Sourdough Pancakes

If you’ve followed our Sourdough Starter recipe, then you might have a lot of sourdough leftovers to discard*. But rather than waste that, you can turn some of that starter into delicious and fluffy Sourdough Pancakes!

This batter can be made overnight or on the morning of cooking.

*By discard, we mean that when you feed your sourdough and it doubles, usually you only save half of the amount to feed again and then discard the rest.

Ingredients

Sourdough Pancakes

• 1 1/2 cup all-purpose flour
• 2 Tbs sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 240 g (about 1 cup) active, unfed sourdough starter or discard
• 2 large eggs
• 1 cup milk
• 3 Tbs melted unsalted butter, plus more for cooking

Directions

Overnight Prep

1. When preparing overnight, combine the flour, sugar, salt, sourdough starter, eggs, milk, and 3 Tbs butter, and leave out the baking powder and baking soda. Combine ingredients thoroughly with a whisk and leave in a large container with a lid overnight.
2. The next morning, whisk in the baking powder and soda. The texture should be thick and bubbly but easy to pour. You may thin out the batter with an extra tablespoon or two of milk, as desired. Allow the batter to rest for about 5 minutes before cooking.

Same Day Prep

1. To prevent sticking, preheat your 10-inch skillet (cast iron or non-stick) in the oven at 200ºF or heating on the stovetop. Adding a little oil or butter to the skillet or griddle will also add a lovely crisp to your cakes.
2. Meanwhile, in a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda.
3. Then add in the sourdough, milk, eggs, and butter. Whisk together until smooth, some lumps are okay.
4. On your stovetop, over medium-high heat, add a bit of oil or butter to your skillet until it’s melted.
5. Pour about 1/3 cup of batter into the skillet.
6. Cook for 1-2 minutes, you may need to lower the heat to medium, medium-low (especially with a cast iron).
7. Once the edges of the cake begin to puff and bubbles appear, flip your pancake over with a spatula.
8. Cook for about another minute and remove from the skillet.
9. Repeat for the remainder of the batter, but use a paper towel to wipe out the skillet between pancakes and add a bit more butter or oil as needed to prevent the skillet from drying.

Serve hot with maple syrup, powdered sugar, or fruit such as bananas, blueberries, raspberries, or strawberries.

For a vegan option, we recommend this recipe from Zero Waste Chef

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