Sourdough Pancakes Recipe From Scratch

These homemade sourdough pancakes can be whipped up in minutes but taste just like your childhood. With delicious homemade buttermilk, a homegrown starter, and a hint of vanilla, 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.

pancakes and bacon on the counter
Source: Plum Branch Home

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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

  • 1 tsp apple cider vinegar
  • 3/4 cup milk (dairy or dairy-free)
  • 2 tsp raw honey
  • 1/2 cup sourdough starter (fed or discard)
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unbleached all-purpose flour
  • 1 Tbsp butter (dairy or dairy-free) (for the skillet or griddle)

How to Make Sourdough Pancakes

  1. First, add the apple cider vinegar and milk to a mixing bowl and stir to combine.
  2. Then add honey, sourdough starter, vanilla, baking powder, baking soda, salt, and flour to the liquid mixture and whisk/stir until combined. (Don’t overmix or pancakes will be tough)
  3. Next, add butter to a skillet/griddle and heat on medium.
  4. Finally, add 1/4 cup of batter into your pan (if your cooking vessel is large you can do up to 3 pancakes at a time) and cook for 1-2 minutes per side, 4 minutes total after flipping. The pancake side on the skillet/griddle should be golden brown before flipping.

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

Try these PBH Breakfast Recipes

If you enjoyed this homemade sourdough pancake recipe, it would mean a lot if you could come back and give it a 5-star review! Thanks for supporting Plum Branch Home!

stack of pancakes on a plate with syrup

Homemade Sourdough Pancakes

Molly LaFontaine of Plum Branch Home
These homemade sourdough pancakes can be whipped up in minutes but taste just like your childhood. With delicious homemade buttermilk, homegrown starter, and a hint of vanilla, 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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Sourdough
Servings 10 medium pancakes

Equipment

  • 1 Mixing Bowl
  • 1 set of measuring cups & spoons
  • 1 whisk or spoon
  • 1 skillet, frying pan, or griddle

Ingredients
  

Pancake Batter

  • 1 tsp apple cider vinegar
  • 3/4 cup milk (dairy or dairy-free)
  • 2 tsp raw honey
  • 1/2 cup sourdough starter (fed or discard)
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unbleached all-purpose flour

For Cooking

  • 1 Tbsp butter (dairy or dairy-free)

Instructions
 

  • First, add the apple cider vinegar and milk to a mixing bowl and stir to combine.
  • Then add honey, sourdough starter, vanilla, baking powder, baking soda, salt, and flour to the liquid mixture and whisk/stir until combined. (Don't overmix or pancakes will be tough)
  • Next, add butter to a skillet/griddle and heat on medium.
  • Finally, add 1/4 cup of batter into your pan (if your cooking vessel is large you can do up to 3 pancakes at a time) and cook for 1-2 minutes per side, 4 minutes total after flipping. The pancake side on the skillet/griddle should be golden brown before flipping.

Notes

If your pancakes are doughy on the inside but getting overdone on the outside, turn down the heat of your stovetop. 
Keyword homemade sourdough pancakes, plum branch home sourdough pancakes, sourdough discard pancakes, sourdough pancakes

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Recipe Rating




4 Comments

  1. 5 stars
    This recipe made very delicious tasting fluffy pancakes, and easy to make!!
    Great recipe Molly 🧡

    I loved making you and your brother pancakes (sometimes animal shaped) whether it was for breakfast or supper. Loved making fresh fruit compote for on top of them.

  2. Midwest farm wife says:

    5 stars
    This recipe is so tasty! I like to eat the pancakes plain without the syrup. You can’t stop eating after just one. Keeper recipe!