Here’s a detailed, tried-and-true recipe for fluffy, tangy Sourdough Pancakes — a delicious way to use up your sourdough discard or active starter! They’re tender inside, slightly crisp on the edges, and have a subtle sourdough flavor that pairs beautifully with maple syrup or fruit.
🥞 Sourdough Pancakes Recipe
Yield:
About 10–12 medium pancakes (serves 3–4)
Prep Time: 10 minutes
Rest Time (optional): 15–30 minutes
Cook Time: 15 minutes
Total Time: 25–45 minutes
🧂 Ingredients
Dry Ingredients
1 cup (125 g) all-purpose flourKitchen ingredient organizer
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
1 cup (240 g) sourdough starter (discard or active, 100% hydration)
¾ cup (180 ml) milk (adjust for batter thickness)Sourdough starter kit
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract (optional but recommended)Sourdough starter book
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🍳 Directions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Sugar
Baking powder
Baking soda
Salt
Set aside.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
Sourdough starter
Milk
Egg
Melted butter (slightly cooled)
Vanilla extract
Step 3: Combine
Add the dry ingredients to the wet mixture.
Gently stir with a spatula until just combined — a few small lumps are okay.
(Overmixing makes pancakes tough.)
If time allows, let the batter rest for 15–30 minutes. This helps the gluten relax and the batter become fluffier.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2 minutes).
Flip and cook the other side for another 1–2 minutes, until golden brown.
Step 5: Serve Warm
Discover more
skillet
Milk
Maple syrup
Sugar
Frying pan
Flour
butter
Bread
starter
Egg
Stack the pancakes and serve immediately with your favorite toppings:
🥥 Coconut flakes • 🍌 Sliced bananas • 🍓 Berries • 🍯 Maple syrup • 🧈 Butter
🧁 Tips & Variations
For extra tang: Let the mixed batter rest overnight in the fridge. The sourdough flavor will deepen!
For fluffier pancakes: Separate the egg — whip the egg white to soft peaks and fold it into the batter right before cooking.
Dairy-free: Substitute oat milk or almond milk and oil instead of butter.
Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.
Make-ahead: Pancakes freeze beautifully! Let them cool, then stack with parchment between each and freeze up to 2 months. Reheat in a toaster or skillet.
