There’s something special about a warm, fluffy stack of pancakes in the morning. But when you add the tangy goodness of sourdough, it takes breakfast to a whole new level! This fluffy sourdough pancakes recipe is the perfect way to use up your sourdough starter while creating a delicious, airy, and flavorful breakfast treat.

Whether you’re a seasoned sourdough baker or just looking for a fun way to use your starter, this recipe is a must-try. With a simple overnight fermentation or a quick-mix option, you can enjoy the benefits of sourdough with minimal effort.

So grab your favorite toppings, fire up the griddle, and let’s make some unforgettable pancakes!

Why You’ll Love This Fluffy Sourdough Pancakes Recipe

These sourdough pancakes are everything you could want in a breakfast

• Light and fluffy – The natural fermentation creates an airy, tender texture
• Deliciously tangy – A subtle sourdough tang balances the sweetness perfectly
• No food waste – A great way to use up extra sourdough discard
• Easy to make – Simple ingredients, minimal effort, and no kneading required
• Versatile – Works with an active sourdough starter or discard
• Make-ahead friendly – The batter can rest overnight for even better flavor

What Do Fluffy Sourdough Pancakes Taste Like?

If you’ve never had sourdough pancakes before, imagine the classic pancake flavor with an extra depth of taste. They’re slightly tangy but still mildly sweet, with a deliciously complex flavor that pairs perfectly with maple syrup, butter, or fresh fruit. The texture is soft and fluffy, with crisp golden edges—absolutely irresistible!

Ingredients You’ll Need

To make these fluffy sourdough pancakes, you’ll need

• 1 cup sourdough starter (active or discard)
• 1 cup all-purpose flour
• ¾ cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 tablespoon sugar or honey
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional, for extra flavor)

Essential Tools for Making Fluffy Sourdough Pancakes

Having the right tools makes this recipe even easier

• Mixing bowls – To combine the wet and dry ingredients
• Whisk or spatula – For stirring the batter smoothly
• Griddle or non-stick skillet – For evenly cooking the pancakes
• Ladle or measuring cup – To pour the batter onto the pan

Ingredient Variations and Substitutions

• Dairy-free option – Use almond, oat, or coconut milk and swap butter for coconut oil
• Whole wheat option – Replace half the all-purpose flour with whole wheat flour for extra fiber
• Extra fluffy pancakes – Separate the egg, whip the egg white until stiff peaks form, and fold it into the batter
• Add mix-ins – Blueberries, chocolate chips, or nuts make these pancakes even more delicious

How to Make Fluffy Sourdough Pancakes

Step 1: Mix the Wet Ingredients

In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, sugar, and vanilla extract until well combined

Step 2: Add the Dry Ingredients

Sprinkle in the flour, baking powder, baking soda, and salt. Stir until just combined—don’t overmix! A few lumps are okay

Step 3: Let the Batter Rest (Optional)

For extra flavor and fluffiness, let the batter rest for 15-30 minutes (or overnight in the fridge). If using an overnight rest, cover the bowl and refrigerate

Step 4: Heat the Griddle

Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil

Step 5: Cook the Pancakes

Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown

Step 6: Serve and Enjoy!

Stack the pancakes high and top with butter, syrup, fresh fruit, or your favorite toppings. Serve warm and enjoy!

What to Serve with Fluffy Sourdough Pancakes

These pancakes are amazing on their own, but here are a few delicious serving ideas

• Classic maple syrup and butter – A timeless favorite
• Fresh fruit – Strawberries, blueberries, or banana slices add natural sweetness
• Greek yogurt and honey – A creamy, tangy topping for extra protein
• Nut butter and chopped nuts – For a rich and satisfying twist
• Whipped cream and chocolate chips – Because sometimes, breakfast should feel like dessert

Expert Tips for the Best Fluffy Sourdough Pancakes

• Don’t overmix the batter. A few lumps are okay—overmixing can make the pancakes dense
• Use a well-heated pan. A medium-hot griddle ensures golden, fluffy pancakes
• Make them extra fluffy. Let the batter rest for at least 15 minutes to allow the ingredients to activate
• Flip when bubbles appear. Wait until the surface is bubbly before flipping for an even cook
• Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while making the rest

How to Store and Reheat Sourdough Pancakes

Refrigeration: Store leftovers in an airtight container for up to 4 days

Freezing: Layer pancakes between parchment paper and freeze in a zip-top bag for up to 3 months

Reheating: Warm in the toaster, microwave, or oven at 300°F (150°C) for 5-7 minutes

Frequently Asked Questions

Can I make these pancakes with sourdough discard?

Yes! Sourdough discard works perfectly and gives the pancakes a wonderful depth of flavor

How do I make these pancakes extra fluffy?

Let the batter rest for 15-30 minutes before cooking, and separate the egg white, whip it to stiff peaks, and fold it into the batter

Can I prepare the batter the night before?

Absolutely! Mix everything (except the baking soda and baking powder), refrigerate overnight, then add the leavening agents right before cooking

Do I need a sourdough starter to make these pancakes?

Yes, but you can use either active sourdough starter or discard—both work well

More Breakfast Recipes to Try

Love this recipe? Try these other delicious morning treats

• Blueberry Overnight Oats Recipe – A creamy, nutritious make-ahead breakfast
• Cranberry Orange Overnight Oats – A bright, citrusy twist on a healthy breakfast
• Decadent Strawberry Wet Cake – A moist and irresistible strawberry dessert

Final Thoughts

This fluffy sourdough pancakes recipe is a must-try for anyone who loves a flavorful, easy, and satisfying breakfast. Whether you use an active starter or discard, these pancakes are guaranteed to be light, airy, and absolutely delicious

I’d love to see how your pancakes turn out! If you try this recipe, leave a comment and share your photos on Pinterest. Happy cooking!

Nutrition Information (Per Serving)

• Calories: ~210
• Protein: 6g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 5g
• Fat: 7g

Enjoy your fluffy sourdough pancakes—your mornings just got tastier! 😊

Fluffy Sourdough Pancakes Recipe: Quick & Easy Breakfast Delight

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• Author: Poulef
• Total Time: 30 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

This fluffy sourdough pancakes recipe is the perfect way to use up your sourdough starter while making a light, airy, and flavorful breakfast. Slightly tangy with a soft and tender texture, these pancakes come together quickly and can be made with either an active starter or sourdough discard. Perfect for weekend brunch or meal prep, they’re easy to customize and pair well with all your favorite toppings. Try them today for a delicious twist on classic pancakes!

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Ingredients

Scale 1x2x3x

• 1 cup sourdough starter (active or discard)
• 1 cup all-purpose flour
• ¾ cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 tablespoon sugar or honey
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional, for extra flavor)

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Instructions

• In a large bowl, whisk together sourdough starter, milk, egg, melted butter, sugar, and vanilla extract until well combined.
• Add flour, baking powder, baking soda, and salt. Stir gently until just combined—don’t overmix! A few lumps are fine.
• Let the batter rest for 15-30 minutes (or overnight in the fridge for deeper flavor).
• Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
• Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Flip and cook for another 1-2 minutes, until golden brown.
• Serve warm with butter, syrup, fresh fruit, or your favorite toppings!

Notes

• For extra fluffy pancakes: Let the batter rest for at least 15 minutes, or refrigerate overnight for enhanced flavor.
• Dairy-free option: Use almond, oat, or coconut milk and replace butter with coconut oil.
• Whole wheat option: Swap half the all-purpose flour with whole wheat flour for extra fiber.
• Meal prep friendly: Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the toaster or oven for an easy breakfast!
• Make them even lighter: Separate the egg, whip the egg white to stiff peaks, and gently fold it into the batter before cooking.

• Prep Time: 10
• Cook Time: 20
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: fluffy sourdough pancakes, sourdough pancakes recipe, easy sourdough discard pancakes, breakfast pancakes, homemade pancakes, tangy pancakes