Sourdough Buttermilk Pancake Mix [and Sourdough Pancakes]

Make the best Sourdough Buttermilk Pancakes using this easy big batch Sourdough Buttermilk Pancake Mix so you can make sourdough pancakes on a whim!

All you need is water, an egg, and melted butter or oil and mix with the dry sourdough pancake mix to make these fluffy sourdough pancakes with crispy edges.

This recipe is so convenient because it makes 6 batches of sourdough pancakes that you can store in your pantry or refrigerator. You don’t even need liquid buttermilk or sourdough starter/sourdough discard around! It’s my personal go-to for easy and fast pancakes for breakfast.

Be sure to follow my detailed instructions and tips so you always get fluffy sourdough pancakes with lacy edges! I also include substitutions and variations so you can make with other delicious additions like blueberries, chocolate chips, or nuts.

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👍 What Makes This Recipe Unique

• Uses dried sourdough starter and buttermilk powder to make a homemade pancake mix you can store in your pantry or refrigerator.
• Mix in a blender or food processor.
• Big batch pancakes
  • The homemade sourdough pancake mix makes 6 batches of pancakes (a total of 36-40 pancakes).
• Just add water, egg, and butter or oil to make pancakes!
• Soft and fluffy with crispy edges
  • The crispy edges come from frying the pancakes in coconut oil (or another neutral oil) in a cast-iron skillet.
• Not too sweet and a little tangy
• Flexible for your favorite pancake additions like blueberries, bananas, nuts, or chocolate chips.

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🔍 Tips for Making the Best Sourdough Buttermilk Pancakes

• You can substitute the water for milk for thicker, richer, creamier pancakes.
• Make gluten-free sourdough pancakes using gluten-free flour (like buckwheat or cup-for-cup) and gluten-free sourdough starter.
• Use sourdough discard or active sourdough starter
  • You can use either to make the dried sourdough starter.
• Fry in coconut oil or another high-smoke-point neutral oil
  • Frying pancakes in butter can result in burnt pancakes due to butter’s low smoke point (350ºF). Instead, I recommend adding the butter to the batter so you get the flavor and richness. Then, use refined coconut oil or another neutral frying oil with a higher smoke point (ghee, vegetable, canola, grapeseed, avocado) to cook them!
• Use a cast-iron skillet for crispy edges
  • Cast-iron skillets are my favorite for recipes like my Sourdough Honey Cornbread and Sourdough Cinnamon Rolls with Brown Butter Cream Cheese Frosting because it cooks evenly and is non-stick when seasoned properly.
  • Cooking pancakes in cast iron retains heat well and gives them the best even color and texture.

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🛠 Tools Needed:

You only need a couple of basic tools to make the sourdough pancake mix and the pancakes.

• Baking scale: Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients is the best option! Weighing your ingredients will make your baking more consistent and accurate.
• Blender or Food processor: Use either to pulverize the dried starter and mix the pancake batter together. If you’re using a blender, you can pour the batter straight into the hot pan when frying. You can also whisk together the dry ingredients in a large bowl.
• Cast-iron skillet (optional): You can use a non-stick pan or electric griddle if you’re cooking many at one time, but a cast-iron skillet works best for crispy edges and even cooking.
• Spatula: for flipping the pancakes.

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions for making the homemade pancake mix, sourdough pancakes, and variations and toppings.

Sourdough Buttermilk Pancake Mix:

• All-purpose flour
  • Substitute some or all of the all-purpose flour with whole wheat flour or gluten-free flour.
• Baking Powder and Baking Soda: The mechanical leavening agents assist with rise and the fluffy texture.
• Sugar: Can substitute with coconut sugar or another shelf-stable sugar.
• Dried Sourdough Starter
  • Learn how to dry sourdough starter to last forever!
  • Once processed into fine pieces or powder, the dried starter will hydrate when mixed with the wet ingredients and make tangy sourdough pancakes.
  • If you don’t have an active sourdough starter, learn how to make one in a week following my how-to guide. See my top sourdough starter tips.
• Buttermilk Powder
  • Dried buttermilk powder is a convenient way to make buttermilk on demand and gives the pancakes that classic tangy buttermilk flavor. Buttermilk is acidic and interacts with the baking soda to help the pancakes rise, like in these Sourdough Buttermilk Biscuits or Sourdough Strawberry Muffins.
  • Some powders require refrigeration once opened, but this Anthony’s buttermilk powder does not.
  • You can substitute with dried instant milk powder.
  • If you’re a cottage baker looking to sell this mix, you should check with your local laws about selling or storage with dairy products.
• Salt

To Make the Sourdough Buttermilk Pancakes:

• Sourdough Buttermilk Pancake Mix
• Water (or milk), or plant-based milk
• Egg, or egg replacer
• Melted butter (or oil)
• Coconut oil or another neutral oil, for frying: Butter can burn quickly due to its low smoke point, so I prefer frying pancakes in refined coconut oil or another higher smoke point oil, such as vegetable, grapeseed, or avocado oil. Ghee (or clarified butter) is also fantastic for even more buttery flavor!

Variations and Toppings

Maple syrup and butter are always welcome on top of sourdough buttermilk pancakes, but there are lots of other variations and toppings you can easily add to the versatile recipe as well.

• Chocolate chips: Fold in ½ cup of mini chocolate chips after mixing the batter.
• Vanilla: Add a teaspoon of vanilla extract for more depth and richness.
• Nuts: Add ½ cup of chopped toasted pecans, walnuts, or other nuts to the batter after mixing.
  • See my Sourdough Pumpkin Pecan Pancakes if you’re a fan of nuts!
• Whipped cream
• Spices: Add 1 tsp of cinnamon or other spices.
• Protein powder: For protein pancakes, add a scoop or two of any-flavored protein powder.
• Fruit: Fold in fresh blueberries, strawberries, blackberries, raspberries, bananas, or lemon zest into the mixed pancake batter.

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👨‍🍳 How to Make Sourdough Buttermilk Pancake Mix

Follow this detailed recipe guide as you make the bulk sourdough pancake mix followed by how to make the easy sourdough pancakes using the mix.

1. Process the Dried Sourdough Starter

If your dried sourdough starter is stored as flakes or large pieces, pulverize it in a food processor or blender into small, fine pieces.

2. Mix the Dry Ingredients

Add the flour, buttermilk powder, salt, sugar, baking powder, and baking soda to the food processor and pulse a few times to mix together.

You can also whisk all of the pancake mix ingredients in a large bowl.

Store the dry sourdough pancake mix in a cool, dark pantry (or if your buttermilk powder requires refrigeration, in the refrigerator or freezer) in an airtight container for 6-12 months.

🥞 How to Make Sourdough Buttermilk Pancakes

Use your dried homemade sourdough pancake mix to make a batch of sourdough buttermilk pancakes! It’s so easy- just add water, an egg, and melted butter or oil.

Each batch makes about 6 five-inch pancakes.

1. Mix the Pancake Batter

Add 1 ½ cups of dry sourdough pancake mix to a mixing bowl.

Whisk one egg, ¾ cup of water or milk, and 2 TBS of melted butter or oil together in a small separate bowl.

Then, pour the wet ingredients into your dry pancake mix and use a spatula to mix until a few lumps remain.

2. Cook

For pancakes with crispy edges and a fluffy interior, it all comes down to technique and the type of pan you use.

I use 2-3 TBS of refined coconut oil, ghee, or another high-smoke-point oil or fat foor frying in a cast-iron skillet.

Place the oil in the pan and heat it over medium heat until it’s hot. Then, turn the pan down to medium-low. There should be a layer of hot oil so that the pancakes will immediately start to fry when you put the batter in it.

Pour ¼ cup of batter into your pan with hot oil and cook one or two at a time in the pan or skillet.

Cook the pancakes for 2-3 minutes until visible bubbles appear in the center. Lift up one side with a spatula to make sure the pancake looks dark brown with a crispy ring around the edge.

Then, quickly slide the spatula underneath the pancakes and flip them over. Cook for another couple of minutes on the other side until it’s evenly browned. Remove the pancakes from the pan to serve immediately or store warm until you’ve finished frying the rest of the batter.

Replenish the oil in the pan as necessary in between pancakes, as the pancakes will soak up some of the frying oil.

Repeat the process with the remaining sourdough pancake batter.

Finally, serve the pancakes with your favorite toppings, such as maple syrup, softened butter, Strawberry Rhubarb Jam, and fresh fruit. You can also fold in blueberries, chocolate chips, bananas, nuts, or other inclusions into the batter.

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How to Store Sourdough Buttermilk Pancake Mix and Pancakes

The dried sourdough pancake mix can last a while in an airtight container in your pantry for 6-12 months. Remember that baking powder loses its potency over time!

If your buttermilk powder requires refrigeration, you should store the pancake mix in your refrigerator or freezer.

For the cooked sourdough buttermilk pancakes, I recommend serving them immediately once made.

To freeze, let the pancakes cool completely and then place them in a freezer-safe airtight bag. They can stick together, so you may want to put a piece of parchment paper in between each pancake. Freeze for up to two months.

Before cooking frozen pancakes, wrap them individually in aluminum foil and cook them in the oven at 350ºF for 10 minutes. The aluminum foil will help them not go dry when you reheat them. This will help keep them more crispy without getting too limp.

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❓ FAQs:

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