Sourdough Pancakes

Sourdough Pancakes are tender, flaky, and the perfect way to kick off any morning. In addition, this recipe is similar to Sourdough Waffles and just as delicious! Furthermore, these pancakes are made using Sourdough Discard which gives them a sour tang and some natural fluff.

Finally, this recipe can easily be made ahead of time, prepared in bulk, and frozen for a later date. If you’re looking for a new weekend breakfast tradition, make and save this recipe!

Sourdough Pancakes Ingredients

• King Arthur Organic All-Purpose Flour
• Baking Powder
• Baking Soda
• Coconut Sugar
• Pink Salt
• Sourdough Discard
• Dairy-Free Milk (I typically use Oat or Almond Milk)
• Carbonated Water (or another egg substitute)
• 2 tbsp. Avocado Oil
• Organic Maple Syrup (for serving)
• Fresh Blueberries (for serving)

Making the Sourdough Pancake Batter

1. First, pour the dry ingredients and Sourdough Starter into a large mixing bowl. Mix until combined.
2. Next, add the liquid ingredients.
3. Then, using a Dutch Whisk, mix all of the ingredients until well combined.
4. Finally, the Sourdough Pancake batter is ready!

Add the Dry Ingredients; Mix Until Combined

Add the Liquid Ingredients; Mix Until Combined

The Sourdough Pancake Batter is Ready

Cooking and Serving the Sourdough Pancake Batter

1. First, preheat a griddle or skillet to medium-low heat.
2. Next, measure 1/4 cup of Sourdough Pancake batter and pour it onto the griddle.
3. Then, let the pancake cook for 2-3 minutes, or until bubbly.
4. Next, flip the pancake to the second side. Cook for another 2-3 minutes.
5. Then, remove the cooked pancake, and place it on a wire cooling rack to cool slightly. Repeat steps 2-5 with the rest of the batter.
6. Finally, after the Sourdough Pancakes have cooled slightly, serve them in a stack of two or three with a fresh pat of butter and organic Maple syrup. Enjoy!

Cook the Sourdough Pancake in a Nonstick Skillet or on a Griddle

Transfer the Cooked Pancake(s) to a Cooling Rack

Serve the Sourdough Pancakes and Enjoy

Storing the Sourdough Pancakes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer.

When you want to eat the pancakes, remove the amount you’d like to eat and either reheat them in the microwave or in the toaster. Enjoy!

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Sourdough Pancakes

Yield: 24 Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Sourdough Pancakes are tender, flaky, and the perfect way to kick off any morning. In addition, this recipe is similar to Sourdough Waffles and just as delicious!

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Ingredients

• 2 c. King Arthur Organic All-Purpose Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 tbsp. Coconut Sugar
• 1 tsp. Pink Salt
• 1 c. Sourdough Discard
• 1 1/2 c. Dairy-Free Milk (I typically use Oat or Almond Milk)
• 1/4 c. Carbonated Water (or another egg substitute)
• 2 tbsp. Avocado Oil
• Organic Maple Syrup (for serving)
• Fresh Blueberries (for serving)

Instructions

Making the Sourdough Pancake Batter

1. First, pour the dry ingredients and Sourdough Starter into a large mixing bowl. Mix until combined.
2. Next, add the liquid ingredients.
3. Then, using a Dutch Whisk, mix all of the ingredients until well combined.
4. Finally, the Sourdough Pancake batter is ready!

Cooking and Serving the Sourdough Pancakes

1. First, preheat a griddle or skillet to medium-low heat.
2. Next, measure 1/4 cup of Sourdough Pancake batter and pour it onto the griddle.
3. Then, let the pancake cook for 2-3 minutes, or until bubbly.
4. Next, flip the pancake to the second side. Cook for another 2-3 minutes.
5. Then, remove the cooked pancake, and place it on a wire cooling rack to cool slightly. Repeat steps 2-5 with the rest of the batter.
6. Finally, after the Sourdough Pancakes have cooled slightly, serve them in a stack of two or three with a fresh pat of butter and organic Maple syrup. Enjoy!

Notes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer. When you want to eat the pancakes, remove the amount you'd like to eat and either reheat them in the microwave or in the toaster. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 416mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 4g