A recipe for thick, fluffy, and extra soft sourdough pancakes. Ready in just a few minutes!
Table of contents
❤️ Why you’ll love this recipe
- Simple and straightforward. This recipe is my favorite because it uses simple pantry ingredients and is mixed up and ready to go in just a few minutes. No overnight rest, no fussing.
- Great use of your sourdough starter. Discard is all you need.
- Kid-friendly, sort, and super fluffy.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this sourdough breakfast recipe:
- all-purpose flour
- sugar
- salt
- baking powder
- baking soda
- discard sourdough starter
- egg
- milk
- vegetable oil
- butter for the pan
🥣 Equipment
- Mixing bowl
- Whisk
- Skillet or griddle
🍴Instructions
Step One: Make the batter
Making sourdough pancakes, like making any pancakes, is simple. If you want to be particular you can mix the dry ingredients in one bowl and the wet ingredients in a second bowl. If you are feeling lazy, mix everything up in one bowl. No big deal.
The batter may start to bubble up a bit, particularly if your starter is still a little active.
Step Two: Cook
And now we cook! You can cook these on an electric griddle or on any skillet. Turn the heat to medium low and let the pan get hot before you add the butter. Add a tablespoon or so, then scoop about 1/4 cup to 1/3 cup of batter onto the hot skillet.
Let the batter cook until it bubbles up on the surface and then flip. These are thick and fluffy and typically take 2-3 minutes per side. The first pancake is almost always the strangest looking.
You will have to cook in batches, so you can either serve in batches or hold the cooked pancakes in a 200-degree oven.
Step three: serve
We love these served with powdered sugar, whipped cream, and fresh fruit. Of course, there is absolutely nothing wrong with a big stack of sourdough pancakes served with butter and syrup. Whatever you like will work perfectly
🥫 Storage instructions
Homemade pancakes freeze surprisingly well. If you have any leftovers, them to cool completely the pop them in a freezer bag. When you’re ready to eat, just defrost in the microwave for about 15 seconds.
🔍 FAQs
Just the addition of sourdough starter. It’s almost like adding buttermilk to a recipe and gives you a rich, tangy flavor.
Yes 😊. Don’t worry, a starter is easy to make and opens up a whole new world of baking.
Because that’s how you get fluffy pancakes. If it’s not your thing, just add a little more milk.
Yes, and they’ll turn out great. We use it all the time.
👩🏻🍳 Expert tips
- Use a non-stick pan or griddle for easy flipping
- Preheat your pan or griddle before adding the batter
- Pour the batter by 1/4 cup measures for each pancake
- Give them plenty of room to spread out on the pan
📘 Related Recipes
- You will LOVE sourdough coffee cake, a super tender cake with layers of cinnamon sugar streusel.
- Sourdough lemon loaf is something between a cake and a quick bread and is a huge crowd pleaser.
- And if you leave off the icing, these sourdough carrot cupcakes could be a muffin and make a respectable breakfast.
- Sourdough chocolate chip muffins are easy and topped with coarse sugar.
🍽 Serve it with
Having people over for breakfast? Try these recipes too:
- Baked skillet omelet with potatoes and jalapeno
- Fruit salad
- Iced coffee bar
📖 Here’s the recipe
This recipe is for a smaller batch and makes 10-12 pancakes. For a larger batch, move the slider on the bottom of the recipe and it will change the number of servings and multiply the ingredients for you. 😊
Fluffy Sourdough Pancakes
Ingredients
- 3/4 cup all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup discard sourdough starter
- 1 eggs
- 1/2 cup milk
- 1 tablespoon vegetable oil
- butter for the pan
Instructions
- Combine all the dry ingredients in a large mixing bowl, and the wet ingredients in a medium mixing bowl. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not over mix, a few lumps are okay.
- Heat a cast iron skillet or other heavy pan over medium-low heat. Once the pan is hot, add a tablespoon of butter and allow it to melt. Scoop the batter into the hot pan in 1/4 cup to 1/3 cup amounts, depending on the size of pancake you would like. When bubbles appear on the surface, flip the pancakes. Cook them in batches. using a paper towel to wipe out the skillet in between.
- Serve immediately, with syrup and butter or whipped cream and fruit.
Notes
Enjoy!
Would it be possible to sub the sugar for honey?
Amazing pancakes, so delicious! Delighted to never have to throw out any left over Sourdough Starter again!
Thank you so much!
Joanna
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!
Can I mix up the batter the night before and refrigerate overnight? Or would that effect it?
Natalie I haven’t personallyl tried it but i think it would be fine!
Can you freeze the pancakes?
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
Thank you for the recipe! My sour dough starter is only 1 month old. Will it work I. Your recipe?
definitely 🙂
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 🙂
Quick recipe that made absolutely AMAZING pancakes! Definitely would make this again.
yay andrea! so glad you liked the recipe and we love how quick they are too.
Delicious pancakes and so easy!
so glad you liked them! I think they are the easiest use for discard starter.