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–+ servings
sourdough pancakes stacked on plate.
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5 from 14 votes

Fluffy Sourdough Pancakes

Extra soft and fluffy sourdough pancakes mixed up and ready in under 30 minutes.  
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: fluffy sourdough pancakes, small batch sourdough pancakes, soft sourdough pancakes, thick sourdough pancakes
Servings: 10 pancakes
Calories: 73kcal
Author: Katie Shaw

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.

Nutrition

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