Sourdough Pancakes Recipe

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Sourdough Pancakes Recipe – Light, Fluffy, and Perfectly Tangy

If you’ve got sourdough starter sitting in your fridge, this Sourdough Pancakes Recipe is the most delicious way to use it! These pancakes are light, airy, and have a subtle tang that makes them irresistible. Whether you’re looking to use up extra starter or just craving a breakfast with a bit of character, these pancakes are a must-try.

They’re perfect for weekend mornings, brunch with family, or even meal-prepping for easy breakfasts all week long. Serve them with butter, maple syrup, or fresh fruit for a truly comforting start to your day.

🥞 Sourdough Pancakes Recipe

Ingredients

Dry Ingredients:

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 1 cup sourdough starter (discard or active)
  • ¾ cup milk (more if needed for thinner batter)
  • 1 large egg
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract (optional)

Instructions

  1. Mix Dry Ingredients
    • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients
    • In a separate bowl, mix sourdough starter, milk, egg, melted butter, and vanilla.
  3. Make the Batter
    • Pour the wet ingredients into the dry ingredients and stir gently until just combined.
    • The batter should be slightly thick and lumpy — don’t overmix!
  4. Cook the Pancakes
    • Heat a lightly greased skillet or griddle over medium heat.
    • Pour ¼ cup batter for each pancake.
    • Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.
  5. Serve Warm
    • Stack your pancakes and serve with butter, syrup, berries, or a dusting of powdered sugar.

🌾 Tips for the Best Pancakes

  • Use fed starter for a fluffier, more active rise — or discard starter for a slightly denser, tangier flavor.
  • Let the batter rest 5–10 minutes before cooking to activate the leavening.
  • Add chocolate chips, blueberries, or cinnamon for extra flavor.
  • Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.

🍴 Variations

  • Overnight Sourdough Pancakes: Mix the batter (without baking soda) the night before, refrigerate, and add baking soda in the morning before cooking.
  • Buttermilk Sourdough Pancakes: Replace milk with buttermilk for extra richness and tang.
  • Whole Wheat Version: Swap half the flour for whole wheat flour for a hearty flavor.

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