Sourdough Pancakes (Beginner Friendly)

Servings: 24 pancakes

Prep Time: 5

Cook Time: 15

Total Time: 12 20

Follow this beginner-friendly sourdough pancakes recipe and enjoy a delicious weekend breakfast.

5 from 7 votes

Place a large batter bowl on top of a scale and 0 it out. You can make this recipe without a scale, too; just be careful how you measure the flour into the cup.
Fill a measuring cup with 1 cup of sourdough starter -straight out of the jar, without having freshly added water and flour (unfed)- and add it to the bowl (this is what makes it a "discard"). If using a scale, check the weight in grams.
On top of the starter, add the flour, the sugar, and the buttermilk. Give it a stir until the ingredients are combined, until there are minimal lumps (if any), and it resembles a glue-like mixture.

Cover the bowl tightly with plastic wrap and leave it out on the counter for 12 hours, or overnight.

In another bowl, whisk the eggs with the oil or butter until the eggs are clearly mixed (the egg whites and yolks are not separate anymore).
Pour the liquid mixture into the large batter bowl and give the batter a few stirs just enough to combine the sponge-like batter and the mixture.
Sprikle the salt and the baking soda over the top and give the mixture a few stirs to incorporate them into the batter. You'll notice some bubbling, that's normal. Set the batter aside for 5 minutes.
To keep the pancakes warm while you cook the entire batch, heat the oven to the lowest setting, on warm or 200F, and place a baking sheet inside.

Heat a non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of pancake batter on the hot surface and cook the first side for approximately 2 minutes, until the edges are defined and bubbles have formed over the top. Flip the pancakes over and cook on the other side for 2 more minutes. Remove the pancakes from the pan and keep them warm in the oven while you cook the rest of the batter.
Serve immediately topped with your favorite syrups and toppings.

Refrigerate leftover cooked pancakes in an airtight container or zip bag for 3 to 4 days or freeze them for up to 2 months. Warm them up in the microwave, toaster, or oven to enjoy them again.

To make buttermilk, place a measuring cup on top of your scale and zero it out. Add 2 tablespoons of apple cider vinegar or white vinegar into the cup. Pour milk into the cup until the scale reads 454g. Let the milk and vinegar sit on the counter for 10 minutes to make the buttermilk.
If using salted butter, reduce the amount of salt from the recipe to ¼ teaspoon.