These Sourdough Fluffy Cloud Pancakes are light, tender, and wonderfully airy, with a soft center and lightly golden edges. Sourdough discard gives them a gentle tang that makes these pancakes extra flavorful without making them complicated.
They’re an easy way to use up leftover sourdough starter and turn it into a cozy homemade breakfast. Serve a warm stack with maple syrup, fresh berries, whipped cream, or a little butter for a simple weekend treat.
Why You’ll Love These Pancakes
- Soft and fluffy texture
- Great way to use sourdough discard
- Quick and easy to prepare
- No need for an active starter
- Perfect for weekend breakfasts
- Easy to customize with fruit, chocolate chips, or cinnamon
Ingredients
- 1 cup all-purpose flour
- ½ cup sourdough discard or active sourdough starter
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Add-Ins
- Fresh blueberries
- Chocolate chips
- Sliced strawberries
- ½ teaspoon ground cinnamon
- Chopped nuts
How to Make Sourdough Cloud Pancakes
1. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix everything well so the leavening agents are evenly distributed throughout the flour. The baking powder and baking soda help give the pancakes their light and fluffy texture.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, sourdough discard, egg, melted butter, and vanilla extract.
Make sure the melted butter has cooled slightly before adding it to the egg mixture. This helps prevent the egg from cooking.
3. Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Gently stir everything together with a spatula or whisk. Mix just until the ingredients are combined.
A few small lumps are completely fine. Avoid overmixing because too much mixing can develop the gluten and leave you with pancakes that are less tender and fluffy.
4. Let the Batter Rest
Allow the pancake batter to rest for about 5–10 minutes.
This short resting period gives the flour time to absorb some of the liquid and allows the sourdough flavor to blend into the batter.
The finished batter should be thick but still easy to scoop. If it seems too thick, add a small splash of buttermilk.
5. Heat the Pan
Place a non-stick skillet or griddle over medium heat.
Lightly grease the cooking surface with butter or a little coconut oil.
Avoid using high heat. The outside of the pancakes can brown too quickly while the centers remain undercooked.
6. Cook the Pancakes
Scoop about ¼ cup of batter onto the heated pan for each pancake, leaving enough space between them for easy flipping.
Cook for about 2–3 minutes, or until bubbles appear across the surface and the edges look set.
Carefully flip the pancakes and cook the second side for another 1–2 minutes, or until golden and cooked through.
Continue cooking until all the batter has been used.
How to Make Extra-Fluffy Pancakes
For an even lighter texture, separate the egg before making the batter.
Add the egg yolk to the wet ingredients as usual. In a clean bowl, whip the egg white until soft peaks form.
Once the pancake batter is mixed, gently fold the whipped egg white into the batter. Use a light hand and avoid stirring aggressively so you don’t lose the air you’ve incorporated.
This extra step can make the pancakes noticeably taller and lighter.
Tips for the Best Sourdough Pancakes
Don’t overmix the batter: Stir only until the ingredients come together. Small lumps are okay.
Cook over medium heat: Moderate heat allows the pancakes to cook evenly while developing a golden surface.
Let the batter rest: Even a short 5–10 minute rest can improve the texture.
Use fresh leavening agents: Fresh baking powder and baking soda provide better lift.
Don’t flatten the pancakes: Let them naturally puff up while they cook.
Flip only once: Wait until bubbles appear and the edges are set before turning them over.
Easy Flavor Variations
Blueberry Sourdough Pancakes
Fold fresh or frozen blueberries into the batter just before cooking.
Chocolate Chip Pancakes
Add a handful of mini chocolate chips for a sweet and comforting breakfast.
Cinnamon Pancakes
Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, cozy flavor.
Strawberry Pancakes
Mix small pieces of fresh strawberries into the batter, or simply add sliced strawberries on top.
Banana Pancakes
Mash ½ a ripe banana and mix it into the wet ingredients. If the batter becomes too thin, add a little extra flour.
How to Serve Sourdough Pancakes
These pancakes are best served warm, straight from the skillet.
Stack them high and add your favorite toppings. Try:
- Maple syrup
- Fresh blueberries
- Strawberries
- Banana slices
- Whipped cream
- Powdered sugar
- Butter
- Honey
- Peanut butter
- Chocolate sauce
For an easy breakfast, keep things simple with butter and maple syrup. For a more filling option, serve the pancakes with Greek yogurt and fresh berries.
Can You Make the Batter Ahead?
For the best results, cook the pancakes soon after mixing the batter because the baking powder and baking soda begin working once the wet and dry ingredients are combined.
If you want to prepare ahead, mix the dry ingredients and wet ingredients separately the night before. Refrigerate them in separate containers, then combine them in the morning and cook the pancakes fresh.
How to Store Leftover Pancakes
Allow leftover pancakes to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
For longer storage, place parchment paper between the pancakes and transfer them to a freezer-safe bag or container. Frozen pancakes can be reheated in a toaster, toaster oven, or microwave.
Why Use Sourdough Discard?
Sourdough discard adds a mild tang and extra depth of flavor to these pancakes. It’s also a convenient way to use starter that might otherwise be thrown away.
You don’t need a fully active starter for this recipe. Unfed sourdough discard works well because the baking powder and baking soda provide most of the lift.
The result is a stack of soft, fluffy pancakes with a subtle sourdough flavor.
Recipe Card
Recipe: Sourdough Fluffy Cloud Pancakes
Yield: Not specified in the source
Prep Time: Not specified
Cook Time: About 3–5 minutes per batch
Resting Time: 5–10 minutes
Main Ingredient: Sourdough discard
Ingredients
1 cup all-purpose flour, ½ cup sourdough discard or active starter, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¾ cup buttermilk, 1 large egg, 2 tablespoons melted butter or coconut oil, and 1 teaspoon vanilla extract.
Instructions
Whisk together the dry ingredients. In another bowl, combine the wet ingredients. Gently mix the wet ingredients into the dry ingredients without overmixing. Rest the batter for 5–10 minutes. Cook ¼-cup portions on a lightly greased skillet over medium heat for 2–3 minutes per side, flipping once the bubbles appear and the edges are set. Serve warm with your favorite toppings.
Final Thoughts
Sourdough Fluffy Cloud Pancakes are a simple and delicious way to give leftover sourdough starter a second life. They’re soft in the center, lightly golden outside, and easy to customize with your favorite flavors.
Keep the batter slightly thick, avoid overmixing, and cook the pancakes over medium heat for the best texture. Serve them warm with butter and maple syrup for an easy homemade breakfast.
