Old-Fashioned Sourdough Pancakes

Stack of pancakes on a flowered blue plate.

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. They're also an easy, practical way to use your leftover sourdough starter!

Course Breakfast, Breakfast or Brunch

Cuisine American, Comfort Food

Diet Vegetarian

Prep Time 10

Cook Time 5

Rest Time 5

Total Time 20

Servings 5" pancakes

Calories 102kcal

Author Renee

Equipment

Ingredients

1 cup sourdough starter (100% hydration) Discard or Unfed
¾ cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 large egg
½ cup milk
2 tablespoons melted butter

US Customary - Metric

Instructions

Preheat griddle or skillet to 325°-350° F. When griddle is hot, lightly oil it with a neutral oil. (I use avocado oil.)
Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl. Set aside.
Whisk together sourdough starter, milk, egg, and melted butter in a medium bowl. (Use one cup (250g) of active or discard starter, more or less.)
Whisk dry ingredients into wet and thoroughly combine.
Let the batter rest for 5-10 minutes. It should be very bubbly.
Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
Cook pancakes for an additional 1-2 minutes, or until they are golden brown and cooked through.

Notes

For a golden crust, use a an electric griddle or well-seasoned cast-iron skillet.
Don’t overmix the batter—lumps are fine.
Let the batter rest for 5–10 minutes before cooking.
Keep pancakes warm in a low oven (180-200°F) while finishing the batch.

Nutrition