Homemade Sourdough Pancakes

Fluffy and soft in the middle, golden brown and slightly crisp on the outside, these homemade sourdough pancakes are “no wait” because you can use your sourdough discard, already soured and ready to go from its previous feeding! These pancakes can be made on a hot griddle… but my favorite way is to use two cast iron skillets and cook up all the batter at once. I highly recommend sitting and eating with your family for breakfast!

How would you (and your kids) like light and fluffy sourdough pancakes for breakfast every morning?

My boys love it! It’s our favorite breakfast.

Since this method is quick and easy — not to mention delicious and nutritious — it’s totally doable! And it makes fluffy-beyond-your-wildest-dreams pancakes!

If needed, experiment with this recipe a few times to perfect your level of heat and cooking time.

Believe me when I say that your efforts will be rewarded with smiles and empty plates. So good! I like to serve my pancakes and sourdough waffles topped with homemade yogurt and maple syrup or fresh/frozen fruit. That way we use less sweetener.

I also use a pizza cutter to slice the leftover pancakes into wedges. Perfect morning snack or take along treat in the car/stroller. My husband and boys enjoy the leftovers plain, straight from the fridge or toasted warm. They make an excellent base for grass-fed butter, coconut butter, or jam.

Ingredients

• Sourdough starter – This recipe works with any kind of starter… rye, white wheat, red wheat, spelt, or einkorn. It does not have to be in its active, domed state, but it should be at room temperature and fed within the previous 12 hours. I recommend you give your starter more flour than water for the feeding before you make pancakes. Look for a thick but pourable consistency.
• Oil – I use unsalted butter in this recipe. Feel free to use unrefined coconut oil, olive oil, ghee or palm shortening. Each of these oils will lend a different flavor to the pancakes.
• Sugar – Dry and wet sweeteners work for this recipe. Use unrefined sweeteners like maple syrup, honey, Rapadura, Sucanat or coconut/palm sugar. The recipe does work (and is delicious) without the addition of a sweetener, but the pancakes won’t have that classic golden brown color. Still, consider omitting the sweetener for a savory pancake!
• Vanilla extract – Here’s how to make your own!
• Sea salt – If you are using salted butter or refined salt, consider using less salt in your recipe.

Sourdough Pancake Recipe

Begin by heating two 10-inch cast iron skillets to medium-low heat. I turn my electric burners to level 3 (of 11). I want my pans hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!

While the skillets are heating, take a medium-size bowl and whisk together melted butter, egg, sea salt, sweetener of choice, vanilla extract (optional) and spices (optional).

Pour in sourdough starter. Stir well with whisk. Set aside.

In a small cup, combine water and baking soda. Set aside.

Take a bit of butter or coconut oil and grease the bottoms and sides of your hot cast-iron skillets.

Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.

Divide the batter by pouring half into each hot, greased skillet.

Now, watch for bubbles. I let mine cook for 4 to 5 minutes on the stove-top.

Toward the end of this initial cook time, I turn on the broiler. Finish your pancakes off by placing them in the oven. Do not use the very top shelf; the second or third shelf works best. Remember, your pancake bottoms will continue to cook while the tops cook and brown.

Remove from oven once tops are golden, and flip out onto a cooling rack or plate.

Add a generous amount of your favorite pancake toppings: butter, maple syrup, fresh fruit, etc., and enjoy!

Tips & Tricks

• Be sure you have enough starter in your crock the night before you want to make sourdough pancakes. The recipe calls for 2 cups. Remember, you want enough leftover sourdough starter to feed and use for your next delicious sourdough adventure!
• Make sure your oil is not too hot when you add it to the bowl.
• If your sourdough pancake batter is on the thin side, feel free to omit the water altogether and sprinkle your baking soda directly onto your batter. Be sure to give it a good stir!
• Tip from TCS eCourse member Natira: If you’re having difficulty preventing the pancake bottoms from burning (this can be an issue with gas stoves), cook the pancakes in the oven instead. Heat the cast iron skillet on the stove, butter it, pour the batter into the hot frying pan, and pop it into a 350 degree Fahrenheit oven. Cook until bubbly and no longer shiny on top. Then, broil it for a minute or so to brown the top.

More Sourdough Recipes

• Sourdough Waffles With Fermented Strawberries & Yogurt Cheese
• The Best Sourdough English Muffins
• Einkorn Sourdough Bagels
• Sourdough Apple Cinnamon Rolls With Cream Cheese Frosting
• Pumpkin Sourdough Cinnamon Rolls With Cream Cheese Frosting
• Sourdough Nutty Cereal (like Grape Nuts)
• Whole Grain Sourdough Bread (einkorn, spelt, or whole wheat)

Did you make these sourdough pancakes? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see how you decorated your fluffy pancakes and which toppings you chose!

This post was originally published and written by Erin Vander Lugt on 6/3/10. It was updated and republished on 5/12/21.