In only 10 minutes, whip up a delicious batch of gut-healthy sourdough starter pancakes. Sourdough starter or discard is combined with eggs, honey, and a few other simple ingredients to make fluffy pancakes.
Regular pancakes, made with sugar and white flour can leave us feeling bloated and ill. They are literally pan-cakes – offering little to no nutrition.
Sourdough pancakes on the other hand, have more nutrients and are easier for our bodies to digest. This is due to the fermentation process that happens when we use mature sourdough starter to make these pancakes.
You can also use sourdough discard to make these pancakes. The difference will be that the discard will have less of the fermentation benefits to it because it’s not yet mature starter.
This means that if you have a sensitivity to gluten, it may be best to wait until your starter is mature before making these pancakes.
If you’re looking for an easy toddler breakfast or speedy snack for yourself, these simple sourdough starter pancakes are a nice option. They are quick to make and there are tons of variations you could try (I’ve listed a few of my favourites below).
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For complete measurements, see the printable recipe card below.
Tools you may need
Cast iron skillet
Stainless steel flipper
Measuring cups and spoons
In a large bowl, mix together sourdough starter, eggs, baking soda, and honey.
Preheat your cast iron skillet.
Add the butter to the hot skillet. You want the skillet to be very hot – I wait until my butter starts to brown as a sign that the skillet is hot enough!
Heat your skillet.
Once your skillet is very hot, add the butter to the skillet.
Pour in half of the batter to your hot skillet and butter.
Allow it to fry until it lifts easily from the pan. This is usually about one minute for me.
Flip the pancake and allow it to fry for another minute or so.
Tasty Topping Ideas
You can top your sourdough starter pancakes with real maple syrup, raw honey, simple berry syrup, whipped cream, jam, or even peanut butter.
Peanut butter is lovely if you apply it onto the sourdough starter pancakes right out of the pan, which will cause it to melt a bit.
And that’s all there is to it.. Enjoy!
Sourdough Starter Pancake Variation Ideas
- Banana and peanut butter – add half a banana and a tablespoon of peanut butter to the batter. This variation is especially popular with toddlers (from my experience).
- High protein – add an extra egg and 1 tablespoon of ground linseed for a higher protein variation.
- Berries – in the summer, fresh berries would be a delicious addition to these sourdough pancakes.
You can put them in the fridge overnight and enjoy them the next day, but they taste best right out of the skillet. You can freeze them with parchment paper layered between each pancake in a freezer-safe container for about a month if you wish.
Yes you can. Using sourdough discard will have fewer fermentation benefits but will still taste delicious.
Sourdough starter and sourdough discard use the same ingredients – flour and water. The difference is that a mature sourdough starter has more wild yeast than a new sourdough starter. Sourdough discard is generated as you build up a mature starter. Especially on days 0-3 a new starter has less wild yeast than a mature starter does, which means that it will have less power to rise baking applications like bread.
Try These Other Simple Sourdough Discard Recipes
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- Sourdough starter
- Baking soda
- Combine 1 cup of active sourdough starter with 1 teaspoon honey, 1 egg, and 1 teaspoon baking soda in a bowl with a wooden spoon.
- Heat a cast iron skillet on the stovetop.
- Add 1 tablespoon of butter to the skillet.
- Once the butter is very hot (browning), pour half of the mixture into the skillet. Let it sit for about 1 minute and then flip once using a stainless steel flipper.
- Let the other side cook for about 30 seconds. Repeat with the remaining batter.
Banana and peanut butter: Add half a banana and a tablespoon of peanut butter to the batter. This variation is especially popular with toddlers (from my experience).
High protein: Add an extra egg and 1 tablespoon of ground linseed for a higher protein variation.
Berries: In the summer, fresh berries would be a delicious addition to these sourdough pancakes.
You can top your sourdough starter pancakes with real maple syrup, raw honey, simple berry syrup, whipped cream, jam, or even peanut butter. Peanut butter is lovely if you apply it onto the sourdough starter pancakes right out of the pan, which will cause it to melt a bit.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 714mgCarbohydrates: 54gFiber: 4gSugar: 9gProtein: 10g
Nutrient values are estimates only.