Sourdough Pancakes

My family loves baking with our sourdough starter. The sourdough needs to be fed each week regardless of whether or not we make bread. So what do we do with the discarded sourdough starter? Make sourdough pancakes!

Sourdough Pancakes have a very complex, rich flavor and a good amount of gluten structure that makes them full of holes and they puff up when you fry them.

Here’s how we make them:

Sourdough Pancake Instructions

The process of making sourdough pancakes takes two steps. First, you make a sponge out of the sourdough discard, then after an overnight sit, you mix the final batter.

Making a sourdough pancake sponge

A sponge is an important step as it lets the dough ferment and all your sourdough yeast get to eat through the flour making a very active and bubbly dough.

To make the sponge, remember this shortcut: 2-2-2-1. That stands for two cups of flour, 2 tablespoons sugar, 2 cups milk, and 1 cup sourdough discard. I have found the best way to get the yeast mixed thoroughly is to whisk the discard into the milk first, then add the other dry ingredients. Then, I let it sit overnight, or for 12 hours if I am having pancakes for dinner.

This is what a sourdough pancake sponge will look like when you first mix it together.

A sourdough pancake sponge before it has risen.

This picture below shows what it looks like after it has fermented.

A sourdough pancake sponge after it has fermented overnight on the counter

Making the sourdough pancake batter

Add two eggs, 1/3 cup vegetable oil, 2/3 teaspoons salt, and 1 strong teaspoon of baking soda to the batter using a whisk. Once the batter is smooth, you can fry your pancakes.

Frying sourdough pancakes

I think the best way to fry a sourdough pancake is to use a cast iron pan. The cast iron adds such a subtle earthy flavor to food and it complements the sourdough very well. Let the pan heat up and then melt some butter in it, or spray it with a little non-stick spray. Both are fine but if your pan is well seasoned, you may not need either. This is only for making the pancake not stick to the pan.

Pour the batter and let it cook until it is golden brown and has bubbles coming through the top. Adjust your heat as needed. Flip and cook until golden brown.

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Sourdough Pancakes

A rich, flavorful pancake with a great gluten structure that makes the pancakes fluffy.

Ingredients

2 cups flour
2 tablespoons sugar
2 cups milk
1 cup sourdough starter
2 eggs
⅓ cup vegetable oil
⅔ teaspoon salt
1 strong teaspoon baking soda

Instructions

Make a sponge by combining the flour, sugar, milk, and sourdough starter. Mix the starter and milk first for the easiest mixing.
Let sit overnight or 12 hours for the sponge to ferment.
Add eggs, vegetable oil, salt and baking soda and mix well.
Fry in a hot cast iron pan until golden brown.