Easy Sourdough Pancakes (Soft, Fluffy & Slightly Crunchy)
These Easy Sourdough Pancakes are soft, fluffy, and lightly crisped at the edges — a delicious way to use your active sourdough starter! Naturally fermented for better digestion, they’re simple to make, perfectly golden, and ideal for a wholesome breakfast or brunch. Enjoy them plain or drizzled with honey, maple syrup, or your favorite toppings. Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- mixing bowls (2 – one for wet, one for dry ingredients)
- Whisk or wooden spoon
- Ladle or measuring scoop
- Non-stick frying pan or skillet
- Spatula or turner
- Measuring cups and spoons as needed
- Clean kitchen towel or plastic wrap (for covering batter during fermentation)
Ingredients
- ½ cup active sourdough starter
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- ½ tsp baking soda
- ⅓ tsp salt
- 2 eggs
- 1 tbsp vegetable oil (plus extra for frying)
- 1 cup milk
Instructions
- Mix the dry ingredientsIn a suitable bowl, combine flour, sugar, baking soda, and salt. Stir well and set aside.
- Mix the wet ingredientsIn another bowl, whisk together eggs, vegetable oil, milk, and sourdough starter until smooth.
- Combine the dry and wet ingredients Pour the dry mixture into the wet and whisk until you get a smooth, fairly runny batter.
- Bulk fermentCover and let the batter rest undisturbed for at least 8 hours (overnight). It will become airy and foamy.*About the Baking Soda and EggsI added the baking soda before fermentation, and the batter still turned out beautifully foamy and airy! While baking soda can sometimes reduce acidity when added too early, a small amount like this doesn’t stop the fermentation process — especially when using an active starter. It simply softens the tang and helps create fluffy, golden pancakes with a gentle flavor.About the eggs: If you live in a warm or humid area, it’s best to stir in the eggs after bulk fermentation to avoid any risk of spoilage. Alternatively, you can add the eggs before fermenting and refrigerate the batter during the bulk ferment until you’re ready to fry. This keeps the mixture safe and fresh while still giving you those beautifully soft sourdough pancakes.
- Cook the pancakesHeat a lightly oiled pan on medium to low heat. Scoop the batter using a ladle and gently spread it into a round shape. Cook until bubbles form and the edges brown.
- Flip and cook the other side until golden.Repeat the process with the remaining batter until all the pancakes are cooked.
- Serve and enjoy Stack them up on a plate and serve warm with honey or maple syrup - or enjoy plain!
