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Sourdough Pancakes

If you have a sourdough starter you have to make these pancakes. They are the perfect amount of sweet with a surprising yeast flavor! An easy addition to your breakfast.
Prep Time15 mins
Cook Time3 mins
Resting Time8 hrs
Total Time8 hrs 18 mins
Course: Breakfast
Cuisine: Other
Keyword: pancakes, sourdough, sourdough pancakes
Servings: 10 pancakes
Calories: 124kcal

Equipment

  • Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
  • Large Close-able Container
  • Large Mixing Bowl
  • Whisk
  • Cast-Iron or Non-Stick Pan
  • 1/4 Measuring Cup
  • Pan Spray
  • Metal Spatula

Ingredients

  • 1/2 Cup Sourdough Discard (115 g)
  • 3/4 Cup Water (177 ml)
  • 1 1/4 Cup All-Purpose Flour (170 g)
  • 1 Large Egg
  • 1/3 Cup Milk of Choice (73 ml)
  • 2 Tbl Granulated Sugar (30 g)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 Tbl Vegetable or Coconut Oil (20 ml)

Instructions

  • The evening before the pancakes are made, mix together the discard, flour, and water very well in the close-able container and place in the fridge for about 8-12 hours.
  • When ready to make the pancakes, mix the liquid ingredients together followed by the dry ingredients and whisk them all to combine well. This won't be a thick lumpy batter.
  • Heat up your cooking pan (either non-stick, griddle, or cast iron) over medium-high heat and spray with pan spray.
  • Spray also the 1/4 measuring cup so the batter doesn't stick as much. Scoop on to hot griddle. Let cook until the bubbles on the top start to disappear. Flip and let finishing cooking.

Notes

1 Serving= 1-4" Sourdough Pancake