These golden, slightly tangy pancakes are a breakfast tradition that never gets old. Made with your active sourdough starter, they’re light, fluffy, and full of rich, buttery flavor. Perfect for lazy Sunday mornings or whenever you want to use up your starter — no waste, just comfort.
Who Is This Recipe For
Anyone who loves classic breakfasts with a homemade touch. Ideal for sourdough enthusiasts looking for new ways to use their starter or families who cherish that “made from scratch” morning aroma.
Why It’s Great
- Beautifully fluffy with a mild tang.
- A great way to use leftover sourdough starter.
- Crispy edges and tender centers.
- Perfect canvas for maple syrup, berries, or a pat of melting butter.
Ingredients
Starter Batter:
- 1 cup active sourdough starter (fed or discard)
- 1 cup all-purpose flour
- 1 cup milk
Morning Mix:
- 1 egg
- 2 tbsp melted butter or oil
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp baking soda
Instructions
- The Night Before (optional for tangier flavor):
In a large bowl, combine sourdough starter, flour, and milk. Cover loosely and let rest at room temperature overnight. - Next Morning:
Stir in egg, melted butter, sugar, and salt. Mix well. - Activate with Baking Soda:
Just before cooking, sprinkle baking soda over the batter and mix gently. You’ll see it foam and bubble — that’s the magic that makes them light and airy. - Cook the Pancakes:
Heat a greased skillet or griddle over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set, then flip and cook until golden brown. - Serve Warm:
Stack high, top with butter, and drizzle with maple syrup or honey. Add fresh fruit or powdered sugar if you’d like.
Storage
Store leftovers in an airtight container for up to 2 days, or freeze with parchment between layers for up to 1 month. Reheat in a toaster or oven for best texture.
FAQ
Can I use sourdough discard?
Yes! It adds a lovely tang — just make sure it’s not too old or overly acidic.
Can I make them dairy-free?
Swap milk with almond or oat milk and use coconut oil instead of butter.
What toppings go best?
Classic maple syrup, berry compote, or even a dollop of Greek yogurt — all delicious!
Conclusion
These Sourdough Pancakes bring the old-world charm of sourdough baking to your breakfast table. Soft, fluffy, and slightly tangy, they remind you that simple, slow-made food always tastes better — especially when shared with loved on
