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.
Nutrition (Per Serving)
- Calories: ~230
- Protein: 6g
- Carbohydrates: 30g
- Fat: 9g
- Sugar: 4g
- Fiber: 1g
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.
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