Sourdough Pancakes

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Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

Just when I thought I found the only pancake recipe I’d ever need, I start messing around with sourdough. And my pancake world was rocked.

Remember that sourdough starter I shared with you a few weeks ago? This is the first recipe we’re sharing using that delicious starter. Don’t worry, there are more cakes and artisan breads to come. This is just the beginning. And what a sweet beginning it is.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.

And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.

These quick sourdough pancakes get eaten faster than we can get them off the griddle.

Why not try a homemade strawberry syrup or raspberry topping to make these an even more decadent morning treat?

stack of sourdough pancakes with syrup
stack of sourdough pancakes with syrup

Sourdough Pancakes {Great for Sourdough Discard}

4.77 from 655 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

Ingredients
 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough discard (discard is runnier and works best in this recipe)
  • 1 1/2 cups milk (or more to thin the batter)
  • 1 large egg beaten
  • 2 tablespoons vegetable oil

Instructions
 

  • In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  • Add the sourdough starter, milk, egg and oil. Mix well just until combined.
  • Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
  • Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
  • Cook for an additional 1-2 minutes or until the pancake is cooked through.
  • Serve warm with butter and syrup.

Video

Notes

The calories shown are based on the recipe making about 12 pancakes that are about 6″ in diameter, 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.**

Nutrition

Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 305mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 72IU | Calcium: 69mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 148
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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yessica munoz
6 months ago

If you have left overs do they freeze well?

Pam
5 months ago

5 stars
These were great! Our batter was really thick and hard to shape easily put pancakes on griddle. Any advice?

Karen Sloan
5 months 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.

Kara
5 months ago

Love this recipe! Just wondering if it’s possible to reserve the mixed batter in the fridge for the next day and fry them then?

Jennifer
5 months ago

5 stars
I meant to select a banana pancake recipe, but I started this one by mistake. Then, I realized what I had done! I went ahead and made this. I added to the wet ingredients 1 mashed banana, 1/2 tsp. vanilla, and 1/4 tsp. cinnamon. Turned out good!

Kristen Hanna
5 months ago

5 stars
Perfect pancakes. So fluffy, great texture and yummy! My new go to recepie.

Barbara
5 months ago

5 stars
Great pancakes! Light fluffy and tasty;
Easy to prepare. Clear directions.

Suzanne
5 months ago

5 stars
Just made this yesterday. Was looking for a sourdough discard pancake recipe. Followed everything to a tee. The pancakes were fluffy and delicious. My family loved it! Thank you!!!

Channah
5 months ago

5 stars
These were great! I dumped in about a cup of fairly active discard. So soft and fluffy. My husband loved them as well.

Ashleigh
5 months ago

5 stars
I have NEVER reviewed a recipe before, but these pancakes were 💯 Fluffiest pancakes I’ve ever had!! I used homemade hemp milk, and 1 cup of fed discard. My starter is 100% whole wheat flour, and it was a perfect ratio with the AP flour. I also added 1tsp vanilla extract and some cinnamon because that’s how I prefer my pancakes. This is seriously my all time favorite pancake recipe! Thank you so much for sharing ❤️

Kathy
5 months ago

5 stars
So delicious! I used my discard that had been in my fridge for several days but they were still so light and fluffy. Great recipe!!

M J
4 months ago

Hi! Can I use my refrigerated starter to use in this recipe?

Viki
4 months ago

5 stars
These pancakes are better than the ones in the dinners. So fluffy and stays fresh for at least 6 hours – all was eaten within 6 hours so can’t tell how long they stay fresh 🙂

Rose
4 months ago

5 stars
Absolutely delicious as is, I have made these many times now and they’re always perfect! I usually add an extra egg as stated in another comment, and 1 tsp vanilla if I want sweeter tasting pancakes. You can also make quick buttermilk by putting 1/2 Tbsp of lemon juice in your milk for ~5 minutes before adding it to the batter if you like that flavor!

Katherine
4 months ago

5 stars
These were AMAZING! So quick and easy and the whole family loved them. Subbed coconut sugar for regular, applesauce for oil, and added cinnamon. So good, thanks for this recipe!