Recipe Mic Post

Sourdough Pancakes Recipe (VIDEO)

Sourdough Pancakes are a delightful twist on the classic American breakfast favorite. The texture of these pancakes is so special, equally soft, spongy, and satisfying. Watch the video tutorial to see how simple it is to whip up these fluffy sourdough pancakes.
Inspired by my Mother’s Oladi Yeast Pancakes from my cookbook, Natasha’s Kitchen, this recipe incorporates sourdough starter (or discard), infusing the pancakes with a tangy flavor, light, airy texture, and added nutritional benefits.
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If you’ve jumped onto the sourdough train, you’re probably wondering what else you can do with your Sourdough Starter other than making the best Sourdough Bread. Look no further, these Sourdough Discard Pancakes are a must-try!
Sourdough Discard Pancakes RecipeThese Sourdough Pancakes are my daughter’s favorite breakfast – she could eat them daily and not get tired of them. And the best part? They’re wonderful with any kind of toppings. I personally love them with jam and sour cream, or drizzle of honey and fresh berries. I think the only thing that could make this breakfast even more perfect is Baked Bacon on the side and Fruit Smoothies (I’m making myself hungry!).
We make these buttermilk pancakes on repeat because they are such a family favorite and they reheat really well in the toaster or on a skillet, which is perfect for busy mornings. You will be thankful that this recipe makes a generous-sized batch. Unlike your typical baking powder and baking soda-leavened Buttermilk Pancakes, which are best enjoyed fresh, these sourdough pancakes taste just as good after reheating.
Sourdough Pancakes Video
Get ready to elevate your breakfast game with our irresistible Sourdough Pancake recipe! In this video, Natasha will guide you through the process of making fluffy, tangy sourdough pancakes – trust me, your taste buds will thank you!
Ingredients The ingredients for Sourdough Pancakes are simple but each is important. If you’re a food nerd like myself, you’ll enjoy this little bit of science behind the recipe:
  • Warm water – use warm water (around 115°F) to kickstart the yeast, but not too hot, as that can kill the yeast.
  • Buttermilk – Adds moisture, richness, flavor, and tenderness to the pancakes.
  • Active sourdough starter or discard – Using an active starter is best because it has greater leavening strength. If using sourdough discard, the mixture may take longer to rise and double in volume, but rest assured, the pancakes will still turn out wonderfully if you choose to use discard. Note: Using a room-temperature starter will speed up the rising time.
  • Egg – Acts as a binding agent, helping to hold the pancake batter together and providing structure.
  • Oil – light olive oil, or vegetable oil adds moisture to the pancakes resulting in a tender crumb.
  • Sugar – Sweetens the pancakes and aids in the rise and flavor development.
  • Instant yeast – also known as rapid-rise yeast – provides additional leavening power, helping the pancakes rise.
  • Salt – balances the flavors and improves the fermentation process.
  • All-purpose flour – Forms the base of the pancake batter, providing structure and volume. Don’t Forget Pancake Toppings!Sourdough pancakes are the perfect canvas for you to add any of your favorite toppings. Why stick to plain ol’ maple syrup and butter when you could try:

    • Honey
    • Sour cream and jam
    • Strawberry Sauce
    • Fresh berries (blueberries, raspberries, strawberries)
    • Sautéed Apples
    • Whipped cream with mini chocolate chips
    • Sliced bananas and chopped pecans
    • Raspberry Maple Syrup
    How to Make Sourdough Pancakes
  • Combine water, buttermilk, sourdough starter, egg, oil, sugar, yeast, and salt in a large bowl, whisking until well combined (Tip: I like to put my bowl on a digital scale and weigh the starter right into the mixing bowl).
  • Add flour gradually, one cup at a time, whisking thoroughly after each addition until the batter achieves a smooth cake batter consistency.
  • Fermentation – Cover the bowl with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours or in a warm environment (such as the oven with the light on – around 100°F) for 1 hour. The batter should double in size and appear bubbly and airy when ready.
  • Heat a large non-stick skillet over medium heat (or use a hot griddle) and drizzle with oil to lightly coat the bottom. Once the oil is hot, pour the batter onto the preheated skillet and cook for approximately 1 to 1 1/2 minutes per side, or until the edges turn golden brown. Add more oil as necessary after flipping. If pancakes are browning too quickly, reduce the heat.
  • Serve – Once both sides are golden brown around the edges, transfer the pancakes to a wire rack or serving platter and serve. Pro Tip: A trigger-release ice cream scoop or 2 spoons (one to scoop the batter and one to scrape it into the pan) work well for quick and even portioning.

  • How Do You Know When to Flip Pancakes?The classic indicator for when to flip is when you notice little bubbles forming on the surface of your pancakes and they begin to pop, leaving small holes behind. Flipping too early can result in a loose top that may pool when flipped, causing the pancakes to lose their shape. It’s important to allow the batter to partially set before flipping to ensure evenly cooked and perfectly shaped pancakes.
    What Is Sourdough Starter?Sourdough starter is a mixture of flour and water that’s been naturally fermented, housing wild yeast and lactobacilli bacteria. It serves as a powerhouse leavening agent, lifting baked goods like sourdough bread to lofty heights. During daily feedings, a portion of the starter is discarded, aptly named “discard” or “inactive starter.” If you’re just starting on your sourdough journey, dive into “How to Make a Sourdough Starter” to unlock a whole category of sourdough discard recipes waiting to be created in your kitchen.
    Can I Make These Without a Sourdough Starter?Yes, if making these pancakes without a starter, reduce the sugar to 2 tablespoons and keep the rest of the recipe exactly the same, just omit the starter. The hydration percentage remains the same and you essentially will have my mom’s Yeast Pancakes.
    Make-AheadLeftover sourdough pancakes with yeast will keep well in the refrigerator and reheat beautifully. I like to make a big batch at the start of the week to enjoy leftovers on busy mornings.
  • To Refrigerate: Once pancakes are cooked and cooled to room temperature, cover and store in the fridge for up to a week. 
  • Can I freeze sourdough pancakes? These pancakes freeze well. Let them cool to room temperature and then place them on a baking sheet in the freezer for 30 minutes to flash freeze, then transfer to a freezer bag.
  • To Reheat: To thaw, set the pancakes out at room temperature or pop them into a microwave for about 30 seconds. Reheat in a toaster or on a skillet just until heated through. Get ready to savor each fluffy, tangy bite of these sourdough pancakes. They will soon become a breakfast staple in your home!

  • More Pancake RecipesIf you love these sourdough pancakes, then you won’t want to miss our collection of top-rated pancake recipes. Who knew there were so many delicious ways to enjoy pancakes?
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