Name: Fluffy Sourdough Pancakes Recipe {starter or discard}
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3/4 cup active sourdough starter (180g); 1.5 cups all-purpose flour (188g); 1 cup milk (270g); 2 tablespoons brown sugar (25g); 1 teaspoon baking soda (4.8g); 2 teaspoons baking powder (10g); 2 large eggs; 2 tablespoons melted butter (28g); Pinch of salt; Butter or oil for greasing the pan

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Try this sourdough pancakes recipe for fluffy, flavorful pancakes! Use sourdough starter or discard for a delicious, fermented twist on a classic.

We love having fluffy pancakes for breakfast on the weekend. This sourdough pancake recipe makes the best pancakes with a deliciously fluffy texture, and what's more-you can either cook them right away or whip up the batter the night before and cook the next day. These homemade pancakes make a delicious breakfast for you and your whole family any day of the week.

Why You'll Love This Recipe

Incredibly fluffy texture. These aren't your average flat pancakes. The sourdough starter creates light, airy pancakes that are tender and soft with every bite.
A delicious way to use your sourdough starter or discard. Whether you have active starter or discard sitting in your fridge, this sourdough pancakes recipe puts it to good use. No more guilt about wasting that precious starter!
Perfect for lazy weekend mornings. If you love a good homemade breakfast spread, these pancakes pair beautifully with other recipes from our Best Sourdough Breakfast Recipes collection. Your whole family will love them!

What You'll Need

Butter - Use unsalted butter, and opt for grass-fed when possible. Remember to set your butter out of the fridge ahead of time so it's room temperature.
Flour - my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too.
Eggs - use 2 large egg to bind all the ingredients together.
Milk - Use whole milk for best results.
Brown sugar - Brings out a slight caramel taste in this recipe. You can substitute with regular sugar.
Sourdough starter - this recipe is fermented, and although we do add other evening agents, I find the pancakes are fluffier if made with active starter.
Baking powder - leavening agent that helps our scones rise and become light
Baking Soda - another one of our leavening agents and to neutralize the acidity of the starter
Salt - unrefined sea salt is best

** Head to the recipe card at the bottom of the page for exact measurements.

Tools

Large Mixing Bowl
Measuring Cups and Spoons
Whisk or Immersion blender with the whisk attachment (electric whisk)
Spatula
Cast Iron Skillet or other non-stick pan

Instructions

To Cook the Same Day:

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while your pan or griddle is warming up.

To Ferment Batter Overnight:

In a large mixing bowl, whisk together the sourdough starter, milk, sugar, melted butter and flour until well combined.
Cover the bowl and let the batter ferment on your counter top at room temperature overnight or up to 12 hours.
The next morning, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl.
Let the batter rest 20 minutes while your cast-iron skillet is heating up.

Cooking:

Lightly grease your hot pan, and pour ¼ cup of batter in a round shape on the griddle.
Cook on low, until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 4 minutes per side.
Patience & low temperature is key here. If you rush the process, your pancakes will not be fluffy.
Serve with your favorite toppings, such as fresh berries, chocolate chips or simply a small pat of butter.

FAQ

Yes! You can swap the 2 cups (240g) spelt flour for all-purpose, whole wheat, or a gluten-free blend. Whole wheat might make them heartier and slightly denser, while gluten-free blends may need an extra 10-15ml milk to get the right batter consistency.

Substitute the 2 tablespoon (25g) brown sugar with white sugar, honey (20g), or maple syrup (25g). Liquid sweeteners like honey or maple syrup add a bit more moisture, so reduce milk by 5-10ml to keep the batter from getting too thin.

Absolutely. Replace the 2 eggs with 2 tablespoon flaxseed meal mixed with 5 tablespoon water (let sit 5 minutes to gel), use plant-based milk (like almond or oat), and swap the 4 tablespoon (56g) butter with vegan butter or coconut oil. They'll still be fluffy and delicious.

If your sourdough starter or discard is very mature (highly acidic), it can overpower the flavor and make for very tangy pancakes. Balance it with an extra 1-2 teaspoon (4-8g) sugar or use a fresher starter. You can also reduce the starter to 150g and add 25g more flour and milk.

Active starter (bubbly and fed) gives lighter, fluffier pancakes with a milder tang. Discard (unfed) makes them denser with a stronger sour note. Both work, but active starter helps them rise better.

Could be an inactive starter (less lift), overmixed batter (losing air), or old leavening. Test baking soda/powder freshness with vinegar (should fizz) or hot water (should bubble) to ensure they puff up nicely.

Look for bubbles forming on the surface and slightly set edges (about 2-3 minutes). Flip when the bottom is golden-cooking too long on one side can make them tough.

Tips

1. Sourdough Starter:

Use active sourdough starter if you're choosing to ferment overnight.It will make for more fluffy pancakes. Use sourdough discard if you're making these pancakes right away.

2. Baking Soda:

Add baking soda right before cooking to maximize leavening due to its reaction with the acidic starter.

3. Gentle Mixing:

Mix just until combined to avoid tough pancakes; lumps are fine.

4. Rest the Batter:

Allow the batter to rest for 10-15 minutes before cooking for a lighter texture.

5. Griddle or Pan Heat:

Cook on medium to medium-low heat to prevent burning due to the pumpkin's sugar content.

6. Gentle Flip

Flip with a wide spatula to keep pancakes intact due to their potentially denser nature.

7. Toppings:

Enhance with nuts, dried fruit, or whipped cream for a festive touch.

8. If Too Dense:

Thin out with a little more milk or water.

9. If Too Thin:

Thicken with additional flour, one tablespoon at a time.

10. Bland Taste:

Boost flavor with more spices or a dash of vanilla extract.

Storage

Cool Completely: Allow pancakes to cool to room temperature to prevent condensation and sogginess.
Refrigeration:
- Layer with Paper: Place parchment or wax paper between pancakes to avoid sticking.
- Airtight Container: Store in an airtight container or wrap tightly in plastic wrap. They can be refrigerated for up to 2-3 days.

Cool Completely: Ensure pancakes are at room temperature before freezing.
Layer with Paper: Use parchment or wax paper between each pancake for easy separation.
- Wrap and Seal: Initial Wrap: Wrap the stack of pancakes tightly in plastic wrap.
- Freezer Bag or Container: Place the wrapped stack into a freezer-safe bag or an airtight container to prevent freezer burn.
Freezing: Pancakes can be stored in the freezer for up to 2 months for best quality, though they can last up to 3 months.

From Refrigerator: Microwave: Heat individual pancakes for about 20-30 seconds on medium power.
- Pan: Reheat in a skillet over medium heat for about 1 minute per side or until warm.
From Freezer:
- Thawing: Thaw in the refrigerator overnight or at room temperature for a couple of hours.
- Direct from Freezer: Microwave: Microwave frozen pancakes for about 45 seconds to 1 minute, checking for warmth and adjusting time as needed, separated by parchment paper.
  - Oven or Toaster Oven: Preheat to 350°F (175°C), place pancakes on a baking sheet and heat for 5-10 minutes, or until heated through.
  - Skillet: Place in a lightly greased skillet over medium-low heat, cooking for a couple of minutes on each side.

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