Julie Clark
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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!
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
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.
- 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.
- 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!
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.
Sourdough Pancakes {Great for Sourdough Discard}
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
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.
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
These were the best pancakes I’ve ever made – fluffy on the inside, not too sweet or salty, a brilliant way to use sourdough discard. I substituted vegetable oil for light olive oil and they still came out perfect. I’ll be referring to this recipe anytime I want to make pancakes again.
Thank you so much for this incredibly tasty recipe! Sourdough newbie here, and this was the first thing I tried with my discard. I didnt have milk or vegetable oil so I subbed for almond milk and avocado oil and they seemed to work great. This recipe is definitely a keeper! 🙂
This recipe is absolutely amazing. Fluffy, delicious pancakes and they cook so well! I used discard starter, it was still bubbly because I put my starter in the fridge at its peak, but discard nonetheless. I also substituted the AP flour with whole wheat pastry flour, the milk for non-dairy (coconut hemp), and the egg for a flax egg (pandemic eggs are so hard to come by!) We also use coconut sugar at our house, so subbed that as well, and I added a teaspoon of vanilla extract. In case anyone is wondering if substitutions work– Turned out so tasty… Read more »
This recipe is absolutely amazing. Fluffy, delicious pancakes and they cook so well!
I used discard starter, it was still bubbly because I put my starter in the fridge at its peak, but discard nonetheless. I also substituted the AP flour with whole wheat pastry flour, and the egg for a flax egg (pandemic eggs are so hard to come by!) We also use coconut sugar at our house, so subbed that as well. Turned out so tasty and amazing!! Fluffiest pancakes ever. Thanks for the recipe, I don’t think I can use another one ever again.
These are AMAZING!! My family inhaled them! I did have to add more flour due to my starter is more on the runny side. STILL! Oh my word!! So so good! Thanks for sharing!
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
I have made these pancakes many times and always a hit. My husband loves pumpkin pie so with about 3/4 cup of pumpkin I had left over along with 2 tsp. of cinnamon, 1 tsp of fresh nutmeg and 1 tsp. of vanilla I made these pumpkin spice pancakes. Absolutely delish!
This recipe is so versatile and easy to change up!
Thanks again,
Cynthia
Thank you for this recipe! I halve it or 1/4 it ( just make a guess on the egg amount) because I only cook for one sometimes and these have turned out great each time!
Great for using starter that’s just getting going, no one wants to toss the discard!
Do you have directions on how to mix the dry ingredients in bulk?I’m sure I could figure it out but was hoping someone experienced could give me exact measurements.im excited to try this recipe,it sounds awesome!
My sourdough starter is very airy, so it’s hard to measure a cup. Can you let me know by weight, how much sourdough starter to use when the recipe calls for 1 cup of starter?
holy crap, i was skeptical but these were the best pancakes i’ve made in FOREVER. followed the recipe verbatim, just added banana slices and chocolate chips once on the griddle. OM NOM NOM. i am a believer.
I am a pancake. I made them with my grandfathers when I was 3. My grandfathers used to have pancake making competitions. Now I make them for my family. Please believe me when I tell you that these pancakes may be the best I have ever tasted. My family agrees. I added an extra egg and a teaspoon of vanilla extract to the recipe. Thank you so much for this!!!
This recipe was fabulous ! My pancakes were light & fluffy~ simply delicious. Topped them with low sugar cherry preserves and fresh raspberries I used half of the recipe and the only modification that I made was using slightly less sugar. Now I have another idea for my leftover starter!
Sourdough perfection! I’ve tried a few recipes, including King Arthur’s. The simplicity of making this recipe with no overnight resting required, or having buttermilk on hand (who wants to go to the store and it’s sold out). It’s rises high and doesn’t deflate when you pull them off the griddle. Thank you!!
I love this recipe! But I have some buttermilk left and would like to know if I can also use buttermilk instead of milk or how will it affect the dough?
Thanks in advance!
This is
great. Any other recipes/suggestions for discardable sourdough starter?