Fluffy, flavorful, and slightly tangy — these Sourdough Pancakes are the best way to use up your sourdough discard. Light and golden with a soft interior, they’re perfect for breakfast or brunch!
🧂
Ingredients
- 1 cup (200 g) all-purpose flour
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup sourdough starter (discard or active)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
🍳
Instructions
- Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. - Add the Wet Ingredients
Stir in the sourdough starter, buttermilk, egg, melted butter, and vanilla until just combined.
(Do not overmix — a few lumps are okay!) - Let the Batter Rest
Allow the batter to sit for 10–15 minutes so the bubbles can form and the texture becomes airy. - Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown. - Serve Warm
Stack them high and serve with maple syrup, butter, or fresh fruit.
🧊
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the toaster or skillet.
- Freeze for up to 2 months with parchment between pancakes.