Sourdough Pancakes Recipe
Two slices of sourdough and buttermilk batter served with Butter and Syrup.
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Ingredients
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Batter
Sourdough Slices & Cooking
To Serve
Method
Batter
- 1
Combine wet ingredients
In a medium bowl, whisk together 1 cup active sourdough starter, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and homogenous.
- 2
Add dry ingredients
Add 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Stir gently until just combined; small lumps are fine. Do not overmix to keep pancakes tender.
- 3
Rest (optional)
Let the batter rest 10–20 minutes at room temperature. Resting allows the starter and leaveners to relax and yields a more consistent texture. If your starter is very active and bubbly, you can cook immediately.
Sourdough Slices & Cooking
- 4
Prepare the bread
If desired, trim crusts and score each slice lightly so batter clings. Pat the slices dry if they feel very moist. This recipe uses two 1/2-inch-thick slices of sourdough.
- 5
Heat pan
Heat a large nonstick or cast-iron skillet over medium heat until hot but not smoking (about 3–5 minutes). Add 1 tablespoon butter or oil and swirl to coat.
- 6
Pan-fry sourdough slices
Place the sourdough slices in the pan and cook 1–1.5 minutes until they begin to color lightly on the first side. Flip and cook 30–45 seconds only to slightly toast the other side. Remove and set aside on a plate. This step gives the bread structure so it doesn’t go soggy when batter is added.
- 7
Cook pancakes
Reduce heat to medium-low and add remaining 1 tablespoon butter or oil. Pour batter by scant 1/3-cup portions into the pan to form pancakes about 3–4 inches across (you should get 8–10 pancakes total). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm on a sheet pan in a 200°F (95°C) oven if desired.
Assembly & To Serve
- 8
Assemble sourdough pancake stacks
Place one prepared sourdough slice on each serving plate. Layer 3–4 pancakes on top of each slice (or arrange pancakes beside the bread if preferred).
- 9
Finish and serve
Top each stack with 1 tablespoon unsalted butter and drizzle with maple syrup to taste (about 2–4 tablespoons per serving). Add optional fresh berries or a dusting of powdered sugar if desired. Serve immediately.