Sourdough Pancakes Recipe: Light, Fluffy, and Perfect for Breakfast
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together:
Flour
Sugar
Baking soda
Baking powder
Salt
Step 2: Combine the Wet Ingredients
In another bowl, mix:
Sourdough starter
Egg
Milk
Melted butter
Vanilla extract
Whisk until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Do not overmix—a few small lumps are perfectly fine and help keep the pancakes light and fluffy.
Let the batter rest for 5–10 minutes.
Step 4: Cook the Pancakes
Heat a lightly greased non-stick skillet or griddle over medium heat.
Pour about ¼ cup of batter for each pancake.
Cook for 2–3 minutes, or until bubbles appear on the surface.
Flip carefully and cook for another 1–2 minutes, until golden brown.
Repeat with the remaining batter.
Serving Suggestions
Serve warm with your favorite toppings, such as:
Maple syrup
Butter
Fresh berries
Sliced bananas
Honey
Peanut butter
Chocolate chips
Whipped cream
Yogurt
Tips for Perfect Pancakes
Don’t overmix the batter.
Let the batter rest before cooking.
Cook over medium heat for even browning.
Flip only once for the fluffiest pancakes.
Keep cooked pancakes warm in a low oven while preparing the rest.
Delicious Variations
Blueberry Pancakes
Fold fresh or frozen blueberries into the batter.
Chocolate Chip Pancakes
Add a handful of chocolate chips before cooking.
Cinnamon Pancakes
Mix in ½ teaspoon ground cinnamon.
Banana Pancakes
Stir one mashed ripe banana into the batter.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months and reheat in the toaster, microwave, or oven.
Frequently Asked Questions
Can I use sourdough discard?
Yes! This recipe works well with both active sourdough starter and sourdough discard.
Can I make the batter ahead of time?
It’s best to cook the pancakes shortly after mixing the batter for the fluffiest results.
Can I make them dairy-free?
Yes. Substitute the milk with your favorite plant-based milk and use dairy-free butter or oil.
Nutrition (Approximate Per Pancake)
Calories: 150 kcal
Carbohydrates: 23 g
Protein: 4 g
Fat: 5 g
Nutrition values are approximate and may vary depending on the ingredients used.
Final Thoughts
These Homemade Sourdough Pancakes are a delicious way to transform your sourdough starter into a warm, fluffy breakfast the whole family will enjoy. With their light texture, subtle tangy flavor, and endless topping options, they’re perfect for any morning.
Try them once, and they may become your new favorite pancake recipe!
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