Best Tips for Making The Best Sourdough Pancakes:

Tip #1: The Perfect Ratio

Getting the liquid-to-flour ratio right is the key to the best sourdough pancake perfection. Learn how to strike the balance between thick and doughy or thin and crepe-like. For fluffy sourdough pancakes, aim for a thick, bubbly, and pourable batter.

Tip #2: The Dynamic Duo of Baking Powder and Baking Soda

Discover why using both baking powder and baking soda is the secret to achieving that ideal fluffiness without the need for whipped egg whites. Say goodbye to extra steps and hello to light, fluffy, and tender pancakes.

Tip #3: Embrace the Sourdough Discard

Uncover the magic of using 1 cup of leftover sourdough discard. Whether it's bubbly or not, it adds a unique twist to your pancakes. The interaction with baking soda creates a texture that's light, fluffy, and tender—perfect for your next breakfast feast.

Best Sourdough Pancakes

5 from 1 vote

These delicious, fluffy, nutrient dense sourdough pancakes are a hit with the whole family. You can prep the batter the night before for extra fermentation (gut friendly) and flavor or make the day of. We always make extra to freeze for a quick on the go breakfast or snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

1½ cups all purpose flour (190 grams)
2 tbsp sugar or preferred sweetener (24 grams)
½ tsp finally ground sea salt
2 tsp baking powder
1 tsp baking soda

Wet Ingredients

1 cup sourdough discard, sourdough starter (240 grams)
2 large eggs
1 cup whole milk
3 tbsp melted unsalted butter or oil

Equipment

1 skillet
1 spatula
1 measuring cups
1 measuring spoons
1 mixing bowl
1 food scale

Method

Overnight Prep

For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda.
Mix well, cover and chill overnight.
Next day, sift the powders directly over the bowl and whisk again to combine.
Let the batter sit for at least 5 minutes; it should be nice and bubbly before using. The batter can be used cold.

Same Day Preparation

In a large bowl, whisk the dry ingredients together.
Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.
In a large skillet (cast iron or non-stick), melt butter over medium-low heat. Swirl the pan around to coat.
Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed.
When the edges begin to puff up and bubbles appear on the surface, flip it over.
Cook for about another minute.
Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.

Notes

These pancakes freeze beautifully for quick pancakes anytime! Wrap individually and freeze in an airtight container. When ready wrap in a paper towel and microwave for 20 seconds till warm.

4 Comments

Piara
May 24, 2024 / 12:34 pm

P.S.: I’ve made this probably 10 times already since discovering it a month or so ago and it comes out perfect each time.

Piara
May 24, 2024 / 12:33 pm

Best pancake recipe ever! More points because it uses sourdough discard and is not at all sour but perfectly balanced in taste, also is super fluffy I would think it was made with buttermilk! I’ve searched long and far on the interwebs for this.

vjes
January 5, 2024 / 12:32 am

loving the pancake. yummy

- Serein Wu
  Author
  January 5, 2024 / 5:27 pm
  
  So happy to hear you are enjoying them!

The Best Sourdough Pancake Recipe for Busy Moms: Fluffy, Nutritious, and Irresistible!

How to Make The Best Sourdough Pancakes

Ingredients You Will Need: