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Nothing says slow homestead mornings like a stack of fluffy sourdough pancakes sizzling on a cast iron skillet. This recipe uses active or discard sourdough starter, making it the perfect way to reduce waste while creating a nourishing, from-scratch breakfast your family will ask for again and again.
These pancakes are lightly tangy, tender on the inside, and crisp around the edges: just the way classic farmhouse pancakes should be.
Whether you’re cooking on a modern stove or a wood cookstove, this sourdough pancake recipe fits seamlessly into a simple, self-sufficient kitchen.
My sourdough was flat and business was slow
When I first started homesteading, my sourdough was dense and flat, my garden struggled, and it seemed like I was scrambling to get people to notice my business, let alone, buy my products. And for a time, I burnt out.
After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...
I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.
Why Sourdough Pancakes Are Perfect for the Homestead Kitchen
Sourdough pancakes have been a staple in traditional kitchens for generations and for good reason.
Benefits of sourdough pancakes:
- Uses sourdough discard (no waste)
- Naturally fermented for easier digestion
- Requires simple pantry ingredients
- Can be made overnight or same day
- Kid-friendly and freezer-friendly
If you keep a sourdough starter on your counter, this recipe belongs in your weekly rotation.
Ingredients for Sourdough Pancakes
Makes 10–12 pancakes
- 1 cup sourdough starter (active or discard)
- 1 cup milk (raw milk, whole milk, or plant milk)
- 1½ cups all-purpose or freshly milled flour
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract (optional)
Overnight Fermented Sourdough Pancake Batter (Optional but Recommended)
For maximum digestibility and classic sourdough flavor:
- In a large bowl, mix:
- Sourdough starter
- Milk
- Flour
- Cover and let ferment at room temperature 8–12 hours.
- In the morning, continue with the remaining ingredients.
Short on time? Skip the overnight ferment and make them right away.
How to Make Fluffy Sourdough Pancakes
- Preheat your skillet
Heat a cast iron or non-stick skillet over medium heat. Lightly grease with butter. - Finish the batter
Add sugar, salt, egg, melted butter, and vanilla to the fermented batter. Mix gently. - Add baking soda last
Sprinkle baking soda evenly over the batter and stir just until combined. The batter will become light and airy. - Cook the pancakes
Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes. - Flip and finish
Flip and cook another 1–2 minutes until golden brown. - Serve warm
Serve immediately or keep warm in a low oven.
Homestead-Style Topping Ideas
- Raw honey or maple syrup
- Fresh berries or preserved fruit
- Homemade butter
- Apple butter or canned peaches
- Yogurt or cultured cream
Storage & Freezing Tips
- Refrigerator: Store cooked pancakes in an airtight container for up to 4 days.
- Freezer: Freeze in layers with parchment paper for up to 2 months.
- Reheat: Toast or warm in a skillet for best texture.
Frequently Asked Questions
Can I use sourdough discard?
Yes! This recipe works beautifully with unfed or discard starter.
Why add baking soda?
Baking soda reacts with the acidity of sourdough, creating fluffy pancakes without commercial yeast.
Can I make these dairy-free?
Absolutely. Use plant-based milk and coconut oil or olive oil.
Final Thoughts from the Homestead Kitchen
Sourdough pancakes are more than just breakfast; they’re a practical, nourishing way to stretch ingredients and honor traditional cooking methods. Whether you’re feeding a large family or enjoying a quiet morning on the homestead, this recipe brings warmth, simplicity, and real food to the table.
If you keep a sourdough starter, this is one recipe you’ll come back to again and again.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Fluffy Sourdough Pancakes (Easy Overnight Homestead Recipe)
Equipment
- 1 skillet
- 1 mixing bowl
Ingredients
- 1 cup sourdough starter active or discard
- 1 cup milk raw milk, whole milk, or plant milk
- 1½ cups all-purpose or freshly milled flour
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract optional
Instructions
- Preheat a cast iron or non-stick skillet over medium heat. Lightly grease with butter.
- Add sugar, salt, egg, melted butter, and vanilla to the fermented batter. Mix gently.
- Sprinkle baking soda evenly over the batter and stir just until combined. The batter will become light and airy.
- Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown.
- Serve immediately or keep warm in a low oven.
Notes
Overnight Fermented Sourdough Pancake Batter (Optional but Recommended)
For maximum digestibility and classic sourdough flavor:-
In a large bowl, mix:
- Sourdough starter
- Milk
- Flour
- Cover and let ferment at room temperature 8–12 hours.
- In the morning, continue with the remaining ingredients.
[…] and then will rotate through sides like kefir smoothies, fresh fruit, oatmeal, cream of wheat, sourdough pancakes, bacon or sausage, sauerkraut, home fried potatoes, sourdough tortillas (with the eggs on top plus […]