Easy Sourdough Pancakes Fluffy

Sourdough pancakes have become my favorite way to use up extra starter and treat my family to a weekend breakfast that feels both special and easy. With their fluffy centers and tangy flavor, these pancakes are ready fast and put sourdough discard to delicious use.

I first started making these pancakes on slow mornings when I did not want to baby my starter but craved something hearty. Now these pancakes are the most requested breakfast in my house and the maple banana pecan topping is always a huge hit.

Ingredients

• Sourdough starter: provides flavor and gives a slight lift to the pancakes choose one that is healthy and at room temperature if possible
• Milk or plant-based milk: helps blend ingredients and creates a moist batter whole or plant-based both work
• Large egg: binds the pancakes and adds richness try a flax egg for a vegan option
• Oil or melted butter: gives tender texture and subtle flavor go for a mild oil or fresh butter
• Maple syrup: sweetens the batter use real maple syrup for the best taste
• Vanilla: extracts out more flavor for that classic pancake aroma choose pure vanilla
• All-purpose flour: forms the structure of your pancakes reach for fresh finely milled flour for best results
• Baking powder and baking soda: create bubbles and make pancakes fluffy check that your leaveners are fresh
• Salt: balances flavor sea salt or kosher brings out the best
• Butter or oil for greasing: keeps pancakes from sticking use high heat oils or sweet cream butter
• Maple syrup for serving: adds natural sweetness and shine aim for grade A for top flavor
• For the topping: butter for richness pecans for crunch a firm banana for best caramelization and more maple syrup for a glossy finish. Choose fresh plump pecans and a banana with just a few spots for peak flavor.

Step-by-Step Instructions

Whisk the Wet Ingredients:

Combine sourdough starter milk egg oil maple syrup and vanilla in a medium bowl. Whisk until everything is fully blended and smooth. This helps evenly distribute the sourdough flavor and sets you up for a pillowy crumb.

Combine the Dry Ingredients:

In a separate small bowl stir together the flour baking powder baking soda and salt. Mixing these first ensures the leaveners and salt are spread evenly within the flour.

Mix the Batter:

Gradually add the dry mixture to the bowl of wet ingredients whisking gently until just combined. If you notice the batter is too thick slowly add more milk until the consistency is pourable yet thick. Let the batter rest for about 15 minutes on the counter. This resting time lets gluten relax and makes lighter pancakes.

Heat and Prep the Skillet:

Place a skillet over medium-low heat and wait until it is thoroughly hot. Swirl in a bit of oil or a mix of oil and butter making sure the surface is coated well. A hot evenly greased surface prevents sticking and promotes a golden crust.

Cook the Pancakes:

Ladle about half a cup of batter into the hot skillet so each pancake is around six inches. Watch as bubbles appear on the surface and flip only when the bottom is deeply golden. Cook until the center puffs use a gentle touch. Adjust heat down if they brown too quickly.

Keep Pancakes Warm:

Transfer cooked pancakes to a warm oven or cover them loosely with foil on a plate while you finish the batch. This helps keep them soft and ready for the table.

Make the Maple Banana Pecan Topping:

Melt butter in your skillet add pecans and a pinch of salt and toast them for three to four minutes on medium heat until fragrant. Push pecans to the side then add banana slices to another part of the pan. Sear the bananas two to three minutes per side until caramelized. Pour in maple syrup stir to glaze everything and remove from heat. This ensures a sticky sweet crunchy topping that clings to your stack.

Serve:

Plate the pancakes and pour the warm bananas and pecans over the top. Finish with another swirl of maple syrup if you like.

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My favorite part is always the moment that maple syrup hits the warm pancakes and the pecans sizzle even my sourdough skeptical kids always ask for seconds. Bringing the family together with these pancakes feels like a celebration every time.

Storage tips

Let your pancakes cool completely before storing stack with parchment between layers and seal in an airtight container in the fridge for up to three days. For longer storage freeze on a tray then transfer to a bag pancakes thaw and reheat well in the toaster or oven at moderate heat.

Ingredient substitutions

Sub any non dairy milk if you want to keep it plant based. The flax egg works perfectly if you need an egg free version just mix ground flaxseed with water and let it stand until gelled before adding. You can use spelt or whole wheat flour just add more milk since these flours absorb more liquid. No maple syrup Try honey or agave but maple gives the classic flavor.

Serving suggestions

Pile the pancakes high and add a generous spoonful of banana pecan topping for brunch worthy presentation. They are also delicious with fresh berries a dollop of yogurt or whipped cream or even a crunchy sprinkle of granola for texture.

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Cultural context

Sourdough pancakes draw from a long tradition especially in American pioneer cooking when sourdough starter was the leavener on hand. These pancakes offer a subtle tang and are a great entry point into sourdough baking. With this recipe modern ingredients and easy technique meet Old World flavor.

Recipe FAQs

→ Can I use sourdough discard for the batter?

Yes, both active and discard sourdough starter work well, lending tang and moisture to the pancakes.

→ How do I adjust the batter consistency?

If the batter is too thick, add a splash of milk. For thin batter, stir in more flour—a forgiving process.

→ What toppings go well with these pancakes?

Maple-glazed bananas and toasted pecans are a delicious pairing, but fresh fruit or plain syrup work too.

→ Can I ferment the batter overnight?

Yes. Mix all ingredients except baking powder and soda; add those in the morning for the fluffiest texture.

→ Is there a dairy-free option?

Swap with plant-based milk and use oil instead of butter for a fully dairy-free version.

→ How do I substitute the egg?

Replace the egg with a flax egg mixture (1 tbsp ground flaxseed with 3 tbsp water) if desired.