Here’s a detailed, tried-and-true recipe for fluffy, tangy Sourdough Pancakes — a delicious way to use up your sourdough discard or active starter! They’re tender inside, slightly crisp on the edges, and have a subtle sourdough flavor that pairs beautifully with maple syrup or fruit.
🥞 Sourdough Pancakes Recipe
Yield:
About 10–12 medium pancakes (serves 3–4)
Prep Time: 10 minutes
Rest Time (optional): 15–30 minutes
Cook Time: 15 minutes
Total Time: 25–45 minutes
🧂 Ingredients
Dry Ingredients
1 cup (125 g) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
1 cup (240 g) sourdough starter (discard or active, 100% hydration)
¾ cup (180 ml) milk (adjust for batter thickness)
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract (optional but recommended)
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🍳 Directions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Sugar
Baking powder
Baking soda
Salt
Set aside.
Step 2: Mix Wet Ingredients
