Today I have a recipe for everyone who loves sourdough waffles as much as I do: fluffy sourdough pancakes. You can either use sourdough discard or freshly fed sourdough starter. The recipe works well without yeast or baking powder. The dough is easy to prepare and rests in the fridge over night.
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This is why you will love the sourdough pancakes
Oftentimes, pancakes have an aftertaste of baking powder or leave a strange feeling on the teeth. These pancakes do not contain baking powder or yeast and only rely on sourdough to become light and fluffy. In addition, the sourdough gives them a slightly sour, fruity aroma. You can prepare the dough the evening before. The next day, you can either have a special breakfast, or a quick lunch.
These ingredients will be needed for sourdough pancakes
- Sourdough starter also works with sourdough discard
- Buttermilk makes the pancakes nice and juicy and adds a wonderful taste. If you are vegan or do not have buttermilk ready, you can also use oatmilk and add a small spoon of apple cider vinegar. This adds the necessary acidity and makes the milk slightly more runny, almost as in buttermilk.
- Wheat flour: for waffles and pancakes, it is best to use cake flour.
- The egg ensures that all ingredients hold together. If you prefer to have it purely plant-based, an egg-alternative such as linseed or chia seed also works. Just mix a tablespoon of linseeds with three tablespoons of water and let it swell. This will bind just as well!
- Butter (melted): a little fat is necessary, so that the pancakes are juicy and smooth. Melted butter gives pancakes that certain taste, but vegan butter will taste just as good.
- Salt, sugar and vanilla sugar for the taste.
Can you freeze pancake dough?
The sourdough pancakes can be baked for stock and frozen until needed. Let them cool down completely on a cooling rack beforehand. After that, you can freeze them while spread out on a baking tray so that they do not stick together. When the pancakes are frozen through, you can put them all into a freezer bag and close it. You can thaw them in the pan*, an oven, or a toaster*.
Making pancakes in a cast iron pan
I prefer to cook with cast iron pans and pots. Not only do they spread heat evenly, but they are also long lasting, and do not contain health-compromising non-stick coating. But you might need a bit of practice until you get the hang of it. For the sourdough pancakes I warmed up the cast iron pan* to medium heat and greased the pan with a teaspoon of cooking oil. After that, you can pour the dough into the pan. My pan is large enough for three to four pancakes at the same time. When the dough starts to become harder along the edges, you can carefully turn the pancakes.
Why do my pancakes stick to the pan?
The pancakes can stick to your cast iron pan* for several reasons. It could be, that you did not use enough cooking oil or that your pan hasn’t been seasoned properly. Possibly, the pan might not have been warm enough before you added the dough. Trying to turn the pancakes too soon can also result in it sticking to the pan.
Toppings – this goes along well with pancakes
You can let loose your creativity when it comes to choosing toppings. They are paired well with any kind of jam and fruits and berries. For more sweetness you can top them with maple syrup or date syrup. If you want to serve them as dessert, the combination with a scoop of ice cream is always a winner.
You can top the pancakes after, but also while baking them! For example, you could first add the dough to the warm pan* and then sprinkle chocolate chips or blue berries onto it, pressing them in slightly. When the dough starts to solidify, you can turn the pancakes as normally.
Useful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- A cooling rack* or bread, rolls and waffles.
- A cast iron pan*
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sourdough waffles and pancakes
Gluten-free Sourdough Buckwheat Waffles Overnight
These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They…
Easy Sourdough Oatmeal Waffles
These oatmeal waffles contain no sugar, making them suitable for both savory and sweet waffle breakfasts. They contain no butter and no additional flour (apart from the sourdough starter). Plus, the waffles are made with no yeast or baking powder. If you use a…
Fluffy Sourdough Spelt Waffles
Actually, I would tell you now that these waffles are quick and easy to make. You can prepare the waffle batter with spelt flour and sourdough in the evening, leave it to rest overnight in the fridge and bake it the next day in a waffle iron until crispy. But I got a…
Recipe for easy sourdough pancakes
Ingredients
Pre-Dough
- 200 g sourdough starter also works with sourdough discard
- 190 g buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g wheat flour
Dough
- 1 egg or egg substitute
- 3 tbsp. butter melted or vegan butter
- ¼ tsp. salt
- 3 tbsp. sugar
- 1 packet vanilla extract
Instructions
Day 1
- For the pre-dough, mix the flour, starter and buttermilk with a whisk.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, sugar and vanilla extract into the batter.
- Warm up a cast iron pan* to medium heat and grease slightly.
- Add dough into the pan* with a ladle and bake until the dough starts to solidify along the edges. Carefully turn the pancakes and bake golden-brown from the other side.
- Baked pancakes should not, if possible, be stacked, but layed next to each other on a cooling rack. This keeps them crispy.
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