Sourdough Pancake Recipe | Using Fed or Unfed Starter
Today I am sharing my recipe for Sourdough Pancakes from the blog. Sourdough Pancakes are simple to make and you can use either fresh or unfed starter to make these depending on how fermented you want your batter to be. Do a long ferment for a more tangy flavor or use fresh from the fridge either way they are delicious and simple to make.
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Sourdough Pancakes Recipe - Never throw away your Sourdough Discard!
Easy no fail Sourdough Pancakes recipe. Never throw away again your sourdough discard! These are the fluffiest pancakes ever, and are made with zero animal ingredient. This pancake recipe also works for making waffles. Give them a try and let me know what you think!
Still don't have a sourdough starter? I have a great sourdough starter guide for you to start yours and get it right on your first try! Go to and learn how to make sourdough stater from scratch!
Get all the tips for my sourdough pancake recipe here:
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Sourdough Pancakes and Sourdough Waffles In One Recipe!
Learn how to make easy sourdough pancakes and sourdough waffles with one recipe! You'll love using your sourdough discard for light and fluffy pancakes and crispy, chewy waffles! Get the recipe at our website with a recipe card that you can toggle between metric measurements (grams) and US Customary measurements (cups) for your convenience!
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Sourdough Pancakes Recipe
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
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Sourdough Pizza Crust-
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If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets (recipe coming soon), even doughnuts! But, you know what I make with it more than anything else? Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
If that's so, why pray tell has it taken you so dang long to post the recipe??, you might ask.
I must admit, I have no excuse. I just never got around to it. Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably like six years now.
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn't even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there is at least two cups of starter, you are good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, in this post.
Our Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Our Sourdough Pancake Recipe the Process
Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron. If you are brand new to cast iron cooking visit this post all about it.
To ensure the cakes don't stick, you will need to follow two rules.
Preheat the skillet before letting the batter hit it.
Only flip the pancake one time.
Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That's my favorite part. :)
I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
After it is hot enough o produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that flip only one time rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other side.
Repeat. Repeat.
If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
This little barefoot girl is my official kitchen helper. When I am through most of the batter, she likes to use the rest to make little pancakes for her dolls.
Music: Morning Mandolin by Chris Haugen
The Best Sourdough Waffles / Pancakes!! ???? My own recipe! ???? With Buttermilk Syrup! ????
If you have sourdough starter make this recipe it is delicious for pancakes or for waffles! The recipe is down below for you! And also the buttermilk syrup. Enjoy!
Priscilla’s sourdough pancake/waffle recipe
Night before:
One cup sourdough
One cup milk or kefir
1 to 11/4 cups flour (Depending on how thick you want it)
2 tablespoons sugar
Mix all together, cover and sit out on counter overnight.
Next morning add:
1/4 cup melted butter
Two beaten eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Mix all together and fry on hot griddle for pancakes or in a waffle iron!
Buttermilk syrup:
Melt 1/2 cup butter in a BIG kettle
Add one cup of sugar – dissolve
Add 3/4 cup buttermilk (Or 3/4 cup milk with 1 tablespoon apple cider vinegar)
Bring it to boil
Add 1/2 teaspoon soda
1 teaspoon vanilla
Simmer for 5 to 7 minutes, stirring every so often.
Remember you will want a big kettle for this because it bubbles up really high!
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Overnight Sourdough Pancake II Using Sourdough Starter Discard
These recipes for sourdough pancakes are a different type of pancakes with a more sour taste, which I can clearly recommend to all sourdough fans to try. They are soft, tender, and pleasantly chewy with a fluffy texture with a sweet and tangy flavor.
For the written recipe and quick tips, please click this link here:
For 8 - 10 serving, you will need:
200 grams (1 cup) sourdough starter, unfed or discard
250 grams (2 cups) all-purpose flour, sifted
25 grams (2 tbsp) granulated white sugar, sifter
480 grams (2 cups) buttermilk
50 grams (approx. 1/4 cup) vegetable oil, or melted butter (lukewarm)
1 tsp vanilla extract
2 large eggs
1 tsp salt
1 tsp baking soda
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