Sourdough Pancakes

5 from 3 votes

Sourdough Pancakes are the perfect way to use your sourdough discard. They are light, fluffy, tangy, and great for breakfast or brunch!

Prep Time10

Cook Time5

Rising Time (Overnight)8

Total Time8 15

Course: Breakfast, brunch

Cuisine: American

Keyword: sourdough pancakes

Servings:

Calories: 185kcal

Author: Kelsey Crist

The night before you want to serve these pancakes, mix flour, sugar, buttermilk, and sourdough starter in a large mixing bowl. Cover it and let it rise on the counter overnight. In the morning the mixture should be very light and airy and you should see lots of bubbles.
In a small bowl or measuring cup whisk together the egg and vanilla extract.
Add the egg mixture to the batter and mix until combined. Next, add the baking soda and salt. Stir to combine. The batter should foam up and bubble.
Heat a pan or griddle to medium heat and spray with cooking spray. Pour 1/4 cup of batter onto the pan. Once the sides start to dry and the top is bubbly, flip the pancake. Cook until both sides are golden brown. Serve with your favorite pancake toppings.

You can also use this batter to make sourdough waffles in your waffle iron.
If you are making pancakes for a crowd, keep them warm by placing them in a single layer on a baking sheet and putting them in the oven on warm. Keep the pancakes in the oven until ready to serve.
Store leftover pancakes in the fridge or freezer in an airtight container. My favorite easy way to reheat leftover pancakes is in the toaster.
You can make gluten-free sourdough pancakes with a gluten-free sourdough starter and cup-for-cup gluten free flour.
Add your favorite pancake mix-ins like bananas, blueberries, chocolate chips, or a dash of cinnamon.