These fluffy sourdough pancakes are super simple to whip up with just a few basic ingredients. Light and fluffy with a little bit of crispiness, it is easy to see why this recipe is our favorite. Add toppings like blueberries or chocolate chips to make an extra special weekend morning treat.
![a stack of sourdough pancakes topped with a pat of butter and maple syrup on a white plate that rests on a blue and white checked towel](https://www.farmhouseonboone.com/wp-content/uploads/2023/07/sourdough-pancakes-15-1024x683.jpg)
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets, sourdough bread, even donuts! But, you know what I make with it more than anything else?
Pancakes. Deliciously fermented, fluffy, crisp around the edges, tangy pancakes.
Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
I must admit, I had no excuse. I just never got around to it.
So, here it finally is, my friends. The favorite homemade sourdough pancakes that the whole family loves. The one I have made every Saturday morning for probably, like, six years now.
Quick Sourdough Pancakes Recipe
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is, there is no wait. You just need to have two cups of fed excess starter on hand. It doesn’t even have to be room temperature.
You can pull your glass bowl of starter out of the fridge, and as long as you have at least two cups of starter, youโre good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straight away, it will need a little fermenting time.
And if this is all a bunch of gibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, or this post on caring for your starter once you have it going.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Making Sourdough Pancakes:
- If we plan to add blueberries and chocolate chips, we like to place them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, the pancakes tend to stick. This is why I don’t stir them into the batter. Same goes for blueberries.
- Totally new to sourdough? Check out how to make your own sourdough starter recipe here.
- To get the pancakes a little crispy, make sure there is a bit of hot oil in your pan.
- You can make this batter the night before, but I would recommend waiting until the next morning, right before cooking, to add the baking soda.
- The first pancake rarely turns out well. No worries. This is the time to adjust the heat to make sure it is not too hot or too cool.
- Want some gluten free pancakes? Try this recipe.
- You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.
Tools you may need:
Grain mill (optional- if you want to grind your flour to feed the starter)
Large bowl – When the baking soda hits the sourdough starter it will expand a lot.
Cast-iron skillet or another type of non-stick pan. I really like my Caraway pans.
Measuring cups and spoons
Silicone spatula
Wooden spoon
Ingredients
Fed Sourdough Starter – This is a bubbly active starter that has been fed within 4-12 hours before starting the recipe. While you could use leftover sourdough discard, they won’t be very fluffy pancakes.
Eggs
Coconut oil – if you don’t have coconut oil, you can swap it out for melted butter.
Honey or maple syrup
Salt
Baking soda
Butter or oil for frying
Rules For Cooking Pancakes In Cast Iron Skillets
Although it certainly isn’t a requirement for sourdough pancake makin’, I prefer using cast iron. If you are brand new to cast iron cooking, visit this post all about it.
To ensure the cakes don’t stick, you will need to follow two rules:
Preheat the skillet before letting the batter hit it. A hot griddle plus a little oil produces the little bit of crispness that makes pancakes so delicious.
Only flip the pancake one time.
How To Make Sourdough Pancakes
Mix the starter, eggs, melted coconut oil, honey, and salt in a large mixing bowl.
Add the baking soda last, and watch the starter foam up.
I like my sourdough pancakes to have that crispy fried edge. To do this, preheat a tablespoon of coconut oil in my cast iron skillet on medium heat.
After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil. At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.
After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.
Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.
Set aside as you continue to cook
Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.
FAQ
Can you freeze sourdough pancakes?
Lay the cooled pancakes on a baking sheet in one layer and freeze them for 1-2 hours. Stack and place in a freezer safe container.
You can also place a piece of parchment paper between each pancake and freeze. While you could freeze them in a stack without paper, they will freeze together in a big clump.
They will keep well in the freezer for a few months… if they last that long.
Reheat them in the oven, toaster oven, or toaster.
Is pancake batter good overnight?
You can make this the night before and keep it stored overnight in the refrigerator, but I would recommend waiting to add the baking soda until you are ready to cook.
Why are my sourdough pancakes gummy?
This is most likely due to cooking them not long enough, the pan being too hot, or another cooking issue.
What else can you do with sourdough starter?
So glad you asked! There are so many sourdough recipes to make.
- Pizza Crust
- Flatbread
- Pumpkin Cobbler
- Best Chicken Pot Pie
- Biscuits
- Waffles
- Cinnamon Maple Apple Pie
- Whole Wheat Bread
- Donuts
- Sourdough Waffles
- Buttermilk pancakes
If you try this recipe, let me know by leaving a comment. Love it? Give it a 5 star rating!
The Best Sourdough Pancakes
Ingredients
- 2 cups active sourdough starter
- 2 eggs
- 1/4 cup coconut oil melted
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- coconut oil for frying
Instructions
- Mix the starter, eggs, melted coconut oil, honey, and salt in a large mixing bowl.
- Add the baking soda last, and watch the starter foam up.
Preheat a tablespoon of coconut oil in my cast iron skillet on medium heat. - After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil. At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that "flip only one time" rule.
- After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.
- Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.
- Set aside as you continue to cook
- Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.
Notes
- Active sourdouhg starter is a starter that has been fed 4-12 hours before making this recipe.
- If we plan to add blueberries and chocolate chips, we like to place them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, the pancakes tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
- To get the pancakes a little crispy, make sure there is a bit of hot oil in your pan.
- You can make this batter the night before, but I would recommend waiting until the next.
- You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.
Julia says
this was my first sour dough make from my starter. I used 2 tbsp of brown instead of the honey, b/c I didn’t have any. Then I got nervous it would be too sour, so I added 2 more tbsp of brwn sugar. I also added some blueberries during the cooking process, per recommended method on this recipe. Also, I had to use 3 eggs instead of two, since the eggs I was using were quite small. They turned out great! Now I have lots to freeze, excited to try more sourdough recipes. Thanks, Lisa!
Michelle says
This makes delicious pancakes. Such an easy way to use up my sourdough discard. Thanks for sharing.
Hannah says
This recipe is SO. GOOD. Iโve used it countless times and it never fails to hit the spot. Itโs easy to add mix ins like chocolate chips or blueberries and I also like to add cinnamon and vanilla. Great recipe for using up your extra starter!
Stephanie says
Love these!
Esther Knowles says
My family loved these pancakes especially with blueberries and maple syrup
Lisa Gruben Inness says
These were great! Nice and light – I was looking for tips on caring and using my sourdough starter and found you by chance. I like your attitude and it helps take the pressure off of the โperfectโ methodโฆ.
Lisa says
Glad you enjoyed the pancakes and thanks so much for your kind words! Have a great weekend!
Melissa noble says
In the process of making my very first sourdough bread! not sure it will turn out, dough seemed kind of stiff as I was doing the stretch and folds. However,did make pancakes at the same time and tasted great and looked wonderful! How do they keep if made ahead? Will find out tomorrow morning when I get bread ready to proof! Thank you Lisa! A new world for me!
Sonya Sanders says
They are so good!
Laura says
Can I use refrigerated old discharge? Been keeping a jar in the fridge of discard from each feed in hopes I would have enough for recipes!:)
Aubri says
When I feed my starter I put the discard in a jar I keep in the fridge for recipes. I have used this discard for these pancakes and pizza crust straight out of the fridge. They were perfect.
Ann says
Took my starter with me camping and made these! Recipe is a keeper and already shared it with my daughter. Thanks Lisa!
Lisa says
Awesome! So glad you enjoy it!