For Cooking

  • Butter or neutral cooking oil

For Serving

  • Maple syrup
  • Butter
  • Fresh berries
  • Sliced bananas
  • Powdered sugar
  • Whipped cream

What Kind of Sourdough Starter Should I Use?

You can use either active sourdough starter or sourdough discard.

Discard is especially convenient because this recipe doesn't depend on the starter providing all of the leavening.

The starter mainly contributes flavor, moisture, and that lovely sourdough tang.

A starter that has been refrigerated and accumulated over several days can work well, provided it doesn't have visible mold or other signs of spoilage.

Tools You'll Need

You don't need a special pancake gadget.

  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • Ladle or measuring cup

How to Make Fluffy Sourdough Pancakes

Step 1: Combine the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt

Whisking first helps distribute the leavening agents evenly throughout the flour.

Step 2: Mix the Wet Ingredients

In another bowl, whisk together the sourdough starter, buttermilk, eggs, melted butter, and vanilla.

Make sure the melted butter has cooled slightly before adding it.

You don't want very hot butter coming into contact with the eggs.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry ingredients.

Gently stir until everything is just combined.

And here's one of the most important pancake rules:

Don't overmix the batter.

A few small lumps are completely fine.

Overmixing develops more gluten and can leave you with pancakes that are chewy instead of soft and fluffy.

Step 4: Let the Batter Rest

Let the batter sit for about 5–10 minutes.

This gives the flour time to hydrate and allows the batter to settle.

You'll notice it becoming slightly thicker as it rests.

Step 5: Heat the Skillet

Place a skillet or griddle over medium heat.

Lightly grease it with butter or a little neutral oil.

You want the cooking surface hot enough to create golden color but not so hot that the outside burns before the center cooks.

If the first pancake comes out too dark, lower the heat slightly.

Step 6: Cook the Pancakes

Pour about ¼ cup of batter onto the hot skillet for each pancake.

Cook until bubbles begin forming across the surface and the edges look set.

This usually takes about 2–3 minutes.

Step 7: Flip

Carefully slide a spatula underneath and flip the pancake.

Cook the second side for another 1–2 minutes, or until golden brown and cooked through.

Try not to press down on the pancake with your spatula.

I know it's tempting!

But pressing squeezes out some of that lovely air you're trying so hard to keep.

Step 8: Keep Going

Repeat with the remaining batter.

Add a little more butter or oil to the pan between batches if necessary.

Keep finished pancakes warm while you cook the rest.

And don't worry if the first pancake isn't perfect.

The first one is often the test pancake!

How to Get Extra-Fluffy Sourdough Pancakes

Want those tall, soft, diner-style pancakes?

A few little details make a big difference.

Don't Overmix

This is probably the biggest one.

Stir just until the flour disappears.

Use Fresh Leavening Agents

Baking powder and baking soda lose effectiveness over time.

If your pancakes consistently come out flat, check how old your leaveners are.

Don't Make the Batter Too Thin

A thick, pourable batter generally produces a thicker pancake.

If your starter is particularly thin, you may need a little additional flour.

Give the Batter a Short Rest

Even a few minutes can help the batter hydrate and become more cohesive.

Use Medium Heat

High heat isn't the shortcut it seems.

It can brown the outside before the inside has time to cook.

Medium heat gives the pancake time to puff and cook evenly.

Can I Use Milk Instead of Buttermilk?

Absolutely.

Buttermilk adds a pleasant tang and works especially well with the baking soda in this recipe.

If you don't have buttermilk, regular milk will still work.

For a simple homemade substitute, add about 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach 1 cup.

Let it sit for about 5 minutes before using.

Can I Make These Pancakes Without Eggs?

You can experiment with egg substitutes, although the texture will change.

Eggs help provide structure, richness, and tenderness.

If you need an egg-free version, a commercial egg replacer is one option. Mashed banana or applesauce can also work in some pancake recipes, but they'll add their own flavor and may make the pancakes softer.

Can I Make the Batter Ahead of Time?

You can prepare the batter shortly before cooking, but I don't recommend leaving this particular batter sitting around all day.

The baking powder and baking soda begin reacting with the acidic ingredients once mixed.

For the fluffiest pancakes, mix the batter and cook it relatively soon afterward.

If you want a true overnight sourdough pancake recipe, use a recipe specifically designed for overnight fermentation.

Easy Sourdough Pancake Variations

Once you've mastered the basic recipe, have some fun with it!

Blueberry Sourdough Pancakes

Sprinkle fresh or frozen blueberries over the pancakes immediately after adding the batter to the skillet.

Chocolate Chip Pancakes

Add a small handful of chocolate chips to each pancake before flipping.

Cinnamon Pancakes

Add ½ teaspoon of cinnamon to the dry ingredients.

A little extra vanilla is delicious too.

Banana Sourdough Pancakes

Add one mashed ripe banana to the wet ingredients.

You may need a little extra flour if the batter becomes too thin.

Lemon Blueberry Pancakes

Add a teaspoon of finely grated lemon zest to the batter and top the finished pancakes with blueberries.

So fresh!

Pecan Pancakes

Sprinkle finely chopped toasted pecans over each pancake before flipping.

The buttery crunch against the soft pancake is fantastic.

What to Serve With Sourdough Pancakes

This is where things get really fun.

Serve your pancakes with:

  • Warm maple syrup
  • Salted butter
  • Fresh strawberries
  • Blueberries
  • Raspberries
  • Sliced bananas
  • Whipped cream
  • Powdered sugar
  • Toasted pecans
  • Walnuts
  • Honey
  • Cinnamon sugar
  • Greek yogurt

For a bigger breakfast, pair them with crispy bacon, breakfast sausage, scrambled eggs, or fresh fruit.

My Favorite Way to Serve Them

I like to make a tall stack while the pancakes are still warm.

Add a generous pat of butter right on top and let it slowly melt down the sides.

Then drizzle over warm maple syrup.

Add a few fresh berries if I have them.

And that's it.

No complicated toppings needed.

Sometimes simple really is best!

How to Keep Pancakes Warm

If you're cooking a big batch, place the finished pancakes on a baking sheet in a 200°F oven while you finish cooking.

Don't leave them there for too long, though, because prolonged heat can dry them out.

Another option is to loosely cover the stack with foil.

How to Store Leftover Sourdough Pancakes

Let leftover pancakes cool completely.

Place them in an airtight container and refrigerate for up to 3–4 days.

To reheat, use the microwave, toaster, or a skillet.

The toaster is especially nice because it brings back a little of that golden edge.

Can You Freeze Sourdough Pancakes?

Yes!

These pancakes freeze beautifully.

Let them cool completely, then place them in a freezer-safe bag or container.

For easy individual servings, place parchment paper between the pancakes so they don't stick together.

Freeze for up to about 2–3 months for the best quality.

You can reheat them straight from frozen in a toaster, toaster oven, or microwave.

Troubleshooting Your Pancakes

Why Are My Pancakes Flat?

A few things could be happening.

Your baking powder or baking soda may be old, the batter may have been overmixed, or the skillet may not have been at the right temperature.

Also make sure your starter isn't dramatically changing the batter's consistency from batch to batch.

Why Are My Pancakes Dense?

Overmixing is a common culprit.

Mix only until the ingredients are combined.

Very thick batter or expired leavening agents can also contribute.

Why Are They Burning Outside but Raw Inside?

Your pan is probably too hot.

Turn the heat down to medium or medium-low and give the pancakes more time to cook.

Why Aren't My Pancakes Golden?

The skillet may not be hot enough, or you may not be using enough butter or oil.

Give the pan a few minutes to preheat before adding the first pancake.

Frequently Asked Questions

Can I use sourdough discard straight from the refrigerator?

Yes. Cold discard can be used in this recipe. The batter may simply take a little longer to come together.

Do sourdough pancakes taste sour?

Not usually. They have a gentle tang that becomes more noticeable depending on the age and acidity of your starter.

Do I have to use active sourdough starter?

No. Sourdough discard works perfectly well.

Why aren't my sourdough pancakes fluffy?

Check your leavening agents first, then consider whether the batter was overmixed or the skillet temperature was too high.

Can I use whole wheat flour?

Yes. You can replace some of the all-purpose flour with whole wheat flour. The pancakes will generally be a little denser and more hearty.

Can I make these gluten-free?

You can experiment with a good gluten-free all-purpose flour blend, but results will vary depending on the blend and your sourdough starter.

Can I use oil instead of butter?

Yes. Use a neutral oil in the batter or for cooking. Butter provides a richer flavor, but oil works well.

Can I make mini sourdough pancakes?

Absolutely. Use a smaller amount of batter for each pancake and reduce the cooking time slightly.

Recipe at a Glance

Prep time: 10 minutes
Rest time: 5–10 minutes
Cook time: 20 minutes
Total time: About 35–40 minutes
Servings: 4–6
Makes: About 12–14 pancakes
Cuisine: American
Course: Breakfast

Approximate Nutrition

Nutrition will vary depending on the size of your pancakes, the sourdough starter used, and how much butter or syrup you add.

Per pancake, without syrup or additional toppings, a rough estimate is:

  • Calories: 150–180
  • Protein: 4–5g
  • Carbohydrates: 20–24g
  • Fat: 6–8g
  • Sodium: 180–250mg

Maple syrup, butter, whipped cream, and other toppings will increase the total.

Final Thoughts

These Fluffy Sourdough Pancakes are exactly the kind of recipe that makes me happy to have a jar of sourdough starter hanging out in the kitchen.

They're easy enough for a lazy Saturday morning but special enough for a holiday breakfast or weekend brunch.

The centers are soft and fluffy, the edges turn beautifully golden, and that little bit of sourdough tang makes every bite just a little more interesting.

And best of all?

You get to turn something that might otherwise be discarded into a breakfast everyone will be asking you to make again.

So grab that sourdough discard, warm up the skillet, and get the maple syrup ready.

Because once that first stack hits the table, I have a feeling it isn't going to last very long!

If you make these pancakes, leave a review and share your photos on Pinterest. I'd love to see your stack—and especially hear what toppings you added!

And if you love cozy homemade breakfasts, be sure to check out more recipes featuring pancakes, French toast, waffles, cinnamon rolls, and other weekend favorites.

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