Fluffy Sourdough Pancakes

An easy, one-bowl recipe for fluffy, homemade sourdough pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you! 

 

Aside from a slice of warm, toasted sourdough bread, what’s more comforting than a stack of homemade sourdough pancakes topped with fresh berries and sweet maple syrup?

After all, it’s the quintessential weekend breakfast!

And when made with sourdough, they become uniquely different: they’re extra fluffy, super flavorful and easier to digest.

Best pancake recipe ever?

You be the judge.

How to make fluffy sourdough pancakes

First and foremost, the ratio of liquid to flour needs to be on point.

Too much flour, and the pancakes will be thick and doughy like English muffins.

Too much liquid and they’ll be thin and chewy like crepes.

One way is neither right or wrong; it all depends on the style you want.

For fluffy sourdough pancakes, the batter should be thick, bubbly and pourable.

See that gorgeous aerated texture?

You can actually “hear” it when you drag a spoon through the batter.

It should drip down in slow, stretchy ribbons and not just plop into the pan. 

Second, use a combination of baking power AND baking soda.

Baking powder will make the pancakes fluffy and baking soda lightens them up. You need both.

Some fluffy pancake recipes call for whipped egg whites, which definitely works, but it’s an extra step you can bypass altogether.

Third, you’ll need about 1 cup of leftover sourdough discard. Bubbly is fine too- use what you have.

When baking soda merges with the natural acids in the sourdough starter it tenderizes the texture (like buttermilk pancakes).

So now you have light, fluffy and tender.

TIP: For best results, use a 100% hydration sourdough starter. Its thick, batter-like texture is perfect for fluffy sourdough pancakes. Try my Beginner Sourdough Starter Recipe or use what you have adjusting the liquid if it’s too thick.

Why Make Pancakes from Scratch?

For me, homemade has to include two things: flavor and convenience.

Here, I’ve combined the best of both worlds with an overnight pancake batter.

As the batter sits, the flavor will intensify making a notable difference when compared to regular pancakes.

You’ll also get the added benefit of fermentation.

On the overnight, the natural acids in the starter help to break down those pesky glutenous enzymes making these pancakes easier to digest.

My son who is gluten sensitive does really well with this recipe.

And for convenience?

The batter is prepped ahead! 

No mess. No stress.

TIP: When using the overnight method, for thick and fluffy pancakes add the baking powder and baking soda in the morning (not to the overnight mixture). This will ensure the batter is nice and bubbly before cooking. For thin and fluffy pancakes, add everything all at once. You’ll get a really nice melt-in-your-mouth texture with this option. Alternatively, the batter can be made fresh on the same day. Instructions for both options are included in the recipe below.

Best Tips for Making Pancakes

Do yourself a favor get a wide 6-inch spatula for flipping. 

Most likely, your standard spatula is too narrow. A wide one makes flipping so much easier and helps with splatter control.

For crispy, golden fried edges fry your pancakes in a small pat butter. I use Kerry Gold salted butter. 

Use a cast iron or non-stick skillet for cooking the pancakes- both options are fine. It’s the heat that you need to pay attention to. 

Always make a mini test pancake first! 

More Recipes to Try with Sourdough Discard

• Ultimate Sourdough Banana Bread
• Cinnamon Sugar Sourdough Waffles
• Best Sourdough Carrot Cake

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