Easy Sourdough Pancake Recipe
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Feasting at Home · by Sylvia Fountaine★ 5.0

Easy Sourdough Pancake Recipe

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 18%
CARBS 44G56% OF CAL
4G FIBER21G OTHER18G TOTAL SUGAR
FAT 11G33% OF CAL
7G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy sourdough pancakes made with sourdough starter or discard, topped with pecans and banana. A great way to use sourdough discard for a tangy, delicious breakfast.

mainamericanbaked goodeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2/3 cups sourdough starter (bubbly or hungry, stirred down) 140 grams (room temp is easiest to work with here).
  • 2/3 cup milk (or plant-based milk) 140 grams, add more to the desired consistency
  • 1 large egg, beaten ( or sub a flax egg, see notes)
  • 1 tablespoon oil or melted butter (10 grams)
  • 1-2 tablespoons maple syrup (10-20 grams)
  • 1 teaspoon vanilla (3 grams)
  • 1 cup all-purpose flour (120 grams)
  • 1/2 teaspoon baking powder ( *if fermenting overnight, add in the AM)
  • 1/2 teaspoon baking soda ( *if fermenting overnight, add in the AM)
  • 1/2 teaspoon salt (4 grams)
  • Butter or oil for skillet or griddle
  • Maple syrup for drizzling
  • 2 tablespoons butter
  • 1/4 cup pecans
  • pinch salt
  • 1 firm banana, sliced
  • 2-3 tablespoons maple syrup
PREP
15M
SODIUM
608MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.