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!
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