Sourdough pancakes are a delightful variation of the traditional pancake, known for their subtle tanginess and tender texture. This dish dates back to early American frontier days, when resourceful cooks used fermented starters to make everything from bread to breakfast. Today, sourdough pancakes have made a delicious comeback, loved for their complex flavor and rustic charm.
Unlike ordinary pancakes, these have a depth of taste that only fermentation can bring. The light, airy texture pairs perfectly with maple syrup, fruits, or even savory toppings, making them a versatile choice for breakfast or brunch.
Ingredients
For the Overnight Sponge:
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1 cup all-purpose flour
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1 cup sourdough starter (active and bubbly)
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1 tablespoon sugar
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1 cup milk (any kind: dairy, oat, almond, etc.)
For the Final Batter:
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1 large egg
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2 tablespoons melted butter or oil
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1/2 teaspoon salt
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1 teaspoon baking soda
Optional Substitutions:
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Gluten-free: Use a gluten-free flour blend
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Dairy-free: Swap milk with almond, soy, or oat milk
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Egg-free: Use flaxseed egg (1 tbsp ground flax + 2.5 tbsp water)
Step-by-Step Cooking Instructions
1. Prepare the Overnight Sponge
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In a large bowl, combine flour, sourdough starter, sugar, and milk.
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Mix well, cover loosely, and let it rest overnight at room temperature (8–12 hours).
2. Finish the Batter
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In the morning, beat in the egg and melted butter.
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Sprinkle baking soda and salt over the batter and mix gently until incorporated.
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Let the batter sit for 5–10 minutes – it will puff up.
3. Cook the Pancakes
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Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour 1/4 cup batter for each pancake.
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Cook for 2–3 minutes until bubbles form and edges look dry, then flip.
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Cook the other side for 1–2 minutes until golden.
4. Serve Hot
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Keep pancakes warm in a 200°F oven while finishing the batch.
Common Mistakes to Avoid:
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Don’t skip the resting period – it develops flavor.
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Avoid overmixing the final batter – it can make pancakes tough.
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Too much heat can burn the outside before the inside cooks through.
Pro Tips and Cooking Techniques
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Use a well-fed starter: For best rise and flavor, make sure your sourdough starter is active.
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Cast-iron griddle: This gives pancakes a beautiful crisp edge.
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Pre-warm ingredients: Cold eggs or milk can shock the batter.
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Butter the pan lightly: Too much fat can lead to uneven browning.
Variations and Customizations
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Blueberry or Chocolate Chip: Fold in a handful before cooking.
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Savory Style: Add chopped chives, cheddar, and a dash of pepper.
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Gluten-Free: Use a 1:1 GF flour substitute and GF starter.
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Vegan Version: Swap egg with flaxseed egg, and use non-dairy milk and vegan butter.
Serving Suggestions
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Classic Sweet: Top with maple syrup, berries, and a pat of butter.
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Savory Brunch: Serve with avocado, poached egg, and hot sauce.
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On the Side: Pair with bacon, sausage, or a fresh fruit salad.
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Beverages: Goes great with coffee, chai, or a mimosa!
Nutritional Information (Per Serving – Approx. 2 pancakes)
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Calories: 180
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Protein: 5g
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Carbohydrates: 24g
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Fat: 7g
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Sugar: 3g
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Fiber: 1g
Note: Values may vary based on ingredient brands and portion size.
Frequently Asked Questions (FAQs)
Can I use discard sourdough starter?
Yes! It adds great flavor, though it won’t rise as much.
Can I store the leftover pancakes?
Store in an airtight container in the fridge for 3–4 days or freeze up to 2 months.
How do I reheat them?
Use a toaster or warm in a pan for best texture.
Can I skip the overnight step?
It’s possible, but the flavor won’t be as rich. At least a few hours of rest is recommended.
Closing Thoughts
Sourdough pancakes are more than just a breakfast—they’re a flavorful fusion of tradition and comfort. Whether you’re a seasoned sourdough baker or just starting out, this recipe is an easy and satisfying way to enjoy your starter. Try it, tweak it, and don’t forget to share your pancake creations with friends and family—or tag us online!
