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
If using frozen Amish starter to make pancake recipe do you just thaw to room temperature & then proceed with recipe?
Made these for breakfast this morning and they were perfect! Such an simple (and seemingly foolproof – thank gosh) recipe that made a wonderful breakfast for our family this Sunday morning. Thanks for sharing!
Absolutely scrumptious!!!!! Best pancakes ever.
The absolute best pancake recipe using sourdough starter hands down! These were simple to make & puffed up to make the best airy pancakes that held their height. The only substitution I made was replace 1/2 cup of the milk with buttermilk (I love buttermilk pancakes). I may try mext time with either 1/2 or all buttermilk.
Thank for sharing the recipe. Finding recipes for sourdough discard is much appreciated for those that are reluctant to throw it out.
Can you add a banana in place of the veg oil for waffles?
I love the fluffy texture but why is it so yeasty tasting? What did I do wrong?
My very first time making sourdough pancakes and these were amazing! I used a cup of buttermilk for some of the milk and added a splash of vanilla. Oh my goodness! This recipe is a keeper for sure!
I’ve only been able to get these results from a buttermilk recipe! The many other sourdough recipes I’ve tried always come out a little weird. I even cut this recipe in half and it came out ultra fluffy yet with substance, the perfect pancake IMO!
Best recipe we have ever made. So liking and fluffy. My other half is not a fan of pancakes and now he is asking me to make them.This recipe is a game changer, I’m getting rid of my old pancake recipes.Thanks for sharing 🥞👍
Fabulous, easy recipe! Now a regular treat for the grandchildren
Love this sourdough pancake recipe! I substitute coconut milk, also honey for sugar and add in a splash of vanilla & cinnamon. So yum! Thanks!
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 »
Fantastic! I have tried so many recipes that say the are fluffy but are flops, this recipe was great. Fluffy, tasted wonderful and easy to make. I would give it 5 stars, thanks!
These were delicious! I’ve made sourdough breads, boules, crackers, and pizza crusts. These are our first pancakes and the whole family agrees, this recipe is keeper! Thank you for sharing it!
Our first Lizzy T. recipe. We were sold by the comments. My 7 yr old said, “Mmmm! This sounds so good!” So we made it with our left over starter, and it was so good! I added a tiny splash of vanilla just cuz I always do to our pancakes. The pancakes fluffed right up. Half way through I added a splash more milk to thin out the batter a little (prob would’ve been fine without). We all loved them! Great with maple syrup. Next time I’ll add a mashed banana cuz that’s what we always do with our pancakes… Read more »
For a really quick version, I just combine a couple spoonfuls of starter with an egg, a splash of oil and a half teaspoon of bicarb – it almost takes longer to type than to do! If it is too sour for your taste (this depends on age and activity of starter) a spoonful of caster sugar helps or add a bit more bicarb to reduce the acidity.