Sourdough Pancakes

When I share my sourdough starter with bakers new to wild yeast, I suggest they make sourdough pancakes before they attempt bread. They’re forgiving for beginners, since sourdough hotcakes turn out just as light and fluffy when you stir in weak sourdough discard as they do when you use a strong, bubbly starter.

But sourdough pancakes aren’t just for new bakers. Whenever my starter has sat too long between crusty loaves or batches of sourdough English muffins—and whenever I feel like feasting on pancakes—I mix up a batch of this sourdough batter for myself. With so few ingredients, the difference in flavor between sourdough pancakes and boxed-mix pancakes jumps right out.

What is sourdough discard?

Sourdough discard is a sourdough starter that lacks the rising power for a perfectly domed loaf of bread. You usually generate sourdough discard if you’re making a starter from scratch or waking up a dormant starter lurking at the back of your fridge. Some bakers feed a small amount of their saved sourdough starter the day before they want to bake; the rest becomes sourdough discard.

But despite the terminology, you don’t have to throw out sourdough discard. I never do. Weak sourdough starter still has loads of tangy flavor. Use it not just for this sourdough pancakes recipe, but also for sourdough cornbread, waffles and crackers. Mix it into quick breads and muffins, like cranberry sourdough muffins with streusel topping, for a bit of that sour taste. Discard even adds flavor to sweet desserts, like cookies and sourdough applesauce cake.

Sourdough Pancakes Ingredients

• Flour: Basic all-purpose flour is all you need for sourdough pancakes. This type of flour has enough protein that even weak sourdough discard will start to react with it as the batter rests.
• Sugar and salt: If you don’t usually put sugar or salt in your pancake batter, it’s worth adding a little of each here to balance the tanginess of the sourdough. Sugar also helps pancakes crisp and brown around the edges.
• Leavening agents: Pancakes cook so quickly that the perky sourdough starter is mostly there for flavor. Baking powder and baking soda do all the heavy lifting. The difference between baking powder and baking soda means they serve slightly different purposes, so this recipe uses both.
• Sourdough discard: Your sourdough discard might be liquid enough to blend in easily, or it may be thick and hard to break up with a whisk. Don’t worry if the batter isn’t perfectly even; mix it until there are no bits of dry flour, and the batter will become more balanced as it sits.
• Egg: A single egg is all you need to bind the other ingredients and make these pancakes fluffy and tender. It’s wise to bake with room-temperature eggs, and cooking eggs on the stovetop is no different. Room-temperature eggs mix into batter more evenly.
• Milk: Because the starter adds tanginess to these pancakes (similar to buttermilk pancakes), use regular milk for the batter.
• Butter: Melted butter adds richness to sourdough pancakes. Greasing the pan with a little butter helps release the pancakes, which tend to stick.

Directions

Step 1: Make the batter

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together the sourdough discard, milk, egg and melted butter until they’re combined. Add the wet ingredients to the dry ingredients and stir them together until they’re just incorporated. Let the mixture sit for 15 minutes.

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Step 2: Prepare the griddle

Preheat the griddle over medium heat. Lightly grease the griddle.

Editor’s Tip: You can also use a cast-iron skillet or nonstick pan to make pancakes.

Step 3: Cook the pancakes

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Pour the batter by 1/4 cupfuls onto the greased griddle.

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Cook until bubbles form on top and then begin to pop and the bottoms are golden brown. Turn and cook until the second side is golden brown. Serve them with maple syrup, if desired.

Editor’s Tip: The time it takes for pancakes to cook varies with thickness and heat, so visual cues are the best indicators of doneness. When the top side’s bubbles start to burst, the batter should be firm enough that you can slide a spatula underneath and flip without the pancakes splattering. Keep cooked pancakes warm in a low-temperature oven until you’re ready to serve them.

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Sourdough Pancake Variations

• Make thicker batter: To make a thicker, more flavorful batter, mix the flour, sugar, sourdough discard and milk, and refrigerate it overnight. Add the other ingredients shortly before you heat the griddle so that the pancakes puff up uniformly as they cook.
• Make thinner pancakes: Add a cup of plain yogurt when you mix in the sourdough discard to create thinner, almost crepe-like pancakes. The yogurt also adds more tart flavor.
• Go for ultra-sour: To boost the sour taste, use buttermilk instead of 2% milk. If you go this route, use real cultured buttermilk; a substitute like lemon-soured milk will be too noticeable here.
• Don’t forget toppings: Pure maple syrup is just the start of sourdough pancake toppings. Instead of maple syrup, make fresh peach syrup for your pancakes. Other fruity toppings to prepare in advance include this strawberry jam in a jiffy recipe or homemade applesauce—or simply pile on fresh fruit.

How to Store Sourdough Pancakes

To store leftover pancakes, spread them on a wire rack or cookie sheet until they’ve cooled to room temperature. Then seal them in an airtight container or bag and put them in the refrigerator. They’ll stay fresh for up to four days. The longer they sit, the firmer and less fluffy they’ll be when reheated.

Can you freeze sourdough pancakes?

Sourdough pancakes freeze well for about three months. Spread them out to cool to room temperature, then freeze them in a single layer on a tray until frozen. Stack the frozen pancakes in a freezer-safe container or bag. If you can’t fit a tray in your freezer, slip pieces of waxed paper between the cooled pancakes as you stack them.

How do you reheat sourdough pancakes?

Reheat refrigerated pancakes on a greased griddle, the oven or a toaster oven. Reheat frozen sourdough pancakes directly from the freezer; they don’t need to thaw first.

Sourdough Pancake Tips

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Can you use bubbly starter for sourdough pancakes?

Sourdough pancakes have a reputation as a discard recipe, but active starter is even better for light, fluffy pancakes. You’ll still want to use baking powder and baking soda with bubbly sourdough starter for their leavening power. Baking soda, in particular, reacts with the natural acidity of sourdough starter and makes the pancakes light and tender.

What’s the secret to flipping pancakes?

If you flip a pancake too early, before the bubbles on the top surface pop, the bottom won’t be firm enough to slip a spatula underneath. Avoid distractions, too. Once you start cooking, keep an eye on the pancakes so that you’re ready the moment the edges become firm and the top surface’s bubbles break.

How do you avoid tough pancakes?

One of the most common mistakes with pancakes is overmixing the batter. For sourdough pancakes, don’t skip the batter’s resting time. That 15 minutes allows the baking powder and baking soda to get a jump start on making the pancakes light, tender and fluffy.

What should you serve with sourdough pancakes?

Beyond toppings, a stack of sourdough pancakes can be the centerpiece of an extensive breakfast or brunch spread with maple sausage patties and a refreshing tropical fruit salad. In the morning, eat single pancakes instead of toast with your eggs, or top sourdough pancakes with bacon and a poached egg.