Easy Sourdough pancakes (fluffy + refined sugar free)

If you're a fan of fluffy pancakes and love baking with sourdough, these sourdough pancakes are going to become your new favourite breakfast. 

They're quick and easy to make, delicious pancakes that are gut-friendly and refined sugar free.

Whether you're using up some leftover sourdough starter (or sourdough starter discard) or experimenting with sourdough for the first time, this easy recipe is the perfect way to enjoy a tangy twist on your classic pancakes. 

Why make this recipe

• Basic ingredients - you'll probably already have them on hand.
• Light and airy - thanks to the wild yeast in the sourdough starter this recipe makes fluffy sourdough pancakes.
• Mild tangy flavour - again thanks to the sourdough discard
• Saves waste - don't throw out your leftover sourdough starter.
• Simple - a really easy recipe that can be jazzed up to suit different tastes.

Ingredients

• Sourdough starter - you can make sourdough starter from scratch or use a starter kit. If cared for it can last decades. 
• Wholemeal flour - or wholemeal spelt flour
• Egg - at room temperature
• Milk - preferably full-fat milk 
• Salt
• Butter - melted
• Baking soda
• Coconut sugar - or rapadura sugar (or regular sugar)
• Maple syrup and fresh berries (for serving)

I make them with just a hint of coconut sugar so they are refined sugar free. You can also make sourdough discard pancakes using regular sure - they just won't be refined-sugar free.

Tips

• Let the batter rest: Allowing your sourdough pancake batter to rest overnight (if possible) will help the good bacteria to work its gut-loving magic. 
• Use a hot griddle: Make sure your griddle or skillet is at the right temperature—too hot, and your pancakes will burn; too cold, and they won’t rise properly. Always make a little one to test first.
• Don’t overmix: Stir the batter gently to avoid tough pancakes. 
• Adjust sweetness: If you prefer your pancakes a little sweeter, feel free to add more sugar.

Why 'sourdough'

Because sourdough is fermented it contains lots of goodies that help to feed the good bacteria in our guts which is essential for good health.

For some who are sensitive to gluten, it can be more tolerable as the live bacteria get to work on breaking the gluten down so your gut doesn’t have to.

So that makes sourdough pancakes essential for good health.

My kids love them as a plain snack but my favourite is with peanut butter or some yoghurt, honey and berries.

Storage

If you have any leftover pancakes, you can store them in an airtight container in the fridge for up to 3 days. 

For longer storage, freeze the pancakes by layering them with parchment paper and placing them in a freezer-safe container.

When you’re ready to eat them, reheat the pancakes on the pan or microwave for a quick breakfast the next morning.

Serving ideas

This recipe is very plain and simple so you can top your sourdough pancakes with your favourite pancake toppings.

A few ideas:

• maple syrup
• fresh berries
• chocolate chips for a decadent treat

If you prefer savoury toppings, this batter works just as well with some rashers of bacon. 

Variations

You can add flavour to the batter to make different types of pancakes. Some ideas:

• chocolate chips
• blueberries
• orange zest
• sultanas

For something a little different, cook the batter in a waffle iron to make sourdough waffles.

Give this easy recipe a try next time you have leftover sourdough starter and let me know how it turns out.

My usual routine is to make up a batch of sourdough bread dough on a Friday night and use the sourdough starter discard for pancakes on Saturday morning.

Whether you're making them for a lazy Saturday morning or as part of a special breakfast spread, you can’t go wrong with these fluffy sourdough pancakes.

Enjoy! 

p.s. Need to get your hands on sourdough starter. You can purchase sourdough starter here. 

More sourdough recipes

• Hot cross buns
• Sourdough English muffins
• Sourdough ciabatta
• Pumpkin sourdough loaf

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Recipe

Recipe

Sourdough pancakes (refined sugar free)

If you're a fan of fluffy pancakes and love baking with sourdough, these sourdough pancakes are going to become your new favourite breakfast. They're quick and easy to make, delicious pancakes that are gut-friendly and refined sugar free.

Print Pin Rate SaveSaved!

Course: Breakfast

Cuisine: American

Keyword: pancakes, sourdough

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 40 small or 10 big

Calories: 29kcal

Author: Originally from Fig Jam and Lime Cordial - adapted by Claire from Claire K Creations

1x2x3x

Ingredients

• 1 cup sourdough starter
• ¾ cup plain wholemeal flour
• ¼ cup quinoa flour or extra wholemeal flour
• 1 egg
• 1½ cup full-fat milk
• ½ teaspoon salt
• 2 tablespoon butter melted
• 1 teaspoon baking soda sifted
• 1 teaspoon coconut sugar

Instructions

• In a small bowl, whisk together the flour, salt, sugar and sifted baking soda.
• Pour the sourdough starter, milk and egg into a large mixing bowl and mix well with a whisk or electric mixer until combined.
• Gradually scatter in the dry ingredients, mixing constantly to avoid lumps. 
• Finally, stir in the melted butter. Allow the batter to rest for at least half an hour before cooking.
• Preheat a cast-iron skillet or hot griddle over medium heat. Once the pan is hot, brush lightly with butter to stop them sticking. 
• Scoop about ¼ cup of the batter for each pancake and pour it onto the hot pan. Let it cook for 2-3 minutes on the first side until bubbles begin to form and the edges start to set. Flip the pancakes and cook for another 1-2 minutes on the second side, until they’re golden brown and cooked through.
• Remove the pancakes from the pan and stack them on a plate. Keep them warm in a low-temperature oven if making multiple batches. Serve your fluffy sourdough pancakes with your favorite pancake toppings, such as maple syrup, fresh berries, or a sprinkle of chocolate chips.

Nutrition

Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 66mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 38IU | Calcium: 13mg | Iron: 0.1mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations