Fluffy Sourdough Pancakes (Easy & Irresistibly Delicious!)

There’s something magical about the smell of pancakes wafting through the kitchen on a Sunday morning.

I’ll never forget the first time I made sourdough pancakes. It was a chilly autumn day, and my sourdough starter had been bubbling away, begging for attention.

As I stood over the stove flipping the fluffy pancakes, the warm aroma enveloped me, stirring memories of my grandmother, who used to whip up her famous pancakes every weekend.

A plate of stacked sourdough pancakes, topped with cream and berries. At the back are a bowl of yogurt and a cup of coffee

Each sizzle brought back her laughter and warmth, and with every bite, I felt a connection not just to the food but to the love she infused into every meal.

Now, every time I prepare these pancakes, I honor that sweet memory and create new ones with my family. The joy they bring at breakfast is matched only by the nostalgia that fills the air.

These pancakes are not just food; they are a celebration of connections, flavors, and love.

Why You’ll Love This Recipe

Easy to make with just a few basic ingredients.
Deliciously fluffy and slightly tangy from the sourdough.
Perfect for using up leftover sourdough starter.
Customizable with fruits, nuts, or chocolate chips.

Ingredients & Substitutions

1 cup sourdough starter (fed or unfed)
1 cup all-purpose flour (or ½ whole wheat + ½ all-purpose for a heartier texture)
1 cup buttermilk (or regular milk, or non-dairy alternative)
1 large egg
2 tablespoons sugar (or maple syrup for extra flavor)
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla extract (optional, but recommended)
½ teaspoon cinnamon (optional, for warmth)
2 tablespoons melted butter (or coconut oil for dairy-free)

Prep & Cook Time

Task	Time
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Step-by-Step Instructions

Prepare the batter: In a large mixing bowl, whisk together sourdough starter, flour, buttermilk, egg, sugar, and vanilla extract until just combined. Sprinkle baking powder, baking soda, salt, and cinnamon over the wet ingredients and gently stir. Don’t overmix; a few lumps are fine!
Rest the batter (optional but highly recommended!): Let the batter rest for 10-15 minutes to allow the sourdough and baking agents to create air pockets. After resting, gently fold in the melted butter to keep the texture light.
Heat the pan: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Cook the pancakes: Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges start to look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown. Repeat, lightly greasing the pan between batches for even cooking.
Serve and enjoy: Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar. For extra indulgence, top with whipped cream, toasted nuts, or a drizzle of nut butter.

A stack of sourdough pancakes partly sliced off, topped with cream, berries, and honey.

Expert Tips for the Best Sourdough Pancakes

Use room-temperature ingredients to achieve better mixing and fluffier pancakes.
Let the batter rest for about 10 minutes to enhance the sourdough’s natural flavors and ensure the pancakes rise perfectly.
Don’t overmix the batter; a few lumps lead to fluffier pancakes.
Experiment with add-ins like blueberries, chopped nuts, or mini chocolate chips for an extra flavor boost.
Adjust the consistency of the batter by adding a little more milk if it’s too thick for your liking.