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fluffy sourdough pancakes staked on top of each other on a white plate with butter and maple syrup

Fluffy Sourdough Pancakes

5 from 1 vote
These fluffy sourdough pancakes are easy to make and perfect for breakfast or brunch. Made with sourdough starter, they’re light, tangy, and customizable with add-ins!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough starter fed or discard
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter or neutral oil
  • 1 tbsp sugar optional
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Method
 

  1. Mix Wet Ingredients: In a large bowl, whisk together sourdough starter, milk, egg, melted butter, sugar, and vanilla until smooth.
  2. Add Dry Ingredients: Sift in flour, baking soda, and salt. Gently fold until just combined. Do not overmix; the batter should be slightly lumpy.
  3. Preheat and Grease Pan: Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
  4. Cook and Flip: Pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown.
  5. Serve and Enjoy: Serve warm with your favorite toppings like butter, maple syrup, or fresh fruit.

Notes

  • For variations, add blueberries, chocolate chips, or spices to the batter.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later.