Fluffy and tender sourdough pancakes are easy to make using sourdough starter or discard. They’re extra flavorful with a golden brown finish and crisp buttery edges!
Best Sourdough Pancakes
Much like buttermilk pancakes, sourdough pancakes are fluffy, slightly tangy, and uber delicious. However, instead of buttermilk, we’re using either active sourdough starter or discard to give extra flavor which is creative way to use up every part of the starter!
I’ve been using my sourdough starter to make sourdough bread, but when I discovered ways I could use the discard, my love of sourdough has grown.
Why You’ll Love These Flavorful Pancakes
- Tender and fluffy! The acid in the sourdough starter will react with both the baking powder and baking soda resulting in the MOST fluffy and tender pancakes.
- Ready in 15 minutes! Make every morning a good morning with these quick and easy sourdough pancakes!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- All-purpose flour: The way to achieve the best fluffy sourdough pancakes is to make sure to measure all ingredients accurately. If you can’t use a scale, the spoon and level method is the next best thing.
- Sourdough starter: You can use the active starter or the portion of the starter that gets discarded just before feeding it.
- Staples: Granulated sugar, baking soda, baking powder, fine sea salt, eggs, milk, melted butter.
- For serving: Syrup, fresh berries (blueberries, strawberries, blackberries, raspberries, etc.).
Pancake Toppings
So many yummy options to choose from! You could keep things simple with a pat of butter and maple syrup or fresh berries, or get a little fancy with some caramelized bananas and strawberry sauce.
Buttermilk syrup and cinnamon pancake syrup are excellent if you want a little flavor twist on the classic syrup recipe.
How to Make Sourdough Pancakes
- Make the pancake batter. In a large bowl, whisk dry ingredients and then add the wet ingredients. Mix gently to combine until smooth. Some lumps are fine.
- Cook a pancake. Melt butter in a large skillet to coat the bottom and pour 1/3 cup of batter into the pan. Cook pancakes 1-2 minutes per side.
- Repeat until all the batter is gone. Keep them warm in the oven as you go. Serve with your favorite toppings.
Best Tips for Making Sourdough Pancakes
- Look for the bubbles. A great way to tell if your pancakes are ready to flip is to notice the bubbles appearing on the surface.
- Add batter to hot greased skillet. This is the best way to get crisp edges.
- Add mix-ins. Sprinkle in some chocolate chips or berries once the pancake has had a chance to sit on the skillet before flipping.
- Do not overcrowd the pan. Whether using a hot griddle or cast iron skillet, only make as many pancakes as can fit. Do not overcrowd, otherwise you’ll miss out on those perfect edges.
Need more pancake recipes? Try these silver dollar pancakes, Swedish Pancakes or make a pancake charcuterie board!
More Pancake Recipes
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Sourdough Pancake Recipe
Ingredients
- 1 ½ cups (200 g) all purpose flour
- 3 Tablespoons (40 g) granulated sugar
- 1 teaspon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup (230 g) sourdough starter
- 2 large eggs
- 1 cup milk
- 3 Tablespoons melted butter
For serving: syrup, berries
Instructions
- Whisk dry ingredients in a large mixing bowl, Add wet ingredients and continue mixing gently until combined. It should be smooth, but some small lumps are okay. Let the batter sit 5-10 minutes while you preheat the pan.
- Preheat griddle to 250° F.
- Melt a small pat of butter in a large skillet over medium-low heat. Coat the pan by swirling the butter around. Pour 1/3 cup of batter into the skillet. Cook 1-2 minutes. When the pancake puffs up and bubbles start to appear, flip the pancake. Cook an additional 1-2 minutes.
- Repeat the process. You can keep these warm in the oven on a cookie sheet while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.
Notes
- Thick and fluffy Pancakes: Whisk together all wet and dry ingredients together EXCEPT the baking soda and baking powder. Cover and chill overnight. The next day, add the baking soda and powder and whisk well. If the mixture is too thick, add 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. Cook as directed.
- Thin and fluffy pancakes: Add all ingredients as directed in the recipe, cover and chill overnight. Cook as directed.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Yes! For overnight THICK and fluffy pancakes, mix the batter but leave out the baking soda and baking powder. Cover and chill in the refrigerator overnight. Whisk in the leavening agents the next day and allow it to sit and rest for 5 minutes to aerate the batter before using it.
For overnight THIN and fluffy pancakes add all ingredients as listed, cover, and chill overnight. Use when ready.
You can make sourdough waffles using this recipe and a waffle iron without making any changes to the ingredient amounts. Neat isn’t it?!
Absolutely. You can make sourdough discard pancakes or use active starter straight from the refrigerator!
Keep pancakes stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or the toaster for a quick breakfast.
They do! If you’re going to stack them, separate the layers with parchment paper and stick them in a freezer bag or freezer-safe container.
Categorized as: American, Breakfast, Christmas, Easter, Freezer-Friendly, Kid-Friendly, Meal Prep, Nut-Free, Reader Favorites, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Love to make these with my sourdough discard and love that I can make them right away as well. Half the batch with chocolate chips and half plain per family request :)