Sourdough Pancakes Recipe – The Fluffiest You’ll Ever Make
There’s something magical about a stack of fluffy, golden pancakes and this sourdough pancakes recipe takes them to a whole new level.
By using tangy sourdough starter (or discard), you’ll create pancakes that are impossibly fluffy on the inside, crispy on the edges, and packed with deep, complex flavor that regular pancakes simply can’t match.
In this article, I’ll walk you through everything you need simple ingredients, easy step-by-step instructions, pro tips for the fluffiest results, and delicious topping ideas. Whether you’re a sourdough beginner or a seasoned baker, this recipe will become your go-to weekend breakfast.
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Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I love all-purpose flour for these fluffy flapjacks.
- Leaveners: Baking powder and baking soda react beautifully with the acidic sourdough starter to make for extra fluffy pancakes.
- Sugar: I used white granulated sugar, but this can be substituted with cane sugar, maple syrup or honey.
- Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
- Eggs: Large eggs
- Milk: Substitute any non-dairy milk or milk alternatives, like almond milk, for a non-dairy option.
- Unfed Starter: I prefer to use sourdough discard that is no older than 1-2 days. You can use active sourdough starter, just make sure to use the same amount in weight.
- UnsaltedButter: If you are using salted butter, reduce the salt by 1 gram (1/4 teaspoon). Vegan butter or coconut oil are great non-dairy substitutes.Ingredients Needed
Supplies
- Large mixing bowl
- Whisk
- Cast Iron skillet or nonstick skillet
How to Make Sourdough Pancakes
In a large bowl, mix the flour, baking soda, baking powder, sugar and salt together. Set aside.
In a medium bowl, whisk together the eggs, milk, sourdough discard and melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Mix until just combined, it’s okay if it is still lumpy.
Heat a cast-iron skillet or frying pan to medium-high heat. Pour about 1/4 cup of pancake batter into the hot pan.
Cook on the first side for about 2-3 minutes, or until the edges of the pancakes are golden brown and bubbles start appearing on the top of the pancake. Then flip and continue to cook the pancakes for 2-3 minutes on the other side.
Remove the pancakes from the skillet and stack on a plate.
Repeat with the remaining batter. Enjoy!
How to Serve Sourdough Pancakes
Sourdough pancakes are best enjoyed fresh off the griddle, while they’re still warm and fluffy. Here are some delicious ways to serve them:
Classic Style: Stack 3–4 pancakes and drizzle with pure maple syrup and a pat of butter. The slight tang of sourdough pairs beautifully with the sweetness of syrup.
Fresh Fruit Topping: Top with sliced strawberries, blueberries, or bananas and a dollop of whipped cream for a vibrant, colorful presentation perfect for summer brunches.
Savory Twist: Skip the syrup and serve with a fried egg, crispy bacon, and a drizzle of hot honey for a sweet-savory combo that highlights sourdough’s natural tang.
Yogurt & Honey: A spoonful of Greek yogurt, a drizzle of honey, and a sprinkle of granola turns these pancakes into a wholesome, protein-rich breakfast.
Nut Butter Lovers: Smear with almond butter or peanut butter and top with sliced bananas and a dusting of cinnamon for a filling, nutrient-dense stack.
Pro Tip: Serve sourdough pancakes immediately after cooking for the best texture. If making a large batch, keep them warm in a 200°F (93°C) oven on a baking sheet while you finish the rest.
How to Store Sourdough Pancakes
One of the best things about sourdough pancakes is that they store and reheat exceptionally well, making them perfect for meal prep.
At Room Temperature: If you plan to eat them within a few hours, stack cooled pancakes with a piece of parchment paper between each one to prevent sticking. Cover loosely and keep at room temperature for up to 2 hours.
In the Refrigerator: Allow pancakes to cool completely, then store them in an airtight container or zip-lock bag with parchment paper between each layer. They’ll keep in the fridge for up to 4–5 days.
In the Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag. They’ll keep well for up to 2–3 months. Label the bag with the date for easy tracking.
How to Reheat:
- Toaster: Pop them in the toaster for 1–2 minutes for crispy edges the quickest and most popular method.
- Microwave: Place 2–3 pancakes on a microwave-safe plate, cover with a damp paper towel, and heat for 30–60 seconds.
- Oven: Arrange on a baking sheet, cover with foil, and warm at 350°F (175°C) for 8–10 minutes.
- Skillet: Reheat over medium-low heat with a small amount of butter for about 1–2 minutes per side.
Pro Tip: Do NOT refreeze pancakes once they’ve been thawed, as this affects both texture and flavor. Thaw overnight in the refrigerator for best results.
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Why You’ll Love This Recipe
If you’ve never made sourdough pancakes before, get ready to add them to your permanent breakfast rotation. These pancakes check every box they’re simple enough for a lazy Sunday morning yet impressive enough to serve to guests. Here’s exactly why this recipe is going to become your new favorite:
Quick and Easy
No complicated techniques, no fancy equipment, and no long wait times. This recipe comes together in just minutes using your sourdough starter that jar of bubbly goodness you already have sitting on your counter. Simply mix the ingredients in one bowl, heat your griddle, and you’re ready to cook. Whether you’re a seasoned sourdough baker or a complete beginner, you’ll find this recipe refreshingly straightforward from start to finish.
Fluffy
Forget dense, flat, or rubbery pancakes. Thanks to the natural fermentation of sourdough starter, these pancakes rise beautifully on the griddle, producing a stack that’s light, airy, and irresistibly fluffy on the inside with perfectly golden edges on the outside. The sourdough also adds a subtle tangy flavor that takes these pancakes to a whole new level far beyond anything you’d get from a boxed mix.
Freezer-Friendly
Love meal prepping? These sourdough pancakes are a dream. Make a big batch on the weekend, let them cool completely, and stack them in a freezer-safe bag. On busy weekday mornings, simply pop them in the toaster or microwave and enjoy a warm, homemade breakfast in seconds. Having a stash of these in your freezer means you’re always just minutes away from a satisfying, wholesome meal no stress, no mess.
Frequently Asked Questions
What type of flour is best for sourdough pancakes?
When making these homemade sourdough pancakes, I usually go with all-purpose flour because it gives them that perfect, fluffy texture. However, if you want a bit more of a nutty flavor, whole wheat flour works great too. Just keep in mind that you might need to adjust the liquid in the sourdough pancake batter, as whole wheat flour tends to soak up more moisture than all-purpose flour does.
How can I make these pancakes dairy-free?
Making these fluffy sourdough pancakes dairy-free is surprisingly easy. Simply swap the regular milk for any non-dairy milk, such as almond milk or oat milk, to keep things simple. Additionally, for the butter, you can go for vegan butter or coconut oil instead. This approach is a great way to make them work for a medically restrictive diet while still enjoying those delicious, tangy pancakes.
Can I add chocolate chips or fruit to the pancake batter?
Yes! Feel free to add in chocolate chips or fresh fruit like blueberries. If you’re into fruity pancakes, blueberry pancakes are always a hit. Just drop batter onto the hot griddle and sprinkle your add-ins on top before flipping them to the second side. That way, they stay in place and don’t get lost in the sourdough pancake batter.
Can I make any variations or substitutions in this sourdough pancake recipe?
For sure! You can easily swap ingredients to make these pancakes your own. If you want a nuttier flavor, use whole wheat flour, but keep in mind you might need a little extra liquid since it absorbs more moisture than regular flour. For a sweeter taste, try replacing the sugar with maple syrup or honey. If you need a dairy-free version, just switch out the regular milk for any non-dairy milk like almond milk, and swap the butter for vegan butter or coconut oil. You can also add in chocolate chips or fresh fruit like blueberries for some extra fun!
Happy baking!
Sourdough Pancakes Recipe
Equipment
- Large mixing bowl
- Whisk
- Cast Iron skillet or nonstick skillet
Ingredients
- 245 grams 1 3/4 cups all-purpose flour
- 6 grams 1 1/2 teaspoons baking powder
- 6 grams 1 teaspoon baking soda
- 50 grams 4 Tablespoons sugar
- 6 grams 1 teaspoon salt
- 2 eggs
- 300 grams 1 1/4 cups milk
- 120 grams 1/2 cup sourdough discard
- 57 grams 4 Tablespoons unsalted butter, melted
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, sugar and salt together. Set aside.
- 245g (1 3/4 c) all-purpose flour, 6g (1 1/2 tsp) baking powder, 6g (1 tsp) baking soda, 50g (4 T) sugar, 6g (1 tsp) salt
- In a medium bowl, whisk together the eggs, milk, sourdough discard and melted butter until smooth.
- 2 eggs, 300g (1 1/4 c) milk, 120g (1/2 c) sourdough discard, 57g (4 T) unsalted butter, melted
- Pour the wet ingredients into the dry ingredients. Mix until the flour is just combined. Be careful not to over mix the batter, it’s okay if it is still lumpy.
- Heat a cast-iron skillet or frying pan to medium-high heat. Pour about 1/4 cup of pancake batter into the hot pan.
- I found that I got more of an even brown color without buttering the hot pan before cooking the pancakes. However, you can grease the hot pan with butter before cooking if you prefer a more buttery flavor on your pancakes.
- Cook on the first side for about 2-3 minutes, or until the edges of the pancakes start to turn golden brown and bubbles start appearing on the top of the pancake. Then flip and continue to cook the pancakes for 2-3 minutes on the other side.
- Remove the pancakes from the skillet and stack on a plate.
- Repeat with the remaining batter. Serve hot and enjoy!
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