Extra starter gets new life as sourdough pancakes in this easy recipe. Turn active starter into a delicious breakfast with just a few additional ingredients.

Plate of fluffy whole wheat sourdough pancakes with a bite of pancakes on fork.

Our sourdough starter has been a fixture in our refrigerator for years now. It is somewhat neglected, but still loved.

Most of the time we are making sourdough discard recipes. We love making sourdough pizza crust, sourdough biscuits, and we have a whole collection of sourdough muffin recipes.

Lately, though, LD has been getting interested in making actual boules of sourdough bread. He started by just grinding some wheat berries to practice making bread from homemade flour.

Recently he harvested some wheat and processed into flour to make a loaf. All of this to say, we have needed more active starter than ever before.

So in an effort to keep the starter fresh, happy, and fed, we had extra starter. We are not one for wasting something that could be made into delicious food, so these pancakes were born.

Our starter is whole wheat, so these pancakes are a little bit darker than yours will be if you use white flour. They were super delicious with a nice soft and fluffy texture.

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Pouring maple syrup on a stack of whole wheat sourdough pancakes.

Big bite of sourdough pancakes on fork showing fluffy interior and golden brown exterior, ready to eat.

Because the main ingredient is starter, the batter is naturally fermented. It has a bit of tang but with good balance.

All you need is a little bit of maple syrup and possibly a bit of butter, and you will be in good shape.

If you want to add blueberries or chocolate chips, wait until the batter is in the pan. Just sprinkle some on before you flip the pancake.

Knowing When To Flip pancakes

You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.

Otherwise, top your pancake with some blackberry compote, blueberry sauce, or even some peach sauce. Then you are really going to be in heaven!

So make this recipe if your sourdough starter is starting to get a little bit bigger than you bargained for. Or go ahead and feed you starter to grow it the night before.

You will have delicious pancakes to look forward to in the morning. It doesn’t get much better than that!

5 from 2 ratings

Sourdough Pancakes

Author: Carlee

Servings: Servings

Turn extra sourdough starter into fabulous pancakes with just six simple ingredients. These fluffy pancakes are easy to make and have plenty of fermented goodness inside.

Prep: 5

Cook: 10

Total: 15

Ingredients

Instructions

In a large bowl, stir together the ¼ cup neutral cooking oil, 2 large eggs, and 2 Tablespoons granulated sugar.
Add the 2 cups sourdough starter, ½ teaspoon salt and 1 teaspoon baking soda. Stir to combine.
Heat a skillet with a little bit of oil over medium heat.
When the skillet is hot enough to sizzle when a drop of water hits it, scoop about ½ cup of batter onto the pan.
After about 2 minutes the pancake should stop bubbling. That is when you want to flip it over. Adjust the heat as necessary to get your preferred amount of browning while also cooking the pancake through.
Cook the other side 30 seconds to a minute, or until cooked through and golden brown.
Serve with your favorite toppings.

Notes

If you don’t have enough sourdough starter, just feed it the night before and leave it out. It will be happy and bubbly and ready to make pancakes in the morning.