Fluffy Sourdough Pancakes: The Best Homemade Recipe for Delicious Breakfasts

These sourdough pancakes are a game-changer for breakfast lovers! Light, fluffy, and slightly tangy, they’re easy to make and perfect for using up leftover sourdough discard. Whether you’re a sourdough pro or a beginner, this recipe guarantees delicious results every time.

🎧 Listen to this Recipe!

"Hey food lovers! Welcome back to my kitchen—today, we’re making the fluffiest, most delicious sourdough pancakes you’ve ever tasted. Seriously, these are a game-changer! That slight tang from the sourdough starter? Absolute magic. Plus, it’s the perfect way to use up that leftover discard. Okay, let’s talk ingredients—you’ll need sourdough starter (unfed is totally fine), flour, a touch of sugar, baking soda, and salt. Then, we’ll whisk in an egg, some milk or buttermilk for extra tang, melted butter, and a splash of vanilla if you’re feeling fancy. Now, the fun part—let’s get cooking! Whisk your dry ingredients together, mix in the wet ones, and let the batter rest for 10 minutes. Trust me, that’s when the fluffiness happens. Then, just cook them up in a buttery skillet until golden and bubbly. Top them with maple syrup, fresh fruit, or whatever you love. Honestly, my family devours these in minutes! Happy cooking—let me know how yours turn out!"

🥘 Ingredients:

• 🍲• 1 cup sourdough starter (unfed/discard)
• 🍲• 1 cup all-purpose flour
• 🍲• 1 tbsp sugar
• 🍲• 1 tsp baking soda
• 🍲• 1/2 tsp salt
• 🍲• 1 large egg
• 🍲• 1 cup milk (or buttermilk for extra tang)
• 🍲• 2 tbsp melted butter (plus extra for cooking)
• 🍲• 1 tsp vanilla extract (optional)

👩‍🍳 Instructions:

1. Step 1: In a large bowl, whisk together the sourdough starter, flour, sugar, baking soda, and salt.
2. Step 2: Add the egg, milk, melted butter, and vanilla extract (if using). Mix until just combined—don’t overmix.
3. Step 3: Let the batter rest for 10 minutes to allow the baking soda to activate.
4. Step 4: Heat a skillet or griddle over medium heat and lightly grease with butter.
5. Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Step 6: Flip and cook for another 1-2 minutes until golden brown.
7. Step 7: Repeat with remaining batter, adding more butter to the skillet as needed.
8. Step 8: Serve warm with maple syrup, fresh fruit, or your favorite toppings.

💡 Pro Tips:

• 🧂• For thicker pancakes, let the batter rest longer (up to 30 minutes).
• 🧂• Substitute buttermilk for milk for a richer, tangier flavor.
• 🧂• Store leftovers in an airtight container for up to 2 days or freeze for later.
• 🧂• Add blueberries or chocolate chips to the batter for a fun twist!

📊 Nutrition Information (per serving):

340.0

Calories

10.5g

Protein

47.5g

Carbs

11.2g

Fat

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