Easy Sourdough Pancake Recipe Recipe
A quick and easy recipe for fluffy Sourdough Pancakes using sourdough starter or discard that can be made in just 30 minutes (or ferment overnight).
How to Make the Best Easy Sourdough Pancake Recipe
These easy sourdough pancakes are the perfect way to use up your sourdough starter discard while creating the fluffiest, most flavorful pancakes you’ve ever tasted. The tangy notes from the sourdough starter add incredible depth to these breakfast favorites, making them taste like something from a fancy brunch spot.
What makes this recipe so special is its versatility—you can whip up a batch in just 30 minutes using active or discard starter, or let the batter ferment overnight for even more complex flavors. The combination of baking powder and baking soda gives these pancakes their signature fluffy texture, while the sourdough provides that subtle tang that keeps you coming back for more.
Top these golden beauties with the maple glazed bananas and toasted pecans for an unforgettable breakfast experience. The caramelized bananas and crunchy pecans drizzled with warm maple syrup take these pancakes from everyday to extraordinary.
Easy Sourdough Pancake Recipe
A quick and easy recipe for fluffy Sourdough Pancakes using sourdough starter or discard that can be made in just 30 minutes (or ferment overnight).
Ingredients
Pancake Batter
For Cooking
Maple Glazed Bananas and Pecans
Instructions
Prepare the Batter
- Whisk wet ingredients together in a medium bowl.
- Mix dry ingredients together in a small bowl.
- Gradually add flour mixture to wet mixture, whisking until just combined. If the batter feels thick, add a little more milk to thin to the desired consistency. It should pour slowly out of the bowl. Let sit 15 minutes.
Cook the Pancakes
- Heat a dry skillet over medium-low heat until very hot. Add oil or a combo of oil and butter to the skillet and swirl.
- Ladle in a 1/2 cup batter to make a 6-inch pancake. Flip when golden and small bubbles appear at the surface.
- Cook until middle puffs in the center, lowering heat if necessary. Keep in a warm oven or cover with foil. Repeat with the remaining pancakes.
Make the Maple Glazed Bananas and Pecans
- Add butter to the same skillet. Add pecans and a pinch of salt. Sauté for 3-4 minutes over medium heat until toasted. Move to one side.
- Add the bananas. Sear each side of the banana 2-3 minutes, or until golden.
- Once the bananas are golden, pour the maple syrup over the bananas and pecans, give a stir, turn the heat off and remove the pan from the burner.
- Serve the pancakes and top with the Maple Glazed Bananas and Pecans.
Notes
- For overnight fermentation, mix wet and dry ingredients together (omitting the baking powder and baking soda), cover, and refrigerate overnight. Add leavening agents in the morning before cooking.
- You can substitute a flax egg for the regular egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes.
- Whole grain flours tend to be 'thirstier' than white flour, so you may need to add more milk to thin the batter.
