Sourdough Buttermilk Pancakes

Name: Sourdough Buttermilk Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup buttermilk; 1 egg; 2 Tbsp raw honey; 1/2 cup sourdough starter ((discard is best but fed starter is okay too)); 1 tsp pure vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup all-purpose flour

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These sourdough buttermilk pancakes are fluffy, sweet, and a little tangy. They make the perfect breakfast served alone or alongside oven-baked bacon. But our favorite is a stack topped with warm maple syrup!

maple syrup getting poured over a freshly made stack of sourdough buttermilk pancakes

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Ever since we moved to the South, this Midwest girl can’t get enough buttermilk! I put it in almost everything! From mac and cheese to cake, it’s a little Southern secret that many home cooks use south of the Mason Dixon.

My husband and I love my regular sourdough pancake recipe, but this buttermilk version has become a new favorite. It’s got the perfect tang, and it’s extra fluffy. We love pairing it with a side of oven-baked bacon or pan-seared ham.

I know you’ll enjoy this recipe just as much as we do! It’s a special treat to whip up on Saturday mornings or for supper on a busy weeknight.

graphic for sourdough buttermilk pancakes

Why You’ll Love These Sourdough Buttermilk Pancakes

Wholesome: The ingredients in these pancakes are wholesome. You don’t have to worry about processed sugars, nasty additives, or unwanted ingredients when you make them at home.

Simple & Easy: This recipe is simple to follow and easy to make. You won’t have confusing steps or an overwhelming process.

Customizable: You can customize this recipe by adding in chocolate chips, pieces of fresh fruit, a little cinnamon, or even cocoa powder if desired. You can make the flavor your own!

Delicious: Each bite of buttermilk pancake will have you smiling. They’re so dang good!

a freshly made stack of sourdough buttermilk pancakes with a container of syrup beside them

Tips for Making These Pancakes

Mix the ingredients just until they’re combined. You don’t want to over-mix and make your pancakes dense or tough.
You can use sourdough discard or fed starter if you choose. I enjoy using discard because I can grab my starter from the fridge and make this recipe with no extra steps.
When you’re cooking these pancakes, you’ll want to wait until bubbles form on the top and the bottom is golden brown. Then you’ll flip them.
You can cook these pancakes in a pan, but my favorite is on my nontoxic griddle.
If you can’t find buttermilk you can make your own by adding 1 Tbsp of white vinegar to the amount of milk in this recipe. Combine them in a bowl and let sit for 5 minutes. Then it’ll be ready to use.

Ingredients

buttermilk
a large egg
raw honey
sourdough starter (fed or discard)
pure vanilla extract
baking powder
baking soda
salt
all-purpose flour

Kitchen Tools You’ll Need

pan or nontoxic griddle (this griddle is my favorite!)
mixing bowl
spatula
whisk

How to Make Sourdough Buttermilk Pancakes

adding ingredients in a bowl to make sourdough buttermilk pancakes

whisking wet ingredients together for sourdough buttermilk pancakes

Add all ingredients besides the flour to a large mixing bowl. Whisk until just combined.

whisking dry ingredients together for sourdough buttermilk pancakes

Add in flour and whisk until just combined. Do not over mix or your pancakes will be tough.

Long ferment option – For more gut benefits, place a lid, beeswax wrap, or saran wrap on the mixing bowl full of batter. Place it in the fridge to ferment for 12-24 hours. This is not necessary but is a great option.

Preheat a griddle or pan on medium heat. Add butter if needed to prevent sticking.

Before adding the batter ensure the pan/griddle is hot.

adding sourdough buttermilk pancake batter to a griddle

Add 1/4 cup or 1/2 cup of batter at a time for each pancake, depending on the size you want to make.

flipping sourdough buttermilk pancakes on a griddle while cooking

Cook for 2-3 minutes or until bubbles appear and the bottom is golden brown. Then flip and cook again until bottom is golden brown.

Do this until all batter is used up. While the other pancakes are cooking, place the cooked pancakes on a wire rack or sheet pan and keep warm in a preheated 350 degree oven. Enjoy!

Toppings & Serving Ideas

You can serve these buttermilk pancakes in so many ways. Here’s a few of our favorites!

Plain or with butter and maple syrup drizzled over the top.
Alongside bacon or ham.
Topped with fresh fruit.
Topped with a fruit preserve and/or homemade whipped cream.

Storing Leftover Pancakes

Store leftover pancakes after they’ve completely cooled in an airtight container. They’ll last 3 days at room temperature and 5 days in the fridge.

Best Way to Reheat Pancakes

My favorite way to reheat pancakes is on a sheet pan in the oven at 350 degrees Fahrenheit for 3-5 minutes. You can also heat them in a pan if desired.

FAQs

Can I substitute oil for butter?

When cooking your pancakes you can use a little bit of avocado oil or coconut oil if desired instead of butter. But I wouldn’t use olive oil.

Can I use sugar or maple syrup instead of honey?

Sure! Just use the same amount of maple syrup or sugar in place of the honey.

Can you freeze sourdough pancakes?

Yes you can. Place parchment paper between each pancake and store them in an airtight freezer bag or container up to 2 months. Place the pancakes in the fridge overnight to thaw.

Should I use sourdough discard to make pancakes?

Yes, sourdough discard is what you’ll want to use to make pancakes. But you can use fed starter if desired.

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