Super Easy Savory Sourdough pancakes (with 5 different sauces)

These savory sourdough pancakes are some of the best things I’ve had in a long time! There are an endless amount of different variations and combinations to do. They are super easy and fast to make too! 

To make these, you literally only need a sourdough starter, that’s all.  But just plain sourdough pancake doesn’t taste very good… that’s why you add whatever you’d like! I love these recipes where you can do all different variations! if you find a favorite, please share, I would love to try it!

These are perfect for discard too! Since it’s just flour and water, it’ll cook very nicely! A bit ago, I had so much discard I didn’t know what to do with, so I ended up throwing some out. I wish I knew about these then!

Could I make these sweet pancakes?

Yes! I’d start with 1 tbsp sugar per cup of starter. If you were to add in chocolate chips, I’d mix them in with the starter(separate bowl), less likely to burn while cooking. I would also recommend using an active starter for sweet pancakes, it will help with the add-ins you don’t want charred (like chocolate chips). 

When I add green onions to my savory ones, It’s fine if they get charred,

Should I use an active or discarded starter?

Either will work! I’ve made it with an active starter and discard. Both taste the same, but the active one is more of a fluffy pancake. I’ll just use what I have at the time (most of the time discard).

But as said above, if you’re going to add things that you don’t really want to burn, use an active starter so that the add-ins aren’t as close to the pan.

 Now, I’m going to tell you my favorite combination of add-ins and sauces! 

My absolute favorite add-ins for the sourdough pancake are green onions and a clove of garlic. Then I also add some seasonings: pepper, salt, 21 seasonings (from Trader Joe’s), and a sprinkle of garlic powder. It is so good and I could eat it every single day!

Now the sauce I love to pair it with is soy sauce and balsamic vinegar. Down below will be other sauce combinations. 

Here are the recipes for the different sauces:

Note: the amounts listed down below is what I use for one 5-6in pancake.

Soy Sauce + Balsamic Vinegar

Ingredients:

• 2 Tbsp Soy Sauce

• 1/2 Tbsp

Instructions:

Combine in a small ramekin and whisk together. It’s supposed to be a “soy saucy” sauce, but the vinegar gives it a nice zing.

Ranch:

Your favorite ranch is perfect for this!

There is no recipe (yet!), but it is one of my favorites. I go between this and the first one.

Soy Sauce + Sesame oil:

• 2 Tbsp Soy Sauce

• 1 Tbsp Sesame Oil

Instructions:

Combine in a small ramekin and whisk together. It’s supposed to be a “soy saucy” sauce, but the vinegar gives it a nice zing.

Soy Sauce + Worcestershire sauce + Apple Cider Vinegar 

Ingredients:

• 1.5 Tbsp Soy Sauce

• 1 Tbsp Worcestershire Sauce

• 1/2 tsp Apple Cider Vinager

Creamy Garlic Sauce:

This is a super delicious and creamy dipping sauce! You can also make it ahead of time and have it ready for whenever you need it. This is a pretty garlicky sauce, so if you don’t like garlic too much, I’d probably skip this one. But if you love garlic, like me, you have to try it! I added garlic powder to boost the flavor and it is so good!

Ingredients:

• 4-5 Cloves of Garlic

• Lemon Slice

• 1/4 c Mayo

• 1/8 c Sour Cream

• Drizzle of Avacado Oil

• Salt & Pepper

• 1/4 tso Garlic Powder

Instructions:

Mince the garlic and then set aside.

In a small skillet, melt the butter, add the garlic and a squeeze of lemon of juice.

Cook until soft (or a little charred if that’s what you like)

Transfer into a bowl and use a fork to try and smoosh it a bit. Add the mayo, sour cream and a sprinkle of salt & pepper.

Give it a nice little mix and put it in the fridge to chill.

How to cook the Pancakes:

To cook these pancakes, heat a medium to a large skillet and add a drizzle of oil. Once the pan and oil are heated, pour the sourdough starter and all of your add-ins. Cook 3-5 minutes on one side, flip and cook another 3-5 minutes. When you flip it, lower the heat so that the add-ins don’t burn. Once it starts getting cripsy on that side, you can turn it back up to medium heat.

That is all for today’s post! Make sure to let me know if you do any different add-ins, I would love to try them out!

~Becky 🙂