I still remember the first time I made these Sourdough Pancakes Recipe.
It was one of those quiet mornings. No alarms. No plans. Just that weird half-sunlight pouring into the kitchen, and the smell of yesterday’s coffee still hanging in the air.
I had a jar of sourdough starter on the counter — bubbling like it had something to say — and no idea what I was going to do with it. I wasn’t in the mood for baking bread. I just wanted something warm. Comforting. Something I could flip on a skillet and drown in butter.
And so, this sourdough pancakes recipe was born. Not from a plan. Just from a mood. And damn, it was the best accidental breakfast I’ve ever made.
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Sourdough Pancakes Recipe: The Best Way to Use Your Starter
This easy sourdough pancakes recipe transforms your sourdough starter or discard into a stack of fluffy, tangy, golden pancakes with irresistible crisp edges. Perfect for breakfast or brunch, these naturally fermented pancakes are packed with flavor and simple to make using ingredients you already have at home.
- Total Time: 25 minutes (or overnight + 15 minutes)
- Yield: 8–10 pancakes 1x
Ingredients
For the Overnight Sponge (optional but recommended):
1 cup all-purpose flour
1 cup milk (any kind)
1/2 cup sourdough starter (active or discard)
Next Morning Additions:
1 large egg
1 tbsp sugar (optional)
2 tbsp melted butter or oil (plus more for the skillet)
1/2 tsp baking soda
1/2 tsp salt
Instructions
Make the Sponge (Night Before – Optional):
In a large mixing bowl, stir together the flour, milk, and sourdough starter. Cover loosely with a cloth or plastic wrap and let it sit at room temperature overnight (8–12 hours).Prepare the Batter (Morning Of):
To the overnight sponge, add the egg, sugar (if using), melted butter, salt, and baking soda. Stir gently just until combined. The batter will be bubbly and airy.Heat the Pan:
Place a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil and let it heat for 2–3 minutes until evenly hot.Cook the Pancakes:
Scoop 1/4 cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges begin to look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden and cooked through.Serve:
Serve hot with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
No time to ferment overnight? You can skip the overnight sponge and mix everything in the morning. Let it sit at room temp for 15–30 minutes before cooking for better texture.
Dairy-free? Use almond milk, oat milk, or soy milk, and swap butter for a neutral oil or plant-based butter.
No sugar version? Feel free to leave it out completely or reduce for a more savory base.
Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.
- Prep Time: 10 minutes (+ optional overnight ferment)
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 215 kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Why You’ll Fall in Love With These Sourdough Pancakes
Let’s be real: once you try pancakes made with sourdough, you’ll never go back.
These aren’t your average dry, flat, flavorless stacks. These are fluffy, crispy-edged, slightly tangy pancakes that taste like they came straight out of a weekend cabin somewhere up in the woods.
They’re rich, satisfying, and somehow taste like more than the sum of their parts.
Even better? They’re made with stuff you already have—and they’re one of the smartest ways to use up sourdough discard without baking yet another loaf.
No waste. No fuss. Just comfort.
The Morning Everything Changed
I didn’t even mean to let the batter sit overnight.
I had mixed the starter with flour and milk, then got distracted binge-watching some random cooking show (ironic, I know). By the time I remembered, it was midnight. The batter looked all puffed-up and happy, so I shrugged and left it on the counter.
The next morning, I cracked in an egg, added a pinch of baking soda and salt, and gave it a gentle stir. It hissed a little—like it was alive. I poured it onto a hot skillet, waited for the bubbles, and flipped.
The first bite? I swear I paused and just looked at the fork like… what did I just make?
Soft inside. Crisp edges. That subtle sourdough tang cutting through the syrup. It was unreal. Like something you’d eat at a fancy farm-to-table spot where they charge $18 for a “rustic pancake flight.”
Except this was made from starter discard I almost tossed in the sink.
Secrets Behind the Best Sourdough Pancakes
The real trick? Letting the starter, flour, and milk hang out overnight. That little fermentation party deepens the flavor and gives the pancakes a softer, airier texture. It also makes the batter easier to digest, because the flour has time to break down.
Add baking soda in the morning, and boom—instant lift. The acidity of the sourdough hits the soda and you get those gorgeous bubbles that give you pancakes with height.
And it’s wild how easy it is. No weird ingredients. No yeast. Just simple pantry staples, a starter, and a bit of time.
Tips From My Messy Kitchen
Over the past year, I’ve made this sourdough pancakes recipe more times than I can count. Here’s what I’ve learned through burnt edges and batter-splattered walls:
- Hot skillet, always. Medium-low heat is perfect. Let the pan heat for a few minutes before the first pour.
- Don’t mess with the batter too much. Mix it just enough. Overmixing kills the fluff.
- Flip once and only once. When the top looks bubbly and the edges are dry, it’s time. One confident flip is all it takes.
- Butter is mandatory. Don’t play with me and use spray oil. These pancakes deserve real butter on the skillet and on top.
Want to explore more fluffy pancake ideas? You’ll love our Lemon Blueberry Greek Yogurt Pancakes — they’re thick, tangy, and bursting with flavor.
When You Want to Switch It Up
This recipe’s cozy on its own, but here are a few of my favorite riffs:
- Blueberry Vanilla Dream: Add a splash of vanilla extract and toss in fresh blueberries. Watch those berries explode as they cook—so satisfying.
- Chai Spiced Pancakes: A pinch of cinnamon, cardamom, and ginger gives these a warm, spiced hug.
- Savory Vibe: Skip the sugar, add chopped chives, cheddar, and a sprinkle of garlic powder. Top with a fried egg and thank me later.
The base recipe can take anything you throw at it. It’s like a pancake canvas, and sourdough is the brush.
So Why Make These? Really?
Because life is too short for boring breakfasts.
Because sometimes, the best recipes come from leftovers.
Because a jar of sourdough starter sitting on your counter deserves more than just bread.
And because when you make these pancakes, you don’t just taste sourdough—you taste effort, patience, and a little bit of morning magic.
So if you’re wondering what to do with your sourdough discard, this is your answer. This is your ritual. Your new Sunday thing. Your cozy fallback when you don’t know what to cook but want to feel like you’re doing something nice for yourself.
This sourdough pancakes recipe is the best way to use your starter—but more than that, it’s the best way to start your day.
If you’re all about citrusy vibes in the morning, check out these Fluffy Lemon Ricotta Pancakes with Fresh Berries — light, bright, and made for weekend brunch.
