditional pancakes, offering a tangy depth of flavor and a fluffy texture that sets them apart. Not only do they taste amazing, but they also come with numerous health benefits thanks to natural fermentation. If you have a sourdough starter at home, this is a fantastic way to use up your discard while making something truly delightful for breakfast.

This step-by-step guide will walk you through the process of making the best sourdough pancakes from scratch, including tips to ensure they turn out perfect every time.

Ingredients Required

Before we dive into the process, let’s gather all the ingredients you’ll need:

Main Ingredients:

• 1 cup sourdough starter (active or discard)
• 1 cup all-purpose flour (or whole wheat for a healthier option)
• ½ cup milk (dairy or non-dairy)
• 1 large egg
• 1 tablespoon sugar (or honey/maple syrup)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 2 tablespoons melted butter or oil

Optional Ingredients for Extra Flavor:

• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Chocolate chips or blueberries

These ingredients ensure your pancakes are flavorful, fluffy, and slightly tangy. Now, let’s start making them!

How to Sourdough Pancake – Step by Step Guide

Step 1: Preparing the Sourdough Starter

Sourdough pancakes begin with a good starter. If you already have an active sourdough starter, you’re ready to go! If not, here’s a quick guide:

1. Making a Starter from Scratch: Mix equal parts of flour and water in a jar and let it ferment at room temperature for 5-7 days, feeding it daily.
2. Using a Discard: If your starter isn’t fully active, you can still use discard for this recipe since baking soda helps with the rise.

Ensure your starter is at room temperature before using it for the best results.

Step 2: Mixing the Batter

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough starter, milk, egg, melted butter, and vanilla extract.
2. Add Dry Ingredients: In a separate bowl, mix the flour, sugar, salt, and baking soda.
3. Mix Together: Gradually combine the dry ingredients into the wet mixture, stirring gently until smooth. Do not overmix, as it can make the pancakes tough.

The batter should be thick but pourable. If it’s too thick, add a splash of milk; if too thin, add a bit more flour.

Step 3: Fermentation Process

Fermentation adds depth to the flavor and improves digestibility.

• If you have time, let the batter rest at room temperature for 1-2 hours. This enhances the tangy taste.
• For overnight fermentation, cover the bowl and refrigerate it. This method results in richer flavors and a fluffier texture.

Step 4: Cooking the Pancakes

1. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
2. Pour the Batter: Use a ladle or measuring cup to pour small amounts of batter onto the pan.
3. Watch for Bubbles: When bubbles form on the surface and edges start to set, flip the pancake carefully.
4. Cook Until Golden Brown: The second side cooks faster—about 1-2 minutes.

Repeat until all pancakes are cooked, keeping them warm under a clean towel.

Step 5: Serving and Toppings

Now comes the fun part—toppings! Here are some delicious options:

• Classic: Butter and maple syrup
• Healthy: Greek yogurt and fresh fruit
• Indulgent: Whipped cream and chocolate drizzle
• Savory: Fried eggs and avocado

Customize your pancakes to your liking!

Tips for Perfect Sourdough Pancakes

• Use an active starter for fluffier pancakes.
• Do not overmix the batter to avoid tough pancakes.
• Let the batter rest to enhance the sourdough flavor.
• Cook on medium heat to prevent burning.
• Use a well-greased pan for easy flipping.

How to Store Leftover Pancakes

1. Refrigerate: Store in an airtight container for up to 3 days.
2. Freeze: Layer pancakes between parchment paper and freeze for up to 2 months.
3. Reheat: Use a toaster, microwave, or skillet for best results.

Variations of Sourdough Pancakes

• Sweet: Add vanilla, cinnamon, and berries.
• Savory: Mix in cheese, herbs, or green onions.
• Gluten-Free: Use oat or almond flour instead of wheat flour.

Nutritional Benefits of Sourdough Pancakes

• Easier digestion: The fermentation process breaks down gluten.
• Better nutrient absorption: Probiotics aid gut health.
• Lower glycemic index: Less sugar spike compared to regular pancakes.

FAQs about Sourdough Pancake Recipe

1. Can I make sourdough pancakes without a starter?

No, traditional sourdough pancakes require an active sourdough starter for their signature tangy flavor and fluffy texture. However, you can try a substitute using buttermilk and baking soda for a similar result.

2. How do I store leftover sourdough pancakes?

Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each pancake and reheat when needed.

3. Can I make the batter ahead of time?

Yes! Letting the batter rest overnight in the fridge can enhance the flavor and texture. Just give it a gentle stir before cooking.

4. Why are my sourdough pancakes dense and not fluffy?

Dense pancakes can result from overmixing the batter, an inactive sourdough starter, or not enough leavening agents like baking soda or baking powder.

5. Can I use discard instead of an active sourdough starter?

Yes! Sourdough discard adds a mild tangy flavor and works well in this recipe, though it may require an extra leavening agent for a fluffier texture.

6. What toppings go well with sourdough pancakes?

Classic options like maple syrup, fresh fruit, and butter are great. You can also try yogurt, nut butter, honey, or even a savory twist with eggs and cheese!

Enjoy making your perfect batch of sourdough pancakes!