Fluffy Sourdough Pancakes Recipe {starter or discard}

Try this sourdough pancakes recipe for fluffy, flavorful pancakes! Use sourdough starter or discard for a delicious, fermented twist on a classic.

Course Breakfast

Cuisine American

Keyword pancakes, sourdough pancakes

Prep Time 10

Cook Time 5

Total Time 15

Servings

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while your pan or griddle is warming up.

In a large mixing bowl, whisk together the sourdough starter, milk, sugar, melted butter and flour until well combined.
Cover the bowl and let the batter ferment on your counter top at room temperature overnight or up to 12 hours.
The next morning, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl.
Let the batter rest 20 minutes while your cast-iron skillet is heating up.

Lightly grease your hot pan, and pour ¼ cup of batter in a round shape on the griddle.
Cook on low, until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 4 minutes per side.
Patience & low temperature is key here. If you rush the process, your pancakes will not be fluffy.
Serve with your favorite toppings, such as fresh berries, chocolate chips or simply a small pat of butter.

Sourdough Starter: Use active sourdough starter if you're choosing to ferment overnight.It will make for more fluffy pancakes. Use sourdough discard if you're making these pancakes right away.
Baking Soda: Add baking soda right before cooking to maximize leavening due to its reaction with the acidic starter.
Gentle Mixing: Mix just until combined to avoid tough pancakes; lumps are fine.
Rest the Batter: Allow the batter to rest for 10-15 minutes before cooking for a lighter texture.
Griddle or Pan Heat: Cook on medium to medium-low heat to prevent burning due to the pumpkin's sugar content.
Gentle Flip: Flip with a wide spatula to keep pancakes intact due to their potentially denser nature.
Toppings: Enhance with nuts, dried fruit, or whipped cream for a festive touch.
If Too Dense: Thin out with a little more milk or water.
If Too Thin: Thicken with additional flour, one tablespoon at a time.
Bland Taste: Boost flavor with more spices or a dash of vanilla extract.

Short-term Storage:

Cool Completely: Allow pancakes to cool to room temperature to prevent condensation and sogginess.

Refrigeration:

Layer with Paper: Place parchment or wax paper between pancakes to avoid sticking.
Airtight Container: Store in an airtight container or wrap tightly in plastic wrap. They can be refrigerated for up to 2-3 days

Long-term Storage (Freezing):

Cool Completely: Ensure pancakes are at room temperature before freezing.
Layer with Paper: Use parchment or wax paper between each pancake for easy separation.

Wrap and Seal:

Initial Wrap: Wrap the stack of pancakes tightly in plastic wrap.
Freezer Bag or Container: Place the wrapped stack into a freezer-safe bag or an airtight container to prevent freezer burn.
Freezing: Pancakes can be stored in the freezer for up to 2 months for best quality, though they can last up to 3 months.

Reheating:

From Refrigerator:

Microwave: Heat individual pancakes for about 20-30 seconds on medium power.
Pan: Reheat in a skillet over medium heat for about 1 minute per side or until warm.

From Freezer:

Thawing: Thaw in the refrigerator overnight or at room temperature for a couple of hours.
Direct from Freezer:

Microwave: Microwave frozen pancakes for about 45 seconds to 1 minute, checking for warmth and adjusting time as needed, separated by parchment paper.
Oven or Toaster Oven: Preheat to 350°F (175°C), place pancakes on a baking sheet and heat for 5-10 minutes, or until heated through.
Skillet: Place in a lightly greased skillet over medium-low heat, cooking for a couple of minutes on each side.