There’s something absolutely magical about waking up to a plate of golden, fluffy Traditional Sourdough Pancakes. They’re tangy, delicately sweet, and impossibly tender — the kind of breakfast that makes even the sleepiest mornings feel a little more special. With a simple, time-honored process and a handful of everyday pantry staples, these pancakes come together as a celebration of home baking and the wonderful character that sourdough brings to the breakfast table.

Traditional Sourdough Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You really don’t need anything fancy to make this classic recipe, just a few humble ingredients — each playing a crucial role in the flavor and irresistible texture of Traditional Sourdough Pancakes. Here’s what you’ll need, along with a quick tip or two for each.

Active sourdough starter: Gives these pancakes their signature tang and airy crumb. Make sure it’s bubbly and recently fed for the fluffiest results.
All-purpose flour: The backbone of the batter, providing structure and that traditional pancake bite.
Milk: Brings everything together for a smooth, pourable batter. Whole milk adds the most richness, but any milk works.
Egg: Adds tenderness and helps bind the pancake together as it cooks.
Sugar: Just enough to gently sweeten and balance the sourdough’s bold flavor.
Melted butter: Adds richness while keeping the pancakes deliciously moist inside.
Baking soda: This reacts with the sourdough to create lots of bubbles for extra lift and fluffiness.
Salt: A little pinch wakes up all the other flavors, making these pancakes sing.
Butter or oil for cooking: Keeps the pancakes from sticking and creates that gorgeous golden surface.
Maple syrup and fresh fruit for serving: Classic, simple toppings that let the sourdough flavor truly shine.

How to Make Traditional Sourdough Pancakes

Step 1: Prepare the Overnight Batter

In a large mixing bowl, gently stir together your active sourdough starter, all-purpose flour, and milk until fully combined. Don’t worry if it looks a little shaggy — it will smooth out as it rests. Cover the bowl with a kitchen towel or plastic wrap and let it sit at room temperature overnight (or at least 8 hours). This fermentation transforms the batter, softening the flour and developing the tangy, complex flavors that make Traditional Sourdough Pancakes so memorable.

Step 2: Add Flavor and Lift

Once your batter has rested and is lively with bubbles, it’s time to add the egg, sugar, melted butter, baking soda, and salt. Whisk everything together until smooth. You’ll see the mixture become slightly frothy and even more airy — a good sign that your sourdough starter and baking soda are working their magic.

Step 3: Heat Your Pan and Test the Temperature

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil — just enough to get a sizzle when the batter hits the pan, without making things greasy. To check if the pan’s ready, drop a small spoonful of batter into the center; it should gently sizzle and form tiny bubbles almost right away.

Step 4: Cook Your Pancakes

Using a 1/4 cup measure, pour the batter onto the hot pan for each pancake. Cook until you see bubbles forming on the surface and the edges look slightly set, which usually takes 2-3 minutes. Flip with a spatula, and cook the other side for another 1-2 minutes until both sides are beautifully golden brown and puffed. Remove from the skillet and keep warm on a plate while you finish the batch.

Step 5: Serve Warm and Enjoy

Serve your Traditional Sourdough Pancakes straight off the griddle, stacked high and drizzled with pure maple syrup. Add a handful of fresh fruit on the side for a pop of color and juicy freshness — breakfast doesn’t get more satisfying than this!

How to Serve Traditional Sourdough Pancakes

Garnishes

The simplest finishing touch is often the best: a generous pour of real maple syrup, perhaps a pat of butter melting into the fluffy stack, and a scattering of fresh berries or sliced bananas. Powdered sugar dusted lightly on top can give your plate a sweet, decorative flourish, making the Traditional Sourdough Pancakes look as good as they taste.

Side Dishes

Pair these pancakes with thick-cut bacon, savory breakfast sausage, or a colorful fruit salad for a well-rounded, crowd-pleasing breakfast. If you’re feeling extra indulgent, try a dollop of whipped cream or a spoonful of tangy Greek yogurt alongside — both pair perfectly with the pancakes’ mellow acidity.

Creative Ways to Present

For a brunch-worthy spread, serve smaller pancake “silver dollars” stacked on a platter with miniature pitchers of warm syrup and bowls of assorted berries. If you want to impress, layer traditional Sourdough Pancakes with a light mascarpone cream and seasonal fruit for an elegant breakfast trifle that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers (a rare feat!), let the pancakes cool completely before wrapping them in foil or placing them in an airtight container. Store in the refrigerator for up to 3 days — they’ll stay fresh and tasty, just waiting for their next cameo at the breakfast table.

Freezing

Traditional Sourdough Pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet until firm, then stack with parchment between each one and pack them in a freezer bag. They keep perfectly for up to two months, making busy mornings feel extra special with homemade pancakes just minutes away.

Reheating

To bring those pancakes back to their warm, fluffy glory, simply toast them in a toaster or warm them in a 325-degree oven for 8-10 minutes. A quick zap in the microwave also works if you’re in a rush, though the oven keeps the texture at its best.

FAQs

Can I use discard starter instead of active sourdough starter?

For the very best rise and flavor, stick with active, bubbly starter. Discard starter won’t give you quite the same lift or tang, but you can use it if that’s what you have on hand. Just keep in mind the pancakes may be a bit denser and milder.

Is there a way to make these pancakes dairy-free?

Absolutely! Substitute your favorite non-dairy milk (like almond, oat, or soy) and swap melted coconut oil or a plant-based butter for the dairy butter. The tangy, classic flavor of Traditional Sourdough Pancakes will still shine through beautifully.

How do I know if my sourdough starter is active enough?

Your starter should be lively, doubling in volume a few hours after feeding, and full of bubbles. If your starter floats in a glass of water, that’s a great sign it’s ready to bring fluffiness and lift to your pancakes.

Can I make the batter ahead of time and keep it in the refrigerator?

Yes, you can mix up the overnight sponge (starter, flour, and milk) and let it ferment in the fridge for up to 24 hours. Just let it come to room temperature before adding the remaining ingredients for the lightest, fluffiest pancakes.

Why are my pancakes coming out flat?

Flat pancakes can be caused by inactive starter, expired baking soda, or overmixing the batter. Make sure your starter is bubbly, your baking soda is fresh, and mix until just combined for lofty, tender Traditional Sourdough Pancakes every time.

Final Thoughts

I promise, once you try these Traditional Sourdough Pancakes, you’ll want to make them a part of every cozy weekend breakfast. They’re a true labor of love, rewarding you with their tangy flavor and irresistible texture. Gather your ingredients, feed your starter, and let the aroma of fresh pancakes fill your kitchen — your friends and family will thank you!

Traditional Sourdough Pancakes Recipe

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4.6 from 24 reviews

Author: Emma
Total Time: 25 minutes plus fermentation
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Enjoy a morning treat with these traditional sourdough pancakes. Fermented to perfection, these fluffy pancakes are a delicious twist on a classic breakfast favorite.

Ingredients

Scale

For the Pancakes:

1 cup active sourdough starter
1 cup all-purpose flour
1 cup milk
1 egg
2 tablespoons sugar
2 tablespoons melted butter
1/2 teaspoon baking soda
1/2 teaspoon salt
butter or oil for cooking

For Serving:

maple syrup
fresh fruit

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Instructions

Mix Sourdough Starter, Flour, and Milk: In a large bowl, combine the sourdough starter, flour, and milk. Let it rest for at least 8 hours to ferment.
Add Remaining Ingredients: Whisk in the egg, sugar, melted butter, baking soda, and salt until smooth.
Cook the Pancakes: Heat a greased griddle, pour batter for each pancake, cook until bubbles form, flip, and cook until golden brown.
Serve: Enjoy warm with maple syrup and fresh fruit.