These homemade sourdough pancakes are thick, tender, and fluffy, with a delicious, lightly tangy flavor. They are perfect for using up sourdough discard or an active sourdough starter. Serve them warm with butter, maple syrup, fresh berries, or honey.
1. Recipe details
Prep time
10 minutes
Resting time
10–15 minutes
Cooking time
15–20 minutes
Total time
35–45 minutes
Yield
8–10 pancakes
Difficulty
Easy
2. Ingredients
All-purpose flour
1½ cups (180 g)
Sourdough starter or discard
1 cup (about 240 g)
Milk
½ cup (120 ml), plus extra if needed
Large egg
1
Granulated sugar
2 tbsp (25 g)
Melted butter
2 tbsp (28 g)
Baking powder
1 tsp
Baking soda
½ tsp
Salt
¼ tsp
Vanilla extract
1 tsp, optional
0 of 10 ingredients ready Copy ingredients
Which starter should you use? Both active starter and unfed sourdough discard work well in this recipe. A 100%-hydration starter, fed with equal weights of flour and water, is assumed.
3. Step-by-step instructions
Step 1: Mix the wet ingredients
In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, sugar, and vanilla until mostly smooth. Let the melted butter cool slightly before adding it.
Step 2: Add the dry ingredients
Add flour, baking powder, baking soda, and salt. Fold gently until just combined. A few small lumps are fine. Overmixing can make pancakes tough.
Step 3: Rest the batter
Leave the batter for 10–15 minutes. It should be thick but spoonable. If it seems too thick to spread, add milk one tablespoon at a time.
Step 4: Heat the griddle
Preheat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter or oil. The surface should be hot but not smoking.
Step 5: Cook the pancakes
Pour about ¼ cup of batter per pancake onto the griddle. Cook for 2–3 minutes, until bubbles appear and the edges begin to set. Flip carefully and cook another 1–2 minutes, until golden brown and cooked through.
Step 6: Serve warm
Transfer the pancakes to a plate and serve with butter, maple syrup, honey, sliced bananas, berries, or Greek yogurt.
4. Nutrition information
Estimated nutrition per pancake, assuming the recipe makes 10 pancakes and excluding toppings:
Calories
130–150
Protein
4–5 g
Carbohydrates
20–24 g
Fat
3–5 g
Fiber
About 1 g
Sugar
3–5 g
Values vary with the starter’s flour content, milk type, pancake size, and cooking fat. Syrup and other toppings add extra calories and sugar.
5. Nut information and allergens
- Naturally nut-free ingredients: Flour, sourdough starter made from wheat flour and water, eggs, sugar, baking powder, baking soda, and salt.
- Milk allergen: Milk and butter contain dairy. Use suitable dairy-free alternatives if needed.
- Egg allergen: The recipe contains egg. An egg substitute may work, although the texture may change.
- Gluten: Regular flour and wheat-based sourdough starter contain gluten.
- Tree nuts: The standard recipe contains no tree nuts. Check packaged ingredients and cross-contact warnings if you have a nut allergy.
6. Tips for extra fluffy pancakes
- Use fresh baking powder and baking soda for the best rise.
- Avoid overmixing the batter.
- Don’t make the pan too hot; high heat can burn the outside before the middle cooks.
- Flip only once when the edges look set and bubbles begin to form.
- For thicker pancakes, use slightly less milk. For thinner pancakes, add a little more.
7. Frequently asked questions (Q&A)
Q1. Can I use sourdough discard straight from the refrigerator?
Yes. Cold discard works, although the batter may need a little extra resting time. Stir the discard before measuring.
Q2. Do I need to ferment the batter overnight?
No. This recipe uses baking powder and baking soda for a quick rise. You can prepare a separate overnight sourdough pancake batter, but the method and leavening proportions will differ.
Q3. Why are my pancakes flat?
The leavening agents may be old, the batter may be too thin, or it may have been overmixed. Check your baking powder and baking soda, and keep the batter reasonably thick.
Q4. Can I make these pancakes without sugar?
Yes. You can omit the sugar or use a suitable sweetener. The pancakes will still cook, though the flavor and browning may change slightly.
Q5. Can I make them higher in protein?
Yes. Serve them with Greek yogurt or cottage cheese, or replace a small portion of the flour with protein powder. Add a little extra milk if the batter becomes too thick.
Q6. Can I freeze sourdough pancakes?
Yes. Cool them completely, separate them with parchment paper, and store them in a freezer-safe bag for up to about 2 months for best quality. Reheat in a toaster, skillet, or microwave until hot.
Q7. Can I make the batter ahead?
For the best rise, mix in the baking powder and baking soda shortly before cooking. You can mix the starter, milk, egg, and flour ahead and refrigerate, then add the leavening agents before cooking.
Q8. What toppings go best with sourdough pancakes?
Maple syrup and butter are classic choices. For extra protein, try Greek yogurt, cottage cheese, or a nut butter that is safe for your dietary needs.
Enjoy your fluffy, golden sourdough pancakes! 🥞 Serve them hot for soft centers, crisp edges, and that signature sourdough tang.
