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Home » Breakfast Recipes » How to make fluffy Sourdough Pancakes

How to make fluffy Sourdough Pancakes

Published: Apr 27, 2020 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Sourdough Pancake Recipe for Mother's Day

Sourdough Pancakes are a light and fluffy pancake recipe that tastes so good!

This easy homemade pancake recipe is a delightful way for you to use your sourdough starter.

a plate with a stack of pancakes with a pat of butter and syrup drizzled over the top
Sourdough Pancakes

Sourdough pancakes are the best pancakes you will ever make. The insides of the pancakes are soft and fluffy while the outside is a golden brown.

Mother's Day is coming up and even though you may not be celebrating the same way as usual you can still make a special Mother's Day Breakfast or brunch.

Over the years I have done Mother's Day brunch by making a special recipe like Double Stuffed Nutella French Toast or a Nutella French Toast Casserole recipe that is baked in the oven.

Nutella Banana Waffles are also fun to make for mom on Mother's Day. As you can see my Mother's Day breakfasts have had a Nutella theme over the years.

Sourdough pancakes with a slice cut out of the stack
Fluffy Golden Pancakes

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Sourdough Sponge Ingredients

  • 1 cup unfed sourdough starter or sourdough discard
  • 2 cups buttermilk or milk if you don't have buttermilk
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
a bowl filled with sourdough pancake sponge
Sourdough Pancake Sponge

What is a sponge?

A "sponge" is a mixture of flour, yeast and a liquid that you mix up ahead of time to allow the yeast to begin the fermentation process before baking or cooking.

In the case of sourdough pancakes, the yeast in the sponge is the sourdough starter. The overnight time you allow the sponge to fermentate and bubble up also allows the sponge to develop the rich sourdough flavor.

Sourdough Starter Tips

Very important to this recipe is that you are using an active well fed sourdough starter. It takes at least 5 to 7 days day to make an active sourdough starter following my easy instructions.

You can see how I make my sourdough starter here.

sourdough pancakes on a plate with a piece cut out of the stack

Pancake Batter Ingredients

  • 2 large eggs
  • ¼ cup vegetable oil
  • ¾ teaspoons of salt
  • 1 teaspoon baking soda
a glass bowl filled with sourdough pancake sponge and the ingredients you need to make delicious sourdough pancakes.
Pancake batter ingredients

Overnight Prep

You will need an active sourdough starter you will use to make a sponge. You can see how easy it is to make a sourdough starter here.

  • In a large mixing bowl stir together the sourdough starter, buttermilk flour, and sugar.
  • Cover the bowl loosely with plastic wrap and place in a draft-free area overnight.
  • I put my bowl in my draft-free cold oven overnight up to 12 hours.

Instructions

  1. In the morning in a small bowl beat the eggs and oil together with a fork.
  2. Uncover the bowl of sourdough sponge.
  3. Use a large spoon to mix the egg, oil, salt, and baking soda into the bowl of sourdough sponge.
  4. Lightly grease a frying pan or an electric griddle with vegetable oil and heat until hot.
  5. Using a ½ cup measuring cup pour the sourdough pancake batter into the frying pan. Cook the first side until the bottom is golden brown and the top of the pancake bubbles. Flip the pancake over and cook until the center is done and the bottom is golden brown. Remove the pancake to a platter and continue making sourdough pancakes until you run out of batter.
  6. Makes 12 to 16 large pancakes.
  7. Leftover pancakes freeze very well and can be reheated in the microwave.
  8. This batter can also be used to make sourdough waffles.

Cooking Pancakes Tips

How to know when the pan is hot enough to cook pancakes?

  • Brush some vegetable oil on the surface of the skillet or griddle.
  • Heat the pan or griddle on medium-high heat.
  • Drop one or two droplets of water on the pan. If the water sputters and dances on the hot surface the pan is hot enough to cook pancakes.
Sourdough Pancakes topped with a pat of butter and strawberries on the side

Sourdough pancakes are going to become your families favorite pancake recipe.

More Recipes You'll Love

  • Pumpkin Spice Pancakes
  • Buttermilk Pancakes with Homemade Blueberry Syrup
  • Easy Instant Pot Pancake Sausage Bites
  • How to Make A Sourdough Starter
  • Sourdough Pizza Dough: This recipe will make 2 pizzas and can be stored for a couple of days or even froze for another day.
  • Sourdough Focaccia: This flatbread is amazing and can be made plain to dip into olive oil or as cheesy breadsticks or topped with thinly sliced peppers and onions.
  • Sourdough Biscuits: These biscuits are delicious.

Print the recipe

Sourdough Pancakes with a pat of butter drizzled with syrup a plate with sliced strawberries

Sourdough Pancakes

Arlene Mobley - Flour On My Face
Homemade sourdough pancakes are tender and fluffy. The pancakes have an amazing flavor you can only get from making homemade pancakes with a sourdough starter. The sourdough batter can also be used to make sourdough waffles.
5 from 1 vote
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Prep Time 12 hrs
Cook Time 10 mins
Total Time 12 hrs 10 mins
Course Breakfast
Cuisine American
Share by Text
Servings 6 Servings
Calories 357 kcal

Ingredients  

Sourdough Sponge Ingredients

  • 1 cup unfed sourdough starter (or sourdough discard)
  • 2 cups buttermilk (or milk if you don't have buttermilk)
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar

Pancake Batter Ingredients

  • 2 large eggs
  • ¼ cup vegetable oil
  • ¾ teaspoons of salt
  • 1 teaspoon baking soda
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Instructions 

Overnight Proofing

  • In a large mixing bowl stir together the sourdough starter, buttermilk flour, and sugar.
  • Cover the bowl loosely with plastic wrap and place in a draft-free area overnight. 

Making the Pancakes

  • In the morning in a small bowl beat the eggs and oil together with a fork.
  • Uncover the bowl of sourdough sponge. Use a large spoon to mix the egg, oil, salt, and baking soda into the bowl of sourdough sponge.
  • Lightly grease a frying pan or an electric griddle with oil and heat until hot.
  • Using a ½ cup measuring cup scoop and pour the sourdough pancake batter into the frying pan.
  • Cook the first side until the bottom is golden brown and the top of the pancake bubbles. Flip the pancake over and cook until the center is done and the bottom is golden brown. Remove the pancake to a platter and continue making sourdough pancakes until you run out of batter. 
  • Makes 12 to 16 large pancakes.

Video

Recipe Expert Tips

  • Proofing overnight: I put my bowl in my draft-free cold oven overnight up to 12 hours.
  • Freezing pancakes: Leftover pancakes freeze very well and can be reheated in the microwave.
  • Sourdough Waffles: This batter can also be used to make sourdough waffles. 

Nutrition

Serving: 2Pancake | Calories: 357kcal | Carbohydrates: 48g | Protein: 10g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 582mg | Potassium: 176mg | Fiber: 1g | Sugar: 8g | Vitamin A: 223IU | Calcium: 108mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Allyson

    May 04, 2020 at 8:06 pm

    Came for the pancakes and got lost in focaccia bread and Nutella french toast! Pin x 3.

    Reply
    • Arlene Mobley

      May 05, 2020 at 11:55 am

      Allyson

      That's wonderful! The Focaccia is amazing. Enjoy!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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