These Sourdough Pancakes are soft, fluffy, lightly tangy, and a delicious way to use sourdough starter. They are easy to make with simple pantry ingredients and are perfect for a relaxed weekend breakfast or a quick family meal.
The sourdough starter gives these pancakes a subtle tang that pairs beautifully with butter, maple syrup, fresh berries, bananas, or your favorite breakfast toppings. If you have extra sourdough starter sitting in the refrigerator, this is one of the easiest ways to turn it into something everyone will enjoy.
You can make these pancakes with active sourdough starter or sourdough discard, making the recipe especially useful for anyone who regularly feeds a sourdough starter.
Why You’ll Love These Sourdough Pancakes
These pancakes have a wonderful combination of fluffy texture and slightly tangy flavor. They are not overly sweet, which means you can serve them with sweet toppings without making breakfast too heavy.
They are also a great way to use sourdough discard instead of throwing it away.
The batter comes together quickly, and the pancakes cook in just a few minutes. You can make them fresh in the morning or prepare the batter ahead of time for an easy breakfast.
Ingredients
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1 cup sourdough starter or sourdough discard
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1 cup all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg
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3/4 cup milk
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2 tablespoons melted butter, plus more for cooking
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1 teaspoon vanilla extract
For Serving
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Butter
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Maple syrup
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Fresh berries
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Sliced bananas
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Powdered sugar, optional
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Chopped nuts, optional
How to Make Sourdough Pancakes
1. Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients first helps distribute the baking powder and baking soda evenly throughout the flour.
Set the bowl aside while you prepare the wet ingredients.
2. Mix the Wet Ingredients
In a separate large bowl, whisk together the sourdough starter, egg, milk, melted butter, and vanilla extract.
Make sure the melted butter has cooled slightly before adding it. Very hot butter can affect the egg and make the mixture harder to combine.
Whisk until the mixture is mostly smooth.
3. Combine Wet and Dry Ingredients
Add the dry ingredients to the bowl with the sourdough mixture.
Gently stir with a whisk or spatula until everything is just combined.
Do not overmix the batter. A few small lumps are completely fine.
Overmixing can develop too much gluten and result in pancakes that are less tender.
The batter should be thick but pourable. If it looks extremely thick, add another tablespoon or two of milk.
4. Let the Batter Rest
Allow the batter to rest for about 5 to 10 minutes.
This short resting period gives the flour time to absorb some of the liquid and allows the batter to become slightly thicker.
If your sourdough starter is particularly thick, you may need a small splash of additional milk to reach the right consistency.
5. Heat the Pan
Place a nonstick skillet or griddle over medium heat.
Lightly grease it with a small amount of butter.
You want the pan to be hot enough that the pancakes begin cooking immediately, but not so hot that the outside browns before the inside cooks.
A medium or medium-low temperature usually works best.
6. Cook the Pancakes
Pour approximately 1/4 cup of batter onto the heated skillet for each pancake.
Leave enough space between the pancakes so they are easy to flip.
Cook for about 2 to 3 minutes, or until bubbles begin to appear on the surface and the edges look set.
Carefully flip the pancake and cook the other side for another 1 to 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding a little butter to the pan as needed.
7. Serve Warm
Transfer the finished pancakes to a plate and serve while warm.
Top with butter and maple syrup, or add fresh berries, sliced bananas, chopped nuts, or a light dusting of powdered sugar.
For the best texture, serve them soon after cooking.
Tips for Fluffy Sourdough Pancakes
Do not overmix the batter. This is one of the most important tips. Stir only until the ingredients are combined.
Use the right heat. Medium-low to medium heat usually gives the pancakes enough time to cook through while developing a golden exterior.
Do not press the pancakes down. Pressing them with a spatula can remove some of the air that gives them their fluffy texture.
Let the batter rest. Even a short 5- to 10-minute rest can improve the consistency.
Watch the bubbles. When bubbles appear across the surface and the edges look set, the pancake is usually ready to flip.
Can You Use Sourdough Discard?
Yes. Sourdough discard works very well in this recipe.
Discard that has been refrigerated for a few days can add a pleasant tangy flavor to the pancakes. The baking powder and baking soda provide the additional leavening needed for fluffy pancakes, so the starter does not have to be at its peak for this recipe.
If your discard has been stored for a while, give it a quick look and smell before using it. It should have the normal pleasantly sour aroma associated with sourdough.
How to Store Leftover Pancakes
If you have leftover pancakes, allow them to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
To reheat, warm them in a toaster, skillet, or microwave.
For the best texture, reheating them in a toaster or lightly buttered skillet helps bring back some of the crisp edges while keeping the center soft.
Can You Freeze Sourdough Pancakes?
Absolutely.
Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet and freeze until firm.
Once frozen, transfer them to a freezer-safe bag or container.
They can be stored in the freezer for about 2 months for the best quality.
When you want pancakes for breakfast, you can reheat them directly from frozen in a toaster, toaster oven, or microwave.
Freezing individual pancakes also makes it easy to take out only the number you need.
Easy Variations
There are many simple ways to change this recipe.
For blueberry sourdough pancakes, gently fold fresh or frozen blueberries into the batter.
For banana pancakes, mash one ripe banana and add it to the wet ingredients. You may need a small amount of extra flour depending on the banana’s size.
For cinnamon pancakes, add 1/2 teaspoon of ground cinnamon to the dry ingredients.
For a slightly richer flavor, replace part of the milk with buttermilk.
You can also add mini chocolate chips for a sweeter breakfast.
Best Toppings
Classic butter and maple syrup are always a great choice, but there are plenty of other options.
Try:
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Fresh strawberries and blueberries
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Sliced bananas
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Greek yogurt
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Chopped walnuts or pecans
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Peanut butter
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Almond butter
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Honey
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Cinnamon and sugar
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Warm berry sauce
A combination of butter, fresh fruit, and maple syrup makes a particularly delicious topping.
Frequently Asked Questions
Can I make these pancakes without vanilla?
Yes. Vanilla adds flavor but is not essential. Simply leave it out if you do not have any available.
Why are my pancakes not fluffy?
The most common reasons are overmixing, using baking powder or baking soda that is no longer fresh, or cooking the pancakes over heat that is too high.
Can I make the batter ahead of time?
For the best results, it is better to cook the pancakes shortly after preparing the batter. If you want to prepare breakfast ahead, you can cook the pancakes and refrigerate or freeze them instead.
Can I use whole wheat flour?
Yes, although whole wheat flour will make the pancakes slightly denser. You can replace part of the all-purpose flour with whole wheat flour and adjust the milk if needed.
Final Thoughts
Sourdough Pancakes are an easy and delicious way to use extra sourdough starter or discard. They have tender centers, lightly crisp edges, and a subtle tangy flavor that makes them different from ordinary pancakes.
With only a handful of basic ingredients, you can have a warm stack of homemade pancakes on the table in less than 30 minutes.
Serve them with butter and maple syrup for a classic breakfast, or add fresh fruit, yogurt, nuts, or your favorite toppings. Once you try these fluffy sourdough pancakes, they may become one of your favorite ways to use sourdough discard.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8–10 pancakes
Category: Breakfast
Cuisine: American
Method: Stovetop
