Classic Sourdough Pancakes

Recipe by PJ Hamel
1026 Reviews 4.7 out of 5 stars

With their mild tang, sourdough pancakes are a tasty change from your usual breakfast short stack. You might worry that the sourdough flavor will be strong enough to clash with syrup or your other favorite toppings, but it's not the case: Pancakes made with sourdough starter simply taste a bit richer and more nuanced than the norm. If you're looking for a sturdier base (that can hold even more maple syrup), use our Overnight Sourdough Waffles recipe.

Prep
42 mins
Total
12 hrs 42 mins
Yield
about 2 dozen medium pancakes
Classic Sourdough Pancakes - select to zoom
Classic Sourdough Pancakes - select to zoom
Classic Sourdough Pancakes - select to zoom
Classic Sourdough Pancakes - select to zoom
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Instructions

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  1. To make the overnight sponge: In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.

    Classic Sourdough Pancakes or Waffles – Step 2

  2. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

    Classic Sourdough Pancakes or Waffles – Step 3
    The starter before the overnight rest (left) and after (right); it expands and becomes more bubbly.

  3. To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine.

  4. Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.

    Classic Sourdough Pancakes or Waffles – Step 5

  5. To cook the sourdough pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

    Classic Sourdough Pancakes or Waffles – Step 6

  6. Serve the pancakes immediately with your favorite toppings; or hold in a warm oven until ready to serve.

  7. Storage instructions: Store any leftover sourdough pancakes in the refrigerator for a day or two; freeze for longer storage.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to cook thoroughly; gluten-free pancakes and waffles may cook more slowly than standard pancakes and waffles.

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