Sourdough Pancakes Recipe: Fluffy Homemade Pancakes

Sourdough Pancakes Make fluffy homemade pancakes with sourdough starter discard. Add a tangy twist to your breakfast with this easy recipe.

Growing up, I was never a huge fan of pancakes. I know, shocker.

Then why am I sharing a sourdough pancake recipe, you might ask? Because I have found the recipe that made me fall in love with pancakes for the first time!

Now, breakfast recipes are one of my favorite ways to put my sourdough starter to good use. From sourdough waffles, sourdough cinnamon rolls, sourdough English muffins, and sourdough bagels, breakfast has never been this tasty!

Many pancakes that I had growing up either were too dry or lacked flavor, the two things that are far from true for this sourdough discard recipe.

First, these sourdough pancakes boast a lovely tangy flavor! If you’re just starting on your sourdough journey, this is one of the easiest ways to put your sourdough starter to work.

For a tangier flavor, use sourdough discard. For a mild tangy flavor, use active sourdough starter.

I also can’t get over the texture of these sourdough pancakes. They are like fluffy golden clouds! 

These sourdough pancakes are the perfect treat to top with liquid gold (pure maple syrup), a pat of butter, fresh berries, homemade whipped cream, or any of your favorite toppings. They’re sure to become a weekend staple.

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Why You’ll Love This Recipe

I love my fluffy homemade pancakes topped with my favorite toppings, and I’m pretty sure you’ll feel the same after trying this recipe. Here’s why.

Quick and Easy

These sourdough discard pancakes come together in no time, and, more importantly, all you need is just a few basic ingredients that I bet you already have. Furthermore, whipping up the dry ingredients and wet ingredients in a large mixing bowl makes this an easy recipe that doesn’t require any complicated steps. Ultimately, it’s the best way to use up leftover sourdough starter and get a delicious breakfast on the table…fast.

Fluffy

A mix of baking soda, all-purpose flour, and a little melted butter makes pancakes that are light, fluffy, and rise just right. Cooking them on a cast iron skillet or over medium heat gives them that gorgeous golden-brown color. Honestly, these might be the best sourdough pancakes you’ve ever had.

Freezer-Friendly 

This recipe is super easy to double or even triple if you want to plan ahead. You can freeze any extra batter or cooked pancakes and enjoy them later. They heat up great, making breakfast or brunch a breeze.

Ingredients Needed

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.

Unsalted Butter: 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.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

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

Serve your tangy sourdough pancakes any way you like. Pour on some maple syrup, add a pat of butter, and you’re good to go. If you’re into fruit, toss on some fresh fruit like berries or banana slices. If you’re feeling fancy, a little whipped cream or a dusting of powdered sugar works too. Pair them with bacon, sausage, or eggs, and you’ve got yourself an awesome breakfast.

How to Store

Short Storage:

Let the sourdough pancakes cool completely before stacking them with parchment or wax paper in between so they don’t stick. Pop them into an airtight container or resealable bag and keep them in the fridge for 3-4 days.

Long Storage:

For longer storage, use a freezer bag to freeze them for up to two months. When you’re ready to eat, heat them up in the toaster, oven, or microwave.

FAQs

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!

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