This Homemade Sourdough Pancakes recipe makes delicious, healthy fermented pancakes with the use of a sourdough starter.
A typical Saturday morning ritual has always been a day to make pancakes, have an extra cup of coffee, and spend half the morning in our pj’s. What is not to love about a day that starts slow? Having a batch of pancakes to look forward to especially when you can use your sourdough starter to create a healthier fermented pancake is even better.
These pancakes are so simple to make and with the use of baking soda in the recipe; you can make these Homemade Sourdough Pancakes with having fed your starter or not. I do opt to take my sourdough starter out of the fridge the night before that way it is fermented, fed and ready to use the next morning. I love all the benefits of using a fermented starter. However if I have forgotten to take it out the night prior and it has happened, I will still make this recipe. That of course is if I have enough sourdough starter in the fridge without it needing to be fed.
A sourdough starter truly comes in handy for breakfast. If I am not making these Homemade Sourdough Pancakes, I will bust out the waffle iron for some Sourdough Waffles or make up a Sourdough French Toast Bake.
But for today we have these Homemade Sourdough Pancakes to make.
Why I Love This Recipe
The fact that we can use our starter all on its own is so great to me. There is no need for the addition of extra flour other than feeding the starter. You just pour in the starter, add a few simple ingredients, and have a healthier, more delicious pancake batter. Not to mention, these pancakes have an added depth of flavor that only a sourdough starter can provide.
What You Will Need To Make Homemade Sourdough Pancakes
2 cups of fed starter
1 tsp baking soda
1 tbsp honey
4 tbsp melted butter
1 tsp vanilla
Add two cups of starter to a large mixing bowl along with the honey, melted butter, eggs, and vanilla. When mixed, add the baking soda. The mixture will get a foamy consistency after the addition of the baking soda. Heat a cast-iron skillet adding a tbsp of butter to ensure your pan is greased. If you are using a nonstick pan this may not be necessary.
Add about 3/4 cup of pancake batter to the hot skillet and cook until small bubbles form. Flip when ready. This recipe will make approximately (8)6-inchh pancakes.
Pancakes are done when both sides are golden brown. Serve with butter and maple syrup.
- I like to make chocolate chip pancakes with this recipe. I do this by scooping my pancake mixture into the skillet, then adding 5 chocolate chips to each pancake before flipping. I don’t like to add the chocolate chips to the bowl as they usually sink down in the batter and lump together. By doing it this way it ensures an even distribution of chocolate chips.
- Berry compote is another way to dress us these Homemade Sourdough Pancakes. I add about 1 cup of frozen berries to a saucepan. Add in either 2 tbsps of honey or sugar. A bit of water then allow the berries to simmer until they break down into a compote.
- I like to pour my syrup into a mason jar, and allow it to warm up in a saucepan with a bit of water. Serving warm maple syrup is something my mother always did and it always made the pancakes even better.
Benefits of Sourdough
Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.
It is a good alternative for those sensitive to gluten as sourdough is a fermented food with a bacteria to yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that will help keep your gut bacteria healthy.
FAQ For Homemade Sourdough Pancakes
Does the sourdough starter need to be “fed”?
No. You don’t have to use a “fed” starter for this recipe. It’s preference really. Using a “fed” starter just creates more sourdough starter to use and allows it to be fermented longer. The baking soda will help make the Homemade Sourdough Pancakes that more fluffy consistency we love in a pancake.
Can I sub out the butter for another oil?
Yes. I have used both coconut oil and even olive oil in a pinch. Both pancakes cook up just fine with either. The taste will vary slightly due to the change from butter to oil. But the pancakes are still delicious.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 2 cups of fed sourdough starter
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 4 tbsp melted butter plus more for cooking
- 1 tbsp honey
- Add two cups of starter to a large mixing bowl along with the honey, melted butter, eggs, and vanilla.
- When mixed, add the baking soda. The mixture will get a foamy consistency after the addition of the baking soda.
- Heat a cast-iron skillet adding a tbsp of butter to ensure your pan is greased. If you are using a nonstick pan this may not be necessary.
- Add about 3/4 cup of pancake batter to the hot skillet and cook until small bubbles form. Flip when ready. This recipe will make approximately (8) 6-inch pancakes.
- Pancakes are done when both sides are golden brown.
- Serve with butter and maple syrup.
if possible, use a cast-iron skillet to get the best results
Nutrition Information:Yield: 8 Serving Size: 1 pancake
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 223mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 5g
Nutrition information isn’t always accurate.
Shop This Post
Pin For Later
Check Out These Other Favorites From The Farmhouse!
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).