Fluffy Sourdough Pancakes (Easy Overnight Recipe with Discard or Active Starter)

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These pancakes are everything you want on a slow morning—fluffy, soft, golden, slightly tangy, and full of rich flavor thanks to the overnight sourdough ferment. Whether you’re working with active starter or discard, this recipe is a simple and delicious way to turn your sourdough into a breakfast favorite.

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These fluffy sourdough pancakes are hands-down my all-time favorite. They’re thick, tender, and packed with flavor—and the sourdough ferment is the icing on the cake (see below for why). I love making these on Saturday mornings when we’re all craving something cozy and a little special. The kids feel like they’re getting a treat (and they are), but the real secret is how easy these are to throw together.

I mix up the batter the night before, usually alongside a batch of my homemade berry sauce, and by morning, I just whisk in a few quick ingredients and start cooking. Paired with a simple protein (like one of these favorites) and a warm mug of coffee, it’s the kind of breakfast that makes weekends feel like a real celebration—without the stress.

Ingredients

For the Overnight Ferment:

• 2 cups all-purpose flour (preferably organic, unbleached)
• 1 ¼ cups whole milk
• ¾ cup sourdough starter (active or discard)
• ½ cup plain greek yogurt
• 3 tablespoons organic cane sugar
• 1 teaspoon vanilla extract

In the Morning:

• 2 large eggs
• 2 teaspoons baking powder
• 1 ½ teaspoons fine sea salt

Step-by-Step Directions for these Fluffy Sourdough Pancakes

1. Prepare the Overnight Batter
In a large bowl, mix together the flour, milk, sourdough starter, greek yogurt, sugar, and vanilla until just combined. Stir until well mixed, but don’t overmix—some lumps are okay. Cover loosely with a clean towel or a silicone lid and let it ferment overnight at room temperature (8–12 hours). The batter will be thick and bubbly by morning.

2. Add Morning Ingredients
In the morning, whisk in the eggs, baking powder, and salt. Mix until the batter is smooth and cohesive. The batter will be thick and bubbly.

3. Cook the Pancakes
Heat a cast iron skillet or griddle over medium heat. Lightly grease with butter. Scoop about ¼ cup of batter onto the hot surface for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. These are a thick pancake so don’t rush the cook time to make sure the pancakes are fully cooked through.

4. Serve & Enjoy
Serve warm with butter, my MIXED BERRY SYRUP, real maple syrup, fresh fruit, or your favorite toppings. The pancakes are light, fluffy, and full of flavor from the sourdough. They are best fresh but also freeze and reheat beautifully.

Tips for the Fluffiest Sourdough Pancakes

• Use a fed or unfed starter: This recipe works with both active sourdough starter or discard. If you’re looking for a lighter texture with more rise, use an active starter. For a slightly tangier, denser pancake, discard is perfect.
• Don’t skip the overnight ferment: Allowing the batter to rest overnight develops flavor and creates a light, airy texture. It also helps break down the flour for easier digestion.
• Mix gently in the morning: After the overnight ferment, stir in the eggs, baking powder, and salt gently. Overmixing can deflate the batter and make the pancakes tough.
• Preheat your skillet or griddle well: A hot surface helps create that beautiful golden crust. Test with a drop of water—it should sizzle immediately.
• Use a ¼ cup scoop for even pancakes: This helps keep the size consistent for even cooking and better presentation.
• Customize with add-ins: Fold in blueberries, bananas, or chocolate chips after mixing in the morning ingredients for fun flavor twists.

Storage & Reheating

Storage:

Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Freezing:

Lay pancakes in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe zip-top bag or container with parchment between layers. Freeze for up to 3 months.

Reheating:

• Toaster: Pop them straight into the toaster for crispy edges and a soft center—great for busy mornings.
• Skillet: Warm over medium-low heat with a touch of butter for that just-cooked flavor.
• Microwave: Stack on a plate and cover with a damp paper towel. Microwave for 20–30 seconds, or until warmed through.

Serving Suggestions

These sourdough pancakes are incredibly versatile and pair beautifully with a variety of toppings and sides. Here are some of my favorite ways to serve them:

• Berry Sauce (a must!) – My homemade Mixed Berry Sauce is the perfect sweet-tart topping. I often make it the night before alongside the batter for an effortless morning.
• Classic butter and maple syrup – You can’t go wrong with a pat of grass-fed butter and a drizzle of warm, real maple syrup.
• Fresh fruit – Add sliced bananas, strawberries, or a handful of blueberries on top for a pop of freshness.
• Whipped cream – For a special treat, add a dollop of homemade whipped cream to make it feel like weekend brunch at home.
• Toasted nuts or nut butter – A sprinkle of chopped pecans, walnuts, or a swipe of almond butter adds texture and richness.
• Savory side – Serve with bacon, breakfast sausage, or eggs for a hearty, balanced breakfast.

Whether you keep it simple or dress them up, these fluffy pancakes make every breakfast feel special.

I’d love to hear what you think of these Fluffy Sourdough Pancakes. Did your whole family love them? Did you top them with my Berry Sauce? Leave a comment below, a 5 star rating, or Tag me on instagram @my.colorado.kitchen so I can see your delicious creations!