Are sourdough pancakes good? Let me be sincere here: these are the best pancakes I’ve ever had. Sourdough pancakes are perfection in a slightly round shape. They’re fluffy, have a fruity taste and are so light it’s super easy to eat a whole batch by yourself!
Sourdough pancakes are nothing more than pancakes made with sourdough. Sourdough discard to be more specific, but you can also use it active if you like. They taste just a bit yeasty, and have some fruity hints, courtesy of the applesauce - but they definitely don’t taste like an apple pancake.
My sourdough pancakes are free of eggs, so if you’re looking for an eggless pancake recipe, you’ve just found your new favorite! In fact, these are vegan sourdough pancakes, free of any milk, buttermilk or butter.
How to make it from scratch
If you still don’t have a sourdough starter and are looking to start your own, I have all the tips you need along with a step by step and huge FAQ in my sourdough starter guide.
You can make this recipe in less than 30 minutes, and it serves well 2 people, 3 pancakes for each one. No need to let the batter rest overnight, as this recipe uses a fair amount of sourdough discard and also baking powder to make the pancakes fluffy and airy.
I made this recipe with zero animal ingredients, but if you’re wondering if there’s any possible ingredient substitution:
- You can substitute oil for butter, melted (it won’t be vegan);
- Same applies for oat milk, you can use any other milk (again, if using cow milk, it won’t be vegan);
- The applesauce can be substituted for an extra large egg if by chance you don’t have applesauce available and are not looking for a vegan recipe.
Not a lot of secrets or tips for this recipe. You’ll start by mixing all the dry ingredients in one bowl and the wet ingredients in another. Mix both of them together and stir only until there are no dry spots remaining. Don’t overmix here, or they won’t be soft.
For frying, heat any frying pan you have and spray it with cooking oil to prevent the pancakes from sticking to the bottom. If you have a nonstick pan, you may omit the cooking spray/oil.
My pan is large enough for only two pancakes at a time, and it usually takes 2 to 3 minutes first side and then 1 to 2 minutes more after flipped for them to be ready. Less than that and you’ll probably end up with an uncooked pancake in the middle.
ALWAYS cook them in medium to low heat, never on high heat. If you use high heat, the bottoms will be done before your pancakes are fully cooked inside.
About the batter
Yes, the batter is a bit thicker than a normal pancake batter. I usually use a spoon and my finger (wash your hands!) to pour the batter into the frying pan. I don’t really measure how much batter I use for each pancake, but I would guess about ⅓ cup for each one.
If you prefer a more pourable batter, you can increase the amount of oat milk to ⅔ cup instead of ½ cup. Just don’t use more than ¾ cup of milk or your pancakes won’t be as tall and fluffy. The more milk you add, the less tall your pancakes will be.
One last tip: use the batter as soon as you make it, or the baking powder will lose its proprieties and you won’t get a super fluffy deliciously light and tall pancake.
They usually never last for more than one day in this house, but if you need to know, they’re good for about 2 to 3 days if kept in an airtight container after cooled.
Can my sourdough pancakes be frozen?
Yes, you can freeze them after baked! These frozen sourdough pancakes reheat pretty well: just make sure to wait until they’re cooled before freezing them. Use an airtight container to store them, or a Ziploc bag proper for freezing. Also, never freeze uncooked batter.
To freeze pancakes, you can either use parchment paper to separate each one so they don’t stick together, or freeze them individually on a baking sheet for 30 minutes to 1 hour before packing them all together.
How to thaw them: you can microwave each one for about 30 seconds, or just pop them in the toaster. I prefer the last option!
Why are my sourdough pancakes gooey?
Two things could have happened here: you might have (really) overmixed your batter, or you used a too high temperature to cook your pancakes.
Remember: just stir the ingredients together until you can’t see dry spots anymore. Some lumps are ok. And never fry your pancakes using high heat, or they will be ready before evenly cooked, and so, probably gooey in the middle.
What to eat with sourdough pancakes?
So many possibilities here! I usually have mine with berries and maple syrup, but you can cave it with maple syrup only, or your favorite fruit.
I love to have it topped with granola, and I have some great granola options for you: peanut butter and banana and triple coconut are my vegan options, and my ginger apricot one uses honey - but it can easily substituted for a vegan ingredient.
Although this recipe uses brown sugar, the pancake is just slightly sweet. So if you’re thinking about having these pancakes with savory options, know that they are also great with it!
Want more sourdough discard recipes? Try my sourdough tortillas, they’re super easy to make and last for days!
- ¾ cup all purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- pinch of salt
- ½ cup sourdough discard
- 1 tbsp oil
- ½ cup oat milk
- ⅓ cup applesauce
- In a large bowl, combine the all purpose flour, brown sugar, baking powder and a pinch of salt. Stir to blend the dry ingredients.
- In a medium bowl, combine the sourdough discard, oil, oat milk and applesauce. Stir until blended.
- Pour the liquid mixture into the dry mixture and stir until batter is smooth and no dry spots are left. Careful to not overmix here, little lumps are ok. Batter will get supper puffy and you’ll be able to hear the bubbles when you stir it.
- Heat a frying pan or skillet pan. Spray cooking oil if needed so pancakes won’t stick.
- Pour about ¼ to ⅓ cup of batter into heated pan and cook for 2 to 3 minutes until golden, on medium low to prevent bottom from burning. If the bottom is getting too brown before 2 minutes, temperature is too high: lower it. Flip and cook for another 1 or 2 minutes on the other side or until golden. Don’t try cooking them in less than 3 minutes, or you’ll risk getting undercooked pancakes.
- Top sourdough pancakes with your favorite toppings. Serve them warm.
To freeze sourdough pancakes, use parchment paper to separate each one so they don’t stick together, or freeze them individually on a baking sheet for 30 minutes to 1 hour before packing them all together. Never freeze uncooked batter.
To thaw sourdough pancakes, microwave each one for about 30 seconds, or just pop them in the toaster.
Amount Per Serving: Calories: 122Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 290mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 2g