Long-Fermented Sourdough Pancakes

A Family Favorite

There’s something special about finding that one recipe that finally works — the one that feels like home. These easy sourdough pancakes took me years to perfect, but now they’re our tried-and-true recipe — soft, golden, and made almost every week.

When Levi was first born, I wanted to create wholesome, nourishing pancakes from scratch. I must’ve tried a dozen different versions of sourdough pancakes, and every single one seemed to flop. Too dense, too tangy, too flat — I remember standing at the stove saying, “That’s it, I’m done with this pancake recipe.”

But something in me couldn’t give up. I kept adjusting, feeding my starter, and trusting that I’d figure it out. And finally, one morning, it all came together — fluffy, golden, crisp at the edges, soft in the middle. The perfect balance of sweet, sour, and buttery.

Now these pancakes have become our family’s tradition. I make them almost every week, usually with ghee sizzling on the cast iron while the kids dance around waiting for the first one off the skillet. Every so often, we try a boxed mix for convenience, but my husband and kids always say the same thing —

“There’s nothing like Mama’s sourdough pancakes.”

And it’s true. They’re simple, nourishing, and made with love — just how real food should be.

Long-Fermented Sourdough Pancakes

These easy long fermented sourdough pancakes are a cozy family favorite — light, golden, and perfectly tangy from active starter, cooked in ghee for crisp edges.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 4

Course: Breakfast

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Active sourdough starter
• ¼ cup All-purpose flour
• ¼ cup Cane sugar or sweetener of choice
• ½ tsp cinnamon
• 1 tsp Vanilla extract
• 1 Egg
• Pinch of sea salt
• Ghee or butter for cooking
• ½ tsp Baking soda
• Splash of milk

Equipment

• Mixing bowl
• Measuring cups & spoons
• Spatula or wooden spoon
• Cast iron skillet
• Plastic wrap or beeswax wrap

Method

 

1. The Night Before

   In a medium bowl, combine sourdough starter, flour, sugar, cinnamon, vanilla, egg, and salt.
2. Stir until smooth, cover the bowl with plastic wrap or a beeswax wrap, and let it ferment in the fridge overnight (8-12 hours)

   (Optional but helpful!) Leave a little note on top that says: “Add baking soda + milk before cooking!”
3. In the morning, remove it from the fridge and let it sit at room temperature for 15–30 minutes while you preheat the skillet.
4. Stir in ½ tsp baking soda + splash of milk, then cook as usual in ghee.

   The batter will immediately bubble and rise, becoming light and airy.
5. Melt a bit of ghee in the skillet and pour ¼-cup scoops of batter.
6. Cook 1–2 minutes per side until golden and crisp at the edges & serve warm with butter, maple syrup, or seasonal fruit.

Notes

• The fridge ferment gives a gentle, sour flavor and tender crumb.
• The batter becomes bubbly after adding baking soda — don’t skip this step!
• Store leftovers covered in the fridge for 2–3 days, or freeze for up to 2 months.