Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.
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Just when I thought I found the only pancake recipe I’d ever need, I start messing around with sourdough. And my pancake world was rocked.
Remember that sourdough starter I shared with you a few weeks ago? This is the first recipe we’re sharing using that delicious starter. Don’t worry, there are more cakes and breads to come. This is just the beginning. And what a sweet beginning it is.
OUR LATEST RECIPESI tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.
And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.
And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.
These quick sourdough pancakes get eaten faster than we can get them off a the griddle.
Why not try a homemade strawberry syrup or raspberry topping to make these an even more decadent morning treat?
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 1/2 cups milk
- 1 large egg beaten
- 2 tablespoons vegetable oil
In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
Add the sourdough starter, milk, egg and oil. Mix well just until combined.
Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
Cook for an additional 1-2 minutes or until the pancake is cooked through.
Serve warm with butter and syrup.
Charlotte says
These pancakes sound fabulous! I need the Sor dough starter recipe.
Julie Clark says
Here it is: https://www.tastesoflizzyt.com/how-to-make-sourdough-starter/
Katherine says
I just got into sourdough a few months ago and I am loving using it in my recipes! I hadn’t thought of using it in pancakes though. Now I want to try it!
Julie Clark says
I had them for Mother’s Day lunch with blueberries….the best!!!
Sarah says
I’ve been using a different sourdough pancake recipe and want to try yours. Do you use active starter for the 1 cup of starter? I’m guessing you do, but figured I’d ask. So, if I had fed my starter late the night before, I can use a cup of it for these, and bake with most of the balance (leaving a little for my next batch) I guess?
Julie Clark says
Yes, that’s what you can do! Here’s my sourdough starter: https://www.tastesoflizzyt.com/how-to-make-sourdough-starter/
Lucy Potter says
I love sourdough, have been using it for years; however, my pancake recipe called for an overnight start, so I couldn’t decide to make sourdough pancakes on the morning of. So, in searching, I came across your site and made pancakes with my unfed sourdough starter straight out of the fridge with this recipe…. they are awesome!!!!! So happy to have this recipe for spur of the moment perfect pancakes!
Julie Clark says
Thank you so much!!! <3 I'm glad you could enjoy them. π
Denise says
This recipe is fabulous! I made a whole recipe and it makes a lot. The next time i make these i will try halfing the recipe.
Mia says
Does it matter if the starter is fed or can unfed starter work?
Julie Clark says
I’m 99% sure unfed starter will work.:)
Meg says
I cut this in half, still used whole egg, because it seemed like a lot, which it would have been. However this recipe made the best pancakes that I have ever made/had. Thank you!
Anonymous says
I’ve tried other sourdough pancake recipes, and I haven’t really liked the end results. I’m so glad I tried this one. The hot cakes were the best. This recipe is a keeper—-thanks for posting!
Mary says
I just tried these for Easter Morning Breakfast- used fed and active starter and they were a bit too fluffy and thick. Thinned out with a bit more milk and got delicious and perfect pancakes π I have been experimenting with sourdough lately and finally have a good reliable starter. Thanks for the recipe!
Ryan says
Thanks for the great recipe! They turned out fluffy, and light, and amazing. Probably the best pancakes I’ve ever had.
Mary T says
I have been working with sourdough and sourdough starter for about 5 months now. Because I have Candida issues I cannot use commercial yeast, so use a starter with only natural yeasts involved. Will this work to make these pancakes?? I sure hope so–they sound delicious!
Julie Clark says
I think it should!
Anonymous says
When you say 10 servings, how many pancakes per serving? Thanks!
Julie Clark says
1 pancake per serving. π Thanks!
Cassi O. says
So so so good! My husband has a gluten intolerance so I have to do long fermented recipes for him, so I made some just for myself…happy I donβt have to share π
Julie Clark says
Thank you!!! And this is one recipe I’d like to not share too, π
Jo says
I made these today with unfed starter – they worked very well and are make a nice light fully pancake that isn’t too sweet. Thanks for sharing the recipe.
Angela says
Can I substitute melted butter for the vegetable oil? Or will that effect the fast?
Julie Clark says
I think you could!
Jeff Bunning says
I am a very fussy cook/foodie, made these this morning from my own sourdough starter that I fed yesterday afternoon. A great taste and totally enjoyed by all 7 of us. I sure will be keeping this recipe, thank you so much for sharing!
Ana Exposito says
Hello! fab post but I have a question – From my point of view, if I am making sourdough pancakes its because I would prefer to don’t use Baking Powder or Soda. Have you tried to develop a recipe without these to ingredients?
Julie Clark says
Hi there! I haven’t tried that yet, but if you do, let us know how it works!
Rich says
These were wonderful. Light and fluffy. I just started my first sourdough starter a few weeks ago. I was trying to find something to do with my discard. I save my discard in a 1 qt mason jar during the week and store it in the refrigerator. I’m always looking for ways to use it in a non-leavening way to reduce wasting the ripe leftover starter. These are amazing… thank you so much for sharing your recipe.
Julie Clark says
You are so welcome! thank you!