Sourdough pancakes

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5 from 7 votes

Don't waste that sourdough discard - make these easy, wonderfully fluffy pancakes instead!

Prep Time10

Cook Time25

overnight sponge rest8

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: (approx - makes approx 8 pancakes)

Calories: 449kcal

Author: Caroline's Cooking

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Ingredients

Overnight sponge

105 g sourdough starter approx ½ cup - does not need to be fed
105 g all purpose flour approx ¾ cup
165 g milk ¾ cup
1 tablespoon sugar

Remaining ingredients

2 tablespoon unsalted butter 25g, melted
1 egg
½ teaspoon vanilla extract
½ teaspoon baking soda bicarbonate of soda
½ teaspoon salt
¼ teaspoon baking powder (optional - see notes)

Instructions

Night before (making "sponge")

Put the starter, flour, milk and sugar in a medium bowl and mix together to incorporate - try to ensure no lumps. Cover the bowl eg with a dishtowel and leave in a cool room temperature place overnight (Note: if the room is too warm or it's a long overnight, the mixture may become too sour - if you are unsure, use half the liquid amount of water and half the flour, then add remaining milk and flour in morning). You can also prepare the mixture in the morning around 30 minutes before cooking but the flavor will be less developed.

When ready to cook

Warm a skillet/frying pan or griddle over a medium-high heat - either a large one to cook multiple pancakes at a time or a small one to hold one.
Melt the butter and allow to cool slightly so that it is not hot. Whisk this with the egg then add the mixture to the sourdough "sponge" mixture. Mix together. Add the remaining ingredients (vanilla, baking soda, salt and baking powder if using) and mix in - the mixture should bubble up a little. Try not to mix any more than needed.
Take a heaped quarter cup measure (around 4-5tbsp) of the batter and pour onto the skillet/griddle (and repeat, if cooking a few at once). Cook for around 3 minutes until you see plenty of bubbles on top and looks gently golden when you check under. Flip the pancake over carefully and cook for around another 2-3 minutes on the other side.
Put the cooked pancakes on a plate and cover with a dishcloth while you cook the rest of the batter. Serve as you prefer eg with syrup or honey and fruit.

Notes

Note the measurements for the "sponge" are in grams to be more accurate but cup measurements will be close enough if measured properly - spoon the flour and stir down the starter before measuring.

The baking powder is optional, depending on how active your baking soda is. If it bubbles up well with the baking soda, it's not needed, but adds a little extra lift if it doesn't.

I served these with balsamic strawberries - approx 3oz/90g strawberries, sliced, 1tsp balsamic vinegar and 1tsp caster sugar, stirred together and left to sit while you prepare and cook the pancakes in the morning.

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