Sourdough Pancakes (Fluffy & Easy)

A nostalgic breakfast, upgraded

There’s something timeless about pancakes sizzling in a pan - the smell of butter, the golden edges, the weekend calm.
Add sourdough to that ritual, and you bring depth, aroma, and an unmistakable “bakery warmth” to the mix.

These Sourdough Pancakes keep the spirit of classic comfort food but gain extra character, digestibility, and a subtle tang from fermentation.

Why sourdough makes better pancakes

1. Softer gluten: the mild acidity in sourdough gently relaxes gluten, yielding a more tender crumb.

2. Richer flavor: organic acids developed during fermentation deepen the aroma and give a faint tang that balances sweetness.

3. Stronger browning: sourdough enhances the Maillard reaction, resulting in a more caramelized surface and nutty notes.

4. Better digestibility: partial fermentation begins to break down complex starches and phytic acid, making pancakes easier on the stomach.

Even so, baking powder remains essential - because this is a pourable batter, not a structured dough, and sourdough alone can’t create enough lift.

There is something irresistible about a
fresh tower of pancakes!

Ingredients

• 2 large eggs (≈ 100 g)

• 220 g (1 ¾ cups) all-purpose flour

• 310 ml (1 ¼ cups) milk

• 100 g (½ cup) sourdough discard or active starter

• 1 packet (≈ 10 g / 2 tsp) baking powder

• 2 tsp vanilla extract or 10 g vanilla sugar (then reduce plain sugar)

• 40 g (3 tbsp) melted butter

• 10 g (2 tsp) sugar

• Pinch of salt

• 1 tsp cinnamon (optional)

• Coconut oil or butter for frying

Equipment:

• Mixing bowl

• Whisk

• ladle

• Nonstick or cast-iron pan

Method – same-day / discard version

1. Combine wet ingredients: milk, eggs, vanilla, sourdough discard, melted butter, and salt. Whisk until the starter dissolves completely.
   

2. Add dry ingredients: sugar, flour, baking powder, and cinnamon. Mix only until smooth - don’t overwork it. You’re aiming for a thick but pourable batter.
   

3. Rest: chill for 15–30 minutes to hydrate the flour and relax the gluten.
   

4. Cook: heat your pan over medium flame, lightly grease with butter or coconut oil, and pour ¼ cup portions. Flip once bubbles appear and the edges turn golden.

I always loved them with some fresh fruits!

Overnight sourdough pancakes (deeper flavor)

• Mix the batter the night before.

• Cover and let it rest 8–12 hours in a cool place or the fridge.

• Cook as above for an aromatic, slightly tangier pancake.

If the batter becomes overly sour, shorten the fermentation time or store it in the refrigerator.

The Japanese “fluffy” trick

For an ultra-airy version inspired by Japanese soufflé pancakes:

• Reduce flour to 180 g (1 ½ cups).

• Beat egg whites (1–2 extra whites optional) to stiff peaks, adding sugar gradually to stabilize.

• Gently fold the meringue into the batter using a silicone spatula, without deflating it.

• Cover the pan with a lid while cooking; a drop of water inside creates steam and ensures even rising.

Cooking fats & pan choice

• Coconut oil: clean flavor, subtle sweetness, higher smoke point.

• Butter: rich flavor and intense browning, but burns easily - keep the heat moderate.

• Cast-iron pan: best for color and heat retention; preheat well and keep a thin film of fat.

• Nonstick pan: easier to control for beginners.

Just a "light" drizzle of maple syrup!

Serving ideas & add-ins

Maple syrup, honey, fresh berries, jam, whipped cream, or a spoonful of Homemade Peanut Butter.

You can also fold in blueberries, chocolate chips, or spices like extra cinnamon.

For the oat-based twist, see Gluten-Free Banana Oat Pancakes.

Pro tips & troubleshooting

If pancakes stick:

The pan isn’t hot enough or lacks fat.

If they turn flat:

Check that your baking powder is fresh and the batter isn’t too thin.

If the texture feels dense: 

Overmixing or expired baking powder are the usual culprits.

If the flavor is too tangy:

The discard was old or fermented too long; use a fresher starter next time.

Storage & reheating

Sourdough pancakes are surprisingly flexible to prep ahead.

• Batter: keeps 1–2 days in the fridge if sealed tightly. It thickens slightly - just whisk in a splash of milk before cooking.

• Cooked pancakes: store for 2–3 days refrigerated.

• Freezing: possible, but texture softens. Separate layers with parchment if you do.

• Reheating: warm in a dry pan over medium heat or in the oven at 150 °C / 300 °F for 5–8 minutes. The microwave is fast, but it softens the crust.

The perfect morning alwaays has some of this!

Nutrition (per 100 g cooked pancakes)

(Values are approximate; vary with starter hydration
and brand of flour.)

FAQ

What’s the difference between discard and active starter?

Discard is older and tangier, perfect for flavor. Active starter is fresher and adds lightness. Both work, but keep the baking powder for structure.

Do I need yeast?

No - baking powder handles the lift. The sourdough adds taste and tenderness.

How long should I ferment the overnight batter?

8–12 hours in the fridge or a cool spot. Too long = sour flavor.

Why is it still flat even with sourdough?

Because the batter is too liquid or overmixed, the gluten network stays weak, so baking powder remains key.

Can I use buttermilk?

Optional - but not required. Regular milk maintains authenticity and remains widely accessible.

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Maillard Reaction
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