The best sourdough pancakes are always fluffy and delicious. This is a no-wait recipe that adds some prebiotic goodness into your breakfast! This recipe doesn't have any white sugars or anything fake and it's still a crowd pleaser. Something that you can feel good about feeding your family.
For this recipe, I have used both active bubbly sourdough starter and unfed discard. Each time they turn out delicious, it just might change the texture. I tend to make way more discard recipes than active bubbly sourdough recipes in this phase of my life with little kids.
I love to cook these outside on the Blackstone in the summer. It feels so easy because you can have a huge batch cooking at once. Unfortunately, where I live the weather is super cold part of the year, so I dig out my griddle. You could make them in a large pan on a stovetop too, but it takes longer.
My favorite way to serve these, is with my simple blueberry simple syrup and a dollop of vanilla greek yogurt. In the photo above, the pancakes have strawberry syrup on them, a close second favorite.
Equipment
- mixing bowl
- whisk
- spatula
- something to scoop the batter. These are great size.
- griddle, large pan, or blackstone, my favorite griddle here! We have had it for about 8 years.
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 Cup sourdough starter, unfed or bubbly and active
- 2 large eggs or 3 small eggs
- 1 Cup milk, see notes
- 2 tablespoon butter, salted
- 2 tablespoon coconut sugar
- 1 ½ Cups all purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Gather everything you need. Next you're going to melt your butter and add that to your mixing bowl. Mix in your coconut sugar, eggs, starter, and milk. Mix well.
- On top of the wet ingredients add your dry ingredients (Flour, salt, baking powder, baking soda) Mix them gently and then whisk them in with the wet ingredients.
- If your batter is too thin, add a little more flour. If it is too thick, add in a little bit more milk.
- Heat up your pan or your griddle.
- Once hot, add your batter in about ½ cup size scoops.
- Cook on medium high.
- Once the pancakes start to get a little browed on the bottom edge and a little bit fluffier, it's time to flip them.
- Cook on until they start to get a little browned.
- Serve hot and enjoy!
Notes
- Sourdough Starter: You can use unfed starter or bubbly and active. I have used both and the flavor is always great but the texture or fluffiness of them might vary a little bit. I have never had them turn out bad.
- Milk: You can use whatever kind you want. I have used whole milk, 2%, plain unsweetened almond milk, and vanilla unsweetened almond milk.
- Eggs: You can use 2 large or 3 small.
- Coconut Sugar: Coconut sugar can be replaced with brown sugar at a 1:1 ratio. (The same amount)
Storage
- You can store these in a ziploc bag in the refrigerator for about 4 days. I like to reheat them in my toaster oven. They are just as delicious on day 4!
Find some of my favorite kitchen items here!
Other Recipe Inspiration
If you loved this recipe, I would be so grateful for a 5 star rating. Just like I tell my family, thank you for being one of my taste testers!
📖Recipe
The Best Sourdough Pancakes
Equipment
- Whisk
- spatula
- measuring cups
- griddle See equipment section for my favorite griddle.
- measuring cups
- measuring spoons
Ingredients
- 1 Cup sourdough starter unfed or bubbly and active
- 2 eggs 2 large or 3 small
- 1 Cup milk see notes
- 2 tablespoon butter salted
- 2 tablespoon coconut sugar
- 1 ½ Cups all purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Gather everything you need. Next you’re going to melt your butter and add that to your mixing bowl. Mix in your coconut sugar, eggs, starter, and milk. Mix well.
- On top of the wet ingredients add your dry ingredients (Flour, salt, baking powder, baking soda) Mix them gently and then whisk them in with the wet ingredients.
- If your batter is too thin, add a little more flour. If it is too thick, add in a little bit more milk.
- Heat up your pan or your griddle.
- Once hot, add your batter in about ½ cup size scoops.
- Cook on medium high.
- Once the pancakes start to get a little browed on the bottom edge and a little bit fluffier, it’s time to flip them.
- Cook on until they start to get a little browned.
- Serve hot and enjoy! I like to serve with a simple syrup (search on my website) and a dollop of vanilla greek yogurt.
Notes
- Sourdough Starter: You can use unfed starter or bubbly and active. I have used both and the flavor is always great but the texture or fluffiness of them might vary a little bit. I have never had them turn out bad.
- Milk: You can use whatever kind you want. I have used whole milk, 2%, plain unsweetened almond milk, and vanilla unsweetened almond milk.
- Eggs: You can use 2 large or 3 small.
- Coconut Sugar: Coconut sugar can be replaced with brown sugar at a 1:1 ratio. (The same amount)
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