Easy & Fluffy Sourdough Pancakes

These easy & fluffy sourdough pancakes are quick to whip together and perfect for using up some of your sourdough starter discard! You can also use fed starter, either way works! This is one of those recipes that I hope becomes a family tradition and my kids come home craving when they’re older! Thick and fluffy pancakes that are made with a mix of all-purpose and whole wheat flour. Filled with sourdough starter for some great nutrients and probiotics!

What do you need to make these easy & fluffy sourdough pancakes?

Sourdough starter- This is the key to the recipe! It adds some great nutrients and probiotics. It’s also a great way to use up some discard starter. You can also use fed starter. Here’s my post on my sourdough bread and everything I know about starters and some recipes for you!
Whole milk or buttermilk– I love just making my whole milk into more of a buttermilk. I measure out the whole milk, add 1 tsp apple cider vinegar, mix, and set aside for 5 minutes. The milk with curdle and become closer to a buttermilk profile! You can also just use whole milk! Adds the best flavor to these sourdough pancakes.
Egg- The egg helps bind the recipe. You could try substituting with a flax or chia egg, but I haven’t tested it myself in these easy & fluffy sourdough pancakes.
Vanilla extract- A key to any baked recipe in my opinion.
All-purpose flour- I did a mix of all-purpose flour and whole wheat flour because I loved the combination. You can also do just all-purpose flour or if needed, 1:1 gluten-free flour would work too!
Whole wheat flour- I wanted to add in a little whole grain, and I loved the addition of whole wheat flour. It gives it a little more density.
Brown sugar- The brown sugar gives these easy sourdough pancakes the perfect touch of sweetness. If you’re going to substitute with granulated sugar or coconut sugar, just make sure you use buttermilk or the buttermilk alternative. You need an acid to react with the baking soda!
Baking soda- When baking soda reacts with an acid (buttermilk, brown sugar) it helps the pancakes to rise.
Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.

Tip for making them:

Don’t forget to feed your starter after using it for these easy sourdough pancakes! This is my favorite way to use up some discard, and then I always follow up with feeding my starter. I feed mine with equal parts starter in the jar, flour, and water. Mix and leave it on the counter for a few hours open. Then close and either leave it on your counter if you use it a ton, or store in the fridge.
You can use sourdough discard or fed starter! Both work!

Alright, let’s get to making the recipe! Enjoy friends!

Print Recipe

5 from 3 votes

Easy & Fluffy Sourdough Pancakes

These easy & fluffy sourdough pancakes are easy to whip together and perfect for using up some of your sourdough starter discard! However, you can also use fed starter, either way works! This is one of those recipes that I hope becomes a family tradition and my kids come home craving when they're older!

Course: Breakfast

Keyword: breakfast, discard, pancakes, sourdough, sourdough starter

Servings: pancakes

Ingredients

For Pancakes:

1 cup sourdough starter fed or discard
1 cup whole milk (or buttermilk, dairy-free milk)
2 eggs
1 tsp vanilla extract
¾ cup all-purpose flour
½ cup whole wheat flour
2 tbsp brown sugar (or regular or coconut sugar)
1 tsp baking soda
½ tsp sea salt

For Waffles: (follow the same recipe, just add oil)

1 tbsp neutral oil

Instructions

In a large mixing bowl, add sourdough starter (fed or discard), milk, egg, and vanilla extract. Mix well.
Add in the dry ingredients: flours, sugar, baking soda, and sea salt. Mix until incorporated.
Heat a pan with butter, and pour into about 1/4 cup mix for each pancake.
Cook well on each side! Mine made about 16 pancakes.
Top with whatever you like! I love banana, peanut butter, and maple syrup!
Don't forget to feed your sourdough starter when you're done!

Notes

For Storing: Let cool completely. Store in an airtight container in the fridge for up to 5 days! Reheat in the toaster or oven, and enjoy!

For Freezing: Freeze in a ziploc bag in the freezer. It helps to flash freeze on a baking sheet in the freezer first before bagging them so they don’t stick together! Then, pull out and defrost in the fridge overnight or on the counter. Warm and enjoy!