These Sourdough Pancakes use an active sourdough starter to create pancakes that are light, fluffy, and full of flavor with just the right amount of tanginess. The natural fermentation process of the starter not only gives the pancakes their signature mild sour flavor but also makes them easier to digest and more nutritious. Using an active starter ensures that the batter becomes airy and bubbly, giving the pancakes a perfect rise and a soft, tender texture inside.
To achieve the best results, the batter is typically made with a combination of flour, milk, eggs, melted butter, and a bit of sugar for balance. The key ingredient that brings everything together is the sourdough starter — it acts as both a leavening agent and a flavor enhancer. As the batter rests, the live cultures in the starter feed on the flour and create tiny bubbles, which make the pancakes rise beautifully when cooked.
Just before cooking, a small amount of baking soda is added to the mix. This step is crucial because it reacts with the natural acidity of the sourdough starter, producing carbon dioxide that gives the pancakes their final lift. The reaction happens quickly, so it’s best to cook the pancakes immediately after adding the baking soda to capture that light and airy texture.
When cooked on a hot griddle or skillet, the pancakes develop a golden-brown surface with crisp edges while staying fluffy and moist inside. The subtle tang from the sourdough pairs perfectly with sweet toppings like maple syrup, honey, or fresh fruit, as well as savory options like butter, bacon, or even a drizzle of yogurt.
These sourdough pancakes are a wonderful way to use excess starter and bring a wholesome, old-fashioned touch to breakfast. They combine the best of traditional pancake comfort with the rich character of sourdough baking, making every bite satisfying and memorable. Whether you’re feeding your family on a weekend morning or enjoying a slow brunch, these pancakes will fill your kitchen with warmth and that irresistible aroma of freshly cooked batter.
Ingredients:
| Ingredient | Quantity |
| Active sourdough starter | 2 cups |
| Eggs | 2 |
| Coconut oil, melted | 1/4 cup |
| Honey | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Coconut oil | For frying |
How To Make Sourdough Pancakes:
- Step 1: Combine Wet Ingredients and Flavor: Mix the 2 cups active sourdough starter, 2 eggs, 1/4 cup melted coconut oil, 2 tablespoons honey, and 1/2 teaspoon salt in a large mixing bowl until well combined.
- Step 2: Add Baking Soda: Add the 1 teaspoon baking soda last and stir just until incorporated. The starter should foam up slightly from the reaction.
- Step 3: Preheat Skillet: Preheat a tablespoon of coconut oil in a cast iron skillet (or other heavy-bottomed pan) on medium heat.
- Step 4: Cook First Side: Once the oil is hot enough to sizzle, pour 1/2 cup batter right onto the hot oil. Immediately turn the stove down to medium-low heat so that the pancake has a chance to cook through without burning the bottom. Cook until the top is nice and bubbly and no more bubbles are being produced (about 2-3 minutes).
- Step 5: Flip and Finish: Give the pancake one flip. Cook the second side for another 30 seconds to 1 minute on the other side, or until cooked through and golden brown.
- Step 6: Serve: Set the cooked pancake aside and continue with the remaining batter. Serve warm with butter, maple syrup, fresh fruit, homemade whipped cream, or any desired toppings.