Sourdough Buttermilk Pancakes From Scratch Recipe

Name: Sourdough Buttermilk Pancakes From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sourdough starter room temperature; 2 tablespoons neutral oil I used canola; 1 egg beaten; 1 tablespoon brown sugar; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup buttermilk; 1 cup sourdough starter room temperature; 2 tablespoons neutral oil I used canola; 1 egg beaten; 2 tablespoons brown sugar; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup buttermilk

Servings: persons

1 cup sourdough starter room temperature
2 tablespoons neutral oil I used canola
1 egg beaten
1 tablespoon brown sugar
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1 cup sourdough starter room temperature
2 tablespoons neutral oil I used canola
1 egg beaten
2 tablespoons brown sugar
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

1
Put sourdough starter into a large bowl.
2
Stir in oil with wooden or plastic spoon (no metal!)
3
Beat egg with sugar and add to starter mixture.
4
Stir in flour.
5
Stir in buttermilk until all is combined.
6
Mix baking soda, salt, and a little water and add to the bowl. The mixture should bubble a bit after sitting for a few minutes.
7
Heat cast iron (or nonstick) skillet over medium heat.
8
Cook pancakes until golden brown.
9
1. Put sourdough starter into a large bowl.
10
2. Stir in oil with wooden or plastic spoon (no metal!)
11
3. Beat egg with sugar and add to starter mixture.
12
4. Stir in flour.
13
5. Stir in buttermilk until all is combined.
14
6. Mix baking soda, salt, and a little water and add to the bowl. The mixture should bubble a bit after sitting for a few minutes.
15
7. Heat cast iron (or nonstick) skillet over medium heat.
16
8. Cook pancakes until golden brown.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sourdough starter room temperature, 2 tablespoons neutral oil I used canola, 1 egg beaten, 1 tablespoon brown sugar, and more.

Yes, Sourdough Buttermilk Pancakes From Scratch falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Buttermilk Pancakes From Scratch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions