Fluffy Sourdough Pancakes Recipe

Ingredients

Dry Ingredients

• 1½ cups (240 g) all-purpose flour
• 2 tsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt (reduce to ½ tsp or ¼ tsp if desired; use less if using iodized table salt)

Wet Ingredients

• 1 cup (240 g) sourdough starter or discard (up to a week old; pour off any liquid on top)
• ¼ cup (56 g) melted butter, cooled
• 1 cup milk (add an extra ¼ cup for thinner pancakes)
• 2 large eggs
• 1 tsp vanilla extract, optional

Instructions

Step 1: Combine Dry Ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.

Step 2: Mix Wet Ingredients

In a medium bowl whisk the sourdough starter, melted butter, milk, eggs, and vanilla (if using) until smooth. A few small butter lumps are fine.

Step 3: Make the Batter

Pour the wet mixture into the dry ingredients. Stir gently with a whisk just until combined; the batter should remain lumpy. Do not over-mix.

Step 4: Preheat and Butter the Pan

Place a griddle or skillet over medium heat. When hot, add a small knob of butter and swirl to coat the surface. Proper buttering is essential for a golden crust.

Step 5: Cook the Pancakes

Drop about ⅓ cup of batter per pancake onto the griddle. Cook 3–4 minutes, until bubbles appear on the surface and the edges look set. Flip carefully and cook 1–2 minutes more. Repeat, adding butter as needed for each batch.

Step 6: Keep Warm and Serve

Transfer finished pancakes to a 175 °F (80 °C) oven to keep warm while you cook the remainder. Serve with butter and syrup.

Yield and Storage

The recipe makes about 10 fluffy pancakes. Leftovers freeze well: cool to room temperature, layer between parchment, seal in a freezer bag, and freeze up to one month. Reheat in a toaster oven or microwave.