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
Can the batter be frozen? Can the cooked pancakes be frozen? They are delicious.
I made these pancakes and was immediately transported back to 15 when my mum, sister and I stayed at the Skotel in NZ national park at the base of Ruapehu ski fields. The first time Id experienced American hotcakes stack with a slathering of maple syrup. That memory is engraved in my brain. Thankyou for thus awesome recipe so I can relive that time.
I made the recipe, and cooked some extra for “bread” and still had some left over this am, so I toke the left-over out of the fridge, added some discard and finished the batch. GREAT pancakes
This was simple and quick to make. Light and fluffy pancakes. Love that these are not sweet.
These are delicious and fluffy but with a nice chew. The mix does stay active if in the fridge for a few days- I think helped by the active starter.
Another great use for leftover starter.
New favorite pancake recipe, and a great way to use sourdough discard! I made the batter last night and stored it in the fridge overnight. This morning, I let it sit at room temperature for 10 minutes and went ahead and added a dabble more of my sourdough starter (I was feeding it anyways) and a tad more baking powder. Came out perfectly. Thank you!!!
I made this recipe this morning with blueberries! This is now my favorite pancake recipe! So light and fluffy, delish! Really the best! Thank you for sharing this.
Can i use this recipe to make waffles in a waffle iron?
New to sourdough starter- do I need to bring the discard to room temperature first (mine is in the fridge). Thank you!
Really great pancakes! I halved the recipe and used a whole egg. Also, added chocolate chips….Got 9 medium pancakes. They were light and fluffy yet a bit “bready” due to the sourdough starter. Will def. make again! Thank you for sharing your recipe!
Just made these to use up some discard. I’m not a huge fan of pancakes, but wanted to try a new recipe, and omg they were delish! I halved the recipe for everything except the egg, cause there are only 2 of us, and added a dash of vanilla without thinking, and they were a serious win. Thanks for this
Can I substitute coconut oil for the vegetable oil!?
Fantastic! Much thicker than usual pancake batter but OMG the flavor! Any reason not to add a few fresh blueberries?
I halved the recipe with the egg and they were the fluffiest & tastiest pancakes I’ve ever had! Now to get the courage to make bread!
I have been making traditional pancakes for years and they’ve always been a hit. My husband and son told me today that these sourdough pancakes are the best they’ve ever eaten. Light, fluffy, and don’t at all feel like you have a lump of flour in your throat. I dropped in some thawed blueberries after the batter had set slightly to add an additional burst of flavor. My old recipe is out the door and this is the only type I will make from now on!.