Fluffy Sourdough Pancakes

Common Questions

Why are my sourdough pancakes gummy?

Here are a few reasons why Sourdough Pancakes may be gummy:
Undercooking: If the pancakes are undercooked, they will have a gummy texture. Cook them on medium heat until bubbles form on the surface and the edges look set before flipping!
Thick Batter: If the batter is too thick, it might not cook evenly. Add a bit more liquid (1 Tablespoons at a time) to make sure the thickness is just right.
Over-mixing: This is actually one of the top reasons for gummy pancakes! Mixing the batter too much can overdevelop gluten, leading to a dense, gummy texture. Mix just until the ingredients are combined – it’s okay if there are lumps!
Temperature of the Starter: Using a starter that’s too cold can affect the texture. Let it come to room temperature before mixing into the batter. It’s also important to make sure that the starter is bubbly and active before mixing into the pancakes!

What makes pancakes fluffy and rise?

Proper leavening, like sourdough starter, is the key for making pancakes that are fluffy and rise to perfection!

Why are my sourdough pancakes tough?

Along with over-mixing the batter, there are a few reasons why Sourdough Pancakes may be tough:
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Too Much Flour: Adding too much flour can make the batter too thick and result in tough pancakes. The dry to liquid ratio has to be just right for perfect pancakes! If this is the case, add a little more milk to your batter.
High Temps: Cooking pancakes on too high a heat can cause them to cook too quickly on the outside while remaining undercooked inside, which gives them a tough texture. Cook on medium heat for best results!
Resting Time: Allow the batter to rest for the right amount of time before cooking. This not only helps the flour hydrate, but it also allows for the right rise time to create perfectly fluffy pancakes!

If you’re looking for the PERFECT Sourdough Pancakes recipe that works every time, this is it! I’ve been making pancakes to use my sourdough discard for years, and these are so delicious. They’re light, fluffy, thick, and can be made using all-purpose flour, whole wheat, or a mix of both. Even my kids love these pancakes for their perfect texture and flavor!

Wondering what to make with that sourdough starter sitting in your fridge? Have too much starter on hand? These Sourdough Pancakes are truly the best solution. The flavor and texture in these pancakes are heavenly and they’re perfect for making a big batch on the weekend!

They also freeze great for later and can be topped with almost anything. Whether you’re wanting these for a weekend brunch or just quick and easy pancakes throughout the week, you’ll love this easy recipe!

Tip: pair these Fluffy Sourdough Pancakes with a Skillet Sweet Potato Hash (opens in a new tab) for the ultimate breakfast!

Sourdough Pancakes Recipe ingredients

• Sourdough starter – any type of sourdough starter will work in this recipe.
• Flour – This recipe works best with all-purpose flour. However, feel free to use whole wheat flour or a mixture of both!
• Milk – we used regular milk, but any type will work great.
• Coconut oil – butter is also a great substitution if you don’t have coconut oil (opens in a new tab) on hand.
• Sugar – option to omit if you’re looking to lighten up this recipe!

All About Sourdough Starter for Fluffy Sourdough Pancakes

Sourdough pancakes are a great way to make good use of sourdough starter discard! If you don’t have a starter on hand, here’s a great article on how to make it. (opens in a new tab) You can also purchase a pre-made sourdough starter! (opens in a new tab)

How to Make the Best Sourdough Pancakes

There are 2 methods for making sourdough pancakes: the quick method, and the overnight method. In this case, we’re making the quick method! Here’s how to make the recipe both ways:

Quick Sourdough Pancake

For the quick method to making sourdough pancakes, we let the batter “rest” for 2 hours. If you’re short on time, aim for at least 30 minutes! However, you can also let them rest longer, as well. Here’s how to make quick sourdough pancakes:

1. Mix the sourdough starter, flour, sugar, and milk.

2. Set at room temp (covered) for about 2 hours.

3. Mix the baking soda, salt, eggs, and coconut oil in a separate bowl.

4. Add to the first mixture and mix together until smooth (without over mixing).

5. Spoon the batter on to an oiled skillet or pan and cook pancakes for about 3 minutes on each side.

Letting the batter “rest” for as long as possible allows the sourdough starter and the flour to ferment and become more digestible.

Overnight Sourdough Pancake

Another option is to start the batter before you go to bed, let it sit overnight, and then simply add in the remaining ingredients in the morning. It’s very similar to the quick method, but just has a longer rest time! Here’s how to make overnight sourdough pancakes:

1. Mix the sourdough starter, flour, sugar, and milk.

2. Set at room temp (covered) overnight.

3. In the morning, mix the baking soda, salt, eggs, and coconut oil in a separate bowl.

4. Add to the first mixture and mix together until smooth (without over mixing).

5. Spoon the batter on to an oiled skillet or pan and cook pancakes for about 3 minutes on each side.

TIP: The batter will be slightly thick! Use a spoon to shape the batter in the skillet to create perfectly fluffy pancakes.

Personally, I love topping these delicious pancakes with maple syrup, (opens in a new tab) greek yogurt, and fresh berries. They also pair great with a yummy smoothie for a wholesome breakfast!

Sourdough Pancake Variations and Additions

One of my favorite things about these sourdough pancakes is how easy they are to customize. And the toppings are everything! Use the base recipe to start, but make them really pop with these yummy variations:

• Fresh Berries: Add blueberries, raspberries, or chopped strawberries for a fresh and fruity twist.
• Chocolate Chips: Mix in a handful of chocolate chips for a sweeter pancake that feels extra fun. Always a good decision!
• Cinnamon: Add a little cinnamon to the batter for warm, cozy flavor.
• Banana Slices: Top the pancakes with sliced bananas or mix a few into the batter.
• Chopped Nuts: Walnuts or pecans add a little crunch. They’re SO good in this recipe!
• Lemon Zest: Stir in a little lemon zest to brighten everything up.
• Protein Boost: Add a scoop of protein powder or serve with Greek yogurt for a more filling breakfast.

And you can always top them off with a little whipped cream, Greek yogurt, jam, or stick with maple syrup.

How to Serve these Fluffy Sourdough Pancakes

• Warm Maple Syrup: Always a classic and favorite!
• Fresh Berries: I love adding strawberries, blueberries, or raspberries for a fresh, tangy contrast.
• Whipped Cream: Add a dollop for a creamy texture.
• Vanilla Greek Yogurt: A healthy option for more protein and creaminess!
• Nuts: Sprinkle with toasted nuts like pecans or walnuts for added crunch.
• Powdered Sugar: Dust lightly for a touch of sweetness.
• Nut Butter: Almond butter or creamy peanut butter are my favorites for topping Sourdough Pancakes!
• Side of Bacon or Sausage: Perfect for adding a little more protein.

How to Store the Best Sourdough Pancakes

Want to make these pancakes in advance? They work perfectly as a make-ahead recipe!

Once cooled, feel free to store these sourdough pancakes in an airtight container (opens in a new tab) in the refrigerator for up to a week or the freezer for up to 3 months!

How would you eat these Fluffy Sourdough Pancakes? Let us know in the comments below and be sure to give this recipe a rating!

More breakfast recipes you’ll love:

• Baked Glazed Doughnuts
• Vegan Cinnamon Rolls
• Healthy Banana Bread
• Blueberry Banana Baked Oatmeal

Sourdough Pancakes Recipe FAQs