Pancakes & Waffles

Sourdough Pancakes

Name: Sourdough Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup (120g) unbleached all-purpose flour; 2 tablespoons (30g) pure cane sugar; 2 large eggs; 1/2 cup (120ml) sourdough starter; 1/2 teaspoon salt; 2 tablespoons (30g) unsalted butter, melted; 1 cup (240ml) buttermilk; 1 teaspoon vanilla extract; 1/4 cup (30g) chopped fresh fruit; 1/4 cup (30g) chopped nuts

By Noelle Tremaine · June 19, 2026 · Pancakes & Waffles

Prep20 min

Cook20 min

Total45 min

Serves8

I still remember the first time I made sourdough pancakes from scratch - it was like a revelation. The combination of the tangy sourdough flavor, the fluffy texture, and the crispy edges was absolute perfection. Since then, I've been hooked on making sourdough pancakes for my family and friends. There's something special about sharing a warm, comforting breakfast with the people you love.

As a home cook, I've learned that the key to making great sourdough pancakes is all about the technique and the ingredients. You need to have a good understanding of how to work with sourdough starter, how to mix the batter just right, and how to cook the pancakes to the perfect level of doneness. In this recipe, I'll share all my tips and tricks for making the fluffiest, most delicious sourdough pancakes you've ever tasted.

One of the things I love about sourdough pancakes is how versatile they are. You can top them with anything from fresh fruit and maple syrup to powdered sugar and whipped cream. You can also add in different flavorings like vanilla, cinnamon, or nuts to give them an extra boost of flavor. And the best part is, you can make the batter ahead of time and store it in the fridge for up to a day, making it perfect for busy mornings.

So if you're looking for a new breakfast recipe to add to your repertoire, I highly recommend giving sourdough pancakes a try. With a little practice and patience, you'll be making delicious, fluffy pancakes like a pro. And don't worry if you're new to working with sourdough starter - I'll walk you through every step of the process, from creating your starter to mixing the batter and cooking the pancakes.

In this recipe, I'll share my secrets for making the perfect sourdough pancakes, including how to create a healthy sourdough starter, how to mix the batter just right, and how to cook the pancakes to the perfect level of doneness. I'll also share some tips and variations for customizing the recipe to your taste, so you can make it your own.

Why You’ll Love This Recipe

These pancakes are perfect for slow mornings and quick weekday breakfasts
They're made with natural ingredients and no added preservatives
The sourdough starter provides a unique and tangy flavor
You can customize the recipe with your favorite toppings and flavorings
The batter can be made ahead of time and stored in the fridge for up to a day
They're a great way to use up leftover sourdough starter
They're perfect for special occasions like birthdays and holidays

Why This Recipe Works

The key to making great sourdough pancakes is all about the technique and the ingredients. The sourdough starter provides a natural source of yeast, which gives the pancakes a light and airy texture. The acidity in the starter also helps to break down the starches in the flour, creating a more tender and flavorful pancake.

Another important factor is the ratio of flour to liquid in the batter. If the batter is too thick, the pancakes will be dense and heavy. If it's too thin, they'll be too delicate and prone to breaking. By finding the perfect balance of flour and liquid, you can create a batter that's just right - thick enough to hold its shape, but still light and fluffy.

The cooking technique is also crucial. By cooking the pancakes over medium heat, you can create a nice crust on the outside while keeping the inside tender and fluffy. And by not overmixing the batter, you can preserve the delicate structure of the pancakes and prevent them from becoming tough and dense.

Ingredients You’ll Need

To make sourdough pancakes, you'll need a few simple ingredients, including flour, sugar, eggs, and sourdough starter. You'll also need some butter or oil for greasing the pan, and any desired toppings or flavorings. The key is to use high-quality ingredients and to not overmix the batter, so the pancakes stay light and fluffy.

When shopping for ingredients, look for unbleached all-purpose flour and pure cane sugar. You'll also want to use farm-fresh eggs and real butter or oil. And of course, you'll need a healthy sourdough starter - either one you've created yourself or one you've purchased from a store.

1 cup (120g) unbleached all-purpose flourUnbleached flour is best for sourdough pancakes because it has a more delicate flavor and texture. You can also use bread flour or whole wheat flour if you prefer.
2 tablespoons (30g) pure cane sugarSugar helps to feed the yeast in the sourdough starter and gives the pancakes a slightly sweet flavor. You can also use honey or maple syrup if you prefer.
2 large eggsEggs provide moisture and richness to the pancakes. Make sure to use farm-fresh eggs for the best flavor and texture.
1/2 cup (120ml) sourdough starterSourdough starter is the key to making sourdough pancakes. It provides a natural source of yeast and gives the pancakes a tangy flavor. You can either create your own starter or purchase one from a store.
1/2 teaspoon saltSalt enhances the flavor of the pancakes and helps to balance out the sweetness. Use a high-quality salt like sea salt or kosher salt for the best flavor.
2 tablespoons (30g) unsalted butter, meltedMelted butter helps to keep the pancakes moist and flavorful. You can also use oil or other types of fat if you prefer.
1 cup (240ml) buttermilkButtermilk provides a tangy flavor and helps to keep the pancakes moist. You can also use regular milk or a non-dairy milk alternative if you prefer.
1 teaspoon vanilla extractVanilla extract adds a sweet and creamy flavor to the pancakes. You can also use other flavorings like cinnamon or nuts if you prefer.
1/4 cup (30g) chopped fresh fruitChopped fresh fruit adds natural sweetness and flavor to the pancakes. You can use any type of fruit you like, such as blueberries, strawberries, or bananas.
1/4 cup (30g) chopped nutsChopped nuts provide a crunchy texture and flavor to the pancakes. You can use any type of nut you like, such as walnuts or pecans.

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoonsElectric mixerSpatulaNon-stick skillet or griddleInstant-read thermometer

How to Make Sourdough Pancakes

1
In a large bowl, whisk together the flour, sugar, and salt.
2
In a separate bowl, whisk together the eggs, sourdough starter, and melted butter.
3
Add the buttermilk and vanilla extract to the egg mixture and whisk until smooth.
4
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5
Fold in the chopped fresh fruit and nuts.
6
Let the batter rest for 10-15 minutes to allow the flour to absorb the liquid.
7
Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
8
Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
9
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
10
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
11
Serve the pancakes hot with your desired toppings, such as maple syrup, whipped cream, or fresh fruit.

Expert Tips

Make sure to use a healthy sourdough starter for the best flavor and texture.
Don't overmix the batter, as this can create tough and dense pancakes.
Use a non-stick skillet or griddle to prevent the pancakes from sticking and to make them easier to flip.
Don't overcrowd the skillet or griddle, as this can lower the temperature and affect the cooking of the pancakes.
Keep the pancakes warm in a low-temperature oven (around 200°F) while cooking the remaining batter.
Experiment with different flavorings and toppings to find your favorite combinations.
Consider making a double batch of the batter and freezing the pancakes for later use.
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Common Mistakes to Avoid

Using a sourdough starter that is too old or too young, which can affect the flavor and texture of the pancakes.
Overmixing the batter, which can create tough and dense pancakes.
Not letting the batter rest long enough, which can affect the texture and structure of the pancakes.
Not cooking the pancakes at the right temperature, which can affect the texture and flavor.
Not greasing the skillet or griddle properly, which can cause the pancakes to stick and be difficult to flip.
Not serving the pancakes hot, which can affect the texture and flavor.

Variations and Substitutions

Add different flavorings to the batter, such as cinnamon, nutmeg, or citrus zest.
Use different types of flour, such as whole wheat or oat flour, for a different texture and flavor.
Add nuts or seeds to the batter for added texture and flavor.
Use different types of milk, such as almond or soy milk, for a non-dairy version.
Add fresh or dried fruit to the batter for added flavor and nutrition.
Make a savory version of the pancakes by adding herbs or spices to the batter.
Use a different type of sugar, such as honey or maple syrup, for a different flavor.

What to Serve With Sourdough Pancakes

Sourdough pancakes are perfect for serving with a variety of toppings, such as fresh fruit, maple syrup, whipped cream, or powdered sugar. You can also serve them with a side of bacon, sausage, or eggs for a hearty breakfast.

Consider serving the pancakes with a warm beverage, such as coffee or tea, for a cozy and comforting breakfast. You can also serve them with a glass of cold milk or a smoothie for a refreshing and satisfying breakfast.

Fresh fruit and whipped creamMaple syrup and powdered sugarBacon and sausageEggs and cheeseYogurt and granolaHoney and nuts

Make-Ahead, Storage, Freezing and Reheating

To store sourdough pancakes, you can keep them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To freeze, simply place the pancakes on a baking sheet lined with parchment paper and put them in the freezer until frozen solid. Then, transfer the frozen pancakes to a freezer-safe bag or container and store them in the freezer.

To reheat frozen pancakes, simply place them in the toaster or microwave until warmed through. You can also reheat them in a non-stick skillet or griddle over medium heat until golden brown.

To make ahead, you can prepare the batter the night before and store it in the fridge until morning. Simply give the batter a stir and cook the pancakes as directed.

Consider making a double batch of the batter and freezing the pancakes for later use. This is a great way to have a quick and easy breakfast on hand, and the pancakes will stay fresh for several months in the freezer.

Frequently Asked Questions

What is sourdough starter and how do I make it?

Sourdough starter is a natural yeast culture that is used to leaven bread and other baked goods. To make a sourdough starter, simply mix equal parts of flour and water in a bowl and let it sit at room temperature for 24-48 hours. Feed the starter with more flour and water every 24 hours until it becomes bubbly and active.

Can I use a different type of flour to make sourdough pancakes?

Yes, you can use different types of flour to make sourdough pancakes. However, keep in mind that the flavor and texture may be affected. Whole wheat flour, for example, will give the pancakes a nuttier flavor and denser texture, while oat flour will give them a slightly sweet and delicate flavor.

How do I know if my sourdough starter is healthy and active?

A healthy and active sourdough starter should be bubbly and have a slightly sour smell. It should also be able to double in size within a few hours after feeding. If your starter is not active, you can try feeding it more frequently or using a different type of flour to see if that helps.

Can I make sourdough pancakes without a sourdough starter?

Yes, you can make sourdough pancakes without a sourdough starter by using a commercial yeast or a natural yeast culture. However, keep in mind that the flavor and texture may be affected, and the pancakes may not have the same tangy and slightly sour flavor that sourdough pancakes are known for.

How do I store sourdough pancakes to keep them fresh?

Can I make sourdough pancakes ahead of time and reheat them later?

Yes, you can make sourdough pancakes ahead of time and reheat them later. Simply cook the pancakes as directed, then let them cool completely on a wire rack. Store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, simply place the pancakes in the toaster or microwave until warmed through.

What are some variations I can make to the sourdough pancake recipe?

There are many variations you can make to the sourdough pancake recipe, such as adding different flavorings or ingredients to the batter, using different types of flour, or topping the pancakes with different ingredients. Some ideas include adding nuts or seeds to the batter, using different types of milk or yogurt, or topping the pancakes with fresh fruit or whipped cream.

Can I use sourdough pancakes as a base for other recipes?

Yes, you can use sourdough pancakes as a base for other recipes, such as French toast, pancakes sandwiches, or breakfast strata. Simply cook the pancakes as directed, then use them as the base for your desired recipe.

The Full Recipe

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