Fluffy Sourdough Pancakes Recipe

A stack of pancakes topped with blackberries and drizzled with syrup sits on a white plate, with additional blackberries in a small bowl in the background.

This sourdough pancakes recipe makes light, fluffy pancakes with a tangy twist from sourdough starter. Quick and easy, they’re ready in 20 minutes and can be made with discard or active starter. Perfect for hosting brunch or freezing for busy mornings, they’re a family favorite topped with maple syrup, berries, or whipped cream.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword family-friendly, fluffy, quick

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 137

Author Gina Dickson

Equipment

Griddle

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour spooned and leveled
2 tablespoons sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Wet Ingredients

1 cup sourdough starter discard or active
2 eggs large
1 cup milk add more if needed for thinner batter
3 tablespoons vegetable oil plus extra for cooking

For Serving (optional)

Maple syrup
Fresh berries
Powdered sugar

Instructions

Preheat Oven (Optional)

Set your oven to 250°F. This will keep pancakes warm as you cook them in batches.

Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
1 ½ cups all-purpose flour, 2 tablespoons sugar, ½ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda

Add the Wet Ingredients

To the same bowl, add sourdough starter, eggs, milk, and vegetable oil. Gently whisk until just combined. The batter should be slightly lumpy so don’t over mix.
1 cup sourdough starter, 2 eggs, 1 cup milk, 3 tablespoons vegetable oil

Cook the Pancakes

Heat a non-stick griddle or cast iron skillet over medium-low heat. Lightly coat with oil or butter.
Pour about ⅓ cup of batter into the skillet for each pancake.
Cook for 1 to 2 minutes, until bubbles form on top and edges look set. Flip and cook for about 1 more minute, until golden brown.
Transfer finished pancakes to a baking sheet in the oven while you cook the rest.

Serve

Stack pancakes on a plate and serve warm with syrup, berries, and a dusting of powdered sugar, if desired.

Notes

Batch size: Each pancake uses about ⅓ cup of batter, making 12 pancakes that are 5–6 inches wide.
Add-ins: Try chocolate chips, blueberries, or banana slices mixed into the batter for extra flavor.
Dairy-free option: Use almond, oat, or soy milk and swap butter/oil as needed.
Flavor boost: Add 1 teaspoon of vanilla extract to the batter or 1/4 teaspoon of cinnamon.
Mix-ins: My grandkids love M&Ms in their pancakes. Also, try blueberries, bananas, or chocolate chips.
Freezer-friendly: Double the recipe and freeze extras in a single layer. Reheat in a toaster or oven.

Nutrition