Description

These Best Sourdough Pancakes are delightfully fluffy and flavorful, perfect for an overnight or same-day preparation. Made with sourdough starter for a subtle tang, they can be thick and bubbly or thin and tender depending on your preference. Serve them warm with pure maple syrup, fresh berries, and a dusting of powdered sugar for a classic breakfast treat.

Ingredients

Scale

Dry Ingredients

1 1/2 cups (190 g) all purpose flour, spooned and leveled
2 tbsp. (24 g) sugar
1/2 tsp. fine sea salt
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients

1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter)
2 large eggs
1 cup (240 ml) milk, plus more as needed
3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet

To Serve

Pure maple syrup
Fresh berries
Powdered sugar

Instructions

Overnight Preparation (Thick and Fluffy): Combine all wet and dry ingredients except the baking powder and baking soda in a bowl. Whisk well to combine, cover, and refrigerate overnight. The next day, sift in the baking powder and baking soda directly over the batter and whisk again until combined. The batter should be thick, bubbly, and pourable. If needed, thin it with extra milk, one tablespoon at a time. Let the batter sit for at least 5 minutes to aerate before cooking.
Overnight Preparation (Thin and Fluffy): Mix all ingredients together at once, including baking powder and baking soda, and refrigerate overnight. Use the batter cold as is without additional steps.
Same Day Preparation: Preheat your oven to 250°F (120°C). In a large bowl, whisk together the dry ingredients. Add in the wet ingredients and whisk gently until a smooth batter forms; some lumps are acceptable.
Cooking the Pancakes: Heat a large 10-inch cast iron or non-stick skillet over medium-low heat. Melt a small pat of butter in the skillet and swirl to coat evenly. Pour 1/3 cup of batter into the skillet. Cook for 1-2 minutes, adjusting heat as needed. When edges puff up and bubbles appear on the surface, flip the pancake and cook for another minute or until golden.
Keeping Pancakes Warm: Transfer cooked pancakes to a sheet pan and place in the preheated oven to keep warm while you cook remaining batter. Use a scrunched paper towel to wipe out the skillet between batches and add more butter if needed.
Serving: Stack the warm pancakes on a serving platter. Serve with pure maple syrup, fresh berries, and a dusting of powdered sugar for guests to enjoy.

Notes

Adjust the consistency of the batter with extra milk for best results, especially when preparing thick, overnight batter.
Using a cast iron skillet can provide even browning and excellent texture.
You can use either active sourdough starter or discard.
If chilling overnight, the batter can be used cold straight from the refrigerator.
Keep cooked pancakes warm in a low oven to serve all at once.

Prep Time: 10 minutes (plus overnight chilling time if applicable)
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: sourdough pancakes, breakfast pancakes, overnight pancakes, fluffy pancakes, sourdough starter recipes