Fluffy Sourdough Pancakes

What to make with that sourdough starter sitting in your fridge? The options are limitless! Starting with these yummy, extra-fluffy Sourdough Pancakes that are heavenly. Make a big batch of these for weekend brunch or have them on hand for quick and easy pancakes throughout the week!

Tip: pair these Fluffy Sourdough Pancakes with a Skillet Sweet Potato Hash for the ultimate breakfast!

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

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 easy 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 pancakes

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 pancakes

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!

Storing/Freezing 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:

• Baked Glazed Doughnuts
• Vegan Cinnamon Rolls
• Healthy Banana Bread
• Blueberry Banana Baked Oatmeal

5 from 25 votes

Print Recipe

Fluffy Sourdough Pancakes

Delicious, fluffy Sourdough Pancakes that are perfect for starting the day off right! We're loving how quick and easy these pancakes are to make. Use all-purpose flour, whole wheat, or a mix of both for these yummy pancakes!

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Resting Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 16 Pancakes

Calories: 169 kcal

Author: Christine McMichael

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

Substitutions:

• 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.

Tips:

• 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!

Nutrition

Calories: 169 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 24 mg | Sodium: 131 mg | Potassium: 47 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 63 IU | Calcium: 24 mg | Iron: 1 mg

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