Fluffy Sourdough Pancakes

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If you are pancake lover and haven’t tried making sourdough discard pancakes yet you are missing out! These fluffy sourdough pancakes make for a quick and easy breakfast that the whole family will love. Made with ingredients you most likely have on hand, these pancakes are sure to become a new breakfast staple in your home.

a stack of 4 pieces of sourdough pancakes on a fork

You know how some foods are connected with certain memories? Pancakes always remind me of my dad. When we lived in Saudi Arabia he was the leader of our small church there. Since church was held in our home my dad started planning pancake breakfasts afterwards to socialize. He became known as the pancake man. Even after we moved away from Saudi Arabia I remember growing up he would make all sorts of pancake concoctions like pb&j, smores, banana nut and more. Every time I make pancakes for my kids it brings me back to my childhood and memories of my dad making pancakes for me.

sourdough pancakes on a plate with butter on top next to a glass of milk, sourdough discard and syrup

What I love most about these pancakes is how fluffy they are! They are so soft and delicious and my kids absolutely love them. I like to make a double batch because they store so well and it makes breakfast for my kids so easy. Plus I always love being able to use up some of my sourdough discard in a recipe.

fluffy and delicious sourdough pancakes with chocolate chips

Sourdough pancake ingredients

  • All Purpose Flour
  • Sugar- A little bit of sugar balances the tang of the sourdough discard making these pancakes irresistible.
  • Baking Powder & Baking Soda- Baking powder and baking soda are critical for getting a fluffy, well-risen pancake
  • Salt
  • Eggs- They provide structure and rich flavor to the pancakes.
  • Milk- I prefer to use whole milk but if you need a dairy-free alternative you can use coconut milk, almond milk or soy milk.
  • Sourdough Discard- If you don’t currently have a sourdough starter check out my recipe to make one in just 2 weeks.
  • Butter- For a dairy-free option replace butter with coconut oil.
  • Vanilla Extract- Add flavor to the pancakes.
dry and wet ingredients for pancakes with hand holding eggs

Mix-in ideas for pancakes

This is your time to get creative! We like to add chocolate chunks or chips to the batter but various fruits and nuts also work well. I find it is easier to add the mix-ins to the top of the uncooked side of the pancake when on the skillet or griddle. This ensures the mix-ins are evenly distributed as adding them to the batter often results in all of them falling to the bottom of the bowl.

chocolate chip pancakes on a griddle

How to make sourdough pancakes

These pancakes come together so quick and require minimal effort.

Begin by mixing the dry ingredients together in a large bowl.

adding sourdough discard to butter

Melt butter in the microwave and let cool slightly before combining with eggs, milk, and sourdough discard in a separate bowl.

Mix the wet ingredients into the dry ingredients until just combined. It’s okay if it’s lumpy.

pancake batter after being mixed

Preheat a skillet or griddle to medium heat. Spray with non-stick spray or add oil or butter to the pan.

Scoop 1/3 cup of batter onto the heated griddle.

sourdough pancakes ready to flip on a griddle

Sprinkle mix-ins on top if desired. Wait a couple minutes until the sides of the pancake are beginning to brown and the top has bubbles throughout. Flip the pancake over and continue to cook for an additional 3 minutes or until the pancake is lightly browned.

golden brown pancakes on a griddle

Serve with butter and syrup.

Tips for cooking fluffy pancakes

  1. In order to achieve fluffy pancakes it is imperative not to cook the pancakes on high heat. This will cause the pancakes to brown too quickly on the outside but will be gummy and undercooked on the inside. It is better to cook at a medium heat so the inside of the pancake has adequate time to rise and cook while the outside lightly browns.
  2. Don’t flip the pancakes before they are ready. You only want to flip the pancake once. Too many flips will cause the pancake to deflate and lose the desired fluffy texture. Wait for the pancake edges to begin browning and the top of the batter to be bubbly before flipping it. Then let it cook for another two to three minutes on the other side.
maple syrup being poured on a stack of sourdough pancakes

Frequent Asked Questions

Can I freeze pancakes?

Yes! Pancakes freeze and reheat so well. To freeze them place the pancakes in a single layer on a sheet pan and place them in the freezer for about an hour. Remove from the freezer and place them in a resealable bag for up to 2 months. Or if you are in a hurry, and don’t have time to flash freeze them, place the cooled pancakes into a freezer bag with wax or parchment paper in between each one.

Then to reheat them in the microwave place your desired amount of pancakes on a plate and heat them in 30 second increments until they are warmed all the way through. Typically it will take a minute or less for even a large stack.

How long are pancakes good for in the fridge?

Pancakes will stay fresh for about a week in the fridge in an airtight container or bag.

Can I make my pancake batter ahead of time?

Yes! You can make the batter ahead just leave out the baking soda until right before making them and use double acting baking powder. Place the batter in the fridge overnight and then mix in the baking soda right before cooking them the next day.

Alternatively you can ferment the flour on the counter the night before. To do this use active, bubbly sourdough starter and mix with the milk and flour. The next morning add the remaining ingredients and cook your pancakes.

sourdough starter making & caring for your starter guide in an ipad

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Making & Caring for a Sourdough Starter

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Looking for other ways to use up sourdough discard?

Try these recipes:

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stack of sourdough pancakes with words the fluffiest sourdough pancakes
Sourdough Pancakes

Sourdough Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Put your sourdough discard to good use with these delicious, fluffy sourdough pancakes.


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 and 1/2 cups whole milk
  • 1/2 cup sourdough discard
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (optional)


  1. Mix together the dry ingredients in a large bowl.
  2. Combine eggs, milk, melted butter, and sourdough discard in a separate bowl.
  3. Mix the wet ingredients into the dry ingredients until just combined. It's okay if it is lumpy. Fold in chocolate chips or chunks if desired.
  4. Preheat a skillet or griddle to medium heat. Spray with non-stick spray or melt butter.
  5. Scoop 1/3 cup of batter onto the griddle.
  6. Wait a couple minutes until the sides are starting to brown and the top has bubbles. Flip the pancake over and continue to cook an additional 3 minutes or until the pancake is slightly browned.
  7. Serve with butter and maple syrup if desired.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 327mgCarbohydrates: 24gFiber: 1gSugar: 6gProtein: 4g

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?

I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @countryroadssourdough.