Sourdough Pancakes

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Make fluffy sourdough pancakes with this easy, one bowl recipe. Perfect for using sourdough discard, these pancakes with tangy flavor are a delicious twist on regular pancakes. 

Looking for a delightful twist on your morning pancakes? Our fluffy Sourdough Pancakes Recipe uses sourdough starter discard to make homemade pancakes with unique flavor and irresistibly fluffy texture. 

When you’re tired of making sourdough bread or whole wheat sandwich bread, make these fluffy pancakes. They are the best sourdough pancakes and a great way to start the day!

a plate of sourdough pancakes with dripping syrup

What readers are saying:

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Susie says, “Amazing! I used my starter straight from the counter after I fed it the night before around 7pm. I also added in two dashes of pie spice and a tablespoon of pure vanilla. I had extra discard so I used 1.5 cups and it was the fluffiest pancakes ever. Cooked it down on the skillet with browned butter.”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Rosemarie says, “Had discard from my sourdough to use up and I hate wasting things. Originally I was going to do the King Arthur Flours recipe for the pancakes but that required more down time than I was wanting. Happen to do a search and clicked on this recipe and woohoo for me I was able to just make it and not wait another day. The cakes were nice and fluffy and tasted great! My new go to for sourdough discard pancakes.”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Charlotte says, “Lizzy, these are amazing pancakes. I wanted them to be digestible for a friend who is gluten intolerant, so I mixed the milk, flour, and starter the day before and let it ferment for 8 hours on the counter and another 12 in the refrigerator. The next day, I added the remaining ingredients, including an extra egg (mine are small). She LOVED them! Thank you! I’ve shared your recipe with a sourdough group on Facebook.”

Ingredients

ingredients for sourdough pancakes on a table

A few notes about basic ingredients:

  • All-purpose flour. I’ve also used all-purpose gluten free flour and it works well.
  • Baking powder. Use aluminum free baking powder. Our favorite brand is Bob’s Red Mill.
  • Sourdough discard. Many readers have left comments about using active sourdough starter, but I make the pancakes with sourdough discard from my fridge. Is isn’t airy or bubbly and is “runnier” than active sourdough. 

What is sourdough discard?  

When you start making sourdough, you either have to bake with it or discard part of the start or it will keep growing. In order to not be wasteful, you can make recipes with the sourdough discard (or “leftover sourdough starter”). These sourdough discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. 

How to Make Sourdough Pancakes

Make the pancakes in just 4 steps:

  • In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  • Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
sourdough pancake batter in a glass bowl
  1. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat. Ladle ¼ cup of batter on the hot griddle. Cook until the batter starts bubbling on top, then gently flip the pancake.
  2. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

Tips for the Best Pancakes

Getting your homemade sourdough pancakes just right might seem tricky, but with these 4 tips, you’ll be flipping perfect pancakes in no time. 

  • Use room temperature ingredients. This will create a smoother batter and allow the leaving agents to do their job well. It will also help the pancakes cook more evenly.
  • Do not overmix the batter. Overmixing develops the gluten in pancakes and can make them gummy or “tough”. Mix the wet ingredients into the dry ingredients just until they are combined.
  • The consistency of your batter is key. It should be thick enough to hold its shape but thin enough to pour easily. If it’s too thick, just add a bit more milk until you get it just right. 
  • When it comes to cooking, a medium-low heat works best. You’re aiming for a golden brown color on each side, so patience is your friend here. Wait until you see bubbles forming on the surface before flipping them. This is your secret to perfectly cooked, fluffy pancakes every time!
closeup of a stack of pancakes with a bite out

Pancake Toppings

These quick sourdough pancakes are so versatile, they go with just about anything. Here are a few ideas:

  • Fresh berries, a dollop of yogurt, or a drizzle of maple syrup are classic choices. 
  • For a special treat, try a sprinkle of powdered sugar or caramelized bananas.
  • A spoonful of homemade jam or a scoop of nut butter can add a wonderful twist. 
  • Raspberry sauce or strawberry sauce makes an excellent fruit syrup.
  • Try savory toppings such as scrambled eggs, crumbled bacon or ground sausage. Drizzle homemade sausage gravy over the top and you’ve got a meal that’ll bring everyone to the table with a smile.

Frequently Asked Questions

Can you make waffles with pancake batter?

Great news – this batter doubles as a fantastic waffle mix! Many readers have made this recipe as is and cooked it in a waffle iron for sourdough waffles. You can also add an extra egg, which will help the waffle crisp up and be a little sturdier. Preheat your waffle iron and give it a good coat of non-stick spray. Pour in the batter and cook according to your waffle iron’s instructions. 

How do you make overnight sourdough pancakes?

Many have made the pancake batter the night before and stored it in the fridge to allow the flavors to develop overnight. Some readers say they wait until the morning to add the baking powder and baking soda so it does not de-active overnight.

Can I make half a recipe?

Yes. Use half of all the ingredients, but still use a whole egg.

a plate of sourdough pancakes with butter and syrup
a plate of sourdough pancakes with butter and syrup

Sourdough Pancakes {Great for Sourdough Discard}

4.79 from 1240 votes
Sourdough pancakes have a delicious flavor & fluffy texture that you’ll fall in love with! These will become your family’s favorite breakfast.
Servings 12
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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Ingredients
 

  • 2 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder 10 grams
  • 1 teaspoon baking soda 6 grams
  • 2 tablespoons granulated sugar 30 grams
  • 1 teaspoon salt 6 grams
  • 1 cup sourdough discard at room temperature, 250 grams
  • 1 1/2 cups 2% milk at room temperature, 12 ounces
  • 1 large egg, beaten at room temperature
  • 2 tablespoons vegetable oil 24 grams

Instructions
 

  • In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  • Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
  • Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
  • Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
  • Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
  • Serve warm with butter and maple syrup.

Video

Notes

  • I highly recommend sourdough discard for this recipe. It shouldn’t be bubbly and stretchy like active starter, but rather dense and thick, but “runny” in texture.
  • The first side will take 2-3 minutes, depending on the temperature of the skillet.
  • For buttermilk pancakes, replace the milk with buttermilk. This will make extra tangy pancakes.
  • Add chocolate chips or chopped fresh fruit for a fun twist on traditional pancakes. Coconut oil is great for cooking pancakes! It gives them lightly crispy edges.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 306mg | Potassium: 137mg | Fiber: 1g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 144
Keyword brunch recipes, easy breakfast, sourdough recipes

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Marina
3 years ago

5 stars
These were amazing .. fluffy and flavorful. I had taken my discard and fed it a bit last night and let it grow a before putting in fridge overnight. This morning I found your recipe, and 10 minutes later had these superb pancakes . Only change I made was to halve the salt, and it was perfectly salted.
As a note, my starter is milk and flour based… carried on from my mother’s which she started in 1965. She’s now 90 and only just stopped making her weekly batch of whole wheat /rye bread

Meg
5 years ago

I cut this in half, still used whole egg, because it seemed like a lot, which it would have been. However this recipe made the best pancakes that I have ever made/had. Thank you!

Pierre de Witt
3 years ago

5 stars
I have made these many times and we love them. Just for those who like to use weight instead of volume for ingredients
2 cups flour =240g
1 cup sourdough starter = 240g

Dean
4 years ago

I switched this up slightly and made the sponge overnight, 2 cups flour, 2 cups buttermilk, 1 cup unfed starter. Then followed the rest of recipe, almost, 2 eggs, melted butter instead of oil. A little extra milk to thin it out a little. They were the best pancakes I have ever made. Thank you for the basic recipe 🙂 My overnight sponge is also the same one I use for waffles. Next morning, add 1/4 cup melted butter, 2 eggs, 3/4 tsp salt, 1 tsp baking soda. That’s it. Let it sit a little while the waffle iron heats… Read more »

Gary
5 years ago

5 stars
I’m 79 years old and I made these pancakes for supper tonight. I don’t remember having a better one. My wife said they were very good also

Crystal
1 year ago

5 stars
These are so good! My 7 year old says they’re the best I’ve made and he rates them 10 million stars. Haha

N.
5 years ago

5 stars
Wicked recipe,
I add an extra egg yolk and a teeny bit of vanilla extract

And throw blueberries into the batter whilst it’s cooking 😋

Sarah
6 years ago

I’ve been using a different sourdough pancake recipe and want to try yours. Do you use active starter for the 1 cup of starter? I’m guessing you do, but figured I’d ask. So, if I had fed my starter late the night before, I can use a cup of it for these, and bake with most of the balance (leaving a little for my next batch) I guess?

Tanya
5 years ago

5 stars
My family and I just had these pancakes for breakfast and we all agreed they are the best pancakes in the world!
We also sautéed skinned apple pieces with cinnamon and put them on top of pancake batter while they cooked.

Dianne
1 year ago

5 stars
For 45 years I had famous pancakes. They were acknowledged by everyone who tasted them to be the ones they would toss their old favorite recipe for. It was a buttermilk pancake recipe from the buttermilk carton back in the ’70’s. These are better. Inconceivable!

Cheryl
1 year ago

5 stars
Yum! New to the sourdough world and this is the best thing I’ve made so far. I am also milling wheat berries for my flour, so my learning new things exploded this year!

M Perry
1 year ago

5 stars
I Made sheet pan chocolate chip pancakes out of these, baked at 400 for 12 minutes. SO GOOD.

Karen Sloan
1 year ago

5 stars
Delicious, fluffy, tender, brown beautifully. I used fed starter because that’s what I had. Because I’m a vanilla addict and make my own, I added a tsp. of vanilla.

Mary
5 years ago

4 stars
I just tried these for Easter Morning Breakfast- used fed and active starter and they were a bit too fluffy and thick. Thinned out with a bit more milk and got delicious and perfect pancakes 🙂 I have been experimenting with sourdough lately and finally have a good reliable starter. Thanks for the recipe!

Denise
6 years ago

5 stars
This recipe is fabulous! I made a whole recipe and it makes a lot. The next time i make these i will try halfing the recipe.