Classic Sourdough Pancakes

I think that sourdough pancakes are my favorite thing, other than bread, of course, to come from my starter. There is nothing better for a family breakfast on a Saturday morning. So classic and simple, and a great recipe for kids to help. You will definitely want to give these a try!

Classic Sourdough Pancakes

These classic sourdough pancakes are soft, fluffy, and lightly tangy from an overnight ferment. They’re simple to make, easy to digest, and perfect for slow mornings topped with butter and maple syrup.

INGREDIENTS

• 1 cup sourdough discard
• 1 cup milk
• 1¼ cups all-purpose flour
• 1 tablespoon honey
• ¼ cup melted butter
• 1 egg
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

INSTRUCTIONS

1. In a large mixing bowl, combine the sourdough discard, milk, flour, and honey. Cover and leave on the counter overnight.
2. In the morning, add the melted butter, egg, salt, baking powder, and baking soda. Mix until fully combined.
3. Preheat a griddle or skillet over medium heat and grease with butter.
4. Scoop about ⅓ cup of batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook for about one more minute.
5. Repeat with the remaining batter, adding more butter to the griddle as needed.
6. Serve warm with butter and maple syrup.