Here’s a detailed, tried-and-true recipe for fluffy, tangy Sourdough Pancakes — a delicious way to use up your sourdough discard or active starter! They’re tender inside, slightly crisp on the edges, and have a subtle sourdough flavor that pairs beautifully with maple syrup or fruit.
🥞 Sourdough Pancakes Recipe
Yield:
About 10–12 medium pancakes (serves 3–4)
Prep Time: 10 minutes
Rest Time (optional): 15–30 minutes
Cook Time: 15 minutes
Total Time: 25–45 minutes
🧂 Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240 g) sourdough starter (discard or active, 100% hydration)
- ¾ cup (180 ml) milk (adjust for batter thickness)
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional but recommended)
SEE TOO NEXT PAGE
Pages: 1 2
