These sourdough pancakes are my toddler’s favorite snack right now! They are perfect as a pre-breakfast snack or as a post-nap snack. While I mostly give them as a snack, I’ll also give them with meals for the toddler and for everyone. They are an all-around, versatile crowd pleaser. Momma approved!
The Pros of Sourdough Pancakes
I love all things sourdough! If something can be sourdough, you better believe that I’m making it sourdough! These pancakes are no exception!
These oven baked pancakes are made using an active starter, although I have made them with discard before and they turned out just fine.
Another fact that I love about these pancakes, is that there’s no additional flour added, it’s just the starter. So the only flour in the pancakes is flour that has already been well fermented.
If I have a little one that’s not fully ready for bread or regular pancakes, I’m comfortable serving these to them because the flour has already undergone some serious fermenting.
I bake the pancakes in muffin pans. It makes it an easy grab-n-go snack, and it’s easy for toddler hands to hold.
They’re also a lot easier to store this way. I keep them in a glass container in the fridge.
The Ingredients
The ingredient list is really really simple. So simple, that I no longer have to look at it when I make these.
2 cups of sourdough starter. Preferably active but discard has worked just fine for me.
1/4 cup of coconut oil
3 tbsp of honey
A splash of vanilla
2 eggs
A pinch of salt
1 tsp of baking soda. The baking soda has to be added last because it reacts with the starter to make the batter foam up.
That’s it. That is the ingredient list for the oven baked sourdough pancakes. Just 7 ingredients.
The Directions
The first step is to feed your starter a few hours before you plan to make the pancakes.
Once your starter is ready, melt 1/4 cup of coconut oil.
Pour 2 cups of starter into your mixing bowl. Add in 3 tablespoons of honey, a splash of vanilla, 2 eggs and a pinch of salt. Add in the coconut oil and give it all a good mix.
Last but not least, add 1 teaspoon of baking soda, mix it up and watch the batter foam up.
Spoon the batter into muffin cups. I normally get just under 2 dozen pancakes. If you want to add some fruit or chocolate chips or nuts now is the time to add them in. Just sprinkle them on top of each cup. I almost always put blueberries in mine.
Bake at 350 for 20 – 30 minutes until the pancakes are a nice golden brown.
I store them in a glass container in the fridge. They heat up just fine, but honestly, my toddler loves them straight out the fridge, so you really don’t even have to heat them.
The Flavor Possibilities
There are so many things you could add to these sourdough pancakes.
Blueberries are our favorite to put in, but strawberries would be great too.
Bananas are a nice addition and a great way to use the ripe ones.
Almond butter has made it’s way into my batter many times and peanut butter would be just as good.
Chocolate chips and nuts are also great options, so really the possibilities are endless.
I also like to sprinkle some cinnamon into the batter. Some ginger and nutmeg added to that would give these pancakes a nice Christmas flavor for a seasonal treat.
Give These Sourdough Pancakes A Try!
Give these oven baked sourdough pancakes a try and let me know how you like them!
I love hearing from everyone after they’ve tried a new recipe!
Oven Baked Sourdough Pancakes
Ingredients
- 2 cups sourdough starter, preferably active, but discard should work too.
- 1/4 cup melted coconut oil
- 3 tablespoons of honey
- A splash of vanilla
- 2 eggs
- A pinch of salt
- 1 teaspoon of baking soda
Instructions
- The first step is to feed your starter a few hours before you plan to make the pancakes.
- Pour 2 cups of starter into your mixing bowl.
- Add in 3 tablespoons of honey, a splash of vanilla, 2 eggs and a pinch of salt. Add in the coconut oil and give it all a good mix.
- Lastly add 1 teaspoon of baking soda, mix it up and watch the batter foam up.
- Spoon the batter into muffin cups. I normally get just under 2 dozen pancakes.
- If you want to add some fruit or chips or nuts now is the time to add them in. Just sprinkle them on top of each cup.
- Bake at 350 for 20 - 30 minutes until the pancakes are a nice golden brown.
Oh wow these look so great!!! Baking them over frying each pancake sounds like a time saving recipe. Thank you!
This recipe is similar to the sourdough discard pancakes we make, but what a genius idea to bake them in the oven! A hands off approach will help save so much time and work in the kitchen! Love this idea SO much! Thanks for sharing!
I love this pancake idea for kids! What a cool idea to make these in muffin tins for easy snacks, and it’s perfect that they are made with healthy sourdough! Great recipe!