Sourdough pancakes are one of the most common parts of breakfast. With thousands of different flavors and variations, pancakes are a favorite of almost everyone. Tangy sourdough pancakes are even better and they're a perfect way to use up extra sourdough starter. So today, we're breaking down exactly how to make our favorite sourdough pancakes recipe with ease!
10 minutes
20 minutes
5
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Sourdough Starter: San Francisco Style
Sourdough Starter: San Francisco Style
$12.99
Our Sourdough Starter Culture sets you up for bread-making success!
The Sourdough Starter is an heirloom culture in a San Francisco style, meaning you'll make endless bread dough all from one starter! Just add water and white flour.
One of the premier sourdough starters for sale online, Cultures for Health's San Francisco style starter has proven itself very versatile and hardy, happily thriving in a variety of environments to continually produce chewy, crusty, tangy sourdough loaves.
Sourdough is perfect for beginners. It is a very forgiving culture and one of the easiest to work with!
These sourdough starter pancakes are a great way to put that extra starter to good use. When you're feeding your sourdough culture everyday, but not baking bread everyday, it's easy for it to get out of control. Take that extra starter and save it in the fridge then whip up the tasty sourdough pancakes on the weekend. They're like regular pancakes, but better!
Click here to download our full Sourdough Guide and Recipe Book to start making your own sourdough pancakes at home, filled with tips, tricks and recipes to make your sourdough experience to the highest level.
INGREDIENTS FOR SOURDOUGH PANCAKE RECIPE:
- 2 cups fresh sourdough starter
- 1 egg
- 3 Tbsp. sugar
- 2 Tbsp. oil
- 1 tsp. baking soda
- 2-4 Tbsp. milk, coconut milk, or water
- Butter or coconut oil for frying
INSTRUCTIONS FOR HOMEMADE SOURDOUGH PANCAKE:
- Mix together sourdough starter, egg, sugar, oil and baking soda. The baking soda will react with the acid in your sourdough starter to create the leavening to make our pancakes extra fluffy. You can add a little extra baking soda if you have very acidic starter, or a little less to leave it a little more tangy.
- Add milk, coconut milk, or water to thin the batter to a pancake batter consistency. Begin with 2 tablespoons liquid and add more as needed, based on the consistency of your sourdough starter. A dry starter may need extra liquid, but if your starter discard is pretty runny, you may not need much extra.
- Heat a griddle over medium heat. Melt a slice of butter or coconut oil on the griddle. Once the griddle is hot, add ¼ cup of batter for each pancake. Cook until golden brown; flip and cook the other side. Be gentle with the batter as you're cooking so that you keep as much of that leavening in as possible.
For more Sourdough Pancake Recipes, check out our complete list, including gluten-free sourdough starter pancakes and other sourdough breakfast recipes.
Want To Start Making Your Own Sourdough Pancakes At Home? Download Our Full Sourdough Guide and Recipe Book Today!
