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If you’re looking for a way to elevate your breakfast game, sourdough pancakes are the answer. These pancakes are not only incredibly fluffy and delicious but also bring the unique tanginess of sourdough to your plate. Whether you’re a seasoned sourdough baker or just getting started, this recipe is a must-try.

If you haven’t started your sourdough journey, I highly recommend buying this kit to get started!

Why Choose Sourdough Discard Pancakes?

Sourdough pancakes stand out from the traditional version for several reasons. The natural fermentation process gives them a distinct flavor profile—slightly tangy, yet perfectly balanced with a touch of sweetness. Plus, the fermentation process helps break down gluten, making the pancakes easier to digest. If you’re someone who loves incorporating fermented foods into your diet, these pancakes are a delicious way to do it.

Easy Sourdough Pancake Recipe

This simple sourdough pancake recipe requires just a few basic ingredients that you likely already have in your kitchen. Here’s how you can make a batch of fluffy, flavorful pancakes in just a few steps.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour: You can also use whole wheat flour for a heartier pancake
• 1 cup milk: Dairy or non-dairy options like almond or oat milk work well. I like to use whole milk to add extra protein to the meal
• 1 egg: Adds structure and richness to the pancakes.
• 2 tsp cinnamon (optional): Adjust to your taste preference. This gives the pancakes a homey feel!
• 1 tsp vanilla: This enhances the flavor profile above and beyond your typical boxed pancake mix.
• 4 tsp baking soda: This helps the pancakes rise and become fluffy.
• 1 tsp baking powder
• 1 tsp salt
• Butter or oil for cooking: To grease the pan or griddle.

Instructions:

1. Prepare the Batter:

   – In a large mixing bowl, combine the sourdough discard, flour, and milk. Stir until the mixture is smooth.

2. Mix and Add the Egg:

   – Add the egg, cinnamon (if using), baking soda, baking powder, and salt to the batter. Stir until just combined. The baking soda will react with the acidic batter, making the pancakes light and fluffy.

3. Cook the Pancakes:

   – Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. (I prefer butter)

   – Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set. Flip and cook the other side until golden brown.

4. Serve and Enjoy:

   – Serve your sourdough pancakes hot, topped with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream.

Frequently Asked Questions

1. Can I make these pancakes gluten-free?

   – Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure your sourdough starter is also gluten-free.

2. What if I don’t have a sourdough discard

   – You can create your own starter at home, though it takes a few

I hope you enjoy it as much as I do! Let me know what you think in the comments below.