These sourdough pancakes are soft and fluffy plus you only need a handful of ingredients! They are the perfect way to use sourdough starter discard and make a delicious breakfast!
These sourdough pancakes are exceedingly fluffy and soft, like a pillow that you can douse in maple syrup and eat for breakfast. If you’re new here, you should know that I take my pancakes VERY seriously. I share only the very best from these decadent oatmeal chocolate chip pancakes to my healthy coconut flour pancakes and even outrageous (ly) delicious pancakes like bourbon bacon pancakes and this skillet German apple pancake.
Table of contents
This is the Best Sourdough Pancake Recipe
- Soft, fluffy pancakes with a light sourdough flavor. A lot of sourdough pancakes end up being tough and almost chewy but these are soft, fluffy, tender, and lightly sweet.
- Added baking powder makes the texture light and fluffy. If you are here, then you love sourdough bread for being crusty, chewy and tangy; but we do not want the same qualities in our pancakes as we do in our no knead sourdough bread. Adding commercial leavening adds the aeration needed for perfect pancakes while sourdough discard adds a little sourdough tang.
- Loved by children and adults alike! My kids love sourdough pancakes because they’re flavorful, fluffy and tender; I love them because they’re easy to make, freezer-friendly and perfectly adaptable.
- Adapt the amount of starter to what you have and your family’s preferences. I, Lindsey, used 3.5 ounces of starter in these pancakes because that was what I had on hand and the level of sourdough-ness that my (then)1 year old would eat. My best professional advice is that you can always add more but you cannot take it away. Add starter to your preference and then add milk as needed to loosen the batter. [I have since updated the recipe to this measurement because the results are so light, fluffy and flavorful. I kept the original amount in the Recipe Card Notes below.]
Pro Tips for Making Sourdough Pancakes
I know pancakes are one of the easiest things to cook, and YET: They can be fussy. They can decide not to puff up, or become too tough, or the batter gets too thick or too runny. So, here are a few tips from my considerable adventures in pancake-making:
- Do not over mix the batter. A few lumps is OK, even preferred, because that means you’ve mixed the batter just enough to keep it light and tender (instead of tough). The sourdough starter means that you’re starting off with a lot of gluten, which will make it tough quicker than normal.
- Depending on how much sourdough starter you have leftover to use in this recipe, you’ll need to add more milk or flour to the batter to get it thin enough to spoon and spread on the hot griddle. The recipe below will guide you with basic amounts, but use your judgment, too
- If you want to add flavorings to the batter, you can either fold in a handful of add-ins (like berries or chocolate chips) after mixing the batter itself, or sprinkle a few on each pancake before flipping to cook the second side. Use my hot cross cinnamon rolls recipe as inspiration!
- Don’t forget to make a small tester pancake! Then make adjustments to the pan temperature. My Dad taught me this valuable lesson at a young age. Plus it’s the cook’s right to eat the tester!
- Strongly suggest cooking them in a little butter or ghee spray. The added butter flavor and slight crunch to the exterior is just beyond awesome.
Ingredients & Substitutions
- All-Purpose Flour: I use all-purpose flour for pancakes, but the added gluten from the sourdough starter means pancakes can turn tough quickly. You could use a lower gluten all-purpose such as White Lily Flour. I have never tried cake flour but I am intrigued enough to give it a go!
- Granulated Sugar: Just a hint of sugar for sweetness, caramelization and to temper the tang of the starter.
- Baking Powder: Above, we talked about how adding baking powder keeps these pancakes light and tender. Per usual, we want the best of both worlds! You could also use half the quantity of baking soda if that is all you have on hand. I would recommend using buttermilk for the best results.
- Salt
- Large Eggs
- Milk: The milk that you choose will impact the flavor and texture of any pancakes. I love the results when I use dairy milk, especially whole milk or buttermilk, but I often choose unsweetened almond milk to reduce the calories. [So I can add more maple syrup & butter!] If you do want a healthier option try these whole wheat pancakes!
- Sourdough Starter Discard: This recipe assumes that you have an active sourdough starter, which you are feeding and discarding regularly. If you are lost, start with my sourdough starter recipe then read the ins and outs of how to feed sourdough starter. Practice makes perfect, so you will also have enough discard to make sourdough cinnamon rolls and sourdough blueberry muffins! Hooray!
- Unsalted Butter: The flavor of real butter is unparalleled, but you can also use coconut oil (melted) or vegan butter.
See the recipe card for full information on ingredients and quantities.
Some Possible Variations
- Add a little spice: Take inspiration from these gingerbread pancakes and add ½ -1 teaspoon ground cinnamon, pumpkin spice, or even apple pie spice. A small splash of vanilla extract or a few drops of another favorite extract could be a welcome change.
- Pipe or spoon the batter into fun & festive shapes! Fill a squeeze bottle or piping bag with batter and cut a small hole – you can always make it bigger! They pipe the batter into cute forms like these easter egg pancakes or stack them to create creative animal shapes like these bunny butt pancakes or turkey pancakes (they are also decorated with pecans and apples)!
- Add a little food dye (natural or not): Take a page from my festive breakfast past and use food coloring for a pop of color like in these Halloween pancakes or these firework pancakes!
- Change up the flavor with toppings or fillings! Top plain pancakes with fresh berries or bananas, or transform frozen berries into easy sauces like this easy blueberry sauce; or throw the berries (fresh or frozen) into the batter. I have found that fresh blueberries cook better than frozen in pancakes and waffles. Stir in some chocolate chips or swirl in a bit of fruit preserves (like peach preserves or easy strawberry jam) for extra sweetness. Drizzle a spoonful of peanut butter on top for added protein, flavor and fat.
- I can even turn them into sourdough waffles, if we’re feeling a little crispy.
How to Make Fluffy Sourdough Discard Pancakes
Let’s make perfect soft, fluffy sourdough pancakes right now (and tomorrow)! Further details and measurements can be found in the recipe card below.
Step 1: In a medium bowl combine the dry ingredients. Whisk together flour, sugar, baking powder and salt until well combined.
Step 2: In a separate large bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add the flour mixture to the wet ingredients along with the melted butter; stir until combined.
The batter should be too thick to, say, suck up through a straw, but not so thick that it won’t pour or spread a bit on its own when it hits the griddle. Depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency. When in doubt, test a small one!
Step 3: Heat a griddle or large nonstick skillet over medium heat. Brush surface lightly with oil or butter. Love a cast iron skillet for this job too!
Step 4: Spoon scant 1/4-cupfuls of batter onto hot surface. Cook 2 to 3 minutes until bubbles begin to form on top of pancakes and edges are dry; flip and cook another 1 to 2 minutes or until golden brown on both sides and cooked through.
Step 5: Serve immediately, warm with your favorite toppings! You can also hold the pancakes in a warm oven until serving.
So feed that sourdough starter, bake whole wheat sourdough bread with the bubbly starter then make these easy pancakes with the discard! That is my recipe for the perfect weekend.
Frequently Asked Questions
You can cool and store pancakes in the refrigerator in an airtight container for up to a week but I prefer to store them in the freezer, because they tend to dry out in the fridge. They will keep 2-3 months frozen.
Once the pancakes are cooked, let them cool completely on a cooling rack. Then, place them in a single layer on a rimmed baking sheet and place in the freezer. Freeze for about 2 hours, then transfer frozen pancakes to a resealable bag and freeze for up to 2 months. You can also freeze them between pieces of parchment paper or waxed paper in a stack.
I will either microwave them from frozen on a plate for about 30 seconds or pop them in the toaster straight from frozen on the low heat setting until they’re warmed through.
My normal answer to this question is, yes, as long as you are using baking powder not baking soda. However, in the case of sourdough pancakes, I do not recommend mixing the batter more than 30 minutes in advance. The strong gluten network in the starter will make the pancakes tough, either by over mixing or by sitting too long.
You can and should! I make both on the regular. In fact, I love them so much I posted a separate sourdough waffles recipe with specific instructions!
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Sourdough Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup milk, more as needed
- 3.5 ounces sourdough starter, by weight
- 3 tablespoons butter, melted and cooled slightly
Instructions
- In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
- In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be thick, but not so thick that it won’t spread at all on a hot griddle; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
- Heat a griddle or large nonstick skillet over medium heat. Brush surface lightly with oil or butter.
- Spoon scant 1/4-cupfuls of batter onto hot surface. Cook 2 to 3 minutes until bubbles begin to form on top of pancakes and edges are dry; flip and cook another 1 to 2 minutes or until golden on both sides and cooked through.
- Serve warm with your favorite toppings!
Notes
- Yield – 8-10 medium pancakes
- Variations – To make these pancakes dairy-free, use oat milk in place of the milk and vegan buttery spread or coconut oil in place of the butter.
- Storage – Freeze leftover pancakes after cooling and store in the freezer in plastic ziptop bags or containers. I always make a double batch to insure I have leftovers for weekday breakfasts!
- Recipe Change 2025 – The original recipe called for 6 to 8 ounces (by weight) sourdough starter but I found less to be more in this instance. 3.5 oz or 100g is absolute light, airy perfection and even my husband agrees they are better than buttermilk pancakes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this easy breakfast recipe. Don’t miss any of our breakfast & brunch recipes like everything bagels, pecan sticky buns and baked donuts!
I’ve been making these for about a year now but forgot to ever rate them. I don’t have another sourdough pancake recipe to compare them to, but these are SO delicious! My teen requests these over regular pancakes. My starter is about 80, purchased from a Mennonite friend, the flavor is delightful. I agree with using the active discard, the flavor would be affected along with the rising ability. I also appreciate the weight listed. In case someone doesn’t look at your waffle recipe, these also work in an iron.
Well these are just delicious! Thanks for the recipe. 🙂