Fluffy Sourdough Pancakes

Equipment & Tools

Mixing Bowl: You will need a large and medium mixing bowl to mix up your batter.

Whisk: While you can use a large spoon to mix up the batter, a whisk helps to ensure that there are no clumps throughout.

Griddle: Any griddle works, from a countertop to a stove top. I love to use the cast-iron griddle on my range.

Cooking Spray: You’ll want a cooking spray to help make sure that the pancakes don’t stick. If you don’t want to use a spray, you can rub a stick of butter on the pan between batches.

Spatula: You’ll want a good spatula to flip the pancakes. Be careful with using metal, especially if you are using a non-stick skillet, as the metal may damage the coating.

Measuring Cup(s) and Spoon(s): You’ll need measuring cups to measure out the ingredients for your pancakes.

Ingredients Needed

Butter: Butter helps to bring a deeper flavor to these pancakes. Using a good quality unsalted butter is preferred, and you can even make your own!

Eggs: Eggs help structure the pancakes, helping them to puff up when cooked!

Sugar: Sugar brings a note of much-needed sweetness to the pancakes!

Milk: Milk helps to provide the liquid binding to this recipe.

Vanilla Extract: Vanilla helps to deepen the other flavors present in these pancakes, as well as provide its own aromatic flavor! Any vanilla works, from store-bought to homemade!

Sourdough Starter: Sourdough is the basis of these pancakes! It helps to provide leavening, as well as brings a distinctly “sour” taste that you are sure to love! If you’re new to sourdough, you can check out our beginner’s post!

All-Purpose Flour: Be sure to use unbleached flour, as bleached flour can damage the yeast in the sourdough.

Baking Soda: Baking soda helps to provide extra “oomph!” for leavening!

Baking Powder: Baking soda helps to get the nice, airy bubbles in the pancakes.

Salt: Salt helps to bring a punch of flavor to these pancakes.

Cinnamon & Nutmeg: These spices help to bring another layer of warm spice to these pancakes.

Add-Ins: You can add whatever add-ins you’d like, such as chocolate chips, blueberries, etc.

How to Make Sourdough Pancakes

Preheat the Griddle: Preheat your griddle over medium heat.

Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, fine salt, ground cinnamon, and ground nutmeg. Set aside.

Mix Wet Ingredients: In a Large mixing bowl, whisk together the butter, eggs, sugar, milk vanilla, and sourdough starter until combined.

Combine: Take half of the dry ingredients and whisk it into the wet ingredients, whisking just until combined.

Combine Remaining: Repeat with the remaining dry ingredients, do not overmix otherwise the pancakes may come out dense. The batter will be fairly runny.

Cook the Pancakes: Spray the griddle with cooking spray. Using a 1/3-cup measuring cup, pour batter onto the pan. Let the pancakes cook until the bubbles pop and do not sink back into the batter, and the underside is golden. Then, flip and cook until golden.

Serve: Serve the pancakes with your favorite syrup and toppings, and enjoy!

Storage: You can keep these pancakes in the fridge for up to 3 days, or frozen for 3 months. To reheat, I’ve found it’s best to thaw them overnight or in the microwave, and then put them in the toaster to get the outsides nice and crisp!