They’re pancakes made using sourdough starter (discard or active) instead of (or in addition to) commercial baking powder/soda. The starter provides natural lift from fermentation, plus a unique tangy, complex flavor — like sourdough bread but in fluffy pancake form.
Why make them?
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🥞 Use up sourdough discard without waste.
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🧂 No need for buttermilk — the starter adds acidity.
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⏳ Make-ahead friendly — you can ferment the batter overnight.
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✨ Better digestion for some people due to fermentation.
Basic Sourdough Pancake Recipe (with discard)
Dry ingredients:
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1 cup (120g) all-purpose flour
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2 tbsp sugar
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1 tsp baking soda
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½ tsp salt
Wet ingredients:
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1 cup (240g) sourdough starter (unfed/discard is fine)
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1 cup (240ml) milk (or buttermilk)
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1 large egg
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2 tbsp melted butter or oil
Instructions:
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In a bowl, whisk together flour, sugar, baking soda, and salt.
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In another bowl, combine starter, milk, egg, and melted butter.
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Pour wet into dry, stir until just combined (batter will be slightly lumpy).
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Heat a griddle or pan over medium heat; grease lightly.
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Pour ¼ cup batter per pancake. Cook until bubbles form on surface, then flip and cook until golden.
Overnight version: Mix flour, starter, milk, and sugar (omit baking soda until morning). Let sit covered on counter 8–12 hours. In the morning, stir in egg, oil, salt, and baking soda just before cooking.