Fluffy Sourdough Pancakes Recipe – A Delicious Way to Use Your Sourdough Starter
There’s something magical about Sourdough Pancakes — the way they’re light, fluffy, and slightly tangy, making every bite irresistible. These pancakes are a clever way to use your sourdough discard or active starter, transforming what might otherwise be waste into a breakfast masterpiece. With their golden edges, soft interior, and unique depth of flavor, these pancakes rise above your average stack and bring bakery-quality perfection right to your kitchen.
Whether you’re a seasoned sourdough baker or just starting out, this recipe will quickly become your go-to breakfast favorite. It’s simple, quick, and gives you pancakes with an incredible balance of sweetness and tang that pairs beautifully with butter, syrup, or even a dollop of whipped cream.
🥞 Ingredients for Sourdough Pancakes
Here’s everything you’ll need to make these dreamy, fluffy pancakes — plus why each ingredient matters.
- 1 cup sourdough starter (active or discard) – This adds that signature tangy flavor and helps the batter rise naturally for airy pancakes.
- 1 cup all-purpose flour – The base structure of your pancakes. It gives them body while keeping the texture soft and tender.
- 1 cup milk – Moistens the batter and creates a smooth, pourable consistency. Whole milk adds richness, but any milk works.
- 1 large egg – Provides structure and helps the pancakes stay fluffy and cohesive.
- 2 tablespoons sugar – Balances the sourness of the starter and enhances browning.
- 2 tablespoons melted butter (or oil) – Adds flavor, richness, and helps keep the pancakes moist.
- 1 teaspoon baking soda – Reacts with the acidity of the sourdough to create light, fluffy bubbles.
- ½ teaspoon salt – Enhances flavor and balances sweetness.
- 1 teaspoon vanilla extract (optional) – Adds warmth and aroma for that perfect breakfast indulgence.
👩🍳 Step-by-Step Instructions
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Step 1: Prepare the Batter
In a large mixing bowl, combine the sourdough starter, flour, and milk. Stir until just blended, then cover the bowl loosely and let it sit for 15–30 minutes. This short rest allows the sourdough to work its magic, giving your pancakes a deeper flavor and fluffier texture.
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Step 2: Add Wet Ingredients
Whisk in the egg, sugar, melted butter, and vanilla extract (if using). Mix until smooth and creamy. Don’t overmix — a few small lumps are perfectly fine.
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Step 3: Add Leavening and Salt
Just before cooking, sprinkle in the baking soda and salt. Stir gently to combine. You’ll notice the batter become light and airy — that’s the baking soda reacting with the sourdough!
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Step 4: Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
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Step 5: Serve and Enjoy
Stack your warm, fluffy sourdough pancakes high and top with your favorite toppings — a pat of butter, a drizzle of maple syrup, or even a sprinkle of fresh berries for a refreshing touch.
💡 Pro Tips for Perfect Sourdough Pancakes
- Use room temperature ingredients. This helps the batter blend smoothly and ensures even cooking.
- Don’t overmix. Overworking the batter can make your pancakes dense instead of fluffy.
- Cook on medium heat. Too hot, and the outside burns before the inside cooks; too low, and they’ll be pale and tough.
- Try overnight fermentation. For a richer flavor, mix the starter, flour, and milk the night before, refrigerate, and finish the batter in the morning.
- Use sourdough discard or active starter. Both work beautifully — discard gives more tang, while active starter makes them extra fluffy.
🍯 Serving Suggestions
These Sourdough Pancakes are incredibly versatile. Here are some delicious ways to serve them:
- Classic Breakfast: Top with butter and pure maple syrup for a timeless combo.
- Berry Bliss: Add fresh strawberries, blueberries, or raspberries with a dusting of powdered sugar.
- Decadent Treat: Layer with Nutella, banana slices, or whipped cream for a dessert-style breakfast.
- Savory Twist: Skip the sugar in the batter and top with fried eggs, crispy bacon, and a drizzle of hot honey.
🏆 Why You’ll Love This Recipe
These Sourdough Pancakes are everything you want in a breakfast: light, flavorful, and satisfying. They’re a brilliant way to use up sourdough discard while creating something the whole family will crave. Each pancake is soft on the inside, slightly crisp on the edges, and bursting with that signature sourdough tang that sets them apart from ordinary pancakes.
Whether you’re making a lazy Sunday brunch or a quick weekday treat, this recipe is simple, flexible, and consistently delicious.