Sourdough Pancakes

So many pancakes! This recipe makes SO MANY pancakes. You can easily half this recipe. I like making a lot because I want leftovers that I can freeze and eat later. YES! You CAN freeze pancakes!

A note about using sourdough discard: it is best if you last fed it 12-48 hours ago. This way it has had time to peak and is falling again. To get the right amount you should feed 100g starter, with 100g water and 100g bread or all purpose flour. You will probably use all of this so make sure you save some of your starter to feed separtely to keep.

Makes: a lot (like 40-50 4"pancakes)

Preparation time: 20m
Cooking time: 40m
Total time: 60m


  • 440 grams (3 cups) all purpose flour
  • 4 tablespoons monkfruit sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 270 grams (1 cup) sourdough starter
  • 226 grams (1 cup) applesauce
  • 6 tablespoons melted butter
  • 630 grams (2 3/4cup) milk
  • 4 teaspoons vanilla extract

Equipment: 2 large bowls, non-stick pan or skillet


  1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate large bowl whisk together the sourdough starter, applesauce, melted butter, milk and vanilla.
  3. Dump the dry ingredients onto the wet ingredients and fold together until just combined. Be careful not ot over mix.
  4. Set the mixture aside for 15 minutes.
  5. Preheat a skillet over medium heat. Then cook the pancakes by pouring about a 1/4 cup mixture onto the skillet and fitting as many of these as you can.
  6. Wait until little bubbles start to form around the edges then flip and cook on the otherside.
  7. Enjoy warm or freeze. To freeze: arrange them in a single layer on a parchment paper-lined baking sheet. Cover the sheet with aluminium and freeze. Reheat at 350ºF for 5-8 minutes.