Fluffy Sourdough Pancakes

The thickest, fluffiest, softest sourdough pancakes. This recipe uses simple pantry ingredients and is mixed up and ready to go in just a few minutes. No overnight rest, no fussing.

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. 😊

short stack of sourdough 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


  • 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 eggs
  • ½ cup milk
  • 1 tablespoon vegetable oil
  • butter for the pan


  • Make batter. 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.
    pancake batter in 2 mixing bowls.
  • Cook. 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. 
    pancakes on cast iron skillet.
  • Serve. Serve immediately, with syrup and butter or whipped cream and fruit.  
    stack of finished sourdough pancakes cut in half.


You can hold cooked pancakes in a 200 degree oven.
Sprinkle on blueberries or chocolate chips before flipping for a special addition.
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
small stack of sourdough pancakes on white plate, blueberries in background

❤️ 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.

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
  • Mixing bowl
  • Whisk
  • Skillet or griddle


Step One: Make the batter

grid of four images: dry ingredients, wet ingredients, sourdough pancake batter being mixed, finished 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

grid of 4 images: cast. iron skillet with butter, pancake batter on skillet, one side browned, stack of 4 sourdough pancakes

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

stack of 6 thick sourdough pancakes

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

What is the difference between sourdough pancakes and regular pancakes?

Just the addition of sourdough starter. It’s almost like adding buttermilk to a recipe and gives you a rich, tangy flavor.

Do I need a sourdough starter to make sourdough pancakes?

Yes 😊. Don’t worry, a starter is easy to make and opens up a whole new world of baking.

Why is my pancake batter so thick?

Because that’s how you get fluffy pancakes. If it’s not your thing, just add a little more milk.

Can I use an active starter? I recently fed mine.

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

🍽 Serve it with

Having people over for breakfast? Try these recipes too:

Fluffy Sourdough Pancakes

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Recipe Rating


  1. 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.

  2. 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.

  3. 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.

  4. 5 stars
    Amazing pancakes, so delicious! Delighted to never have to throw out any left over Sourdough Starter again!
    Thank you so much!

  5. 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!

    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

  6. 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 🙂