Sourdough Pancakes
There is something deeply comforting about waking up to a warm stack of Sourdough Pancakes. The gentle tang from the sourdough starter, the golden crisp edges, and the soft, fluffy center create a breakfast that feels both rustic and special.
Whether you’re already a seasoned sourdough baker or just starting your fermentation journey, this recipe is a perfect way to put your active starter to delicious use.
Unlike regular pancakes, Sourdough Pancakes bring depth of flavor without being overly sour. They strike a beautiful balance between sweet and tangy, making them ideal for both sweet toppings like maple syrup and fruit or savory options like eggs and bacon.
Best of all, they come together quickly with simple, wholesome ingredients you likely already have in your kitchen.
This recipe celebrates slow food made fast—honoring the natural fermentation of sourdough while delivering pancakes that are ready in minutes. It’s a go-to breakfast that feels homemade, nourishing, and satisfying every single time.
Sourdough Pancakes
Why This Recipe Works
Sourdough Pancakes work so beautifully because they rely on the natural strength of an active sourdough starter instead of traditional flour and milk combinations.
The fermented starter not only adds flavor but also improves digestibility and texture.
The baking soda reacts instantly with the acidity of the sourdough starter, creating an immediate rise that makes the pancakes light and fluffy. This reaction is why the batter foams when baking soda is added—an important step that should never be skipped or delayed.
Coconut oil adds richness while keeping the pancakes tender, and honey provides natural sweetness without overpowering the sourdough flavor. Eggs bind everything together and contribute to the soft, cake-like structure.
When cooked slowly over medium-low heat, these pancakes cook evenly and develop a perfectly golden exterior.
Simply put, Sourdough Pancakes succeed because every ingredient has a purpose, and the method respects the chemistry of sourdough.
Sourdough Pancakes
What You’ll Need For This Recipe
To make perfect Sourdough Pancakes, you’ll need just a handful of simple ingredients:
2 cups active sourdough starter
The starter should be fed 4–12 hours beforehand and bubbly.
2 eggs
Eggs add structure and richness.
1/4 cup coconut oil, melted
Provides moisture and a subtle flavor.
2 tablespoons honey
Adds natural sweetness and balances tanginess.
1/2 teaspoon salt
Enhances overall flavor.
1 teaspoon baking soda
Essential for lift and fluffiness.
Coconut oil for frying
Creates crispy, golden edges.
Each ingredient plays a key role in ensuring your Sourdough Pancakes turn out fluffy, flavorful, and perfectly cooked.
Sourdough Pancakes
How To Make This Recipe
Making Sourdough Pancakes is simple and rewarding:
In a large mixing bowl, combine the sourdough starter, eggs, melted coconut oil, honey, and salt. Mix until smooth and well incorporated.
Add the baking soda last. Stir gently and watch as the batter foams. This reaction means your pancakes will rise beautifully.
Heat a cast iron skillet over medium heat and add about one tablespoon of coconut oil.
Once the oil sizzles, pour about 1/2 cup of batter into the skillet.
Lower the heat to medium-low to allow the pancake to cook through without burning.
Cook until bubbles form on the surface and stop popping—this usually takes 2–3 minutes.
Flip once and cook the second side for 30 seconds to 1 minute, until golden brown.
Remove and set aside. Continue cooking remaining batter.
Remember: flip only once. This ensures fluffy Sourdough Pancakes with the best texture.
Sourdough Pancakes
Tips + Tricks & More For Recipe Success
Always use active sourdough starter for best results.
Add mix-ins like blueberries or chocolate chips directly onto the uncooked side.
Keep heat medium-low to avoid burning.
Use enough oil to get crispy edges.
Let batter rest overnight if desired, but add baking soda just before cooking.
These tips ensure consistent, restaurant-quality Sourdough Pancakes every time.
Sourdough Pancakes
How to Serve
Sourdough Pancakes are best served hot, straight from the skillet. A small pat of butter melting on top enhances their flavor and texture. Drizzle with maple syrup or honey for classic sweetness.
For a lighter option, serve with fresh fruit or yogurt. The tangy flavor pairs especially well with berries and citrus.
Sourdough Pancakes
Serving Suggestions
Butter and maple syrup
Fresh strawberries or blueberries
Homemade whipped cream
Greek yogurt and honey
Savory toppings like eggs or avocado
These serving ideas make Sourdough Pancakes suitable for breakfast, brunch, or even breakfast-for-dinner.
Sourdough Pancakes
Time
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: About 15 minutes
Quick, simple, and satisfying—Sourdough Pancakes fit perfectly into busy mornings.
Sourdough Pancakes
Health Benefits of Sourdough
The fermentation process in Sourdough Pancakes helps break down gluten and improves nutrient absorption. Many people find sourdough easier to digest than conventional baked goods.
Sourdough Pancakes
Texture and Flavor Profile
Expect lightly crisp edges, a fluffy interior, and a mild tang that complements sweet or savory toppings.
Sourdough Pancakes
Common Mistakes to Avoid
Using inactive starter
Overheating the pan
Flipping too early
Skipping oil in the skillet
Avoid these mistakes to guarantee perfect Sourdough Pancakes.
Sourdough Pancakes
Make-Ahead and Storage Tips
Cooked pancakes can be stored in the fridge for 3 days or frozen for up to 2 months. Reheat gently for best texture.
Sourdough Pancakes
Final Thoughts
Few breakfasts are as comforting and satisfying as homemade Sourdough Pancakes. They’re easy, nourishing, and endlessly customizable—perfect for using up extra starter while treating your family to something special.