This recipe is hands-down, the best recipe for making sourdough pancakes. It is a weekend favorite here on the farm- this recipe will give you enough for your whole family! And then, you might even have some extra to freeze for weekdays. These sourdough pancakes are so fluffy and perfect. You won’t be able to eat any other kinds after you start making them this way!
Here are a few ingredients to have on hand to make these sourdough pancakes!
Ingredients for Sourdough Pancakes
- Flour (my favorite is King Arthur!)
- Sourdough Starter discard (fed or unfed)
- Milk- room temperature! our favorite is raw, whole milk; hopefully farm fresh in the next few years!
- Yogurt- whole milk
- Butter
- Eggs- room temperature, farm fresh
- Vanilla Extract
- Baking Soda, Baking Powder, Salt
- Toppings and Add-ins: cinnamon, bananas, frozen blueberries, chocolate chips
- Maple Syrup
After you mix up the room temperature (this is very important!) ingredients, I usually let the batter sit for about 5-10 minutes while I heat the griddle up. This helps everything thicken and come together perfectly! I love how high the rise is on sourdough pancakes. They are unmatched by standard ones!
Toppings
Bananas are a really fun addition to a sourdough pancake! But just a note: they will need to cook a little longer since the banana elevates the pancake off the griddle when you flip them. But if you give them enough time, they caramelize in a way, and get so soft and sweet the longer you bake them. Sometimes I have to use my spatula to gently press them onto the griddle more.
We also like chocolate chips or frozen blueberries in our pancakes to shake things up!
We love stacking these up and sharing them with friends. It’s the perfect way to start the weekend, AND use up some extra sourdough starter. I bake bread weekly, so my starter is very happy and bubbly. Feeding your starter often will strengthen it, and it will make these even fluffier and softer than any other pancake. I also love using up extra fruit or toppings that need to be gone before a new week. Its quick and easy to throw together, and would be the perfect addition to your next brunch with friends or family.
Here are three of my favorite people in this world! Ian usually helps keep the kids entertained while I’m in the kitchen cooking up a yummy breakfast. Other mornings of the week, our roles are swapped because HE is a really good cook too!
Tips for Storing Sourdough Pancakes
I hope this gave you some good ideas for a weekend pancake morning with your kids! We love this recipe so much, and I find myself making it over and over again- it’s just that good! These freeze really well too if you have extras. Throw them onto a sheet pan in a single layer, put them in the freezer for a few hours, and then come back and put them into a reusable zip bag. They keep for a few months, and are perfect to throw into the toaster to heat up for a quick breakfast.
Have you ever wondered what two pounds of pancakes looked like? Well- here you go! It was fun to see how many we could stack up for this photo. This antique scale is one of my favorite accents in our kitchen! And, it’s actually very accurate which was surprising to me.
What is your favorite topping combo for pancakes? Tell me in the comments! I’d love to have more ideas for mine.
The Best-Ever Sourdough Starter Pancakes
These fluffy pancakes will be the perfect start to your weekend. Once you make them this way, you won't be able to make pancakes any other way. This recipe uses sourdough discard (fed or unfed), and there are lots of variations depending on what you have on hand.
Ingredients
- 1 cup of sourdough starter (fed or unfed)
- 1 3/4 cups of milk- room temperature, whole milk
- 1/4 cup of yogurt- room temperature
- 1/2 cup of butter- softened
- 4 fresh farm eggs (or room temperature!)
- 2 tsp of vanilla extract
- 3 cups of flour - all purpose or bread flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- Extra butter for griddle
Instructions
- Mix together the room temperature milk, yogurt, butter, eggs, and sourdough starter. Stir in the vanilla.
- In a seperate bowl, combine the flour with baking soda, powder, and salt with a wisk.
- Slowly add the flour mixture to the starter mixture, mix until combined. Let sit for 5-10 minutes while the griddle heats up.
- Heat up a griddle or cast iron pan and melt butter on top.
- Once the pan is hot, use a small measuring cup to spoon out pancake sizes, we like ours nice and big! This is the time to top the batter on the pan/griddle with toppings like blueberries, chocolate chips, or bananas.
- Cook the pancake for about 3 minutes, or until bubbles are consistently surfacing through, and then flip them! Let cook for another 2-3 minutes until the pancake is nice and golden.
- Stack them up and add more toppings + syrup!
Notes
There are so many fun things you can add into these pancakes, some of our favorites are:
a tsp or two of cinnamon into the batter, and then bananas laid on top of the wet pancake on the griddle.
frozen blueberries with a little sprinkle of cane sugar over top
mini chocolate chips with a topping of cooked (from frozen) strawberries on top of the finished pancakes
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