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Sourdough Breakfast Pancakes Recipe

Fluffy Sourdough Breakfast Pancakes made with simple ingredients.
Perfect for using sourdough discard or active starter.
Easy, tangy, and ideal for breakfast or brunch.
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Prep Time 10 minutes
Course Breakfast
Cuisine American

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):

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

Overnight Preparation (Thin Option):

  • Mix all ingredients together.
  • Cover and refrigerate overnight.

Same Day Preparation:

  • Preheat oven to 250°F (120°C).
  • In a bowl, whisk dry ingredients.
  • Add wet ingredients and mix until smooth (small lumps are fine).
  • Heat a skillet over medium-low and grease lightly.
  • Pour 1/3 cup batter and cook 1–2 minutes until bubbles form.
  • Flip and cook another minute.
  • Keep pancakes warm in oven and repeat.
  • Serve Sourdough Breakfast Pancakes warm with maple syrup, berries, and powdered sugar.

Notes

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