Recipe for sourdough pancakes

Recipe for sourdough pancakes

Recipe for sourdough pancakes
nutritional information (per serving)

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nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 9g45%
97 mg32%
394 mg17%
dietary fiber 2g8th %
Total sugar 28g
Vitamin C 7 mg35%
Calcium 136 mg10%
Iron 2 mg12%
Potassium 207 mg4%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

It's a sourdough baker's constant question: where does all that waste go? Fortunately, the answer is very simple: pancakes. The addition of leftover sourdough makes the breakfast and brunch staple pleasantly chewy, with a light texture and sweet, tangy flavor.

If you already have sourdough starters in your fridge, this recipe is super easy to make. However, since the pancake batter needs to be left on the countertop overnight, some advance planning is required. The next morning, simply mix in the other ingredients and place on the griddle.

Why does the dough have to rest overnight?

Like sourdough bread, these pancakes start with a sponge cake (also called levain or sponge) made from scraps, flour, and milk. Leaving the sponge cake overnight gives the wild yeast time to do its job and you get a bubbly mixture that imparts the wonderful flavor that sourdough is known for.

When you're ready to mix everything together in the morning, make sure the melted butter is completely cool (but still runny) before adding it to the batter. When warm butter combines with cold ingredients, it solidifies into lumps.

The secret of perfectly light and golden sourdough pancakes

It's all because of the heat. The key to making golden yet light pancakes is an even low heat. This is especially important for sourdough pancakes because the batter is thicker and therefore takes longer to cook through than typical pancakes. If the heat is too high, the pancakes will burn on the outside while remaining uncooked on the inside.

What to serve with sourdough pancakes

Serve these sourdough pancakes with fresh berries and maple syrup, or dust with powdered sugar, butter, or fruit syrup. Complement your meal with crispy bacon or your favorite breakfast sausage.

Click play to watch these fluffy sourdough pancakes come together

“Those who use sourdough in bread making are always looking for ways to use the rest. These pancakes had a delicious depth of flavor thanks to the starter and their texture was amazingly tender and light. I made 14 pancakes from one batch.” batter, with a 1/4 cup measure. — Danielle Centoni

  • 1/2 Cup sourdough starter

  • 1 Cup whole milk

  • 1 1/4 cups all purpose flour

  • 2 large eggsbeaten

  • 2 tablespoon granulated sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon Salt

  • 2 tablespoon Butter, melted and cooled

  • 1/2 teaspoon vanilla extract

  • Neutral oil such as Vegetables or rapeseed oil (or butter) for greasing the pan or griddle

  • Berrygarnish

  • maple syrupgarnish

  • powdered sugargarnish

  • Melted buttergarnish

  1. Gather the ingredients.

    The Spruce / Leah Maroney
  2. In a large bowl, combine the sourdough with the milk and flour, large enough for the mixture to rise.

    The Spruce / Leah Maroney
  3. Cover the bowl with plastic wrap and leave on the counter overnight. The dough needs to rise and continue to develop its sourdough flavor. This will be your night sponge and the base for the pancakes.

    The Spruce / Leah Maroney
  4. In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until well combined and smooth.

    The Spruce / Leah Maroney
  5. Stir in the cooled melted butter and vanilla extract. After mixing, the dough will be very thick and almost like a fluffy bread dough.

    The Spruce / Leah Maroney
  6. Heat a cast-iron skillet or griddle over medium-high heat and add a little neutral oil or butter. Reduce heat to medium-low and add 1/4 cup batter to pan. Bake for a few minutes until bubbles form on top and pancakes are browned on bottom.

    The Spruce / Leah Maroney
  7. Flip the pancakes and cook the other side for another minute. It doesn't take that long on the second page, so pay close attention. Repeat with the rest of the dough.

    The Spruce / Leah Maroney
  8. Serve the pancakes with fresh berries, maple syrup, powdered sugar and/or melted butter.

    The Spruce / Leah Maroney

How to store and freeze sourdough pancakes

Leftover pancakes can be stored in the fridge for up to 5 days and reheated in the microwave or toaster.

Pancakes can also be frozen for up to three months. Slide a piece of parchment or wax paper between the pancakes to keep them from sticking together after freezing. Pancakes can be microwaved or toasted straight from the freezer.

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