Sourdough Pancakes Recipe From Scratch

These homemade sourdough pancakes can be whipped up in minutes but taste just like your childhood. You’ll fall in love with this recipe. Whether you’re looking for the perfect brunch recipe or late-night treat, these pancakes are the perfect choice anytime.

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Some of my favorite morning memories growing up are from waking up to the smell of my mom making pancakes in the kitchen. She always added chocolate chips or made a delicious fruit compote to top them. This sourdough pancake recipe is my creation of those fluffy flapjacks I grew up loving.

Recipe Inspiration

As I forge on this sourdough journey, I wanted to create a simple yet delicious sourdough pancake recipe to replace the boxed mixes full of junk. Whether it’s a Saturday morning or a weekday lunch, homemade pancakes are always an option in our house! I created this recipe to be the perfect buttermilk pancake base so you can add any flavors you love most.

Why You’ll Love Sourdough Pancakes

• Super simple to whip up
• Taste just like the boxed, but better!
• They’re the perfect base for adding chocolate chips, fruit, or your favorite flavor
• Easy meal when there’s little time
• Made with wholesome ingredients that are healthy for the whole family

Sourdough Pancakes Ingredients

• milk
• honey
• sourdough starter (fed or discard)
• pure vanilla extract
• baking powder
• baking soda
• salt
• all-purpose flour
• butter (for the skillet or griddle)

How to Make Sourdough Pancakes

Add all ingredients into a medium-sized mixing bowl and whisk/stir together just until combined. (Don’t overmix or pancakes will be tough)

Then add butter to a skillet/griddle and heat on medium.

When the pan/griddle is warm, add 1/4 cup of batter to it to cook 1 pancake. If your pan or griddle is large you can do up to 3 pancakes at a time.

Cook pancakes for 1-2 minutes until you see bubbles on top and the bottom is golden brown. Flip and repeat until fully cooked, another 1-2 minutes.

How to Use Discard in This Recipe

If you’re wanting to use sourdough discard, unfed starter, you can simply add the same 1:1 measurement. There’s no extra step for choosing discard instead of a fed starter in this recipe.

Sourdough Pancake Freezing and Storage

You can store and freeze pancakes a few ways. This is a great idea for quick breakfasts that are still homemade but you don’t have to spend time making them from scratch.

Option 1 (Freeze): You can cook the pancakes all the way through, lay them single file on a baking sheet and freeze for a few hours After they’re partially frozen stack them in a freezer bag or glass container.

Option 2 (Freeze): You can whip up this batter and freeze it before cooking any pancakes. Simply put it in a glass container. This sourdough pancake batter will last up to a month. When you’re ready to use it, put it in the fridge overnight to use the next day.

Option 3 (Fridge): If you have extra batter an you don’t want to freeze it, store it in an air tight glass container in the fridge for up to 4 days.

Option 4 (Fridge): You can cook your pancakes then store them in an airtight storage container in your fridge for up to a week. Simply reheat them in the oven, toaster, or pan for a few minutes until warm.

What To Serve These Sourdough Pancakes With

• Slices of Bacon or Turkey Bacon
• Fresh Fruit
• Homemade sausage patties
• Eggs
• Homemade Hashbrowns
• Smoothie
• Frittata

Optional Flavor Add-Ins for Sourdough Pancakes

• Shredded coconut
• Chocolate chips
• Peanut butter chips
• Cinnamon
• Berries
• Apple pieces

Recipe FAQ

• Why did my sourdough pancakes come out tough? This texture is usually caused by overmixing your batter, next time just incorporate the ingredients gently until combined.
• My starter already looks like pancake batter can I just use that? No, you will not enjoy the taste. No matter the thickness of your starter (it should look like pancake batter) you need to add it to other ingredients to make recipes.
• Why are my sourdough pancakes gummy? This usually happens when you’ve got a cooking issue, they may need a few more minutes to cook all the way through. Simply turn down the heat of your pan and cook your pancakes. If they’re getting brown but the insides are still uncooked, your heat is too high.
• What makes these pancakes fluffy? Adding in baking soda makes them fluffy.
• Can I add chocolate chips or berries to this recipe? For sure! Add any flavors you’d like. If you’re adding frozen fruit just know it may make your batter a little runny.

Kitchen Tools for Sourdough Pancakes

• Glass mixing bowl
• Wooden spatula
• Whisk or spoon
• Griddle or frying pan

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