Name: Sourdough Pancakes
Prep time: 12 h
Cook time: 15 min
Total time: 12 h 15 min
Yield: 12
Ingredients: 1 cup sourdough starter unfed; 1 cup buttermilk; 1 cup all purpose flour; 1 tablespoon light brown sugar; 1 large egg; 1/4 cup unsalted melted butter; 1/2 teaspoon vanilla extract; 1/2 teaspoon sea salt; 1 teaspoon baking soda

Jump to Recipe

There’s something special about starting the morning with a stack of warm, fluffy pancakes. But when you add sourdough into the mix, breakfast becomes truly irresistible. These Sourdough Pancakes are light, airy, and full of that subtle tangy flavor that sourdough lovers know and crave.

This recipe uses an overnight ferment, which not only gives your pancakes a deeper flavor but also makes them easier to digest. By the time morning comes, you’ll have a perfectly bubbly batter ready to be transformed into golden stacks of pancakes. All it takes is a few simple additions the next morning, and you’ll have the fluffiest, most flavorful pancakes to ever hit your breakfast table.

six sourdough pancakes stacked on a plate with butter on top

Whether you’re looking to use up extra sourdough starter or simply want to make your breakfast a little more wholesome, this recipe is one you’ll return to again and again.

Baking with sourdough and fresh flour has become one of my favorite ways to make our kitchen feel warm and inviting. Over the seasons, I’ve built up a collection of cozy bread and breakfast recipes that our family loves returning to. One of our go-to fall bakes is my Pumpkin Coffee Cake, filled with warm spices and a crumbly streusel topping that makes it perfect for sharing. If you’re looking for something a little more wholesome, my Fresh Milled Zucchini Bread is a delicious way to use garden produce and has that classic moist, tender texture everyone loves.

For everyday baking, my Sourdough Sandwich Bread is a staple in our home—soft, fluffy, and perfect for everything from toast to hearty sandwiches. And if you enjoy quick breads as much as I do, don’t miss my collection of old-fashioned favorites like Sourdough Banana Bread, Apple Oatmeal Cookies, and Zucchini Bread. These recipes are simple to make, but they always bring that extra touch of homemade comfort to the table.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).

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Sourdough Pancake Recipe

Sourdough Pancakes

Yield: 12

Prep Time: 12 hours

Cook Time: 15 minutes

Total Time: 12 hours 15 minutes

These fluffy pancakes are made with a simple mix of sourdough starter, flour, eggs, buttermilk, and a touch of sweetness. Perfect for breakfast or brunch, they bring a delightful healthy twist to the classic pancake with their unique flavor and airy texture.

Ingredients

For the overnight ferment

1 cup sourdough starter unfed
1 cup buttermilk
1 cup all purpose flour
1 tablespoon light brown sugar

For the batter

1 large egg
1/4 cup unsalted melted butter
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1 teaspoon baking soda

Instructions

Put the sourdough starter in a large bowl and add the buttermilk, flour, and sugar, then stir to combine.
Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook the next day, whisk the egg, melted butter and the vanilla extract together in a small bowl.
Then add the rested overnight batter.
Add the salt and the baking soda to the batter and mix to combine.
Use a small ladle to create pancakes on a preheated pan or griddle, flipping them when they are well browned on the bottom.

Serve immediately and enjoy!

Notes

Want extra sour? Let the overnight batter ferment for two days!

Why You’ll Love These Sourdough Pancakes

Fluffy and light – thanks to the overnight fermentation and baking soda lift.
Deliciously tangy – sourdough gives pancakes a depth of flavor you can’t get from regular batter.
Easy prep – mix the starter, flour, and buttermilk the night before and finish the batter in minutes the next morning.
Perfect way to use discard – you can use unfed sourdough starter and reduce food waste.
Family-friendly – kids love them with maple syrup, while adults can enjoy them with fresh fruit or even savory toppings.

Ingredients

For the Overnight Ferment

1 cup sourdough starter (unfed)
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon light brown sugar

For the Batter

1 large egg
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1 teaspoon baking soda

Instructions

Step 1: Prepare the Overnight Sponge

In a large mixing bowl, combine the sourdough starter, buttermilk, flour, and brown sugar.
Stir until smooth, then cover the bowl with a towel or plastic wrap.
Leave it to ferment overnight at room temperature (8–12 hours). By morning, the mixture should be bubbly and airy.

Step 2: Mix the Batter

In a small bowl, whisk together the egg, melted butter, and vanilla extract.
Add this mixture into the overnight sponge, stirring gently until incorporated.
Sprinkle in the salt and baking soda, then mix. The batter will foam slightly as the baking soda reacts with the fermented mixture.

Step 3: Cook the Pancakes

Heat a lightly buttered skillet or griddle over medium heat.
Use a ladle to pour small rounds of batter onto the hot surface.
Cook until bubbles form on the top and the bottom is golden brown.
Flip and cook for another 1–2 minutes, until both sides are golden.

Step 4: Serve and Enjoy

Stack pancakes on a plate and serve immediately with your favorite toppings—classic maple syrup, fresh berries, whipped cream, or even nut butter.

Tips for the Best Sourdough Pancakes

Use unfed starter – this recipe is perfect for discard, so no need to use your active starter.
Don’t skip the overnight rest – that’s what gives these pancakes their depth of flavor and fluffy texture.
Cook low and slow – a medium-low heat prevents burning while allowing pancakes to cook through.
Experiment with add-ins – blueberries, chocolate chips, or cinnamon are delicious variations.
Keep warm in the oven – place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Serving Suggestions

These pancakes are delicious on their own, but here are some fun ways to dress them up:

Classic – butter and warm maple syrup.
Fresh and fruity – topped with sliced bananas, berries, or peaches.
Nutty and rich – drizzle with almond butter or peanut butter.
Savory twist – serve with bacon, sausage, or even fried eggs for a hearty breakfast.
Special occasion – add whipped cream and chocolate shavings for a dessert-style breakfast.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for later – stack pancakes with parchment paper in between and store in a freezer bag. Reheat in the toaster or oven for a quick breakfast.

Frequently Asked Questions

Can I make sourdough pancakes without buttermilk?
Yes! You can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic buttermilk.

Do I have to ferment the batter overnight?
Overnight fermentation gives the best flavor and texture, but if you’re short on time, let the batter rest for at least 1–2 hours before cooking.

Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be a bit denser. You can also use half whole wheat and half all-purpose for a balanced flavor and fluffiness.

Why are my pancakes flat?
This usually happens if your starter was too old or inactive, or if you skipped the baking soda. Make sure your starter is still bubbly enough to add lift.

Are sourdough pancakes healthier than regular pancakes?
Sourdough fermentation helps break down gluten and phytic acid, making nutrients more available and pancakes easier to digest. They’re a wholesome upgrade from traditional pancakes.

Can I make these dairy-free?
Yes. Use almond milk (plus 1 tablespoon vinegar or lemon juice) instead of buttermilk, and swap coconut oil or vegan butter for regular butter.

Final Thoughts

These Sourdough Pancakes are the perfect blend of tangy flavor, fluffy texture, and homestyle comfort. Whether you’re feeding a hungry family on a weekend morning or meal-prepping for busy weekdays, this recipe makes breakfast both simple and special.

Once you’ve tried them, they’ll likely become your new favorite way to use up sourdough starter discard—and a tradition in your home just like they are in ours.