Homemade sourdough pancakes will quickly become a breakfast staple in your home. Sourdough pancakes are packed with nutrients, full of flavor, fluffy, and delicious.
I am always looking for healthy breakfast ideas for my kids. Most days we eat fried or scrambled eggs; they are such troopers! So a couple of days a week, I like to switch it up for them. I started incorporating sourdough pancakes into their diet and have had zero complaints.
We have gone through a couple of phases when it comes to diet in our home. When I first got married, I obtained some sourdough starter from my sister. Being newly married, I was all about cooking healthy meals for my husband.
Sourdough pancakes were my go-to breakfast! We ate them almost every day. When my son was a baby, he developed a dairy and gluten intolerance, so we stopped with sourdough for awhile. We started on the GAPS diet for a couple of years, and thankfully his gut healed and his intolerances diminished. Thankfully, my sister kept her sourdough starter going because soon after, we were ready to incorporate it back into our diets.
We have been going strong ever since and still to this day; sourdough pancakes are a family favorite. My kids love them and I love how easy they are to make. Plus, they are so good for you! If you are looking for healthy breakfast ideas, look no further.
PIN IT FOR LATER
HOMEMADE SOURDOUGH PANCAKES
Making sourdough pancakes is no harder than making pancakes from a box mix. All you need is fed sourdough starter, eggs, honey, coconut oil, and baking soda. You can substitute maple syrup for the honey if you prefer. Or you can omit it altogether, the extra sweet is delicious, but they are still very tasty without it.
You can use any type of vegetable oil if you don’t want to use coconut oil. I don’t recommend olive oil just because it has an overpowering taste that will make the pancakes taste like olive oil. I have used avocado oil before and they tasted great!
SOURDOUGH PANCAKE RECIPE
This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure HERE.
You will need a non-stick skillet to make the pancakes on. I use a cast-iron skillet. If seasoned properly, cast iron skillets make the best non-stick pans. It is important to preheat your skillet before putting the batter onto the skillet.
If you are using coconut oil, you will need to melt it. I put the coconut oil in the skillet and by the time the oil is melted, the skillet is usually ready for the batter.
To make the batter, you will want to add all the ingredients, except the baking soda, to a medium-size mixing bowl. Stir until everything is well combined. Next, add in the baking soda and mix with a fork. You will notice the batter will almost double in size; this is normal.
Using a 1/4 cup measuring cup, pour the batter on the hot skillet. Keep the pancakes small to medium-sized, or they will be difficult to flip.
Let them cook for a couple of minutes or until you see bubbles in the batter. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.
Serve right away.
WHAT IS FED SOURDOUGH STARTER?
You will see that the recipe calls for fed sourdough starter, that just means that the starter was fed around 8-12 hours ago and is fermented. You can tell your sourdough is fermented by the bubbles in the starter.
I always feed my starter the night before I want to make pancakes or sourdough pizza or any other sourdough recipe. To feed a sourdough starter, just remove the starter from the refrigerator and add about equal parts of water and flour and stir well. Place a towel over the glass bowl and let it sit on the counter for 8 to 12 hours.
You will notice that the amount of time it takes to ferment your starter will depend on the temperature in your home. The warmer it is in the house, the faster the sourdough starter will ferment and be ready to use.
SOURDOUGH PANCAKE ADD-INS
Sourdough pancakes are delicious on their own and that is the way we eat them most of the time. However, if you are looking for a real treat add in blueberries or chocolate chips.
My husband and I think that chocolate chip sourdough pancakes are the best late-night dessert. Occasionally on the weekends we will make a batch and sit down to watch a show, those nights are some of my favorites! They are so so good!
You can also add in banana slices, cinnamon, strawberries, diced apples, or a combination of them all. The possibilities are endless! Add in fruit or leave them plain, and I promise you will love these.
BEST SOURDOUGH PANCAKE TOPPINGS
Call us old fashion, but our all-time favorite sourdough pancake topping is butter and maple syrup. Seriously I don’t think it gets better than that. Most often, we top them with butter and honey. We buy honey in bulk and it is much cheaper than maple syrup. Both are delicious.
The kids love it when we top them with any kind of nut butter and honey. This way makes them stretch even further, and with 4 kids, this is always a priority.
OTHER SOURDOUGH PANCAKE TOPPINGS
- Banana slices
- Sprinkled with cinnamon
- Peanut butter and jelly (I do this for packed picnic lunches.)
- Nut butter and honey
- Butter and syrup
- Homemade berry syrup (Add frozen berries to a small saucepan on medium heat. Allow them to melt and create a syrup. Remove from heat, add honey, and stir. This makes a delicious pancake topping!)
HOW LONG DO SOURDOUGH PANCAKES LAST?
Sourdough pancakes are best when served hot, in my opinion. However, they will be fine when kept in an airtight container in the refrigerator for up to 5 days. I have made sourdough pancake peanut butter and jelly sandwiches for packed lunches and my kids love them.
I will make the pancakes the night before.
I will also tell you that leftover chocolate chip sourdough pancakes are so delicious the next day. If you have leftovers (which is unlikely ;)) stick them in an airtight container and put them in the refrigerator. The next day they taste like a chocolate chip cookie, so good!
- 2 cups fed sourdough starter
- 2 eggs
- 1/4 cup melted coconut oil
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon baking soda
- Melt coconut oil in a cast-iron skillet over medium heat. This will preheat your cast iron skillet to get it ready to make the pancakes.
- Add all the ingredients, except the baking soda, to a medium-size mixing bowl. Stir until everything is well combined.
- Add in the baking soda and mix with a fork. You will notice the batter will double in size, this is normal.
- Pour the batter onto the hot and oiled skillet. I use a 1/4 cup measuring cup to measure the batter. I find if I make them much bigger they are hard to flip.
- Let them cook for a couple of minutes or until you see bubbles in the batter. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Serve right away with your favorite pancake toppings.