This Homemade Sourdough Pancakes recipe makes delicious, healthy fluffy pancakes with the use of a sourdough starter. Bonus, you can make these with a fed or unfed starter.
A typical Saturday morning ritual has always been a day to make pancakes, have an extra cup of coffee, and spend half the morning in our pj’s. What is not to love about a day that starts slow? Having a batch of pancakes to look forward to especially when you can use your sourdough starter to create a healthier fermented pancake is even better.
These pancakes are so simple to make and with the use of baking soda in the recipe; you can make these Homemade Sourdough Pancakes with having fed your starter or not. I do opt to take my sourdough starter out of the fridge the night before that way it is active, bubbly and ready to use the next morning.
However, you don’t need to have an active starter to make up these delicious pancakes. You can easily make these homemade pancakes with starter taken straight from the fridge. That is, if you have enough starter left in your jar.
A sourdough starter truly comes in handy for breakfast. If I am not making these Homemade Sourdough Pancakes, I will bust out the waffle iron for some Sourdough Waffles or make up a Sourdough French Toast Bake.
But for today we have these Homemade Sourdough Pancakes to make.
Homemade Sourdough Pancakes Are…
- The best pancakes to make with a fluffy texture and tangy flavor
- An easy sourdough pancake recipe
- A great way to utilize a sourdough starter
- Made with basic ingredients
- An easy recipe for quick sourdough pancakes
What You Will Need To Make Them
2 cups of sourdough starter
1 tsp baking soda
1 tbsp honey
4 tbsp melted butter
1 tsp vanilla extract
2 large eggs
Cast-iron skillet (recommended)
Add two cups of starter to a large mixing bowl along with the honey, melted butter, eggs, and vanilla. When mixed, add the baking soda. The mixture will get a foamy consistency after the addition of the baking soda. Heat a cast-iron skillet adding a tbsp of butter to ensure your pan is greased. If you are using a nonstick pan this may not be necessary.
Add about 3/4 cup of pancake batter to the hot skillet and cook until small bubbles form. Flip when ready. This recipe will make approximately (8) 6-inch pancakes.
Pancakes are done when both sides are golden brown. Serve with butter and maple syrup.
- If you wish to long ferment the batter, mix everything together in a large bowl except the baking soda. Place the batter in the fridge overnight for an overnight pancake batter. The next day, let the batter rest to take the chill off and then add the baking soda just before cooking. Cook as suggested.
- You can use an active or unfed starter for this recipe.
- If you would like to ferment the batter a bit, mix everything but the baking soda together in a large bowl. Allow the pancake batter to sit for a couple of hours or in the fridge overnight. Add the baking soda just before cooking.
Favorite Pancake Toppings
- I like to make chocolate chip pancakes with this recipe. I do this by scooping my pancake mixture into the skillet, then adding 5 chocolate chips to each pancake before flipping. I don’t like to add the chocolate chips to the bowl as they usually sink in the batter and lump together. By doing it this way it ensures an even distribution of chocolate chips.
- Berry compote is another way to dress up these Homemade Sourdough Pancakes. I add about 1 cup of frozen berries to a saucepan. Add in either 2 tbsps of honey or sugar. A bit of water then allow the berries to simmer until they break down into a compote.
- I always suggest using pure maple syrup. To make it even better I like to place the syrup into a mason jar and allow it to warm up in a saucepan with a bit of water. Serving warm maple syrup is something my mother always did and it always made the pancakes even better.
Benefits of Sourdough
Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.
It is a good alternative for those sensitive to gluten as sourdough is a fermented food with a bacteria to yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that will help keep your gut bacteria healthy.
How To Store
Store leftover homemade sourdough pancakes in an airtight container or a zip-top freezer bag works great too. The next day you can easily heat them up in the microwave, on a hot skillet, or even by setting them on a baking sheet to warm in the oven.
Does the sourdough starter need to be “fed”?
No. You don’t have to use a “fed” starter for this recipe. It’s preference really. Using a “fed” starter just creates more sourdough starter to use and allows it to be fermented longer. The baking soda will help make the Homemade Sourdough Pancakes that more fluffy consistency we love in a pancake.
Can I sub out the butter for another oil?
Yes. I have used both coconut oil and even olive oil in a pinch. Both pancakes cook up just fine with either. The taste will vary slightly due to the change from butter to oil. But the pancakes are still delicious.
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Other Sourdough Recipes You Might Like
- Sourdough French Bread
- Easy Sourdough Pizza Dough
- Sourdough Focaccia Bread
- Homemade Sourdough Waffles
- Sourdough Maple Glazed Donuts
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 2 cups of fed sourdough starter
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 4 tbsp melted butter plus more for cooking
- 1 tbsp honey
- Add two cups of starter to a large mixing bowl along with the honey, melted butter, eggs, and vanilla.
- When mixed, add the baking soda. The mixture will get a foamy consistency after the addition of the baking soda.
- Heat a cast-iron skillet adding a tbsp of butter to ensure your pan is greased. If you are using a nonstick pan this may not be necessary.
- Add about 3/4 cup of pancake batter to the hot skillet and cook until small bubbles form. Flip when ready. This recipe will make approximately (8) 6-inch pancakes.
- Pancakes are done when both sides are golden brown.
- Serve with butter and maple syrup.
if possible, use a cast-iron skillet to get the best results
Serving Size:1 pancake
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 223mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 5g
Nutrition information isn’t always accurate.