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Sourdough Starter Pancakes

These fluffy and delicious pancakes are so easy to throw together and will help you to use up excess sourdough starter discard without having to throw it away or put it in the compost. The starter makes them so fluffy and delicious you'll want to make them everyday!

Course Afternoon Tea, Breakfast, Morning Tea, Sunday Breakfast
Cuisine American, Australian
Keyword Easy Fluffy Pancakes, Pancakes, Sourdough Pancakes, Sourdough Starter Discard, Sourdough Starter Pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

  • 1.5 cups fresh sourdough starter I saved the discard from a couple of feedings in the fridge
  • 2 whole eggs or substitute flax eggs, apple sauce or mashed banana
  • 2 tbsp flour optional - depends how thick you like pancakes
  • 2 tbsp milk either dairy or plant based milk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp butter or butter alternative for cooking
  • 2 serves of toppings of your choice

Instructions

  1. Add the fresh sourdough starter to a mixing bowl

  2. Add the flour and milk, mix through well

  3. Add the eggs or egg substitute and wisk until combined

  4. Add the salt and baking soda and mix through, set aside for a few minutes

  5. Heat a large pan over a medium heat (I used my enamel coated cast iron pan which I love!) add in butter or butter substitute

  6. Once melted, ladle in a scoop of the pancake batter, cook over a low to medium heat until large bubbles start appearing on the top of the pancake (this doesn't take too long to keep an eye on it!)

  7. Use a spatula to flip the pancake and continue to cook on a low to medium heat for another 30 seconds to a minute (make sure you don't burn it)

  8. Remove pancake from pan and onto a plate, store plate in a low temp oven to keep warm while you cook remaining pancakes

  9. Re-grease the pan (if needed - mine doesn't) and repeat until you have used all of the batter and have a delicious stack of pancakes

  10. Serve immediately with your choice of toppings, some ideas are fresh berries, frozen berries heated in the oven, maples syrup, lemon and sugar, nutella, fruit jam - really the possibilities are endless

  11. Enjoy!

Recipe Notes

Leftover pancakes can be stored in an airtight container in the fridge for 1-2 days or frozen for grab and go breakfast options during the week!

This recipe can use sourdough starter that isn't strong enough for baking bread. My starter had been going for about 13 days when I made these pancakes (so still very new) and I have a cold house so the cultures were not quite strong enough for bread baking but perfect for pancakes! I just saved the starter discard from about 3 feedings (in a jar in the fridge separate to my main starter) to get 1.5 cups!