Fluffy Sourdough Pancakes

This sourdough pancake recipe is our family favorite. Whip up a few ingredients the night before, and then the next morning you will be ready to finish and enjoy the most delicious fluffy sourdough pancakes.


If you have been following along for any amount of time, then you probably know that I love to cook from scratch. I also happen to love sourdough and just recently decided to make my own starter and maintain it. If you missed that series, then head on over to this post on how to make sourdough.

You can also watch the day by day series on how to make a sourdough starter on YouTube.

Overnight Sourdough

Like a lot of sourdough recipes this one is made up the night before so that the fermentation process can take place. I find it easiest to just whip up the first few ingredients the night before while I am preparing dinner, place the towel on the bowl, and walk away until the next morning.

It’s pretty nice to wake up and already have the majority of the breakfast meal waiting.

Overnight Sourdough Pancake Recipe

1 cup sourdough starter
3 cups of flour
2 cups of milk
1 tsp salt
4 tsp baking soda
2 eggs
6 tablespoons softened butter
4 tablespoons of honey (you can also use sugar)

About 12 hours before you are ready to make pancakes, mix together the sourdough starter, flour, milk and salt. Mix very well until all ingredients are well incorporated. Then, cover with a cloth and place bowl on the counter.

Before baking pancakes, add baking soda, eggs, butter and honey (or sugar). Mix well.

Bake on hot cast iron skillet

Makes about 10-12 pancakes, depending on how large you want them.

How to Cook Sourdough Pancakes on Cast Iron Skillet

I cook all of my pancakes on a cast iron griddle because I find that it is the easiest way to make them, and I simply love using cast iron. Are you new to using cast iron? Head on over and read this post on how to properly care for and use cast iron skillets.

There are a few simple steps to make sure that you have great success when cooking pancakes on a griddle.

First, make sure that you are using a seasoned cast iron skillet. Then, add about a tablespoon of butter to the skillet. Next, heat up the cast iron skillet over medium heat until you can drop a little bit of water on it, and it sizzles.

Once the cast iron griddle is hot, pour about 1/3 cup batter on the griddle. Then, I turn the stove down to about halfway between low and medium to make sure that the pancake cooks all the way through. Once the pancake has little bubbles forming, you can flip it, and cook it on the other side. Continue repeating the process with each pancake until you have as many as you need.

You can store the batter in the fridge to use the next day, just stir well before using.

I hope that you enjoy this recipe as much as our family does! Stay tuned for many more sourdough recipes and our very own homemade pancake syrup recipe!

Thanks so much for stopping by Rocky Hedge Farm, please take a moment to follow along.
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Thank you for sharing!

13 thoughts on “Fluffy Sourdough Pancakes”

  1. I have always made pancakes in an iron skillet but I love the thought of that griddle- I have no idea why I never thought of it myself!
    One thing I am wondering. Do you make just one pancake at a time? How do you keep the others nice and hot?
    I enjoy your posts!!!
    Thank you

    • I will stick a pan in the oven and turn it on the lowest setting. Then as I finish pancakes, I will put them in the oven to stay warm.

  2. I made these pancakes last weekend and we loved them. They were delicious and so easy to make!

    Have you tried freezing them? I’m curious if they’ll have the same fluffy texture once they’re defrosted.

    Thanks for the recipe!

    • Wonderful!!! Thanks for letting me know! I haven’t frozen them but I would love to know if you do and have success!

  3. Thanks for recipe. Everything went well though I think the baking soda gave my pancake mix a bitter taste (4 tsp were too much I think).

  4. I mixed up last night and made the pancakes this morning. They were very good. Very fluffy. Almost like eating a biscuit! Will make these again.

  5. We have adopted this as our family recipe and we love it! It makes sooo many pancakes, though! Even making a half recipe, makes 10-12 large pancakes.

  6. I was looking for a recipe like my mom used to make and this came the closest to what I remember. The only change that I made was that my mother would separate her eggs and whip the whites into stiff peaks. Then she folded them into the batter. These tasted just like I remembered. The egg whites make them fluffier.
    Thank you for bringing back old memories!


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