If you love cozy weekend breakfasts that fill your kitchen with warmth and delicious aromas, these Sourdough Pancakes are about to become your new obsession. The magic lies in the tangy depth of flavor that the sourdough starter brings, creating pancakes that are incredibly fluffy yet have a slight crisp at the edges. Whether you’re looking for a creative way to use up your sourdough discard or simply want to change up your breakfast routine, this simple recipe transforms pantry staples into golden stacks of pure happiness. Trust me, Sourdough Pancakes are the meal you’ll crave again and again.

Sourdough Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Sourdough Pancakes may sound gourmet, but the ingredients are humble and straightforward — each one plays a role in building perfect taste and texture. From achieving just the right rise to balancing flavor, don’t skip a thing if you want the best results!

Sourdough starter (1 cup): The star ingredient, providing signature tang and a beautifully complex flavor — both discard and active starter work equally well.
All-purpose flour (1 cup): Gives structure to the pancakes, helping them rise light and fluffy.
Sugar (1 tablespoon): Adds a subtle sweetness that complements the sourdough’s tanginess perfectly.
Baking powder (1 teaspoon): Boosts rise for extra fluffiness in every bite.
Baking soda (1/2 teaspoon): Reacts with the sourdough acidity for a lovely tender crumb.
Salt (1/2 teaspoon): Balances all the flavors and makes every bite more delicious.
Milk (1 cup): Creates a smooth, pourable batter and keeps everything moist.
Large egg (1): Binds the ingredients together and adds richness.
Melted butter or oil (2 tablespoons): Gives a gorgeous golden color and melt-in-your-mouth softness.
Vanilla extract (1 teaspoon): Lends warmth and rounds out the tangy flavor profile.

How to Make Sourdough Pancakes

Step 1: Combine Dry Ingredients

Start by grabbing a large mixing bowl and whisking together your sourdough starter, all-purpose flour, sugar, baking powder, baking soda, and salt. This blend creates the structure and rise, and it’s where the first wave of savory sourdough aroma hits you. The dry ingredients distribute the leavening, ensuring every pancake puffs up beautifully.

Step 2: Mix Wet Ingredients

In a separate medium bowl, whisk the milk, egg, melted butter (or oil), and vanilla extract. These liquid ingredients are essential for moisture and flavor. The melted butter, especially, adds a decadent richness that helps the Sourdough Pancakes brown to perfection.

Step 3: Bring It All Together

Now, pour your wet mixture into the dry ingredients. Use a gentle hand as you stir — don’t worry about a perfectly smooth batter! A few lumps mean you haven’t over-mixed, which is key for fluffy pancakes. Let the batter rest for 5 to 10 minutes as your skillet preheats; this pause helps thicken the batter and ensures those classic, pillowy pancakes.

Step 4: Cook Up Golden Sourdough Pancakes

Heat a non-stick skillet or griddle over medium heat and brush it lightly with oil or butter. Pour about 1/4 cup of batter for each pancake onto the hot pan. Cook until bubbles form on the surface and the edges are set, usually around 2 to 3 minutes. Flip gently and cook another 1 to 2 minutes until both sides are golden brown. You’ll repeat this until all the Sourdough Pancakes are cooked — resist the urge to crowd the pan, and keep the cooked ones warm under a clean towel.

How to Serve Sourdough Pancakes

Garnishes

The sky’s the limit when it comes to dressing up Sourdough Pancakes. A pat of butter and a pour of pure maple syrup is classic, but don’t be shy with fresh berries, a dollop of Greek yogurt, or even a scattering of toasted nuts for crunch. Powdered sugar, sliced bananas, or chocolate chips also make dreamy finishes — just let your mood (or pantry) guide you!

Side Dishes

Pair your Sourdough Pancakes with crispy bacon, oven-roasted potatoes, or a fluffy pile of scrambled eggs for a well-rounded breakfast spread. If you want something fresh, a vibrant fruit salad or a refreshing citrus compote complements the tangy notes of the pancakes perfectly. Hot coffee or cold-pressed juice is a must alongside!

Creative Ways to Present

Think beyond the simple stack — try layering Sourdough Pancakes with whipped cream and berries for a pancake “cake,” or roll them around cream cheese and fruit for a brunch-worthy presentation. Use smaller silver-dollar sizes for a cute party platter, or skewer cubes of pancake with fruit for fun breakfast kabobs. However you plate them, don’t forget the warm, welcoming vibes!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sourdough Pancakes (lucky you!), simply let them cool completely and then store in an airtight container in the fridge. They’ll keep fresh for up to three days — ready for a lightning-fast breakfast or snack whenever hunger strikes.

Freezing

Love planning ahead? Let the pancakes cool, then layer them between sheets of parchment paper and slip into a freezer-safe bag. They’ll keep their flavor and texture for up to two months in the freezer. Whenever you need a little breakfast comfort, just pull a few out and reheat as needed.

Reheating

To restore that just-cooked taste, warm leftover or frozen pancakes in a toaster for crisp edges, or in the microwave for about 30 seconds for soft, fluffy results. If you’re feeding a crowd, spread them on a baking sheet, cover with foil, and pop in a 350°F oven for 10 minutes. Your Sourdough Pancakes will be good as new!

FAQs

Can I use sourdough discard instead of active starter?

Absolutely! Sourdough discard works beautifully in this recipe, lending the same signature tang and helping reduce food waste. If your discard is very thin, you might cut back on the milk slightly for the right batter consistency.

What type Breakfast

Whole milk gives the richest flavor and tenderness, but low-fat or plant-based alternatives work too! Almond, oat, or soy milk can all easily sub in, making this recipe adaptable for different dietary needs.

Can I make the batter the night before?

Yes — just skip the baking powder and baking soda until right before cooking, since their leavening action happens quickly. In the morning, stir those in and head straight to the skillet for speedy, fresh Sourdough Pancakes.

Why are my pancakes not fluffy?

Fluffiness is all about gentle mixing and letting the batter rest! Over-mixing will make pancakes tough, and skipping the rest means they won’t reach their full height. Make sure you also check baking powder freshness for the best lift.

How do I know when it’s time to flip?

Wait for bubbles to rise and pop on the surface of each pancake, and for the edges to look set and slightly dry. This means the bottoms are beautifully golden and ready for that classic flip. Don’t rush — patience brings perfect results!

Final Thoughts

I truly hope these Sourdough Pancakes bring joy to your breakfast table, just as they have to mine. There’s something special about the beautiful blend of tang, fluffiness, and comfort — it’s almost impossible to eat them without smiling. If you’ve been looking for a reason to start (or revive) your sourdough starter, this recipe is a delicious place to begin. Happy flipping, and enjoy every bite!

Sourdough Pancakes Recipe