sourdough pancakes
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quite simply, sourdough pancakes are the lightest, fluffiest, most delicious pancakes I have ever had
I’m not sure what it is about making pancakes, but I enjoy it more than just about anything else to come out of my kitchen. It seems almost old fashioned, and every time I am whisking eggs, milk, and butter into flour and sugar, I have this sense that I am doing something that so many women have been doing for so long. Taking the most simple of ingredients and making them into something simply delicious.
I also happen to love eating them, so there’s that too. These s’more pancakes are one of my biggest diet weaknesses.
My sourdough starter has been going strong, and after a few loves of bread, a failed attempt at no-knead sourdough bread (but I am not giving up on this one), I decided it was time to make something other than bread. Even though Stella has recently learned just how much she loves sourdough bread. This after protesting for days that she did not and would not be trying it. She single handedly took down one of the two loaves I made last week.
Anyways, sourdough pancakes have been on my must try list for a long time. And now that I have, there is no going back. They are simply the most delicious, fluffiest pancakes ever to come from my kitchen, and even though the batter does need to be started the night before, they whip us just as easily as any basic pancake recipe.
For this recipe you will need to have sourdough starter ready to be used, but I promise, they are worth the wait.

Ingredients:
- 1/2 cup sourdough starter
- 1 1/4 cups flour
- 1 cup milk
- 2 Tbsp sugar
- 2 Tbsp butter, melted and cooled slightly
- 2 eggs, lightly beaten
- 1 tsp baking powder
- 1/2 tsp salt
Directions:
- the night before - in a large bowl combine the sourdough starter, flour, and milk, blend well and cover with plastic wrap, and let it sit out at room temperature overnight
- the next morning -
- heat a griddle to medium heat - grease if needed
- whisk the egg, baking powder, and salt, add to the sourdough batter, and then stir in the sugar and melted butter (the batter will be thick)
- drop by 1/4 cup onto the hot griddle, and cook until tiny bubbles appear on the surface, and the edges begin to dry (this will take about 4 minutes)
- flip pancakes and continue cooking until browned and cooked through (another 3 - 4 minutes)
- can be kept in a warm oven (no more than 200 degrees) while you finish the remaining pancakes
- serve hot with butter and maple syrup
This sourdough batter is a much different consistency than most pancake batters. It is quite thick. Just don’t expect the usual perfectly round pancakes. Their light and fluffy texture totally makes up for the odd shapes if you ask me.
I find these also cook best low and slow. I set my griddle to medium – med-low heat and allow each side to cook about 4 minutes. Because they are so thick, a higher temperature results in the tops and bottoms browning long before the centers cook.
Hopefully I can keep this batch of sourdough starter alive because these pancakes are sure to be a regular happening here.
enjoy!
I’m partial to fluffy pancakes and these pancakes really do look fluffy 🙂 I’ve never heard of using sourdough starter in pancakes, I’m intrigued…
I was a bit worried about leaving the batter sit overnight, but they are without a doubt the best pancakes I have ever made – SO light anf fluffy with just a hint of the sourdough taste…SO good
Have you tried freezing the leftovers? We freeze our leftover waffles and pancakes for quick breakfast snacks when we are running late. Into the toaster and out the door! I don’t see why using a sourdough starter would make any difference in the freezer but I’ll have to try it out!
I freeze pancakes all the time,and see no reason why these would be any different
i will challenge myself to make these. they look perfect
thank you so much I hope you enjoy them
These look so fluffy! OMG!
they are the fluffiest pancakes to come from my kitchen for sure
They look perfectly light and fluffy!
thanks so much
When is the 2 tbls sugar added??
so sorry I updated the recipe – it gets added with the butter
Pancakes are one of my favorites to make too and like the other commenters, I’m partial to fluffy ones. These are so gloriously tall. I also love the addition of the sourdough starter. That is smart! I imagine it gives the pancakes a welcome tang. Once I have the starter finished, I’m definitely giving these a try. Thank you for sharing.
thank you, I love them extra fluffy as well, and these are so light and fluffy with a bit of “tang” from the starter. I hope you enjoy them as much as we did
The best I’ve ever made!! Wow. Thank you for the recipe. The soaking overnight makes it even easier and healthier. A winner for sure 😊
wow, thank you so very much!! we absolutely love them
How do you make the sourdough starter?
here is the recipe i use for starter https://www.wellfloured.com/make-sourdough-starter/
I am having terrible trouble with this recipe, my pancakes are so flat and not fluffy at all! I tried almond milk the first time, and figured that was the problem. Then I tried regular milk, no dice, and figured my baking powder was the problem. Got fresh baking powder, and they are still flat as… Well… Pancakes. Maybe a quarter of the height they are in your picture. Can you please advise? Thanks so much. Great flavor. Need fluff!
my only guess would be your starter – this is where you will get a lot of the rise
Thanks for responding! I’m curious about that, it makes great bread with oven spring every week, and gets fed regularly. So puzzled!
I am hooked on sourdough. Started baking it last year and I love trying new recipes using the extra starter. These pancakes are my go-to when we are going to have “breakfast for dinner”. thank you!
thank you so much! i love sourdough too 🙂 such a fun kitchen experiment
The absolute best pancakes ever! This batter also makes equally as awesome waffles!
thank you so much!we love them too
Ok mine came out very tasty but very flat and dense…. the batter wasn’t thick like you said it would be. Any suggestions on what happened??
sounds like the batter did not rise properly, maybe the stater?
Unrelated question – I’m interested in making this with a hard whole wheat bread flour (it’s the only flour I’ve got on hand). My plan was to sift out the bran in order to achieve a texture closer to all purpose. Any suggestions for modifications due to this alternative flour choice?
i wish i could help, but i have never tried this
I usually make these pancakes but decided to try waffles instead. They turned out so good. We have them with a ‘white sauce’ (almost like a custard sauce) and maple syrup, of course. Thanks again for a great recipe that turns out every time!
Do you use sourdough discard or active starter? Also we be extremely helpful to have ingredients in grams Thanks for sharing.
i use the discard