Pancakes made with a sourdough starter, milk, egg and bread flour giving them a fluffy texture. Cooked on a cast iron skillet, with butter, gives these pancakes a golden brown exterior. Finish it off by topping with your favorite fresh fruit or pure maple syrup.
If you have a sourdough starter, or have even thought about getting into that world, I’m sure you have heard what amazing pancakes they make. The active starter gives them such an incredible fluffy texture and taste.
Don’t have a starter yet and want to learn more? Read my sourdough starter tutorials.
I’m not much of a pancake person (give me crepes any day of the week) but once I tried sourdough pancakes, they have been a regular staple in our house. We make them at least once a week sometimes even more.
My daughter loves pancakes and is probably one of the only things I can get her to eat in the mornings. I love that these are so easy to make, that even on school mornings, it’s a quick and easy breakfast. They are also a lot healthier than any boxed version of pancakes you could buy. I like to make a big batch of these pancakes Monday morning and freeze in a gallon zip lock for the week. Then it’s a quick breakfast the rest of the week. Just pop them in the toaster and top with peanut butter, homemade raspberry jam, peanut butter & banana or other fresh fruits. It’s our take on eggo waffles.
Why use Baking Soda and Powder in my Sourdough Pancakes?
- Eliminates having to pre mix your batter the night before
- Your Starter does’t need to be active. Meaning this recipe is perfect for those developing starters and if you haven’t fed yours in a while.
Typically with most sourdough starter recipes you have to allow, whatever you’re making, time to sit and ferment. The wild yeasts in the starter just need a little extra time to do their thing.
But we are talking breakfast here (or breakfast for dinner situations) where you want something on the table quick. When my daughter wakes up and wants pancakes I can make her some in under 20 minutes. By the time the grill is hot the batter is done.
Another great benefit of using both is your starter doesn’t need to be recently feed, or very active. You will still get a great taste and texture. Even if you haven’t fed it for 24 hours, the pancakes will still turn out. I typically will give it a good feeding the night before, just to make sure I have enough the next morning. However, I have also gone as long as 36 hours after a feed and still was no problem. They will start to loose some of their fluffy texture the longer you go, so just keep that in mind.
I use both baking powder and soda because using just baking powder, added with the starter, could make them too acidic. Adding the baking soda helps balance that out.
How to Make Sourdough Pancakes
Start with the cup of starter, bread flour and milk and mix with a fork to combine. I like to use bread flour but really any kind would work. We also use an organic whole wheat that turns out great as well. Add in all the other ingredients except for the egg and mix until combined. Fold in the egg just until incorporated. Don’t over mix once you add the egg.
Heat pan over a medium low heat and melt a tablespoon of butter. Use about a cup of the batter and pour on the pan. Let it cook for a few minutes until golden brown. Flip and cook the other side. Serve warm with your favorite pancake toppings.
This was the very first thing we tried with our sourdough starter and besides bread it is the most frequent thing we make.
Other Breakfast Recipes
Tools you may Need
Batter Bowl. Having a batter bowl allows you to easily pour your pancake batter.
Griddle. I love my cast iron griddle. It makes the best crust on the pancakes. Make sure to season with a little butter before pouring the batter on.
- 1 Cup Sourdough Starter
- 1 & 1/4 Cup Bread Flour All Purpose and Whole Wheat will work as well
- 1 Cup Milk
- 1 Tbsp Honey
- 1 Tsp Salt
- 1 Tsp Baking Powder
- t Tsp Baking Soda
- 1 Egg
- Butter for Skillet
- In a large batter bowl combine the starter, flour, and milk and mix with a fork to combine.
- Add in the honey, salt, baking powder, baking soda and mix until incorporated.
- Mix in the egg just until combined
- Heat a skillet over medium heat and melt a tablespoon of butter and spread around.
- Add about a cup of the batter to the skillet (more or less depending on how big you want them) and cook until golden brown. Flip and cook the other side.
- Serve warm with syrup, jam or peanut butter.
Other Sourdough Recipes:
- Sourdough Starter Breakfast Bites
- Easy Overnight Sourdough Bread
- Easy Sourdough Pancakes Made From a Starter Discard
Make Your Own Sourdough Stater with My Tutorials Here:
- How to Maintain a Sourdough Starter and FAQ
- How to Make Your Own Sourdough Starter
- How to Troubleshoot a Sourdough Starter & FAQ