Light & Fluffy Sourdough Pancakes (Old-Fashioned Hotcakes)

Light and fluffy with just a hint of that signature sourdough tang-these Homemade Sourdough Pancakes (or " hotcakes," as my mom called them) are the perfect weekend breakfast. They're also a delicious, practical way to use up extra sourdough starter.

Jump to:

• Why You'll Love this Sourdough Discard Pancake Recipe
• Ingredients You'll Need
• How to Make Fluffy Sourdough Hotcakes (Using Discard or Starter)
• Sourdough Discard Pancakes: Tips & Questions
• More Sourdough Recipes
• Delicious Ways to Serve Hotcakes
• Old-Fashioned Sourdough Pancakes

Why You'll Love this Sourdough Discard Pancake Recipe

Light, airy, and just a little tangy, these fluffy sourdough pancakes have a gentle sweetness that makes them irresistible. They're an easy, zero-waste way to use your starter discard, too. These tender, old-fashioned hotcakes aren't just delicious-they're proof that using up leftovers can be the best part of breakfast.

What's the Story on this Heirloom Recipe?

Just like this recipe, I'm a little old-school-so I've included the story behind its inspiration. Feel free to read on if you love a bit of nostalgia, or jump to the next section if you're ready to get cooking.

The first time I remember having sourdough pancakes I guess I was around four. We were staying up at Mister and Missus Houston's vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston's bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston's daughter. She was about twelve or so years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston's family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma's Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of. 

The Houston's cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin. 

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove's sideboard. 

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down. 

Some years ago, when my mother passed away, I found a small stack of her handwritten recipe cards. Among them was her Sourdough Hotcake recipe. I made them almost immediately, and the memories came flooding back: Mama standing by the woodstove in her housecoat, spatula in hand. The smell of sourdough batter hitting hot oil on a cast-iron skillet. Steam curling up from a fresh stack of pancakes. One bite, and it was like I was back home in that kitchen again.

Ingredients You'll Need

• Sourdough Starter - 100% hydration, active or discard
• All-purpose flour - gives the right texture
• Granulated sugar - just enough to sweeten
• Salted butter - for richness
• Milk - whole or 2% (recipe not tested with skim)
• Egg - helps with structure and tenderness
• Baking powder & baking soda - for lift and fluffiness
• Salt - to balance the flavors

See recipe card for quantities.

How to Make Fluffy Sourdough Hotcakes (Using Discard or Starter)

Preheat griddle or skillet to 325°-350° F.

Mix the Batter

Whisk together dry ingredients (flour, sugar, baking powder, salt, and baking soda) in a medium bowl. Set aside.

Whisk together sourdough starter, egg, milk, and melted butter in a separate bowl. (Use one cup (250g) of active or discard starter, more or less.)

Whisk dry ingredients into wet and thoroughly combine. Let the batter rest for 5-10 minutes. It should be very bubbly.

Cook the Pancakes

Your griddle or skillet should be up to heat by now. Lightly oil the griddle with a neutral cooking oil. (I use avocado oil.)

Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet. Flip pancakes over when the top begins to bubble and the bubbles do not fill in.

Cook pancakes for an additional 1-2 minutes, or until they are golden brown and cooked through.

Recipe Size & Doubling

This recipe makes about ten 5-inch pancakes, perfect for a small family. My mom's original made twice that-great for big gatherings. If you double the batch, you can add an extra egg for richness.

Sourdough Discard Pancakes: Tips & Questions

Tips for the Best Sourdough Pancakes

For a golden crust, use a an electric griddle or well-seasoned cast-iron skillet.

In the past few years, I have made the switch from using a cast iron skilet to using an electric one, primarily because it's so much easier to keep the temperature consistent. That said, not everyone has an electric skillet, and cast iron works wonders for pancakes, allowing them to cook evenly and develop that beautiful, lightly crisped edge. A well-seasoned skillet also acts like a natural nonstick surface, so your pancakes will release easily without tearing. If you don't have cast iron, a heavy-bottomed nonstick pan is the next best choice-just make sure it's fully heated before you add the batter.

Don't overmix the batter-lumps are fine.

It's tempting to whisk until your batter looks perfectly smooth, but resist the urge! Overmixing develops the gluten in the flour, which can make pancakes tough and chewy instead of soft and tender. Stir just until the wet and dry ingredients are combined-small lumps will cook out during baking and keep the texture light.

Let the batter rest for 5-10 minutes before cooking.

A short rest allows the flour to fully hydrate and the baking powder and baking soda to start working their magic. This means fluffier pancakes with a better rise. It's also a perfect time to heat your skillet or griddle to the right temperature.

Keep pancakes warm in a low oven (200°F) while finishing the batch.

If you're cooking for a group, transfer finished pancakes to a wire rack set over a baking sheet and place them in a 200°F oven. The rack allows air to circulate, preventing the bottoms from getting soggy. Keep them loosely covered with foil if you need to hold them for more than 15 minutes.

Where can I get sourdough starter?

• Make your own rye starter in 5-7 days.
• Revive dried starter flakes (10+ days).
• Ask a baking friend-most sourdough bakers are happy to share!

Hotcakes vs. Pancakes: What's the Difference?

While "pancakes" can mean anything from thin crêpes to potato latkes, hotcakes (in the American sense) are fluffy, leavened breakfast cakes made with flour, eggs, milk, and fat.

My mother-born and raised in Missouri-would insist these are hot cakes (two words), and they're a far cry from thin, flat pancakes. Think thick, soft, and perfect for soaking up butter and syrup.

More Sourdough Recipes

If you're new to sourdough, this easy sourdough pancake recipe is just the beginning. We've got plenty of recipes and tips especially for beginners, like making a rye sourdough starter and caring for it so it thrives. Our Easy Sourdough Bread recipe-shared over 85,000 times-has helped countless home bakers succeed. And for those looking to put their starter discard to good use, you'll love our Pumpkin Spice Scones and Double-Crumb Coffee Cake, both perfect for adding a little extra flavor to your baking days.

Delicious Ways to Serve Hotcakes

Sourdough pancakes are delicious with:

• Real maple syrup and a pat of butter
• Fresh berries and whipped cream
• A dusting of powdered sugar
• Warm cinnamon apples or stewed peaches
• Peanut Butter and honey
• Savory toppings like crispy bacon and fried eggs

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