Fluffy Sourdough Pancakes are a breakfast favorite in our home, and they’re as simple as they are delicious. I first made them when I was learning to use sourdough starter, and they quickly became a hit with my family. The pancakes are soft, light, and have a slight tang from the sourdough that sets them apart from regular pancakes. Mixing the batter the night before makes mornings easier, allowing the starter to work its magic and give the pancakes their unique flavor. Now, making Fluffy Sourdough Pancakes has become a weekend tradition, filling our kitchen with the warm smell of comfort and the joy of starting the day together.
The Secret in the Sourdough
My grandma’s sourdough starter was her treasure, and she treated it with so much care. She explained that the tangy flavor it gave to the Fluffy Sourdough Pancakes was worth every bit of effort. It wasn’t just about the taste; it made the pancakes soft, airy, and unlike anything you could buy in a box. She would add a bit of honey to the batter, and that sweetness paired with the sourdough was like a little surprise in every bite.
Flipping the Perfect Pancake
One morning, she finally let me help. She showed me how to pour the batter just right, not too big, not too small. When I flipped my first Fluffy Sourdough Pancake, it was a little lopsided, but she clapped her hands and said it was perfect. The joy wasn’t just in making them but in sitting down to eat, stacking them high, and drizzling syrup all over. It felt like a celebration, even if it was just a regular morning.
A Taste of Tradition
Now, I make Fluffy Sourdough Pancakes for my own family, using the same recipe my grandma taught me. I don’t have her sourdough starter, but I’ve created my own, and it feels like carrying a piece of her tradition forward. Every time I smell them cooking, I’m transported back to her warm kitchen, feeling loved and happy. Sharing these pancakes is like sharing a part of her story, one fluffy bite at a time.
Table of Contents
Chef’s Notes- Fluffy Sourdough Pancakes
- Measure Accurately: Use a digital scale for precise measurements, especially for the dry ingredients, to ensure consistent pancake texture.
- Room Temperature Ingredients: Bring wet ingredients like milk, sourdough discard, and eggs to room temperature to help the batter combine evenly and pancakes cook more evenly.
- Preheat Properly: Ensure your skillet is fully preheated for at least 10 minutes on medium-low heat. A stable cooking temperature is key to achieving evenly golden pancakes.
- Don’t Overmix: A lumpy batter is ideal—it ensures light, fluffy pancakes. Overmixing develops gluten, which can make pancakes tough.
- Batter Resting Tip: If you have time, let the batter rest for 5-10 minutes. This allows the baking soda and powder to activate, creating even fluffier pancakes.
- Use a Measuring Cup for Portioning: To achieve uniformly sized pancakes, pour batter with a measuring cup (about 1/2 cup per pancake).
- Flip Once: Only flip the pancakes once, and wait until bubbles appear and the edges are set to avoid deflation or uneven cooking.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200ºF oven to keep them warm while you finish cooking the rest.
Fluffy Sourdough Pancakes
4
pancakes10
minutes15
minutes452
kcal25
minutesWake up to the delightful taste of Easy Fluffy Sourdough Pancakes! Perfect for using up your sourdough discard, these pancakes are light, airy, and irresistibly delicious. Whip up a batch in under 25 minutes and enjoy a scrumptious breakfast that everyone will love. Whether you’re a seasoned chef or a kitchen novice, this recipe offers simplicity without compromising on flavor. Start your day the tasty way with these golden pancakes that are sure to become a family favorite!
Ingredients
- Dry Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 1/2 tbsp granulated sugar
1/2 tsp sea salt
- Wet Ingredients
1/2 cup sourdough starter discard
3/4 cup whole milk
1 large egg
1 tbsp canola oil
- Alternative Ingredients:
All-purpose flour: Substitute with whole wheat flour or a gluten-free flour blend.
Sourdough discard: Replace with plain yogurt or buttermilk if unavailable.
Milk: Use almond milk or soy milk for a dairy-free option.
Canola oil: Swap with vegetable oil or melted coconut oil.
Eggs: Replace with flax eggs or applesauce for a vegan alternative.
Sugar: Substitute with honey or maple syrup.
Butter: Use margarine or plant-based butter as a replacement.
Directions
- Preparing Ingredients – In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, granulated sugar, and sea salt. Stir them together until evenly distributed, which should take about 2 minutes. This ensures your pancakes have a balanced flavor and texture.
- Mixing Wet Components – In a separate bowl, whisk together the sourdough discard, whole milk, egg, and canola oil. Ensure the egg is fully incorporated to add structure to your pancakes, taking approximately 2 minutes.
- Combining Mixtures – Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should remain slightly lumpy, indicating it’s ready to produce fluffy pancakes, which should take another 1-2 minutes. Avoid overmixing to prevent tough pancakes.
- Heating the Skillet – Preheat your nonstick skillet over medium-low heat for about 15 minutes. To ensure an even cooking temperature, consider using an instant read thermometer aiming for 300ºF. This step is crucial for achieving the perfect pancake texture.
- Cooking the Pancakes – Melt 1 teaspoon of butter in the heated skillet. Pour approximately 1/2 cup of batter onto the pan and cook for about 5 minutes until the edges start to dry and bubbles form on the surface. Flip the pancake and cook for an additional 3 minutes until golden brown.
- Serving Suggestions – Serve the pancakes immediately with extra melted butter and your favorite syrup. For added flavor, consider topping with fresh fruits or a dusting of powdered sugar. Optionally, add chocolate chips or nuts to the batter before cooking for extra texture.
Equipment
- Mixing bowls
- measuring cups and spoons
- nonstick pan
- silicone spatula set
- instant read thermometer
Notes
- To achieve perfectly fluffy pancakes, resist the urge to overmix the batter—some lumps are okay! Using a nonstick skillet or griddle ensures easy flipping and prevents sticking. For a richer flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. Serve these pancakes alongside fresh berries, sliced bananas, or a dollop of Greek yogurt for a balanced meal. Leftover pancakes can be stored in the freezer for a quick breakfast fix—simply reheat in the toaster or microwave. Experiment with mix-ins like chocolate chips or nuts for added texture and taste.
Nutrition Facts
- Calories: 452kcal
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 102mg
- Sodium: 936mg
- Potassium: 444mg
- Carbohydrates: 68g
- Fiber: 2g
- Sugar: 14g
- Protein: 14g
- Vitamin A: 296IU
- Calcium: 224mg
- Iron: 4mg
FAQ- Fluffy Sourdough Pancakes
Can I prepare the batter the night before?
Yes, but reduce the baking powder by half and refrigerate the batter in a sealed container. Bring it to room temperature and give it a gentle stir before cooking.
Why are my pancakes flat instead of fluffy?
This could be due to overmixing the batter, an insufficiently preheated skillet, or expired baking powder or baking soda.
Can I make this recipe gluten-free?
Absolutely! Replace all-purpose flour with a gluten-free flour blend. Ensure the sourdough discard is also gluten-free.
What’s the best way to reheat leftover pancakes?
Reheat pancakes in a toaster for a slightly crisp edge or in the microwave for 15-20 seconds for softness.
Can I freeze these pancakes?
Yes, let them cool completely, stack them with parchment paper between each pancake, and freeze in an airtight container. They’ll stay fresh for up to 2 months.
