These fully-fermented Sourdough Starter Pancakes are a quick and easy breakfast made from active sourdough starter. This recipe is made without milk and is easier than overnight pancakes while still having all the benefits of fermented grains!
Sourdough Pancakes with Starter
Call them Sourdough Pancakes or Sourdough Starter Pancakes, these lovely light and fluffy no-wait sourdough pancakes use fed and active sourdough starter. And because this delicious recipe uses starter only, with no additional flour, you get the added benefit of fully fermented easily digestible nutrition that’s good for your gut!
For more fully fermented sourdough recipes, be sure to try this incredibly simple Sourdough Fry Bread and Sourdough Discard Crackers!
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What you’ll need:
- active sourdough starter
- eggs
- avocado oil or coconut oil
- maple syrup
- vanilla extract
- salt
- cinnamon
- baking soda
How to make Sourdough Starter Pancakes
These sourdough pancakes couldn’t be easier to make! They are full of flavor and ready to make in minutes whenever you have sourdough starter on hand. This recipe works equally as well with einkorn sourdough starter as it does with any wheat sourdough starter. I enjoy making my family’s whole wheat einkorn sourdough pancakes using this recipe! You can use an all-purpose einkorn flour starter or any all-purpose or whole wheat sourdough starter for these pancakes. It’s truly a versatile recipe!
To begin making this sourdough pancake recipe, select a non-reactive mixing bowl. I like glass. Then combine all of the ingredients except the baking soda. Whisk well until a smooth batter forms.
Preheat a lightly oiled cast iron skillet over medium-low heat, (use cast iron if you are after those crispy edges on your pancakes), if using another type of skillet, preheat over medium heat.
Once the skillet is preheated, sprinkle the baking soda overtop the pancake batter and whisk it through the batter completely. This will cause the batter to visibly rise.
Scoop 1/3 cup of the pancake batter into your skillet for each pancake and allow to cook for 2-3 minutes until you see the top side of the pancake filled with bubbles (as pictured above). Then flip and finish cooking for about a minute on the other side until cooked through and golden brown.
Serve pancakes immediately as they are cooked or keep warm by wrapping them in a kitchen towel (note that this will soften the crispy edges). Alternatively place finished pancakes on a parchment paper lined baking sheet in an oven preheated to 200 degrees fahrenheit.
Serve these sourdough starter pancakes with butter and maple syrup or whatever toppings you prefer. Eat and enjoy!
Recipe FAQs:
- How long do sourdough pancakes last in the fridge? – Store any leftover sourdough pancakes in the refrigerator for up to 5 days. For longer storage, pancakes should be frozen.
- Can you freeze sourdough pancakes? – Yes, sourdough pancakes freeze very well! After the pancakes are cooked and fully cooled, freeze them in a single layer on a baking sheet. Once they are frozen solid, add them to a freezer zip lock bag and store in the freezer for up to 3 months.
- How do I achieve those wonderful crispy edges on my pancakes? – Crispy edges are the crème de la crème of pancake deliciousness! The best way to make pancakes with crispy edges is to use a cast iron skillet that has been fully preheated. Both the heat and texture of the skillet play a part in the resulting crispy-edged texture. Using a stainless steel or even non-stick skillet just won’t produce the same results so if you want those crispy edges invest in a cast iron skillet! (Here I’ve linked my favorite for you.)
More Sourdough Starter Recipes to Enjoy:
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Sourdough Starter Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 14 pancakes 1x
- Category: Sourdough
- Method: Stove Top
- Cuisine: American
Description
These fully-fermented Sourdough Pancakes are a quick and easy breakfast made from active sourdough starter. This recipe is made without milk and is easier than overnight pancakes while still having all the benefits of fermented grains!
Ingredients
- 2 cups fed sourdough starter
- 2 eggs
- 1/4 cup avocado oil
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
- In a glass or ceramic mixing bowl (anything other than metal), combine all ingredients except the baking soda. Whisk well until a smooth batter is achieved.
- Preheat a lightly oiled cast iron skillet over medium-low heat, (use cast iron if you are after those crispy edges on your pancakes – if using another type skillet, preheat over medium heat).
- Once the skillet is preheated, sprinkle the baking soda overtop the pancake batter and whisk it through the batter completely. The batter will visibly rise.
- Scoop 1/3 cup of the pancake batter into your skillet for each pancake and allow to cook for 2-3 minutes until you see the top side of the pancake filled with bubbles, then flip and finish cooking for about a minute on the other side until cooked through and golden brown.
- Serve pancakes immediately as they are cooked or keep warm by wrapping them in a kitchen towel or place finished pancakes on a parchment paper lined baking sheet in an oven preheated to 200 degrees F.
- Serve with butter and maple syrup or whatever toppings you prefer. Eat and enjoy!
Notes
- Those desirable crispy edges require a cast iron skillet, if you are in need of one here is my favorite affordable cast iron skillet.
Keywords: sourdough starter, sourdough, pancakes, discard, active starter, recipes,
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