How to Make Perfectly Soft + Fluffy Sourdough Pancakes

Pancakes are one of my favorite breakfast foods. These fluffy sourdough pancakes are quick and easy to make and taste delicious. They strike the perfect balance between tangy and sweet, and they’re bound to be a hit at your breakfast table.

This is one of the quickest sourdough discard recipes because no overnight resting is required. You can whip up a batch of these thick, fluffy pancakes in just 30 minutes.

A close-up shot of fluffy sourdough pancakes topped with a drizzle of maple syrup, with a bite taken out, showing the tender and airy interior of the pancakes.

Fluffy Sourdough Pancakes

Extra soft and fluffy sourdough pancakes mixed up and ready in under 30 minutes.  
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 10 pancakes

Equipment

  • Mixing bowl
  • Whisk
  • Skillet or griddle

Ingredients 

  • ¾ cup all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup discard sourdough starter
  • 1 egg
  • ½ cup milk
  • 1 tablespoon vegetable oil
  • butter for the pan

Instructions 

  • Make batter. In a large mixing bowl, combine all the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Whisk together the wet ingredients in a medium mixing bowl: sourdough starter, egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are fine.
    Two yellow mixing bowls, one with dry ingredients and the other with mixed pancake batter. A whisk is in the bowl with the batter.
  • Cook. Heat a cast iron skillet or another heavy pan over medium-low heat. Once the pan is hot, add a tablespoon of butter and let it melt. Scoop the batter into the hot pan using 1/4 cup to 1/3 cup amounts, depending on your desired pancake size. When bubbles form on the surface, flip the pancakes and cook until golden brown. Repeat in batches, wiping out the skillet with a paper towel between batches if needed.
    Pancake batter cooking in a hot skillet. Bubbles form on the surface of the pancakes, indicating they are ready to flip.
  • Serve. Serve the pancakes immediately with syrup and butter or whipped cream and fruit for a special touch.
    A close-up of a pancake being flipped in a skillet using a spatula, showing the golden brown underside.

Notes

Make sure your egg and milk are not too cold before mixing to help the batter blend smoothly and create fluffier pancakes.
Carefully mix the wet and dry ingredients together. Avoid overmixing; it can make the pancakes tough instead of light and fluffy. Don’t worry if there are some lumps in the batter.
Let the batter sit for 5-10 minutes before cooking to give the flour enough time to absorb the liquid and allow the baking powder to start working, resulting in fluffier pancakes.
Add blueberries, chocolate chips, or nuts to the batter just before flipping the pancakes for added flavor and texture.
Cook the pancakes until both sides are golden brown. To check if they’re done, lightly press the center; it should spring back gently.
This recipe yields 10-12 pancakes for a smaller batch. If you need more, just adjust the serving size using the slider at the bottom of the recipe, and the ingredients will adjust accordingly.
Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 167mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 44IU | Calcium: 42mg | Iron: 1mg

These pancakes are a staple in my kitchen because they’re so easy to whip up and always turn out perfectly soft and delicious. It’s like having a special breakfast but without any of the hassle. I mean, who doesn’t love pancakes you can make on a whim with ingredients you already have on hand?

A stack of golden brown sourdough pancakes on a plate, partially cut to show the fluffy interior, with maple syrup drizzled on top.

Trust me, once you try them, you’ll keep coming back to this recipe too!

Tips For The Best Sourdough Pancakes

  • Make sure your pan is hot on medium-low heat. A hot pan helps the pancakes cook evenly and turn golden.
  • Don’t be stingy with the butter for the pan. It stops sticking, adds flavor, and makes crispy edges.
  • Use a 1/4 or 1/3 cup measure to pour the batter for the same-sized pancakes. This way, they cook evenly and look the same.
  • Wait for bubbles to show on the pancakes’ surface before flipping them. This tells you they’re ready to turn.
  • If you’re making lots, keep the cooked pancakes warm in a 200°F oven. Put them on a baking sheet in one layer so they stay warm and don’t get soggy.

Here are some good replacements for this recipe:

  • All-purpose flour. The fluffiest pancakes won’t have wheat flour or anything “healthy”! But if you like a small amount in yours, that’s okay.
  • Sourdough starter: It’s what gives the pancakes that special flavor.
  • Vegetable oil: Melted butter and coconut oil are okay if you’re not a fan.

Using these replacements might slightly change the outcome of the recipe, but you can try them to see which option you like better.

Serving Suggestions

These pancakes are best served with maple syrup, blueberry syrup, fresh berries, whipped cream, crispy bacon, or baked skillet omelet with potatoes and jalapeno.

Troubleshooting and Help

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour is a great swap if you’re looking for a nuttier flavor and a bit more texture. Just keep in mind that your pancakes might turn out a little denser, but they’ll still be delicious. I’ve tried it before, and it’s a nice change when you want something a bit heartier.

I don’t have a sourdough starter. What can I use instead?

No sourdough starter? No problem! You can use ½ cup of buttermilk or yogurt as a substitute. Buttermilk is great for many recipes or as a substitute for sourdough. It won’t give you the exact same flavor, but it’ll still add a nice tang and keep your pancakes soft and fluffy. I’ve done this a few times when I ran out of starter, and it worked like a charm.

My pancakes are sticking to the pan. What am I doing wrong?

Oh no, sticky pancakes can be such a pain! Make sure your pan is really hot and that you’re using enough butter. The butter helps with the sticking and gives those pancakes the golden, crispy edges we all love. If you’re still having trouble, try using a non-stick skillet or griddle.

Can I add mix-ins like blueberries or chocolate chips?

Oh, definitely! Adding blueberries, chocolate chips, or even nuts is a great way to jazz up these pancakes. Just sprinkle them into the batter right before flipping so they get all melty and delicious. It’s one of my favorite ways to change things up!

Storage Instructions

The leftover pancakes can be kept in a sealed container in the fridge for up to 3 days. To warm them up, use a microwave or a pan on low heat.

These pancakes freeze well, too. Just lay them flat on a baking sheet in the freezer for about 1-2 hours until they’re solid. Then, put them in a freezer bag or container. They’ll be good in the freezer for up to 2 months. For more information on how to store leftovers properly, refer to this article.

When it’s time to reheat, you can use a toaster, toaster oven, or microwave. For the best result, use a toaster or toaster oven until they’re heated through and a little crispy on the edges.

These fluffy sourdough pancakes are my go-to because they are super simple and use basic pantry staples. You can mix them up in just a few minutes—there’s no need to wait overnight or deal with any fuss. It’s a great way to use up your sourdough starter discard, and you can top these with any of your favorites. They are a great crowd-pleaser.

A close-up of a fork holding a bite of fluffy sourdough pancake with a golden brown crust, highlighting the soft and airy texture inside.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Learn More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

  4. 5 stars
    These were tasty and easy. I halved the recipe and got four nice size pancakes. Perfect for two people. I did not halve the egg but used a smallest chicken egg I had.

    Reply

  5. 5 stars
    Absolutely delicious! Fluffy and light just like I enjoy my pancakes. I did add almost a tsp of vanilla and the recipe turned out just fine.

    Reply

  7. 5 stars
    I am not a pancake eater and I couldn’t stop eating these. Absolutely delicious. I added some cinnamon to the top. I will be making a large batch to freeze as well. Good use of discard.

    Reply

  9. 5 stars
    Amazing pancakes, so delicious! Delighted to never have to throw out any left over Sourdough Starter again!
    Thank you so much!
    Joanna

    Reply

  10. 5 stars
    Just made these this morning and had real maple syrup on them – absolutely delicious!! I added about a 1/2 tsp of Mexican vanilla, just as a personal preference. This is now my go-to pancake recipe – thank you!

    Reply

    1. I have frozen them on a cookie sheet, single layer. Once frozen put them in a zip lock bag, microwave them for 20 seconds or until warm enough for your liking

      Reply

  14. 5 stars
    I’ve made these several times now, it’s become my favourite pancake recipe! They turn out so fluffy, and such a great way to use up discard 🙂

    Reply