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Fluffy homemade sourdough pancakes served with butter and golden syrup for a Saturday family breakfast

Fluffy Sourdough Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 260 g all-purpose flour
  • 10 g baking powder
  • 6 g baking soda
  • 30 g granulated sugar
  • 6 g fine salt
  • 250 g active sourdough starter or discard straight from the fridge
  • 12 oz whole milk room temperature
  • 1 large egg beaten
  • 2 tbsp vegetable oil
  • 1 tbsp vanilla extract

Method
 

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  2. Add the sourdough starter, milk, egg, vegetable oil, and vanilla directly to the bowl. Mix just until combined. A few lumps are perfectly fine. Overmixing makes pancakes tough.
  3. Optionally, let the batter rest 5 to 10 minutes while you heat the griddle. This gives the gluten time to relax and the leavening time to start working, which makes for noticeably fluffier pancakes.
  4. Lightly grease a griddle or skillet with butter. Heat over medium-low heat. Water dropped on the surface should sizzle and dance, not disappear instantly.
  5. Scoop batter onto the hot griddle (about a quarter cup per pancake for standard size). Add chocolate chips or blueberries to individual pancakes if desired.
  6. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip gently and cook another 1 to 2 minutes until golden brown and cooked through.
  7. Serve hot with butter, syrup, and fresh fruit.

Notes

Discard works fine. The baking powder and soda provide all the rise. Active starter adds a little extra structure and flavor, but discard straight from the fridge produces excellent pancakes too.
Do not overmix. Lumps in the batter are good. A smooth batter means tough pancakes.
Medium-low heat is non-negotiable. Higher heat browns the outside before the inside is cooked through.
Make-ahead: Whisk dry ingredients the night before and leave covered on the counter. Pre-measure starter and bring milk and egg to room temperature overnight.
Freezer storage: Cool completely, stack with parchment between, freeze in a zip-top bag for up to 3 months. Reheat directly from frozen in the toaster.