Fluffy Sourdough Pancakes

Soft, airy, and golden — these sourdough pancakes are light in texture, rich in flavor, and made for slow mornings.

At a Glance

• Loaf Style: Batter-based skillet bake

• Skill Level: Beginner-friendly

• Total Time: ~12–18 hours (includes overnight ferment)

• Prep Time: ~15 minutes

• Yield: 8–10 medium pancakes

• Hydration: N/A

• Bake Temp: Skillet ~350°F

• Baking Vessel: Non-stick pan or griddle

Ingredients

Overnight Sponge

• 100g active sourdough starter

• 120g all-purpose flour

• 120g whole milk

• 1 tbsp brown sugar

Final Batter (next morning)

• 1 large egg

• 30g melted butter or neutral oil

• ½ tsp salt

• 1 tsp baking soda

• Optional: 1 tsp vanilla extract or cinnamon

Instructions

Make the Overnight Sponge
1. The night before, mix starter, flour, milk, and brown sugar in a large bowl.
2. Cover and rest at room temperature (70–75°F / 21–24°C) for 8–12 hours. By morning, the mixture should be bubbly and fragrant.

Finish the Batter
3. In the morning, whisk in egg, melted butter, salt, baking soda, and vanilla (if using).
4. Let the batter rest for 5–10 minutes. It should puff up slightly and be pourable.

Cook the Pancakes
5. Preheat a skillet or griddle over medium heat (about 350°F). Lightly grease with butter or oil.
6. Pour ¼ cup batter for each pancake. Cook for 2–3 minutes, until bubbles form and edges begin to set.
7. Flip and cook the other side for 1–2 minutes, until golden and cooked through.
8. Keep pancakes warm in a low oven while finishing the batch.

Visual Cues

• Pancakes should be lightly golden with crisp edges and a fluffy, tender center.

• Bubbles should form across the surface before flipping — a sign of active fermentation and light texture.

Why This Works

The overnight sponge boosts flavor and tenderness, while the baking soda neutralizes any excess acidity and gives the final rise on the griddle. The result is a stack of pancakes that’s deeply satisfying — airy, flavorful, and endlessly customizable.