Classic Sourdough Pancakes

Name: Classic Sourdough Pancakes
Ingredients: 2 cups active starter; 2 eggs; 1 tbsp honey; 1 tsp salt; 1 tsp vanilla; 1 tsp baking soda

Classic Sourdough Pancakes are a breakfast staple that’s been enjoyed for generations. Made with a sourdough starter, these pancakes are yummy, fluffy, and bursting with flavor. The sourdough starter gives the pancakes a slight tang, making them the perfect balance of sweet and sour.

Served with maple syrup or fresh fruit, classic sourdough pancakes are a simple yet delicious way to start your day. Whether you’re a seasoned baker or trying sourdough for the first time, these pancakes are a must-try.

Why You’ll Love This Recipe

The sourdough starter used in this recipe gives the pancakes a unique flavor that’s unlike any other pancake you’ve ever tasted. This flavor profile sets classic sourdough pancakes apart and is sure to tantalize your taste buds.
Thanks to the sourdough starter, these pancakes rise up and become incredibly fluffy once cooked. Their texture is light yet satisfying, making them the perfect pancake to serve at breakfast or brunch.
Classic sourdough pancakes are incredibly versatile and can be customized to fit any preference. Add in chocolate chips or blueberries for a sweet twist or serve with bacon and eggs for a heartier meal. The possibilities are endless!

Ingredients Needed

Active starter – A mixture of flour and water which has been fermented with natural yeasts and bacteria. This is the base ingredient for sourdough pancakes, providing a tangy flavor and fluffy texture.
Eggs – A common binding ingredient used in pancakes, adding richness and texture to the batter.
Honey – A natural sweetener that provides a depth of flavor and enhances the sweetness of the pancakes.
Salt – Helps balance the sweetness and adds a savory element to the pancakes. I love Redmond Salt. Use code LAURA15 for discount.
Vanilla – Adds warmth and depth to the pancakes.

FAQs for Classic Sourdough Pancakes

Can I use a sourdough starter that’s been in the refrigerator?

Yes, you can. Just make sure to let it come to room temperature before using it in the recipe. If it has been in the refrigerator, the pancakes may be more flat.

My batter is too thick, what should I do?

If the batter is too thick, you can add a little bit of water or milk to thin it out.

How long should I let the batter rest before cooking the pancakes?

You can let the batter rest for 30 minutes or up to an hour to allow the sourdough starter to ferment more, if you’d like.

Can I use a gluten-free sourdough starter?

Yes, you can. Just make sure to use gluten-free flour in the recipe.

How do I know when the pancakes are cooked?

The pancakes are cooked when the edges start to dry out and small bubbles start to appear on the surface of the pancake. You can also check by gently lifting up the edge of the pancake with a spatula to see if it’s golden brown.

Why are my sourdough pancakes tough?

Overmixing – If you overmix the batter it can overdevelop the gluten and lead to tough pancakes. Mix the batter just enough to combine the ingredients, then let it rest to allow the fermenting agents to work their magic.
Overcooking – Cooking the pancakes for too long or at too high of a temperature can make them tough. Be sure to cook the pancakes on medium-low heat and flip them only once when the edges start to dry out and small bubbles appear on the surface.
Incorrect Ratios – If the ratios of the ingredients are off, it can affect the quality of the pancakes. Make sure that you follow the recipe instructions accurately and that your sourdough starter is active and healthy.

What can I eat on top of my pancakes?

Fresh fruit – Cut up some strawberries, blueberries, or bananas and sprinkle them on top of your pancakes.
Syrup – Classic pancake toppings like maple syrup or honey make a sweet addition to the tangy sourdough flavor.
Whipped cream – Add a dollop of whipped cream on top of your pancakes for a rich and indulgent treat.
Yogurt – Top your pancakes with some Greek yogurt or another thick and creamy yogurt for a tangy yet creamy addition.
Nut butter – Spread some almond, peanut, or hazelnut butter on top of your pancakes for a richer flavor and added protein.
Bacon and eggs – If you’re looking for a hearty breakfast, serve your pancakes alongside bacon and eggs for a complete meal.

Whole Wheat Sourdough Pancakes

Whole wheat flour is a wonderful way to get more fiber, more vitamins and more minerals. Whole wheat flour is also great for heart health. It also gives pancakes an awesome deep, hearty flavor. If you have a typical white flour starter, you can feed it whole wheat in order to make the pancakes whole wheat.

Starting with 1/2 cup (120g) or starter, feed it 1 cup (~120g) of whole wheat flour and 1 cup (~120g) of water. When it is risen and bubbly (around double in size), you should have at least 2 cups to use.

Adding Protein Powder

You can easily add protein powder to these pancakes! I add one scoop, without making any other changes. It incorporates nicely! If you batter is on thick side, add a splash of milk to thin it out. Double the recipe, add two scoops of protein powder. My favorite protein powder are:

Jus t Ingredients: all whole food ingredients and lots of flavors to pick from. Use code LAURAT10 for a dicount.
Equip: Dairy free, easy to digest and simple ingredients. Use code LAURAT for a discount.

More Sourdough Recipes

You can download The Sourdough Essentials Digital Cookbook or purchase The Sourdough Essentials Physical Cookbook!

Print Pin

5 from 1 vote

In the mood to make the kids pancakes? These Classic Sourdough Pancakes are so good, you won't be able to get enough of them!

Ingredients

2 cups active starter
2 eggs
1 tbsp honey
1 tsp salt
1 tsp vanilla
1 tsp baking soda

Instructions

Whisk all ingredients together until incorporated.
Pour onto the heated and buttered skillet and cook until bubbles begin to form throughout the pancake. Flip and cook until golden.
Serve and top with butter and maple syrup or fresh fruit.
Make a double batch because pancakes are great to freeze for an easy future breakfast. Pull out of the freezer and warm in the toaster. Toaster oven or oven.

Notes

Easily convert to whole wheat pancakes by feeding 1 cup of water and 1 cup of whole wheat flour to 1/2 cup of starter. Let it rise and get bubbly and follow recipe as instructed.
Adding protein powder works well. Add 1 scoop and a splash of milk, if needed, to thin. No other changes need to be made.