Sourdough Pancakes
Add Preferred SourceSourdough pancakes are the ultimate way to turn your sourdough discard into something warm, fluffy, and delicious. They’re light with a little tang, cook up golden brown, and are perfect piled high with maple syrup and fresh berries. Plus, they’re a great excuse to make pancakes any day of the week.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I’ve made a lot of pancakes over the years, but these sourdough discard pancakes are something special. They have that cozy, homemade flavor you can’t get from a box, and the fluffy texture is unbeatable. I love making them on a slow weekend morning, but they’re easy enough for a weekday too. If you’ve got some sourdough discard hanging out in your fridge, this recipe is a no-brainer.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Sourdough Pancakes
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through how easy it is to make these fluffy, golden pancakes using your sourdough discard. Let’s get started!
Gather your dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. This helps the leavening agents get evenly mixed for the perfect texture.
Add the wet ingredients
Pour in the sourdough discard, milk, beaten egg, vanilla extract, and vegetable oil. Give it a gentle stir—just until everything comes together. A few lumps are totally fine and actually help the pancakes stay tender.
Preheat your griddle or pan
Set a griddle, non-stick skillet, or cast iron skillet over medium-low heat. Lightly grease it with butter, coconut oil, or olive oil to keep your pancakes from sticking.
Cook the pancakes
Scoop about ⅓ cup of batter onto the hot surface for each pancake. When bubbles form on top and the edges look set, it’s time for the fun part—flipping!
Flip and finish cooking
Flip the pancakes carefully and cook for another 1–2 minutes until they’re golden brown and cooked through. Keep an eye on the heat so they don’t burn.
Serve and enjoy
Serve your pancakes warm with powdered sugar, maple syrup, and a pile of fresh berries. Maybe even a side of crispy bacon or sausage if you’re quite hungry.
Recipe Notes and Tips
I’m have a few extra tips to help you get the best sourdough discard pancakes every time:
- Flour: You can swap some or all of the all-purpose flour for whole wheat flour. Just know the pancakes might be a little heartier.
- Milk: Regular milk works just fine, but if you have buttermilk, it’ll add even more flavor and tenderness.
- Can I use active sourdough starter instead of discard? Definitely. Active starter will work, though the pancakes might be a little fluffier and tangier.
- Room temperature ingredients: Using room temperature milk, egg, and discard helps the batter mix more evenly and cook up lighter.
- Don’t overmix: A few lumps in the pancake batter are totally okay. Overmixing can make the pancakes tough instead of fluffy.
- Grease lightly: Too much butter or oil on the griddle can make pancakes greasy. A light coating is perfect.
- Keep pancakes warm: If you’re making a big batch, keep the cooked pancakes warm in a 200°F oven while you finish the rest.
- Make sourdough waffles: Use the same batter and pour it into a hot, greased waffle iron. Easy and delicious!
How to Store Leftovers
If you find yourself with a few extra pancakes, just let them cool completely first. Stack them with a little piece of parchment paper between each one and pop them into an airtight container or freezer bag.
They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. When you’re ready to eat, just warm them up in a toaster oven, microwave, or a pan until they’re hot and fluffy again.
What to Serve With Pancakes
Sourdough pancakes are amazing on their own, but they’re even better with a few extras on the side. Try crispy bacon, sizzling sausage balls, or a pile of fresh berries.
A drizzle of maple syrup or a dusting of powdered sugar takes them over the top. If you’re feeling a little extra, try adding a dollop of whipped cream or a spoonful of your favorite jam.
More Breakfast Recipes You Will Love
I’m always on the hunt for delicious breakfasts! Here are a few more ideas you’ll love:
- Sourdough Cinnamon Rolls
- Sourdough Bagels
- Sourdough Bread
- Cinnamon Roll Pancakes Recipe
- Easy Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sourdough discard at room temperature
- 1 ½ cups milk at room temperature
- 1 large egg beaten at room temperature
- 2 tablespoons vegetable oil
To serve:
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, 1 teaspoon salt
- Add the sourdough discard, milk, beaten egg, vanilla extract, and vegetable oil to the dry ingredients. Stir until just combined—don't overmix; a few small lumps are okay.1 cup sourdough discard, 1 ½ cups milk, 1 large egg, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract
- Preheat a griddle or non-stick skillet over medium-low heat. Lightly grease with butter or oil.
- Pour about ⅓ cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, then carefully flip.
- Cook for another 1–2 minutes until golden brown and cooked through.
- Serve the pancakes warm with powdered sugar, maple syrup, and a handful of your favorite fresh fruits.Powdered sugar, Maple syrup, Fruits
Video
Notes
- Flour: You can swap some or all of the all-purpose flour for whole wheat flour. Just know the pancakes might be a little heartier.
- Milk: Regular milk works just fine, but if you have buttermilk, it’ll add even more flavor and tenderness.
- Can I use active sourdough starter instead of discard? Definitely. Active starter will work, though the pancakes might be a little fluffier and tangier.
- Room temperature ingredients: Using room temperature milk, egg, and discard helps the batter mix more evenly and cook up lighter.
- Don’t overmix: A few lumps in the pancake batter are totally okay. Overmixing can make the pancakes tough instead of fluffy.
- Grease lightly: Too much butter or oil on the griddle can make pancakes greasy. A light coating is perfect.
- Keep pancakes warm: If you’re making a big batch, keep the cooked pancakes warm in a 200°F oven while you finish the rest.
- Make sourdough waffles: Use the same batter and pour it into a hot, greased waffle iron. Easy and delicious!
Storage and Reheating Instructions
- Fridge: If you find yourself with a few extra pancakes, just let them cool completely first. Stack them with a little piece of parchment paper between each one and pop them into an airtight container. They’ll keep in the fridge for up to 3 days.
- Freezer: You can also freeze them in a freezer bag for up to 2 months.
- Reheat: When you’re ready to eat, just warm them up in a toaster oven, microwave, or a pan until they’re hot and fluffy again.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
