Wondering what to make with that sourdough starter sitting in your fridge? Have too much starter on hand? These Sourdough Pancakes are truly the best solution. The flavor and texture in these pancakes are heavenly and they’re perfect for making a big batch on the weekend!
They also freeze great for later and can be topped with almost anything. Whether you’re wanting these for a weekend brunch or just quick and easy pancakes throughout the week, you’ll love this easy recipe!
Tip: pair these Fluffy Sourdough Pancakes with a Skillet Sweet Potato Hash for the ultimate breakfast!
Sourdough Pancakes Recipe ingredients
- Sourdough starter – any type of sourdough starter will work in this recipe.
- Flour – This recipe works best with all-purpose flour. However, feel free to use whole wheat flour or a mixture of both!
- Milk – we used regular milk, but any type will work great.
- Coconut oil – butter is also a great substitution if you don’t have coconut oil on hand.
- Sugar – option to omit if you’re looking to lighten up this recipe!
All About Sourdough Starter for Fluffy Sourdough Pancakes
Sourdough pancakes are a great way to make good use of sourdough starter discard! If you don’t have a starter on hand, here’s a great article on how to make it. You can also purchase a pre-made sourdough starter!
How to Make the Best Sourdough Pancakes
There are 2 methods for making sourdough pancakes: the quick method, and the overnight method. In this case, we’re making the quick method! Here’s how to make the recipe both ways:
Quick Sourdough Pancake
For the quick method to making sourdough pancakes, we let the batter “rest” for 2 hours. If you’re short on time, aim for at least 30 minutes! However, you can also let them rest longer, as well. Here’s how to make quick sourdough pancakes:
1. Mix the sourdough starter, flour, sugar, and milk.
2. Set at room temp (covered) for about 2 hours.
3. Mix the baking soda, salt, eggs, and coconut oil in a separate bowl.
4. Add to the first mixture and mix together until smooth (without over mixing).
5. Spoon the batter on to an oiled skillet or pan and cook pancakes for about 3 minutes on each side.
Letting the batter “rest” for as long as possible allows the sourdough starter and the flour to ferment and become more digestible.
Overnight Sourdough Pancake
Another option is to start the batter before you go to bed, let it sit overnight, and then simply add in the remaining ingredients in the morning. It’s very similar to the quick method, but just has a longer rest time! Here’s how to make overnight sourdough pancakes:
1. Mix the sourdough starter, flour, sugar, and milk.
2. Set at room temp (covered) overnight.
3. In the morning, mix the baking soda, salt, eggs, and coconut oil in a separate bowl.
4. Add to the first mixture and mix together until smooth (without over mixing).
5. Spoon the batter on to an oiled skillet or pan and cook pancakes for about 3 minutes on each side.
TIP: The batter will be slightly thick! Use a spoon to shape the batter in the skillet to create perfectly fluffy pancakes.
Personally, I love topping these delicious pancakes with maple syrup, greek yogurt, and fresh berries. They also pair great with a yummy smoothie for a wholesome breakfast!
How to Serve these Fluffy Sourdough Pancakes
- Warm Maple Syrup: Always a classic and favorite!
- Fresh Berries: I love adding strawberries, blueberries, or raspberries for a fresh, tangy contrast.
- Whipped Cream: Add a dollop for a creamy texture.
- Vanilla Greek Yogurt: A healthy option for more protein and creaminess!
- Nuts: Sprinkle with toasted nuts like pecans or walnuts for added crunch.
- Powdered Sugar: Dust lightly for a touch of sweetness.
- Nut Butter: Almond butter or creamy peanut butter are my favorites for topping Sourdough Pancakes!
- Side of Bacon or Sausage: Perfect for adding a little more protein.
How to Store the Best Sourdough Pancakes
Want to make these pancakes in advance? They work perfectly as a make-ahead recipe!
Once cooled, feel free to store these sourdough pancakes in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months!
How would you eat these Fluffy Sourdough Pancakes? Let us know in the comments below and be sure to give this recipe a rating!
More breakfast recipes you’ll love:
Sourdough Pancakes Recipe FAQs
Here are a few reasons why Sourdough Pancakes may be gummy:
Undercooking: If the pancakes are undercooked, they will have a gummy texture. Cook them on medium heat until bubbles form on the surface and the edges look set before flipping!
Thick Batter: If the batter is too thick, it might not cook evenly. Add a bit more liquid (1 Tablespoons at a time) to make sure the thickness is just right.
Over-mixing: This is actually one of the top reasons for gummy pancakes! Mixing the batter too much can overdevelop gluten, leading to a dense, gummy texture. Mix just until the ingredients are combined – it’s okay if there are lumps!
Temperature of the Starter: Using a starter that’s too cold can affect the texture. Let it come to room temperature before mixing into the batter. It’s also important to make sure that the starter is bubbly and active before mixing into the pancakes!
Proper leavening, like sourdough starter, is the key for making pancakes that are fluffy and rise to perfection!
Along with over-mixing the batter, there are a few reasons why Sourdough Pancakes may be tough:
Too Much Flour: Adding too much flour can make the batter too thick and result in tough pancakes. The dry to liquid ratio has to be just right for perfect pancakes! If this is the case, add a little more milk to your batter.
High Temps: Cooking pancakes on too high a heat can cause them to cook too quickly on the outside while remaining undercooked inside, which gives them a tough texture. Cook on medium heat for best results!
Resting Time: Allow the batter to rest for the right amount of time before cooking. This not only helps the flour hydrate, but it also allows for the right rise time to create perfectly fluffy pancakes!
Fluffy Sourdough Pancakes
Ingredients
- 1 cup sourdough starter
- 2 cups flour (all-purpose, whole wheat, or both)
- 1/2 cup sugar
- 1 cup milk
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil
- 2 large eggs
Instructions
- Combine the sourdough starter, flour, sugar, and milk.
- Cover the mixture and allow to "rest" at room temperature for 2-12 hours.
- Combine the baking soda, salt, coconut oil, and eggs together in a separate bowl.
- Add to the sourdough mixture and mix until smooth (without over mixing).
- Spoon the batter on to an oiled skillet or pan and cook the pancakes for about 3 minutes on each side.
- Serve and enjoy!
Notes
- This recipe works best with all-purpose flour. However, feel free to use whole wheat flour or a mixture of both!
- Any type of milk will work great in this recipe.
- Butter is also a great substitution if you don’t have coconut oil on hand.
- Letting the batter “rest” for as long as possible allows the sourdough starter and the flour to ferment and become more digestible.
- The batter will be slightly thick! Use a spoon to shape the batter in the skillet to create perfectly fluffy pancakes.
- Once cooled, feel free to store these sourdough pancakes in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months!
Dawn Giles says:
My son requested pancakes for his birthday dinner. These did not disappoint! Other sourdough pancakes I’ve make didn’t have good texture, but these were perfectly fluffy and sweet. These will become a regularly used recipe at our house!
Jar Of Lemons replied:
So happy to hear this! Glad it was a hit!
b says:
Best pancakes I have made. Not only the best sourdough
but also best pancakes. Fluffy and quick to cook.
This will be my go to for pancakes. Thank you for sharing
this wonderful recipe.
Heidy M says:
These Fluffy Sourdough Pancakes were so wonderful and totally easy to make that I will be keeping this recipe to make them again.
Jo says:
You had me at sourdough, I love everything sourdough. Pancakes with saourdough is the best kind of pancakes ever! Looks perfect!
EA at The Spicy RD says:
I had no idea you could make sourdough pancakes “the quick way”. These are so tasty, moist, and delicious for the whole family!
Marisa F. Stewart says:
I’m so glad I found this recipe. I have a sourdough starter and I needed to find more recipes so I can keep freshening the starter. This recipe is for breakfast tomorrow morning. I can’t wait to make it. I really don’t like regular pancakes so this is going to be a real treat.
Kushigalu says:
Love how fluffy these pancakes are. A must try recipe. Yum!!!
Denise says:
What a fluffy and delicious pancake recipe! My family devoured them! Thanks for sharing this recipe.
Bernice Hill says:
These pancakes look absolutely perfect. My husband is the weekend breakfast chef but I think I’ll start these tonight and he can finish them in the morning.
Paige says:
I LOVE pancakes, and these look tender and delicious!
Marwin Brown says:
I had never heard of sourdough pancakes before but these look like such a delicious and fluffy pancake recipe!
Colleen says:
These pancakes were delicious! We love sourdough everything and they were a hit with the whole family.
Gloria says:
We love pancakes, especially on the weekend. These look so fluffy. Sourdough is such a great option in recipes.
Maren says:
These fluffy sourdough pancakes sound so good! Much healthier than traditional pancakes. Thanks for sharing!
Natalie says:
Wow sourdough pancakes!!?? I absolutely love this! Pancakes look so fluffy and I bet they are super delicious. I need to buy that starter and make these pancakes for my family. Yum!