Simple Sourdough Pancakes Recipe – Easy, Healthy Breakfast
If I can convince you to make anything with sourdough, this recipe is it. These simple sourdough pancakes are a staple in our house, because they are so easy to make, and they are absolutely to die for! The bonus is that this recipe makes a lot of pancakes, so you can save the leftovers in the freezer for a quick breakfast.
I can’t wait for you to try this recipe!
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Why You Will Love Simple Sourdough Pancakes
There’s so many reasons to love these delicious pancakes.
A Healthy Start To The Day – These pancakes use real food ingredients and fermented sourdough starter for a great healthy start to the day. Using just sourdough starter with no extra flour ensures that the pancakes are already fermented without any waiting time! It’s a breakfast you can feel good about feeding your whole family.
The Perfect Texture – My favorite thing about these pancakes is how crispy they are. It’s a different take on a traditional pancake that I think you are going to love!
An Easy Breakfast – This easy sourdough pancake recipe takes almost no time to throw together. It only takes about 5 minutes to mix the batter, and then just cooking time! You can make a hot delicious breakfast without spending a lot of extra time in the morning, which I love.
That Tangy Flavor Only Sourdough Can Bring – If you are new to sourdough, one of the key characteristics is a tangy flavor that is so hard to beat. It takes traditional pancakes to a new level.
Ingredients in Simple Sourdough Pancakes
All you will need for these sourdough pancakes are some simple, real food ingredients you probably already have in your kitchen.
2 Cups Fed / Active Sourdough Starter – This means sourdough starter that has been fed at least 4-6 hours prior. I like to feed mine the night before I plan to make pancakes, and that way it is nice and bubbly and ready to go by the next morning. You can use sourdough starter discard for this recipe, but I think active starter makes for more fluffy pancakes.
2 Eggs – For optimal nutrition, fresh, pastured eggs are perfect. Bonus if you can find local eggs!
1/4 Cup melted coconut oil
2 Tb raw honey
1/2 Teaspoon salt – My favorite salt is always Redmonds real salt
1 teaspoon baking soda
More coconut oil for frying – frying your pancakes in oil gives them that extra crispy texture that makes these pancakes oh so delicious
Other Supplies You Might Need
- Large mixing bowl
- Large spoon
- Measuring Spoons
- Cast Iron Skillet or Non-Stick Pan
How To Make Simple Sourdough Pancakes
This recipe is really basic, but I do have some tips for making the perfect sourdough pancakes.
Step 1: Preheat a cast iron or nonstick skillet to medium / medium-low heat. I have found that on my electric stove heating the cast iron between a 4-5 (just under medium) is perfect. My favorite for sourdough pancakes is a cast iron skillet, because it really helps to accomplish the crispy exterior.
Step 2: Combine all ingredients in a large glass bowl. The baking soda makes the batter foam up and get nice and fluffy, which is what we want!
Step 3: Once the cast iron is nice and toasty, melt a little bit of coconut oil in the hot pan.
Step 4: Add sourdough pancake batter to the seasoned pan. You can make your pancakes as big or small as you want, but make sure to spread the batter around so it is thin. It should start to bubble as the pancakes cook.
Step 5: Once there are plenty of bubbles, flip the pancake(s) carefully, and cook on the second side for about 30 seconds to a minute. The pancakes should be golden brown.
Step 6: Repeat until you have used all of the batter!
Serve hot with butter and maple syrup, fresh berries, or any of your other favorite toppings.
Sourdough Pancake Variations and Serving Suggestions
Just like you would with regular pancakes, you can add in your favorite fruit or chocolate chips into the batter. I like to sprinkle mix-ins onto the first side while the pancakes are cooking, because it helps them not to stick especially if you are using a cast-iron skillet.
My favorite pancake toppings are the classic butter and maple syrup. Or, for a more savory serving suggestion try over easy eggs and sausage or bacon. These really are the best pancakes so you can’t go wrong!
How To Store Leftover Pancakes
You might be serving a large family or a crowd, but if you do have leftover pancakes they are really easy to save for another day. I like to flash freeze the pancakes in a single layer on a baking sheet for about 15 minutes, and then store in a gallon ziplock or airtight container in the freezer. This prevents the pancakes from sticking together, so you can grab one or however many you need to heat up. My favorite way to heat these back up is in a cast iron skillet so they retain their crispiness (have I mentioned how crispy and delicious these are yet!?).
Alternatively to freezing, you could store leftover pancakes in an airtight container in the fridge for a couple of days (a week tops).
Where Do I Get Sourdough Starter?
If you don’t have your own sourdough starter, the easiest way is to find a friend and ask them for a little bit. Or, you can try your hand at making your own! There are lots of tutorials online, but be prepared that it takes a few weeks for your sourdough starter to. be ready to use.
Simple Sourdough Pancakes Recipe – Easy, Healthy Breakfast
Equipment
- 1 Large glass bowl
- 1 Mixing Spoon
- Measuring spoons
- 1 cast iron skillet or non stick pan
Ingredients
- 2 cups fed / active sourdough starter
- 2 eggs
- 1/4 cup melted coconut oil
- 2 tbs raw honey
- 1/2 tsp salt
- 1 tsp baking soda
- additional coconut oil for frying
Instructions
- Preheat a cast iron or nonstick skillet to medium / medium-low heat. I have found that on my electric stove heating the cast iron between a 4-5 (just under medium) is perfect.
- Combine all ingredients in a large glass bowl. The baking soda makes the batter foam up and get nice and fluffy, which is what we want!
- Once the cast iron is nice and toasty, melt a little bit of coconut oil in the hot pan.
- Add sourdough pancake batter to the seasoned pan. You can make your pancakes as big or small as you want, but make sure to spread the batter around so it is thin. It should start to bubble as the pancakes cook.
- Once there are plenty of bubbles, flip the pancake(s) carefully, and cook on the second side for about 30 seconds to a minute. The pancakes should be golden brown.
- Repeat until you have used all of the batter!
- Serve hot with butter and maple syrup, fresh berries, or any of your other favorite toppings.
Notes
- My favorite pan for sourdough pancakes is a cast iron skillet, because it really helps to accomplish the crispy exterior. Make sure the pan is really hot before adding coconut oil and batter.
- You don’t need much batter for each pancake. Spread it out nice and thin for a crispy pancake!
What Else Can I Make With Sourdough Starter?
The opportunities are endless with sourdough starter! Some of my personal (and family!) favorites are sourdough pizza dough, beginner sourdough bread, and easy sourdough crackers.
What did you think of this sourdough pancake recipe? These delicious and crispy pancakes are perfect for Saturday morning, or any morning that you are craving pancakes. If you liked this recipe, I would so appreciate it if you would leave me a review and a 5 star rating!
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