Sourdough Pencakes

Introduction

These Sourdough Pancakes are fluffy, tangy, and irresistibly light — a perfect way to put your sourdough starter (or discard) to delicious use. Made with simple pantry ingredients, these pancakes have a wonderful depth of flavor and a soft, melt-in-your-mouth texture that regular pancakes just can’t match. Whether it’s a lazy weekend breakfast or a cozy brunch, this recipe brings that homemade sourdough magic to your morning table.

Sourdough Pencakes

Recipe by ITALIAN FOOD RECIPECourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

25

minutes

Description
Sourdough Pancakes are a delightful twist on classic pancakes, made with active sourdough starter or discard. The natural fermentation gives them a slightly tangy taste and extra fluffiness. They cook up golden-brown on the outside with a light and airy interior — perfect with butter, maple syrup, or fresh fruit. Quick to prepare and full of flavor, they’re an ideal breakfast recipe for sourdough lovers.

Ingredients

• For the Pancake Batter

• 1 cup all-purpose flour

• 1 cup sourdough starter (active or discard)

• 1 tablespoon granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 large egg

• ¾ cup milk (adjust for desired consistency)

• 2 tablespoons melted butter or oil

• 1 teaspoon vanilla extract (optional)

• For Cooking

• Butter or oil for greasing the pan

Directions

• Prepare the Batter:
  In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Add the sourdough starter, egg, milk, melted butter, and vanilla extract. Stir gently until just combined — the batter should be slightly lumpy (do not overmix).
• Adjust the Consistency:
  If the batter is too thick, add a splash of milk until it reaches a smooth, pourable consistency. Let the batter rest for about 5 minutes to allow bubbles to form — this makes the pancakes fluffier.
• Preheat the Pan:
  Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil, making sure the surface is evenly coated.
• Cook the Pancakes:
  Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
• Serve:
  Stack the warm pancakes on a plate and top with butter, maple syrup, or your favorite fruits like bananas, strawberries, or blueberries. Serve immediately for the fluffiest texture.

Tips & Variations

• Use discard: These pancakes are a great way to use up sourdough discard from your starter.
• Dairy-free option: Use almond milk or oat milk and coconut oil instead of butter.
• Add-ins: Try mixing in chocolate chips, blueberries, or a pinch of cinnamon for extra flavor.
• Extra fluffy: Separate the egg and whisk the white until frothy before folding it into the batter.

Storage & Reheating

• Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
• Freeze: Stack with parchment paper between pancakes and freeze for up to 2 months.
• Reheat: Warm in the toaster, microwave, or skillet until soft and heated through.

FAQs

Q: Can I use sourdough discard straight from the fridge?
A: Yes! Cold discard works fine; just bring it slightly to room temperature for easier mixing.

Q: Why are my pancakes flat?
A: Overmixing or using an inactive starter can reduce fluffiness. Mix gently and ensure your baking soda and powder are fresh.

Q: Can I make the batter ahead of time?
A: It’s best cooked fresh, but you can mix the dry and wet ingredients separately and combine them right before cooking.