Sourdough Pancakes – Full Detailed Recipe

 

Sourdough Pancakes are one of the best ways to use sourdough discard or extra active starter. Light, fluffy, slightly tangy, and beautifully golden, these pancakes have a rich flavor that regular pancakes can’t match. With simple ingredients and an overnight or same-day option, this recipe is perfect for busy mornings, lazy weekends, or meal prep.

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 1 cup sourdough starter (active or discard, room temp)
• ¾–1 cup milk
• 1 large egg
• 2 tbsp melted butter (or oil)
• 1 tsp vanilla extract

Optional Add-Ins

• Berries (fresh or frozen)
• Chocolate chips
• Cinnamon (½ tsp)
• Lemon zest (1 tsp)

Instructions (Long & Detailed)

1. Prepare the Batter

1. In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, and vanilla.
2. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients into the wet and stir gently until just combined.
   • Small lumps are okay!
   • Do not overmix or the pancakes will be dense.

Batter Consistency Tip

• If the batter is too thick, add more milk 1 tbsp at a time.
• If too thin, add 1–2 tbsp flour.

2. Rest the Batter (Optional but Recommended)

• Let the batter rest for 10–15 minutes to activate the leavening and improve the fluffiness.
• For stronger sourdough flavor, cover and rest for 1 hour at room temperature.

3. Heat the Griddle or Pan

1. Heat a skillet or griddle over medium heat.
2. Lightly grease with butter or oil.
3. The surface is ready when droplets of water “dance” on it.

4. Cook the Pancakes

1. Scoop ¼ cup batter per pancake onto the hot surface.
2. Cook until bubbles form on top and the edges look set (about 2 minutes).
3. Flip and cook another 1–2 minutes until golden brown.
4. Repeat with the remaining batter, greasing the pan as needed.

5. Serve

Serve warm with:

• Maple syrup
• Melted butter
• Fresh berries
• Whipped cream
• Jam
• Honey

Tips for Perfect Sourdough Pancakes

• Use room-temperature starter for the fluffiest texture.
• Avoid overmixing after adding flour.
• If using active starter, pancakes will be extra light.
• If using discard, the flavor will be more tangy.
• Add berries after pouring the batter onto the griddle — prevents bleeding and sogginess.

 Variations

Overnight Sourdough Pancakes

• Mix all ingredients except egg, butter, and baking soda.
• Cover and rest overnight.
• Add the egg, butter, and baking soda in the morning.
• Cook as usual — results are extra fluffy and flavorful.

Sourdough Chocolate Chip Pancakes

Add ½–1 cup chocolate chips to the batter.

Cinnamon Roll Sourdough Pancakes

Swirl cinnamon-brown sugar mixture into each pancake as it cooks.

Lemon Blueberry Sourdough Pancakes

Add lemon zest + blueberries for a bright, fresh flavor.

 Storage & Reheating

Refrigerator

Store in an airtight container up to 3 days.

Freezer

Freeze individually on a tray, then store in bags for up to 3 months.

Reheat

• Microwave 20–30 seconds
• Toaster for crispy edges
• Oven at 300°F for 5–7 minutes