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Sourdough Pancakes Recipe

Sourdough Pancakes Recipe: The Best Way to Use Your Starter

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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

Scale

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.

  • Author: Sarah
  • 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

Find it online: https://www.tastecharm.com/the-best-sourdough-pancakes-recipe/