Sourdough Buttermilk Pancakes

Learn to make sourdough buttermilk pancakes so you can enjoy a delicious, healthy breakfast that has all the gut-healthy benefits of fermented grain.

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Sourdough buttermilk pancakes are a delicious, healthy breakfast that have all the gut-healthy benefits of fermented grain.

The Sourdough Train

I’ve seen a lot of people on Instagram saying “I’ve joined the sourdough train!” and I think it’s great!

But really, this train left long ago, when our ancestors would ferment their food before eating it.

What I love about sourdough is that it is fermented grain, which means the grain you eat when consuming sourdough has sat out with water for long enough that the natural alive bacteria and cultures have feasted on the yeast and grain making it easier to digest and healthier for you too.

Sorry, that was a really long sentence. Long story short, fermented = better.

In this recipe I use buttermilk for my flour to feast on, which is a really tasty, and even more sour, take on traditional sourdough pancakes.

A little note about Buttermilk

There is something about buttermilk pancakes that reminds me of my childhood! I think it was my dad, but my mom too, who would announce that buttermilk pancakes were coming this Sunday.

They would go to the store and buy really nice buttermilk and we would make pancakes. My dad would always put 10 chocolate chips in each pancake, he was very precise about that.

I remember sitting at the counter and watching him go, “1, 2, 3, 4 …. 10” to every single pancake. It was the best!

When I first learned how to make sourdough pancakes from another blogger friend Lisa from Farmhouse on Boone, I knew it was time to create my own recipe for sourdough buttermilk pancakes. It would just make me so happy – combining my new love for sourdough with my old love for buttermilk!

What is buttermilk?

Buttermilk is simply the milk that remains after butter is made. Yep, it’s that simple!

Learn how to make butter in my recent blog post, and you’ll also find yourself with some sweet and sour buttermilk left over. You can also find buttermilk at your nearby store!

Buttermilk is so good in pancakes because it gives them that sour flavor. Of course, the sourdough starter does that for you too, but this is even more sour. The more sour the better!

A note on Sourdough Starter

You will need sourdough starter for this recipe. If you don’t have any yet, I show you how to make your own here.

Now I have a lot of people over on Instagram say they get frustrated trying to make sourdough starter or they feel it keeps dying. I don’t find that to be the case with mine, it’s been doing well for almost a year now.

But I also get it. If you don’t want to spend the time making it and just want to start baking sourdough ASAP, I also sell sourdough starter in my Etsy shop here.

However you get it, sourdough is something I think should be on the counter in every home 🙂

New to Sourdough?

If you are brand new to sourdough, you are going to love using your starter to make these tasty pancakes!

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

How to make EXTRA SOUR Pancakes

We love a good sour pancake. There are a few ways you can make pancakes more sour, all of which we do in this recipe.

You can add sourdough starter. A delicious and gut-healthy way to add sour to any dish.

Use buttermilk instead of water.

Add sour cream. You can buy your own sour cream cultures from Amazon and culture it right there on your countertop. Perfect for tacos, soups, pancakes, or even scrambled eggs.

Ingredient List

Night before:

1/2 cup sourdough starter

One cup buttermilk

1.5 cup flour

Morning of:

Two farm fresh eggs

Quarter cup each honey, sour cream, and coconut oil

1.5 teaspoon salt

Teaspoon baking soda

Extra Sour Pancakes – the Process

First, add the sourdough starter, flour, and buttermilk to a medium sized bowl. Cover and let sit out on the counter at room temperature overnight.

If you’re not quite ready to make the pancakes, you can also pop the bowl in the fridge for another day. Just cover with plastic wrap and it’ll be good for the next day.

The morning of, pull the bowl out and then add the eggs, honey, sour cream, salt, and coconut oil. Give it a stir, then add the baking soda. Stir to combine.

Preheat your pre-seasoned cast iron pans to medium heat. You know your pans are seasoned enough if they are oily to. the touch and not dry like paper. Add coconut oil to the pans when preheating.

Once pans are plenty hot, scoop the dough out using a ladle onto the pans. The pancakes will sizzle. Let sit and use the spatula to try to lift the corners of the pancakes. If you are adding chocolate chips or blueberries, add them now before flipping.

Once the corners lift off easily, flip the pancake. Let sit and continue to test lifting the corners. Once you can lift the corners, your pancake is done. Remove from the pan, drizzle with maple syrup or homemade butter, and enjoy.

Watch: Let’s make sour pancakes!

My Pro Pancake-Making Tips

Don’t be afraid to play around with the ingredients. If you like your pancakes fluffier, you can add more flour. Or maybe you like them flat and more fried tasting, then you can add more coconut oil.

We use coconut oil because it is relatively high heat and tastes good. If you don’t have coconut oil you could use melted butter instead.

Just keep an eye on your stove. Usually I find that my stove isn’t hot enough for the first couple pancakes, then it gets too hot. So I start at about a 6, then end up at a 3 or 4. This is because cast iron pans retain a lot of heat!

If you’re going to add toppings like chocolate chips or blueberries, add them BEFORE you flip the pancakes. This is the best way to do it. Otherwise they’ll fall out of the pancake. Also read the next point on frozen fruit below.

If you have frozen fruit like blueberries, you’ll want to thaw the fruit out BEFORE putting them in the pancake. If you put a frozen blueberry in the pancake, it’ll melt and add water to the pancakes, making a watery pancake. So to prevent this just lightly heat the fruit up first so it looses some of the water.

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