Sourdough Pancakes

Sourdough 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.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Breakfast

Cuisine: American

Keyword: sourdough pancakes

Servings:

Calories: 442kcal

Author: Mandy Applegate

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:

US Customary - Metric

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

[adthrive-in-post-video-player video-id="Wmdt4zXk" upload-date="2025-10-02T10:49:31+00:00" name="Old Fashioned Sourdough Pancakes" description="These sourdough pancakes are light, golden, and so easy to whip up." player-type="default" override-embed="default"]

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

Tried this recipe?Let us know how it was!

Don’t lose this recipe!