Sourdough Pancakes

🥞 Lip Smackin’ Sourdough Pancakes That’ll Have Your Brunch Game on Fleek

Fluffy, golden pancakes with sourdough starter swagger—because breakfast should never be basic.

💋Let’s Talk About Pancake Glow-Ups

Okay, babes—real talk. If your brunch rotation still includes boxed pancake mix and syrup that looks suspiciously like maple flavoring… it’s time for a culinary intervention. We’re here to turn your lazy-Sunday stack into a full-on fashion moment for your tastebuds.

Enter: sourdough pancakes. These beauties are buttery, pillowy-soft, with the kind of tang that adds dimension without making you pucker like a lemon wedge. The sourdough starter gives depth, the baking powder brings the fluff, and the melted salted butter? She’s the main character.

These are pancakes with attitude. They’ve got that “Yes, I bake with sourdough and also binge reality TV” vibe—elevated, a little chaotic, and totally irresistible.

I’m not joking when I say these are literally the best pancakes ever. I could eat them with or without syrup, with any topping you want. The kids loved these and ate like 3 each. I had to make a second batch to feed the little minions. I was kind of surprised when they told me they needed more.

They are hit and miss in the eating department. My sitter told me that Ellie ate all her food last night and Sawyer’s. You literally never know what you’re going to get. I’ve been on a sourdough discard kick lately and these did not disappoint.

Sourdough Pancakes

Ingredients

200 g all purpose flour
24 g sugar
1/2 teaspoons salt
2 tsp. baking powder
1/2 tablespoon baking soda
250 g sourdough starter
2 large eggs
1 cup milk
42 g melted salted butter

Sourdough Pancakes

Directions

Heat Your Skillet Preheat to 350 °F. If you don’t have an electric griddle, go with medium heat on a nonstick pan.
Mix Dry Ingredients Sift together flour, sugar, salt, baking powder, and baking soda in a large bowl.
Whisk Wet Ingredients In another bowl, mix sourdough starter, milk, eggs, and melted butter until smooth.
Combine Like a Queen Gradually add dry to wet. Whisk until just combined—some small lumps are fine. Let the batter chill for 5 minutes to hydrate.
Sizzle & Flip Ladle ¼ cup batter onto your skillet. Cook until bubbles form and the edges look matte—then flip and finish until golden.
Serve Loud and Proud Stack those golden beauties, drizzle with maple syrup, dollop whipped cream, or do a yogurt-n-berries spread if you’re feeling ‘Gram-worthy.

🔢 Calorie Count (Per Two Medium Pancakes, Approximate)

Component	Calories
All-purpose flour	150
Sugar	25
Eggs	70
Milk	60
Butter	80
Sourdough starter	50
Total	435

Look—you’re brunching, not counting macros. Drizzle responsibly. Or don’t.

🧠 Nutritional Facts (Estimated Per Serving)

Nutrient	Amount
Carbs	~45 g
Protein	~9 g
Fat	~18 g
Fiber	~1 g
Sodium	~400 mg

They’re a vibe, not a diet plan.

👩‍🍳 Cooking Tips for That Pancake Perfection

Start Strong with a Happy Starter
- Use a bubbly sourdough discard that’s at least 4–6 hours post-feed. More mellow = better flavor balance.
Sift, Baby, Sift
- Sifting your dry ingredients makes these pancakes silky-smooth and eliminates flour clumps like last year’s drama.
Use Salted Butter, Always
- Flavor matters. Salted butter gives these a rich, savory undercurrent that makes every bite crave-worthy.
Don’t Overmix the Batter
- Once the flour is incorporated, stop whisking. Overmixing = dense, chewy pancakes that no amount of syrup can rescue.
Preheat That Skillet Properly
- 350 °F means those edges crisp while the middle puffs. Too cold? Sad pancakes. Too hot? Burnt drama.
Flip When You See Bubbles
- It’s not just aesthetic—the bubbles mean the baking powder’s doing its job. Wait until they pop before you flip.

🎨 Recipe Variations That Slap Hard

Flavor Twist	What to Add	Result
Blueberry Bombshell	½ cup fresh or frozen berries	Sweet-tart magic
Lemon Ricotta Luxe	2 Tbsp lemon zest + ¼ cup ricotta	Sophisticated brunch energy
Chocolate Chip Chaos	⅓ cup mini chips	Dessert for breakfast? Yes.
Apple Cinnamon Glow	½ cup grated apple + ½ tsp cinnamon	Cozy, fall vibes
PB&J Stack Attack	Swirl in peanut butter + jam	Nostalgia on a plate

Each variation is a chance to show off your brunch personality.

🔄 How to Store and Reheat

Fridge Storage: Wrap in foil or store in a sealed container up to 3 days.
Freezer Queen: Layer between parchment, pop in zip bag. Freeze up to 1 month.
Reheat Game: Microwave for 20–30 seconds or pan-toast with a little butter for crispy edges.

🧩 Troubleshooting Pancake Drama

Flat pancakes? Starter may be too acidic or inactive—use fresher discard.
Too chewy? Overmixed batter or not enough baking powder.
Burning before flipping? Skillet’s hotter than your ex’s rebound—turn it down a notch.
Too sour? Starter was too fermented. Try using it earlier or adding a bit more sugar.

💌 Final Thoughts: Sourdough Starter, But Make It Fluffy

These pancakes take everything you love about sourdough—depth, flavor, personality—and give it brunch glow-up energy. They’re easy enough for weekday breakfast, glam enough for weekend hosting, and sassy enough to replace your boring boxed mix forever.

Whether you’re feeding your cute little chaos crew, surprising your sweetie with breakfast in bed, or treating yourself because you survived another group chat thread—these pancakes deliver.

You don’t need fancy tools, a private chef, or a culinary degree. You need a starter, a good playlist, and a smidge of sass.

Stack It Up, Slay the Day

So go ahead and whip up a batch that says “I’m here, I’m hungry, and I make sourdough pancakes with flair.” Stack high, drizzle generously, and if anyone asks if you made them yourself—flip your hair and say, “Duh.”

Because why eat boring when you can eat boldly?

Flour. Butter. Brunch. Let’s go. 🥂🥞💅