Sourdough Pancakes Recipe

Yield: pancakes

Prep Time: 10

Cook Time: 4

Total Time: 14

Fluffy homemade pancakes with sourdough starter discard. Add a tangy twist to your breakfast with this easy Sourdough Pancake recipe.

4.63 from 16 votes

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Equipment

Ingredients

245 grams all-purpose flour 1 3/4 cups
6 grams baking powder 1 1/2 teaspoons
6 grams baking soda 1 teaspoon
50 grams sugar 4 Tablespoons
6 grams salt 1 teaspoon
2 eggs
300 grams milk 1 1/4 cups
120 grams sourdough discard 1/2 cup
57 grams unsalted butter, melted 4 Tablespoons

Instructions

In a large bowl, mix the flour, baking powder, baking soda, sugar and salt together. Set aside.
245 grams all-purpose flour, 6 grams baking powder, 6 grams baking soda, 50 grams sugar, 6 grams salt
In a medium bowl, whisk together the eggs, milk, sourdough discard and melted butter until smooth.
2 eggs, 300 grams milk, 120 grams sourdough discard, 57 grams 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!

Notes

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!

This recipe card was updated on 03/15/26.

Nutrition

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