Fluffy Sourdough Pancake Recipe for a Tangy, Delicious Breakfast

Sourdough pancakes are the perfect way to put your sourdough starter to good use. These fluffy and slightly tangy pancakes offer a delicious twist to your traditional breakfast favorites. Whether you’re using discard or an active starter, this recipe delivers rich flavor and satisfying texture every time. Ideal for slow weekend mornings or a cozy brunch, sourdough pancakes pair beautifully with sweet or savory toppings. Plus, they’re incredibly easy to prepare using basic pantry staples and a bit of overnight fermentation for depth of flavor. With this recipe, your mornings are about to get a whole lot tastier.

Recipe Card

Ingredients Of Sourdough Pancake Recipe

All-purpose flour
Milk
Eggs
Salt
Melted butter

Sourdough starter (discard or active)
Granulated sugar
Baking powder
Baking soda
Vanilla extract (optional)

Why You Will Love This Sourdough Pancake Recipe

These sourdough pancakes are delightfully fluffy, with a unique tangy flavor that sets them apart. They’re easy to make and a perfect way to reduce sourdough starter waste. The fermentation adds depth, while the texture remains light and airy. It’s a versatile recipe you’ll keep coming back to!

Preparation Process Of Sourdough Pancake Recipe

The batter is made with a combination of sourdough starter, flour, and milk and is best left overnight for a rich, fermented flavor. In the morning, mix in eggs, leavening agents, and butter. Once the griddle is hot, cook the pancakes until golden on both sides. Serve immediately while warm.

Step By Step Instructions

Make the overnight sponge
Mix sourdough starter, flour, and milk in a bowl. Cover and let it sit overnight at room temperature. This develops flavor and texture.

Prepare the batter
In the morning, whisk in eggs, sugar, baking soda, baking powder, salt, vanilla (if using), and melted butter until smooth.

Heat the skillet
Preheat a griddle or nonstick pan over medium heat and lightly grease it with butter or oil.

Cook the pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set, then flip and cook until golden brown.

Serve hot
Serve immediately with your favorite toppings such as syrup, fresh berries, or whipped cream.

How to Serve?

Drizzle with maple syrup and butter
Top with fresh fruit like bananas or berries
Add a dollop of Greek yogurt or whipped cream
Sprinkle with powdered sugar or cinnamon
Serve with a side of bacon or sausage

Tips & Variations

Use discard or fed starter depending on how tangy you want the flavor.

Let the batter sit longer for a stronger sour taste.

Add blueberries or chocolate chips to the batter before cooking.

Make them dairy-free with almond milk and vegan butter.

Nutrition

Calories: 220
Protein: 6g
Fat: 8g
Carbohydrates: 30g
Fiber: 1g
Sugar: 5g
Sodium: 300mg

Recipe Card

Sourdough Pancake Recipe

Recipe by Rachael rayCourse: Breakfast

Servings

4-5 people

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

This sourdough pancake recipe is soft, fluffy, and perfectly tangy. Made with simple ingredients and a sourdough starter, it’s a great way to make use of discard while enjoying a delicious breakfast. The batter ferments overnight to develop rich flavor, making each bite irresistibly good. Whether topped with syrup, fruits, or savory add-ons, these pancakes offer a versatile and satisfying start to your day. They’re beginner-friendly and ideal for weekend brunch or weekday comfort. Make them once, and they’ll become a breakfast favorite you’ll want to enjoy again and again.

Ingredients

All-purpose flour
Sourdough starter (discard or active)
Milk
Eggs
Granulated sugar
Baking powder
Baking soda
Salt
Melted butter
Vanilla extract (optional)

Directions

Make the overnight sponge
Mix sourdough starter, flour, and milk in a bowl. Cover and let it sit overnight at room temperature. This develops flavor and texture.
Prepare the batter
In the morning, whisk in eggs, sugar, baking soda, baking powder, salt, vanilla (if using), and melted butter until smooth.
Heat the skillet
Preheat a griddle or nonstick pan over medium heat and lightly grease it with butter or oil.
Cook the pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set, then flip and cook until golden brown.
Serve hot
Serve immediately with your favorite toppings such as syrup, fresh berries, or whipped cream.

Recipe Video

Notes

If your starter is very active, reduce baking powder slightly.
For crisp edges, use a bit more butter while cooking.
The batter may thicken add a splash of milk if needed.

FAQs

Yes, you can use cold discard, but bring it to room temperature for best results.

Yes, though the flavor will be milder without fermentation.

Absolutely! Freeze cooked pancakes in layers with parchment and reheat when needed.

Use a gluten-free all-purpose flour and ensure your starter is gluten-free.

Conclusion

Sourdough pancakes bring a delightful twist to your breakfast table with their tangy flavor and airy texture. Whether you’re new to sourdough or a seasoned baker, this recipe makes it easy to enjoy homemade pancakes bursting with personality. With minimal effort and maximum flavor, they’re sure to become a weekend staple. Try this once, and you’ll never look at pancakes the same way again.