Fluffy Sourdough Pancakes

These Sourdough Pancakes are not only an amazingly good breakfast, but they are also the perfect way to use up leftover/pour-off from your sourdough starter! Made with only a handful of ingredients, these pancakes are super easy to make and are on your breakfast table in no time. They’re soft, light, extra fluffy, perfectly yummy, and all-around delicious. And as if that wasn’t enough, they are perfect for sweet AND savory toppings. Perfect for relaxed and cozy mornings, afternoon brunches/lunch, and even breakfast for supper! SO. GOOD.

a stack of pancakes with maple syrup being poured over them

About The Recipe

What happens on slow mornings with nothing to do in this household and a TWO active starters in the refrigerator? Pancakes. Specifically these savory, delicious pancakes.

And, maybe you’re sitting here going, “no! Sourdough is for bread. Not pancakes” to which I have to say, that statement is the furthest from the truth. I admit, I was a little skeptical myself. I have had only sourdough bread my entire life but I am a total sucker for pancakes. Plus, the addition of sourdough totally makes it even more acceptable for dinner.

One bite totally changed my mind. They tasted incredible with maple syrup or just with bacon and eggs!

Oh, and like I said earlier, it’s a great way to use up the starter you’d be pouring out. It’s a total win-win situation because we are seriously baking and making up all things sourdough. It would be such a waste to pour some out. So, we decided to figure out how to use what would’ve been wasted and, honestly, it’s so much fun seeing how many things we actually can concoct! This is the first of many, I’m sure of it. We have so many ideas on what to do and make!

a stack of sourdough pancakes with maple syrup on a white plate with a plate of bacon and eggs in the background

If you don’t have a sourdough starter or need a little refresher, you can check our our sourdough starter post here.

Ingredients

ingredients for sourdough pancakes on a marble counter

Instructions

In a large bowl, combine dry ingredients and whisk together.

Add the buttermilk, eggs, and sourdough starter. Mix together. It’ll be a little hard to mix but don’t worry! Just make sure you use a spatula or a stiff whisk.

Once that’s mixed in, add the melted butter and stir until well combined.

Now, pour about 1/3 cup of pancake batter on a greased and pre-heated griddle. Let them cook for about 3-5 minutes, or until the top of the pancake has mostly dried out. Flip and let the other side brown. This should take another 5ish minutes. It truly depends on the heat of your griddle or pan – so, keep an eye on it!

As the pancakes get done, transfer to a plate and restart the process until you have no more remaining batter. Serve immediately!

sourdough pancakes on a white plate

Topping Ideas

Like any good pancake, it’s always taken to a next level with incredible toppings. Whether you’re a sweet or savory fan, you can find something just for you on this list.

  • Butter 🧈
  • Maple Syrup
  • Bacon 🥓
  • Nuts 🥜
  • Honey 🍯
  • Powdered Sugar
  • Fresh Fruit 🍓
  • Eggs 🍳
  • Avocado 🥑
  • Sautéed Mushrooms
  • Leafy Greens 🥬
  • Cheese 🧀

Let us know in the comments what you decide to do on top of your pancake!

sourdough pancakes on a white plate with a plate of bacon and eggs and small glass of maple syrup

How To Store

There are two ways. You can store them in a sealable bag in the fridge for about a week or you can freeze them! I like to freeze them just so they last a little while longer. They also reheat really well!

Wrap in a damp paper towel and place in the microwave until the pancake is hot. This should take about 30 seconds.

maple syrup being poured on a stack of five sourdough pancakes on a white plate

Expert Tips

  • The batter will be pretty stiff at first but once you add the butter, it’ll smoothen out and become runnier.
  • These pancakes freeze really well!
  • They work as a savory or sweet pancake.
  • Add the melted butter last.

When you make these Fluffy Sourdough Pancakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

a stack of pancakes with maple syrup being poured over them

Fluffy Sourdough Pancakes

Traci
Light, fluffy, and SO GOOD! These Sourdough Pancakes are the best way to use pour off from your starter while getting an easy and seriously delicious breakfast on the table.
4.5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12
Calories 135 kcal

Ingredients
 

  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup [sourdough starter]
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 4 Tablespoons butter melted

Instructions

  • Preheat griddle to 300 degrees.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • Add sourdough starter, buttermilk, and eggs. Mix well.
  • Stir in melted butter.
  • Spray griddle with cooking spray or brush down with vegetable oil.
  • Spoon batter using 1/3 cup measure onto griddle and cook until bubbles form and the sides dry out, about 4-5 minutes.
  • Flip gently and cook through.

Notes

  • The batter will be pretty stiff at first but once you add the butter, it'll smoothen out and become runnier.
  • It's okay if the batter is a little lumpy.
  • These pancakes freeze really well!
  • They work as a savory or sweet pancake.
  • Add the melted butter last.

Nutrition

Serving: 1pancakeCalories: 135kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 42mgSodium: 363mgFiber: 1gSugar: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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4 Comments

    1. Hi Lyn! Personally, we have never tried it but I wouldn’t recommend it. By mixing the batter and leaving it overnight, you will have a flatter, more dense pancake. You can always make the pancakes a day ahead and store them in the fridge or freezer for the next morning, or combine the dry ingredients in one bowl and the wet ingredients in another bowl, keeping both separated until the next morning and then combine them when you’re ready to cook. Hope this helps! x Caylie