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
We just made these pancakes, added blueberries. They were by far the best pancakes ever! I didn’t have enough milk, so I used 1 cup of 2% and 1/2 cup low-fat vanilla yogurt.
How long does this batter keep in the fridge for?
Excellent even my son liked them. Will now look to more than bread for my sour dough started. Thank you
Great recipe — so thick, and even using starter that is 50/50 AP/whole wheat, still light and fluffy, not cakey and dense. Like other commenters below, I used unfed discard straight from the fridge and it worked out just fine. I’m sure active starter would add some rise, but for a spur of the moment “Dad, can we have pancakes” breakfast, the version with discard takes no planning and still fluffs up better than any other recipe I’ve used.
I wasn’t sure I was going to keep up a commitment to my sourdough starter but these are now my boyfriend’s favorite pancakes, so I guess I’ll have to! 🙂 We use oat milk and they work fine. I thin them out with more milk; the first time I made them, they swelled up and looked like crumpets. Maybe they were crumpets! I’ve never tried a crumpet recipe but maybe that’s what I unwittingly did. I like these pancakes even better the next day as a base for strawberry shortcake. I don’t like things super sweet so I use a… Read more »
These are absolutely delicious. They’re fluffy and light and with a bit of rye in your sourdough starter give a lovely, almost malty flavour. Cook on a night and heat back up the next day for ease. What a great way to use the sourdough discard 🙂
I made this with sourdough discard that had been sitting in the fridge for well over a month. They came out fluffy but I expected more. Am I supposed to be using fresh starter? Also, I found they were still doughy on the inside. After all the great reviews I figured I wouldn’t screw this up but somehow managed to do just that. Can you offer any insight?
THE best pancakes I have ever put in my mouth.
Fabulous recipe and made 1/2 recipe at altitude with a few minor adjustments (less baking soda and powder, full egg), loved the flavor and will definitely make again! Thank you!
This is the perfect pancake recipe ever! I just love how fluffy they are! I doubled the recipe for my family of 7. Thank you for an amazing recipe Lizzy! 😋
Fluffiest pancakes I’ve ever had. These made restaurant quality pancakes!! The King Arthur recipe called for a similar liquid base to sit OVERNIGHT. I’m like geez I already took 6 days to make a starter and I STILL have to wait a day for pancakes with the scraps? So I saw this one and I’m never going back. Perfect slight tang of the sourdough starter, and unbelievable height on these babies. Super moist! Just the perfect pancake. I never want regular pancakes again..
Oh! Soooo good! I used buttermilk and added blueberries. Now I’ll always make extra starter so we can have these amazing pancakes. Thank you for adding this to my rotation.
I’ve made this recipe at least 5 times now with my soudough discard! Best pancakes I’ve ever made and this recipe is VERY forgiving.
I also love that I can make it all in one bowl!
I usually make this with 1.5 cups flour, 1.5 cups sourdough discard, 1 tbsp of sugar, 0.5 tsp salt, and 1.5 tbsp of oil. Tastes amazing, I actually like to eat it plain sometimes!
These were lovely. Light and fluffy. Very easy to eat too much! Makes loads but I think I made them smaller than in the recipe.
Just made this recipe. My batter turned out soooo thick, and I’m sure I didn’t mis-measure anything. I had to thin it out. My family said the flavor is good (I’m GF so can’t eat them) though. I just wonder if my starter was thicker than what you use.
This is a great way to use starter discard!! I have made these twice and they are very good. They also freeze well. I just put a piece of wax paper between them for easy removal and put them in a warm oven (I don’t own a microwave oven~by choice🙃)