These delicious, light and fluffy sourdough pancakes are so easy to make. The main batter is made the night before and uses up your sourdough starter discard.
These fluffy sourdough pancakes are SO SO good. There’s nothing better than a lazy Sunday morning eating pancakes, dripping with butter and maple syrup.
Usually, I’m a thin crepe kinda girl. It’s the Belgian in me. These sourdough pancakes however are an exception to the rule. They’re so light and fluffy which I LOVE. Nothing stodgy about these pancakes at all, so you can easily pack away a few!
The main mix is made the night before. It’s sourdough starter, flour, milk and a little maple syrup.
This gives the sourdough starter time to do its work, breaking down the flour and making it much easier to digest. It also makes breakfast so simple and quick, as the main batter is already finished.
In the morning you will add eggs, butter and salt. Then, right at the end before you start frying, a little baking soda is added. This reacts with the acid in the sourdough starter and gives the light-as-air texture.
Do make sure it is baking soda you’re adding and not baking powder.
Fry them in a hot pan with butter or oil. Turn down the heat once you’ve poured in the batter. Bubbles will start appearing.
Once bubbles cover the whole area, flip the pancake over and finish cooking the other side.
Serve warm with butter, maple syrup, cream or jam.
Sourdough Pancakes
Ingredients
- 225 grams all-purpose flour(1 1/2 cups)
- 1 cup discard sourdough starter
- 375 ml milk (1 1/2 cups)
- 2 tbsp maple syrup
- 2 medium eggs
- 2 tbsp melted butter or coconut oil
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- The night before cooking the pancakes, whisk together the flour, sourdough starter, milk and maple syrup. Cover with a damp tea towel or a plate and store in the fridge.
- In the morning, remove the batter and whisk in the eggs, butter or coconut oil and salt.
- Preheat your pan.
- Whisk in the baking soda.
- Add a little butter to the pan and turn down the heat if it starts smoking. Spoon in a soup ladle of batter. No need to spread it out. Bubbles will appear. When bubbles cover the whole surface, flip the pancake and cook the other side.
- This batch makes 8-10 medium pancakes.
Nutrition
Have you made these? Tag me and let me know! @home_grown_happinessnz
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Hi. I’ve just started making my first sourdough starter and thought I’d use my discarded amount for the pancakes but I didn’t have a cup’s worth, should I top it up at a ratio of 1:1:1 to make up a full cup for the pancakes?
Hey sorry for the late reply to this. It’s a little late now, but yup I just feed my starter 1:1:1 to make more if I need it for discard recipes ☺️
Is the maple syrup necessary? Or do you have any suggestions for substitutions?
Any sweetener or sugar you like can be added 😊
225g of milk comes to more than 1.5 cups.. which is the best measurement for the milk?
Oh you’re so right! Thanks for spotting that. It’s 1 1/2 cups, I’ll change it in the post ☺️
Thanks 🙂 and thank you for all your recipes!
Thanks for your very clear instructions on sourdough starters – mine is bubbling away nicely and nearly ready to use. I think I’ll start with this one 🙂
Your recent recipes have full metric conversions, including for the amount of sourdough starter, which is great! Are you able to clarify for this recipe what weight 1 cup discard sourdough starter is in grams? Thanks.
Hey that’s great! I haven’t added the gram amount of the starter because the weight would change depending on when it was last fed. A more recently fed starter would be a bit lighter than an older starter. So it could be anywhere between 170-220g starter I’d say. 😊
Thanks Elien – most useful. I let my niece know (different household) and she replied “This is handy to know! I was wondering the same thing today when I started to make a batch.” Thanks for helping both of us.
Whats the best replacement for milk as I ran out of it? Thank you 😊
Hey I haven’t tried it without milk but you could probably just sub it with water 😊