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:
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!
Julie @ Running in a Skirt says:
This is genius! What a great use of sourdough and this sounds so tasty and unquie.
Amanda Marie Boyle says:
I love sourdough but have been hesitant to try it because I was afraid of how to handle the starter if u didn’t make enough bread. New ideas like this make me rethink it
Debra says:
YES!!!! I have just started making sourdough bread and pizza dough. I was looking for more ways to use the starter. This recipe is PERFECT. We love to make pancakes. YUM.
Jess says:
Oh we are having brinner tomorrow for sure! I have all the ingredients already so this is perfect!
Sarah says:
Just finished up all my sourdough starter and wish I had seen these. Will remember for my next batch, they look amazing!
Rachel Frutkin says:
I haven’t attempted sourdough starter yet. I’m getting close though because it sounds yummy and these pancakes look amazing! Plus I can’t find yeast anywhere…!!
Amy says:
These pancakes sure do look inviting. It’s actually the perfect recipe for our household. My daughter loves making pancakes and my hubby just started learning how to make sourdough bread so we have a sourdough starter perpetually on the go all the time. Never thought to combine the 2! Thanks!
Elly says:
Wow what a great recipe to use leftover starter! Will have to try asap.
Luci says:
This sourdough pancake recipe is so yummy! It was so quick and easy to make once I had the sourdough starter. I topped my pancakes with syrup and a mix of berries!
Krissy Allori says:
I just so happen to have some sourdough starter. I am going to whip these bad boys up this weekend. Thanks for the reminder/idea 🙂
kim says:
Amazing! Such a fluffy pancake with an amazing flavor. I never need another pancake recipe!
Geoffrey at Spoonabilities says:
We like to put bananas in our pancakes and they never come out ‘fluffy’, but coincidentally we just started a sourdough starter for the first time. Now I know what to do with the discard. Thank you!!
Amy Desrosiers says:
This is the first time I have been peaked to trying sour dough pancakes. I ALWAYS order sour dough bread to go with my pancakes, but never tried them made from sour dough. I am saving this!
Jordan says:
These pancakes were SO easy and turned out insanely fluffy. Loved them!!
Deborah Brooks says:
I love sourdough bread and this is a genius idea to use it in pancakes. I bet these are extra fantastic