There’s something magical about sourdough pancakes—their tangy depth and fluffy texture make every bite unforgettable. These pancakes are a perfect blend of crisp edges and tender centers, with a subtle richness from buttermilk and a hint of sweetness. Ready in just 25 minutes, they’re an effortless way to turn breakfast into a special occasion. The sourdough starter adds a unique complexity, making them far more intriguing than your average pancake.
Each golden stack is packed with 5g of protein and a satisfying balance of flavors, from the tangy sourdough to the buttery richness. Whether topped with fresh berries or a drizzle of maple syrup, these pancakes are a comforting yet elevated treat. Their light, airy texture and wholesome ingredients make them a breakfast you’ll want to savor again and again.
Ingredients for Fluffy Sourdough Pancakes
- 4 Tablespoons unsalted butter, melted (let cool slightly)
- 1 ¼ cups (155 g) all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup (200 g) sourdough discard (room temperature preferred)
- 1 cup (236 ml) whole milk (room temperature preferred; substitute with buttermilk for tangier flavor)
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- Oil or butter (for brushing the skillet)
Step-by-Step Instructions
- Melt the butter: In a small saucepan or microwave-safe bowl, melt the butter. Set aside to cool slightly.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract until well-combined.
- Add butter: While whisking, slowly drizzle in the melted butter. It’s okay if the butter forms small clumps.
- Fold batter: Add the wet ingredients to the dry ingredients. Use a spatula or wooden spoon to gently fold the batter until just combined. Small lumps or bits of butter are fine—over-mixing can make the pancakes dense.
- Rest the batter: Let the batter rest while you preheat the skillet. This helps thicken the batter for fluffier pancakes.
- Heat the skillet: Brush a skillet with oil or melted butter and heat over medium heat. The pan is ready when you can feel heat radiating a few inches above it.
- Cook the pancakes: Pour ½-⅔ cup of batter into the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip and finish: Carefully flip the pancake and cook until golden brown on the other side (about 1-2 minutes).
- Serve: Transfer to a plate and repeat with the remaining batter. Serve warm with butter, maple syrup, fruit, or whipped cream.
Creative Toppings & Serving Ideas
Take your sourdough pancakes to the next level with fun toppings! Try a dollop of whipped cream and fresh berries for a classic treat, or drizzle with maple syrup and a sprinkle of cinnamon. For a savory twist, add a fried egg and a slice of avocado. Don’t forget a pat of melted butter for extra richness!
Storage & Reheating Tips
Leftover pancakes? No problem! Store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over medium heat for a crispy exterior. Pro tip: Place a piece of parchment paper between each pancake before freezing to prevent sticking.
Recipe Variations to Try
Mix things up with these easy variations! Add 1/2 cup of chocolate chips or blueberries to the batter for a sweet surprise. For a nutty flavor, fold in 1/4 cup of chopped walnuts or pecans. If you’re feeling adventurous, swap out the vanilla extract for almond extract for a unique twist.
Time-Saving Tips for Busy Mornings
Short on time? Prep the dry and wet ingredients the night before and store them separately in the fridge. In the morning, simply combine and cook! You can also make a double batch and freeze the extras for quick breakfasts throughout the week. Bonus: Letting the batter rest while the pan heats up saves time and improves texture.
Common Questions Answered
Wondering about substitutions? You can use almond milk or oat milk instead of whole milk, and coconut oil works well in place of butter. If you don’t have sourdough discard, try adding 1 tablespoon of vinegar to regular milk for a tangy flavor. And yes, you can use a non-stick skillet if you prefer—just skip the extra oil or butter!
Sourdough Pancakes
Ingredients
- 4 Tablespoons unsalted butter melted
- 1 1/4 cups all-purpose flour (155 g)
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup sourdough discard (200 g)
- 1 cup whole milk (236 ml) room temperature preferred
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- Oil or butter for brushing skillet
Instructions
- Melt butter and set aside to let it cool.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
- While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
- Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
- Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
- Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
- Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
- Remove to a plate and repeat with the remaining pancakes.
- Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!