These Sourdough Fluffy Cloud Pancakes are soft, light, and wonderfully airy. They have a tender center with lightly golden edges and a mild tang from the sourdough starter.
They are easy to make and perfect for a slow weekend breakfast. Serve them with maple syrup, fresh berries, whipped cream, or a little butter for a cozy homemade meal.
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. Mix the Dry Ingredients
Add the flour, sugar, baking powder, baking soda, and salt to a large bowl.
Whisk everything together until evenly mixed.
The baking powder and baking soda help the pancakes rise and create their light, fluffy texture.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, sourdough discard, egg, melted butter, and vanilla extract.
Mix until the ingredients are well combined and mostly smooth.
Allow the melted butter to cool slightly before adding it so it does not cook the egg.
3. Combine the Batter
Pour the wet mixture into the bowl with the dry ingredients.
Use a spatula or whisk to gently combine everything.
Do not overmix the batter. A few small lumps are perfectly fine.
Overmixing can develop too much gluten, which may make your pancakes chewy instead of soft and fluffy.
4. Let the Batter Rest
For the best texture, let the batter rest for about 5–10 minutes.
This gives the flour time to absorb some of the liquid and allows the sourdough discard to blend into the batter.
The batter should be thick but still easy to scoop.
If it seems too thick, add a small splash of buttermilk.
5. Prepare the Pan
Heat a non-stick skillet or griddle over medium heat.
Lightly grease the surface with butter or a little coconut oil.
Avoid using high heat. Pancakes can brown too quickly on the outside while staying raw in the middle.
6. Cook the Pancakes
Scoop about ¼ cup of batter onto the hot pan for each pancake.
Leave some space between the pancakes so they are easy to flip.
Cook for about 2–3 minutes, or until bubbles begin to appear across the surface and the edges look set.
Carefully flip each pancake.
Cook the second side for another 1–2 minutes, until golden brown and cooked through.
Continue with the remaining batter.
7. Make Them Extra Fluffy
For an even lighter texture, separate the egg before mixing.
Add the yolk to the wet ingredients as usual.
Whip the egg white in a clean bowl until soft peaks form. Once the batter is mixed, gently fold the whipped egg white into it.
Do not stir hard. Fold slowly to keep the air inside the egg whites.
This extra step can make the pancakes noticeably lighter and taller.
Best Tips for Fluffy Pancakes
Don’t overmix: This is one of the most important steps. Mix only until the ingredients come together.
Use medium heat: A moderate temperature gives the pancakes enough time to cook through while developing a golden surface.
Don’t flatten them: Let the pancakes rise naturally while cooking.
Rest the batter: Even a short 5–10 minute rest can improve the texture.
Use fresh baking soda and baking powder: Old leavening agents may not give the pancakes enough lift.
Flip only once: Wait until the surface has bubbles and the edges are set before flipping.
Easy Flavor Ideas
Blueberry 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 breakfast treat.
Cinnamon Pancakes
Add ½ teaspoon of cinnamon to the dry ingredients for a warm, cozy flavor.
Strawberry Pancakes
Add small pieces of fresh strawberries to the batter or serve sliced strawberries on top.
Banana Pancakes
Mash half a ripe banana and add it to the wet ingredients. You may need a little extra flour if the batter becomes too thin.
How to Serve
These pancakes are best served warm.
Stack several pancakes on a plate and add your favorite toppings.
Try them with:
- Maple syrup
- Fresh blueberries
- Strawberries
- Banana slices
- Whipped cream
- Powdered sugar
- Butter
- Honey
- Peanut butter
- Chocolate sauce
For a simple breakfast, add butter and maple syrup. For a more filling meal, top them with Greek yogurt and fresh berries.
Can I Make the Batter Ahead?
For the best results, it is better to cook the pancakes soon after preparing the batter because the baking powder and baking soda begin working once the wet and dry ingredients are combined.
However, you can prepare the dry and wet ingredients separately the night before.
Store the dry mixture in one container and the wet mixture in another container in the refrigerator. Combine them in the morning and cook the pancakes fresh.
How to Store Leftover Pancakes
Let leftover pancakes cool completely.
Place them in an airtight container and refrigerate for up to 3 days.
To freeze them, place a sheet of parchment paper between each pancake and store them in 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 flavor to these pancakes. It is also a great way to use starter that would otherwise be thrown away.
You don’t need a fully active starter for this recipe. Unfed discard works well because the baking powder and baking soda provide most of the rise.
The result is a stack of soft, fluffy pancakes with a delicious sourdough flavor.
Final Thoughts
Sourdough Fluffy Cloud Pancakes are an easy way to turn leftover sourdough starter into a fun breakfast. They are soft in the middle, golden on the outside, and light enough to feel almost cloud-like.
Keep the batter slightly thick, avoid overmixing, and cook the pancakes over medium heat for the best results. Add blueberries, chocolate chips, cinnamon, or your favorite toppings to make each batch your own.
Serve them warm with butter and maple syrup for a simple breakfast everyone will love.
