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 are the most fabulous pancakes ! Adaptable too which means you can add dried fruit and spices to make sweet ones or leave as is to make wonderful blinis ! Eat them straight away or toast later ! I’ve forwarded to everyone I know who was makes sourdough and they agree ! I do sub the milk for kefir milk as I always have lots to use up – works perfectly ! Thank you Lizzy for such a fantastic recipe :0)
My husband said this was the best pancake recipe I have made!! One of my daughters loved it. Her twin sister did not like them. I added vanilla & cinnamon because that’s what I usually do. I really liked the flavor. I took my sour dough starter out of the refrigerator yesterday & let it set on the counter last night. I fed the starter this morning & used it around 1:00pm today to make these pancakes. Recipe made 12 good sized pancakes.
New to the sourdough thing. Trying to figure out how to not waste so much. These pancakes were FABULOUS! Super easy, fluffy, tasty. Mine are all GF (starter, flour, etc.) and still turned out great. Not all recipes can handle GF conversion. Thank you!!!
Made just as written. They were perfect! Easy, fluffy and just how we like them. I’ve tried at least a dozen pancake recipes and these are the best.
Modified a little for 20ish pancakes. Best ever had. Great recipe. Outstanding!
These were AMAZING! First time making sourdough pancakes and what was I waiting for?! They are not too sweet, taste like buttermilk biscuts!! So good my kids couldn’t get enough! Thank you for sharing this recipe!
Yours is my favorite pancake recipe ever. I use discard from my sourdough starter before feeding. It comes out wonderfully. I halve the recipe ( just two of us here). I also add an additional quarter cup milk and use a whole egg in the half recipe. I cook them in a large frying pan greased with vegetable oil (I find butter browns/burns too quickly and actually don’t love the taste) on medium heat. I do five at a time, a total of ten pancakes. Keep them warm in a 250° oven. Thank you for the recipe!
Starter, egg, oil, sugar, salt, baking soda solution. All that’s needed!
I’ve been making pancakes for Christmas morning for the last 20 years. These are, hands down, the best, fluffiest, tasty pancakes I’ve ever made. Full stop. Easy to make and delicious!
Just made these and they are wonderful!!! Although pancakes are not my favorite food, the few times that I like to eat them, I will use this recipe. Light and fluffy! Since it is just me, I made adjustments for one person. I quartered the recipe, used 1 small egg, and used white whole wheat flour. (I ate them with butter only and they were amazing! I wasn’t in the mood for sweet today.) Thank you for sharing this recipe. It is a keeper
Thanks Taste of Lizzie. discovered during lockdown in New Zealand, and now keep a starter for lots of different sourdough goodies. Love the pancakes as I don’t like throwing the starter away. Cook and eat as needed or use and cook and freeze. Great for a quick Sunday evening “what’ll we have that’s quick” meal or snack. I added a bit more milk, just to make it go a bit further, but it tastes wonderful as it is.
I used my sourdough discard. I subbed out the following: A flax egg for the chicken’s egg, unsweetened applesauce for the oil, maple syrup for the sugar, and I omitted the salt. I used my trusted and true nonstick fry pan to make these perfect pancakes. Thank you for posting this recipe. I was gifted a sourdough starter (which I affectionately for named Miss B) and I am constantly looking for recipes:-)
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
Just made the sourdough pancakes and they’re nice and fluffy. Better than my old recipe.
WOW!!! These are the best pancakes ever. Thanks for taking the time to post this great recipe and video. Will be making these often.
Couldn’t get anything resembling a pancake out of this recipe even with following the recipe perfectly. My sourdough starter is active and mature and it still didn’t work with this recipe since even with perfect directions and identical ingredients our “pancakes” (more like thin little crepes) came out super thin (like 1/8 of an inch) and still not done inside. I’ve been making pancakes for 20 years and no way am I ever making this one again. Going back to the New York Times Cast-Iron Sourdough Pancakes.