What could be tastier than a stack of sourdough pancakes on a beautiful sunny morning? These pancakes are light and fluffy with a delicious sourdough tanginess that gives them a uniquely vintage flavor.
Using Sourdough Discard
This traditional sourdough pancake recipe uses a small amount of sourdough starter with an overnight ferment. It is an easy way to balance the sourdough flavor while ensuring a well-fermented batter.
However, I usually make pancakes when I have too much sourdough starter. It’s perfect for using up sourdough discard!
Here’s how to change this recipe so it uses up 1 cup of sourdough starter.
- Don’t set up an overnight ferment. Otherwise, it will be way too sour. Instead mix the pancake batter together in the morning.
- Use 1 cup of sourdough starter and reduce the flour to 1 cup and reduce the water to 3/4 cup.
- Include all the other ingredients as listed.
Adding Flavors To Sourdough Pancakes
Sourdough pancakes are perfect for all sorts of added flavors. The tanginess of sourdough naturally complements savory flavors. However, it also offers a nice balance to sweet flavors.
Here are a few savory and sweet recommendations.
If you want to make savory pancakes (perfect with eggs) don’t add any sugar to the batter. Instead, stir in 2-3 Tbsp of a savory addition.
- Chopped fresh herbs, including, parsley, chives, oregano, basil
- Diced green onion
- Grated Parmesan cheese
Pancakes are traditionally served with sweet flavors. While I don’t usually cook with sugar, I have added 1 Tbsp of sugar to this recipe to balance the sourdough flavor. However, sugar is optional and if you want to avoid it, then try adding in 2-4 Tbsp of a sweet flavor addition instead.
- Tiny chocolate chips
- Grated apple with 1/4 tsp of ground cinnamon
- Fresh or frozen blueberries, tossed in 1 tbsp of flour before being added to the batter
- Sliced strawberries can be added by placing a few on top of the pancake after it has been ladled out on the grill
Sourdough pancakes are light and fluffy with a full flavour. Perfect for savoury or sweet toppings. See the section above for some delicious flavour additions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 3–4 1x
- Category: Breakfast
- Method: Sourdough
- Cuisine: Traditional
- Diet: Vegetarian
- 2 oz active sourdough starter (1/4 cup)
- 7 oz flour (about 1 1/2 cups)
- 1 1/4 cups of water (filtered and at room temperature)
- 2 eggs (optional – see notes)
- 2 Tbsp vegetable oil
- 1 Tbsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp baking soda
- Mix the starter, flour, and water in a glass bowl or measuring cup. Cover it with a tea towel and leave it somewhere warm for 8-12 hours. Alternatively, see the section above for using 1 cup of sourdough starter and skipping the overnight ferment.
- The next morning preheat your pan before mixing the batter. The pancakes will start to rise as soon as you mix everything in.
- When your pan is warm, mix all of the remaining ingredients into the sourdough starter. Feel free to add some additional flavors. See the section above for ideas.
- Cook the pancakes on medium until nicely browned on both sides. (See section above for a photo of a pancake ready to be flipped).
- This recipe doesn’t require eggs. Feel free to use flax eggs instead. To make a flax egg, mix 2 Tbsp flax with 1/4 cup of water and let it sit for 10 minutes to hydrate before stirring into the batter. I’ve done this a number of times, and it works out great!
- The sourdough gives these pancakes a savory flavor. For a more traditional sweet pancake, add in 1 Tbsp of sugar. If you want a sweet pancake without sugar, use an alternative sweetener. We like date sugar.
- We have an amazing cast iron griddle that covers two burners. Perfect for making a load of pancakes all at once.
Keywords: dinner, dessert, savoury, sweet, fermented, blueberry, strawberry, onion, chocolate chip, cheese, herb