Anytime I have sourdough discard or starter that needs to be used, one of my favorite recipes to make is pancakes! Not only are they easy to make, but they are so versatile, and they freeze well! These sourdough pancakes are full of flavor—you can add or omit whatever spices and flavors you want! Pancakes are not only delicious for breakfast, but they can be eaten for brunch and even dinner (we have frequent “breakfast for dinner” nights at our house!). You can’t beat the flavor of pancakes paired with breakfast sausage—I have an easy breakfast sausage seasoning mix recipe 😉—or with bacon.
I’ve tried several different methods of making sourdough pancakes, and my favorite is to let the preferment sit overnight. This extra fermentation time contributes to more of a tangy flavor because of the organic acids and alcohols. These acids are byproducts of the gasses released during the fermentation process.
Not only does sourdough have more flavor when it ferments overnight, but it also has added health benefits. Sourdough starter is a live culture of beneficial bacteria and yeasts made from fermented flour and water. Making a sourdough starter yourself is simple. I have a full tutorial here https://theresourcefulhousewife.com/2023/08/24/homemade-sourdough-starter/
This recipe requires overnight fermentation, but the process is so easy! You only mix flour, sourdough starter (or discard), and milk together and let it sit overnight. The next morning, add the other ingredients. Seriously, it doesn’t get any easier! This recipe can be used not only for pancakes, but also waffles.
Step 1: Mix 2 cups flour, 1 cup sourdough starter, and 1 1/2 cup milk together in a large mixing bowl. Cover with plastic wrap or beeswax and let sit overnight at room temperature.
Step 2: Add the rest of the ingredients and mix well. Feel free to change up the flavor. I like to add pumpkin pie spice to the batter in the Fall.
Step 3: Ladle about 1/4 cup of batter onto a hot griddle or skillet. Flip when it starts to form bubbles. (Ladle ~ 1/3 cup butter onto waffle iron if making waffles)
Step 4: Enjoy hot pancakes with butter and maple syrup. Top with fresh fruit such as blueberries or spread peanut butter and add chocolate chips! The possibilities are endless.
If you have any leftover pancakes (which might be impossible because these are too good not to devour in one sitting), store in an airtight container or ziplock bag and keep in fridge for up to 3 days, or freeze and use within three months.
Let me know in the comments what your favorite pancake toppings are!
The Resourceful Housewife 