For a period of time every Saturday morning, our home was filled with the smell of delicious homemade cooked pancakes. These are simply the best pancakes and a great way to use up your sourdough starter.
They take less work than you might think. The last time I made them I replaced 1/4 cup of the flour with whole wheat flour to see how that worked. There was not much difference in the flavor they were still delicious pancakes and they still had a fluffy texture.
Looking you are looking for easy, delicious, and family-friendly sourdough discard recipes you can see my recipe collection here Recipes For Discarded Sourdough
Cast Iron Skillet
1/4 Measuring Cup
All Purpose Flour
Sourdough Starter Discard
In a medium bowl add all purpose flour, baking powder, baking soda, sugar, buttermilk powder and combine.
Next, in a large bowl melt your butter. Then add vanilla, discard sourdough starter, and milk then combine the wet ingredients.
Add half of the flour mixture to the wet ingredients and combine. Then add the remaining flour and combine.
Heat your skillet over medium-low heat. You should not need to add any spray to a nonstick pan. If you are
Use 1/4 cup measuring cup to scoop out pancake batter and add to your hot skillet
Let cook until you see bubbles forming, this means the underside is golden brown. Flip the pancake and cook until golden brown.
Repeat until all batter is used.
Serve with a drizzle of syrup
Some Of Our Favorite Pancake Toppings
Pure Maple Syrup
Homemade Sweet Syrup
Looking for more ways to complete your meal? Check out this for a full list of Ideas To Serve With Pancakes And Waffles. Everything from savory toppings to sides!
Should I Let The Batter Rest?
Well, the pancakes are good whether you let the batter rest or not. For fluffy pancakes, you really want to not overmix the batter. You could make this batter and let it rest overnight, or make it earlier in the morning if you are making them for brunch.
Or if you are like me most of the time I spend letting them rest is from the time I mix the ingredients to the time my skillet is ready is the only rest they get. Hungry teens wait for no pancakes.
Can You Freeze Sourdough Pancakes?
Yes! You can absolutely freezer your sourdough pancakes.u003cbr/u003eu003cbr/u003e1. Place them on a sheet pan in a single layer.u003cbr/u003e2. Allow to freeze for 1 houru003cbr/u003e3. Then place in a freezer bag stacking on top of each other.u003cbr/u003e
How Do You Store Leftover Pancakes?
If you have leftovers or decide to double the recipe, you can easily store them in an air tight container and place them in the fridge overnight.
Worried About A Sour Flavor
Don’t worry, this recipe balances out all the ingredients to allow you to enjoy both a sourdough flavor and a buttermilk flavor all while still making fluffy sourdough pancakes.
Last week I went on a pancake and waffle craze and made a bunch and put them in the freezer for when the kids want a quick snack. You can toast them in the toaster, air fryer, or oven.
More Recipes You Will Love
- Sourdough Waffles Recipe
- French Toast with Sourdough Challah
- Brioche French Toast
- French Toast Bake
- Leftover Banana Bread French Toast
- Raised Sourdough Donuts
- Cinnamon Apple Crumb Cake
- Cast Iron Skillet
- Nonstick Skillet
- 2 cups All-Purpose Flour
- 1/2 cup Sourdough Starter Discad – Active Starter
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Pink Himalayan Salt
- 2 tbsp Granulated Sugar
- 2 tbsp Buttermilk Powder
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 ½ tbsp Butter Melted
- 1 cup Milk
- In a medium bowl add all purpose flour, baking powder, baking soda, sugar, buttermilk powder and combine.
- Next, in a large bowl melt your butter. Then add vanilla, discard sourdough starter, and milk then combine the wet ingredients.
- Add half of the flour mixture to the wet ingredients and combine. Then add the remaining flour and combine.
- Heat your skillet over medium-low heat. You should not need to add any spray to a nonstick pan.
- Use 1/4 cup measuring cup to scoop out pancake batter and add to your hot skillet
- Let cook until you see bubbles forming, this means the underside is golden brown. Flip the pancake and cook until golden brown.
- Repeat cooking until all batter is used.
- Serve with a drizzle of syrup
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