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.
Angela says
I tried the recipe this week. I hesitated for a while because English is not my first language and I wanted to be sure that I was getting it right and didn’t have much experience with sourdough. It tasted wonderful and will definitely be making it again. Thanks to Lisa, greetings from Germany
Angela
Lisa Bass says
So happy to hear you enjoyed them!
Emily Coffman says
Goodness! These pancakes were amazing! I had a ton of starter and I wanted to get rid of a good chunk and this was the perfect recipe! My toddlers loved them, I loved them. Absolutely incredible recipe.
Rae says
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John says
I am very happy with the out come. You are very helpful on the homestead front. We have had pizza dough,cinnamon rolls and lemon cake. These pancakes are delicious. Doughnuts are probably next. We make cheese, hunt, fish, garden and have livestock. It was only natural to start with our own sourdough starter.. you have truly made it very easy to follow your instructions. Thank you very much. You are providing an awesome service.
Kara Mellett says
I just made these for dinner and they were delicious! However my batter was so runny and I was worried especially after they were cooked they were so flat. But they were tender and fluffy to eat?!! Maybe it was an error with the baking soda and when I added it. I also substituted 1 TBSP sugar for the honey and added 1/2 tsp vanilla extract. Thank you for sharing your recipes! Iโll definitely be making these again! So much easier to make using my starter! Iโm a beginner to sourdough and these pancakes are certainly the least intimidating! ๐
Clara Bailey says
They work perfectly every time! My 3 year old now knows the recipe off by heart ๐
Ibe says
My first time using my sourdough starter, -which I also made following Lisaโs instructions-, and they turned out delicious. Thank you so much for sharing your knowledge with the world!
Melissa Melser says
Can this be stored in the refrigerator if you donโt use all the mix?
Lisa Bass says
They won’t be very fluffy.
Darlene says
So easy and so delicious! My family loves these ๐
Donna says
Question: Can these be frozen after they are cooked? Do they hold up well with freezing. Can they be made ahead and frozen for a larger group when we have company. I am new to sourdough. I have enjoyed looking over a few recipes and your videos are very helpful. Thank you-Donna
Lisa Bass says
Yes, you can freeze them and then thaw them before serving!