There’s something magical about waking up to the smell of pancakes sizzling on the griddle. And when those pancakes are made with sourdough? It takes breakfast to a whole new level.

If you’re looking for a recipe that’s both easy to make and absolutely delicious, you’ve come to the right place. These sourdough pancakes are light, fluffy, and packed with flavor. Whether you’re a seasoned sourdough baker or just getting started, this recipe will quickly become a family favorite.

Why Sourdough Pancakes?

Sourdough isn’t just for bread! Using sourdough starter or discard in pancakes adds a subtle tangy flavor and a delightful texture. Plus, it’s a great way to put your sourdough discard to good use. No waste, just deliciousness!

A Quick Overview

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 14 pancakes
Calories: 129 kcal per serving (2 pancakes)

These pancakes are perfect for lazy weekend mornings, brunch with friends, or even a quick weekday breakfast if you’re feeling fancy. Let’s dive into the recipe!

Ingredients You’ll Need

Here’s everything you need to whip up these dreamy sourdough pancakes:

2 cups flour – All-purpose flour works perfectly here.
1 cup sourdough starter or discard – Whether your starter is active or not, it’ll work beautifully.
4 tsp baking powder – For that extra fluffiness.
1 tsp baking soda – Helps with the rise and balances the tang of the sourdough.
2 tbsp honey – Adds a touch of sweetness. Feel free to substitute with maple syrup or sugar if you prefer.
1 tsp salt – Enhances all the flavors.
1 ½ cups milk – Use your favorite type of milk (dairy or non-dairy).
1 large egg – For structure and richness.
2 tbsp coconut oil – Adds moisture and a subtle flavor. Melted butter works as an alternative.
1 tsp vanilla (optional) – For a hint of warmth and sweetness.
Dash of cinnamon (optional) – Because who doesn’t love a little spice in their pancakes?

Step-by-Step Instructions

Preheat Your Cooking Surface
Start by preheating your cast iron skillet or griddle over medium heat. A hot surface ensures those beautiful golden edges and even cooking.
Mix the Wet Ingredients
In a large bowl, whisk together the milk, egg, sourdough starter (or discard), honey, vanilla (if using), and melted coconut oil. This step combines all the liquids into a smooth mixture.
Add the Dry Ingredients
To the wet mixture, add the flour, salt, baking powder, baking soda, and cinnamon (if using). Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Cook the Pancakes
Pour about 1/3 cup of batter onto your hot skillet or griddle for each pancake. Let it cook until you see big bubbles forming on the surface—this is your cue to flip! Cook for another minute or so until the pancake is cooked through.
Serve and Enjoy
Stack those golden beauties high and top them with butter and syrup for a classic breakfast treat. Feeling adventurous? Try peanut butter and syrup—it’s our family’s favorite! You can also jazz them up with blueberries, chocolate chips, or any other toppings you love.

Tips for Pancake Perfection

Don’t Overmix: Overmixing the batter can lead to dense pancakes. Stir just until combined for the fluffiest results.
Adjust Heat as Needed: If your pancakes are browning too quickly, lower the heat slightly to ensure they cook evenly.
Keep Them Warm: Place cooked pancakes on a baking sheet in a warm oven (200°F) while you finish cooking the rest.

Nutritional Information (Per Serving)

Here’s the breakdown for two pancakes:

Calories: 129 kcal
Carbohydrates: 21g
Protein: 4g
Fat: 3g (2g saturated)
Fiber: 1g
Sugar: 4g
Sodium: 381mg

These pancakes strike a great balance between indulgence and nutrition, making them a guilt-free way to start your day.

Make It Your Own

One of the best things about this recipe is how versatile it is! Here are some fun ways to customize your sourdough pancakes:

Add Mix-Ins: Fold in fresh blueberries, sliced bananas, or chocolate chips for an extra burst of flavor.
Go Savory: Skip the honey and vanilla, and add some shredded cheese, cooked bacon bits, or chopped herbs for savory pancakes.
Change the Toppings: Swap syrup for whipped cream, yogurt, or fresh fruit compote.

Why You’ll Love This Recipe

These sourdough pancakes are everything you want in a breakfast treat: fluffy, flavorful, and oh-so-easy to make. The subtle tang from the sourdough pairs perfectly with sweet toppings like syrup or honey. Plus, they’re a fantastic way to use up your sourdough discard—no waste, no stress.

Whether you’re cooking for your family or hosting brunch with friends, these pancakes are sure to impress everyone at the table. So grab your sourdough starter and get flipping!

Happy cooking—and even happier eating! 🥞

Sourdough Pancakes Recipe

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Author: Noura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 14 pancakes 1x
Category: Bread, Breakfast, Pancakes
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

The most light and fluffy sourdough pancakes recipe.

Instructions

Preheat your cast iron skillet or griddle.
Mix milk, eggs, sourdough starter, honey, vanilla, and coconut oil in a bowl.
Add flour, salt, baking powder, baking soda, and dash of cinnamon, and mix until combined.
Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
Top with butter and syrup, or the way we like it—with peanut butter and syrup!

Jazz them up with blueberries or chocolate chips! They are such good pancakes!

Notes

Use a well-heated cast iron skillet or griddle for best results.
You can substitute coconut oil with melted butter or another oil of choice.
Sourdough discard works perfectly in this recipe, giving the pancakes a slight tangy flavor.
If you prefer thinner pancakes, add a little extra milk.