Sourdough Breakfast Pancakes Recipe

Sourdough Breakfast Pancakes are the perfect way to turn your sourdough starter into a warm, fluffy morning treat. These pancakes have a light tang, soft texture, and golden edges that make breakfast feel extra special.

Why You’ll Love This Recipe

These Sourdough Breakfast Pancakes are wonderfully fluffy with a subtle tangy flavor that sets them apart from regular pancakes. They’re simple to make, great for using sourdough discard, and perfect for family breakfasts or weekend brunch.

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1/2 tsp fine sea salt
• 2 tsp baking powder
• 1 tsp baking soda

Wet Ingredients

• 1 cup sourdough starter (100% hydration)
• 2 large eggs
• 1 cup milk (plus more as needed)
• 3 tbsp melted unsalted butter or oil

To Serve

• Pure maple syrup
• Fresh berries
• Powdered sugar

Instructions

Overnight Preparation (Fluffy Option):

1. Mix all ingredients except baking powder and baking soda.
2. Cover and refrigerate overnight.
3. The next day, sift in baking powder and baking soda.
4. Whisk gently and let batter rest for 5 minutes until bubbly.

Overnight Preparation (Thin Option):

1. Mix all ingredients together.
2. Cover and refrigerate overnight.

Same Day Preparation:

1. Preheat oven to 250°F (120°C).
2. In a bowl, whisk dry ingredients.
3. Add wet ingredients and mix until smooth (small lumps are fine).
4. Heat a skillet over medium-low and grease lightly.
5. Pour 1/3 cup batter and cook 1–2 minutes until bubbles form.
6. Flip and cook another minute.
7. Keep pancakes warm in oven and repeat.

Serve Sourdough Breakfast Pancakes warm with maple syrup, berries, and powdered sugar.

Tips & Tricks

• Use active starter for extra rise and flavor.
• Don’t overmix the batter to keep pancakes light.
• Adjust milk for desired thickness.
• Cook on medium-low heat to avoid burning.

Details

• Prep Time: 10 minutes (plus overnight optional)
• Cook Time: 20 minutes
• Total Time: 30 minutes (+ overnight rest)
• Yield: 10–12 pancakes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Difficulty: Easy
• Dietary: Vegetarian

Notes

• Swap milk with plant-based milk if needed.
• Add chocolate chips or blueberries to the batter.
• Serve with yogurt or honey for variation.

Nutrition (Approximate per serving)

• Calories: 180
• Protein: 5g
• Carbs: 22g
• Fat: 7g

FAQ

Can I use sourdough discard?
Yes, Sourdough Breakfast Pancakes work perfectly with discard or active starter.

Why are my pancakes not fluffy?
Make sure your baking powder and baking soda are fresh and batter is not overmixed.

Can I freeze pancakes?
Yes, freeze in layers and reheat in a toaster or oven.

Do I need overnight fermentation?
No, same-day preparation works well, but overnight adds more flavor.

Can I make them dairy-free?
Yes, substitute milk and butter with plant-based alternatives.

Storage

• Fridge: Store up to 3 days in an airtight container.
• Freezer: Freeze up to 2 months.
• Reheat: Toast or warm in oven at low heat.

Similar Recipes

• High Protein Cottage Cheese Pancakes
• Blueberry Protein Pancakes

Conclusion

These Sourdough Breakfast Pancakes are a delicious, cozy way to start your day. Whether you use discard or active starter, you’ll get soft, flavorful pancakes every time.