An easy, one-bowl recipe for fluffy, homemade sourdough pancakes using leftover sourdough starter discard. The batter can be made overnight or on the same day- it takes less than 10 minutes to do!
When writing Artisan Sourdough Made Simple, the most interesting chapter to research was sourdough discard recipes. I wanted to sourdough-ize everything from sourdough bread, to sourdough pancakes, even waffles and crêpes! Because what’s better than a stack of warm, fluffy pancakes drenched in maple syrup and fresh berries for breakfast?!
And I’ll tell you something, when pancakes are made with sourdough discard they become uniquely different than regular pancakes: they’re extra fluffy, super flavorful and easier to digest (the golden brown, butter-fried edges get me every time). Best sourdough pancake recipe ever? You be the judge.
How to Make Fluffy Sourdough Pancakes
Emilie’s Best Tips for Making Pancakes
Tip #1:
First and foremost, the liquid to flour ratio needs to be on point. Too much flour, and the pancakes will be thick and doughy (like English muffins). Too much liquid, and they’ll be thin and chewy like crepes. One way is neither right or wrong; it all depends on the style you want.
For fluffy sourdough pancakes, the batter should be thick, bubbly, and pourable.
See that gorgeous aerated texture? You can actually “hear” it when you drag a spoon through the batter. It should drip down in slow, stretchy ribbons and not just plop into the pan.
Tip #2:
Use a combination of baking power AND baking soda. Baking powder will make the pancakes fluffy and baking soda will lighten them up. You need both. Some fluffy pancake recipes call for whipped egg whites, which definitely works, but it’s an extra step you can bypass altogether.
Tip #3:
You’ll need about 1 cup of leftover sourdough discard. Bubbly is fine too- just use what you have. When baking soda merges with the natural acids in the sourdough starter it tenderizes the texture (like buttermilk pancakes). So now you have light, fluffy and tender.
For best results, use a 100% hydration sourdough starter. Its thick, batter-like texture is perfect for fluffy sourdough pancakes. Try my Beginner Sourdough Starter Recipe or use what you have adjusting the liquid if it’s too thick.
Why Make Pancakes from Scratch?
For me, homemade has to include two things: flavor and convenience.
Here, I’ve combined the best of both worlds with an overnight pancake batter. As the batter sits in the refrigerator, the flavor will intensify and you’ll get the added benefit of fermentation. My son who is gluten sensitive does really well with this recipe. And for convenience? The batter is prepped ahead! No mess. No stress.
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Best Sourdough Pancakes (Overnight or Same Day)
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: (10) 6-inch pancakes
- Category: Breakfast
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Description
An easy, one-bowl recipe for fluffy, homemade sourdough pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s takes less than 10 minutes to do!
Notes:
- Do yourself a favor get a wide 6-inch spatula for flipping. Most likely, your standard spatula is too narrow. A wide one makes flipping so much easier and helps with splatter control.
- For crispy, golden fried edges fry your pancakes in a small pat butter. I use Kerry Gold salted butter.
- Use a cast iron or non-stick skillet for cooking the pancakes- both options are fine. It’s the heat that you need to pay attention to. Always make a mini test pancake first!
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all purpose flour, spooned and leveled
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
Wet Ingredients
- 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
To Serve
- Pure maple syrup
- Fresh berries
- Powdered sugar
Instructions
Overnight Preparation:
For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.
For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.
Same Day Preparation:
- In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are OK.
- In a large 10-inch cast iron skillet (or non-stick pan), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.
- Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
- To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.
- To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.
Comments
Deb says
I’ve made this recipe twice, once the same day and once as Belgian waffles same day. The only thing changed was adding vanilla to the batter. This is a wonderful recipe. Has anyone made them with dairy free ingredients? Thinking about Easter brunch and we have family member that can’t do dairy.
Cassandra says
I made these today on a whim whilst craving pancakes and having a buttload of discard. I’ve never eaten a fluffier or more delicious pancake! 100% my new go-to recipe. I’ll probably add a little cinnamon and nutmeg next time for a bit of extra flavour but the texture is to die for
Emilie Raffa says
I love nutmeg (especially, freshly grated!). I never thought to add them here! Great ideal, thank you.
Kelsey says
The BEST pancakes I’ve ever tasted. So happy I found this now that I’m in my sourdough journey.
Meg Lewis says
Sooo good. Didn’t taste like sourdough in a good way. So much better than I was expecting. Kids loved
Paula says
We love these beautiful hugely fluffy pancakes! We added chocolate protein and cacao powder today and it was just like a fluffy chocolate cake.
Burr says
These are the best pancakes ever!! I add blueberries, yummy . Thanks for recipe.
Sharon Henson says
It was a HIT! Very tasty! 10 stars
LINDA J NELSON says
I made the overnight pancakes to get the health benefit of fermentation. Fluffy, awesome pancakes.
Lisa says
I normally add ricotta cheese to my pancake/waffle mix for extra protein but I’ve never made them using sourdough discard. Would it be ok if I add some and adjust milk amount accordingly to maintain the same mix texture?
Erin says
This was a delicious recipe! I made this plant-based by using flax eggs, soymilk and plant-based butter. Will absolutely make this again (when I have enough sourdough discard).
Katerina says
The link for maple sugar takes you to an amazon kithlchen knife, not maple syrup.
Ashley says
I love this recipe and usually always do same day recipe, I wanted to make the overnight one but realized I added the baking soda and baking powder.. is that ok?
Also I have passed this recipe along to others and everyone has loved it!
Hilary says
We love these pancakes! I typically make them using the thick version. Have you ever let it sit for two nights? I’m trying to make on Saturday morning but we are traveling on Friday and I’d prefer to have the batter made before we hop in the car.
Jeff says
I’ve just made the batter Friday night but don’t think I’ll be able to make this morning (Saturday), so I’m going to make them tomorrow. I’ll let you know how they come out! I came here to see if anyone else had let it sit 2 days lol
Darlene says
I will be making this tomorrow. Do you have nutrition facts for this recipe? Specifically carb count.
Meagan Mercer says
OMG! These were to do for crispy buttery edges 🥰
Sharon says
Yum! Have been trying out a few pancake discard receipts since I discovered sourdough bread making. This is a keeper, thick and fluffy, perfect.
Paula says
Did not disappoint! All the comments made me hopefully. The result was a thick fluffy pancake! Heavenly! My kids, partner and I devoured the batch while cooking. Definitely making again especially since I had a ton of discard!
Danielle B says
These turned out so good! Will definitely make them again!
Hannah Frank says
This is hands down the absolute BEST sourdough pancake recipe!
The pancakes were golden and fluffy and an absolute dream!
I recently tried that sourdough cinnamon roll recipe and that was also a huge hit with my 6 kiddos!
Shawna says
So good – perfectly crispy on the edges and fluffy on the inside. I made right away, and froze what we didn’t eat.
SK says
I just tried this recipe with sourdough discard. Pancakes came out so fluffy and tasty!! I added mix of almond flour and wheat flour along with all purpose flour.
Next time I should try to make larger batch and freeze them. Thanks for the recipe!!
Chelsea says
Is there a minimum amount of time the batter should sit overnight to ferment safely? I made the batter this morning, hoping to cook tonight. Is 8 hours enough? Thanks!
Emilie Raffa says
Hi there! This recipe calls for fermenting overnight in the fridge- 8 hours is plenty. Enjoy!
Paula says
Came across this recipe last night. This recipe is really as good as all the comments say! I fed my starter this morning and used the discard for the same day preparation. They were amazing! Fluffy and full of flavor. Can’t wait to make them again! BIG thanks!
Melody says
Great recipe. I followed same day method only I whipped the egg whites into stiff peaks and folded them in. That way I got them quick and fluffy! I plan to use this recipe repeatedly! Perfect blend of the bite from sourdough and the fluffy cake.
Ashley says
I freshly milled hard white wheat flour, I used sugar in the raw instead of regular sugar- and buttermilk instead of regular milk. We will see how it turns out tomorrow. I wonder if anyone has tried mixing their baking powder/soda in before the batter sits overnight and if it makes a big difference or not- for convenience sake, i’d like to mix it altogether but will refrain from now. Am going to serve with fresh scrambled eggies from the chicken coop and maybe some bacon if I feel up to it for a nice Sunday brunch.
LORI MITCHELL says
Perfectly delish! Super easy and quick. Thanks a zillion!! I stood at the stove and ate them hot, one after another, right off the comal with a tiny drizzle of maple syrup. A rare dinner treat, and I have left overs for tomorrow! Love everything about this recipe!
Mrs G says
Wow, these pancakes are fantastic. Light, fluffy but with substance to them. The sourdough is amazing stuff! Thank you for sharing this.
Stuart Campbell says
Excellent yet simple and easy to follow
Elizabeth says
I’ve gotten many compliments on the quality of this pancakes when I make them. I’ve successfully substituted buttermilk and homemade yogurt for the milk.
Kris says
Loved this recipe, so easy! Thank you
Annie says
This truly is the best pancake ever. I always cook them on cast iron and butter the griddle between each. I found that if I walk the pancake around the edges of the pan once it’s set, that the edges are crispy and put the icing on the whole thing for me. Has anyone ever made waffles with this recipe?
Toby says
Thanks for the recipe. It works well and its great for breakfast with guests, all the work done the night before.
Gwen says
This was super easy to mix the night before…and my family loved them in the morning!!! And even better-I was able to use my discard 😁
Shirley Proctor says
Can you make ahead and freeze?
Veroncia Sharkey says
I followed the same day instructions using my refrigerated discard. Wow! These pancakes came out thick, fluffy, and delicious! 10/10
Julie Clark says
These are AMAZING! I made them this morning. Very fluffy and excellent flavor. Definitely a “keeper”!
Abigail says
These are quite literally the fluffiest, most delicious I’ve ever made in my life. Even on my first attempt making them! This will be in my regular rotation from now on for sure!
Anca says
Thanks for sharing this!! I found it the best recipe ever!
I tried last week, everyone loved it, and now I have to do it again for the breakfast today.
Renaee says
Made these the other day and they were fabulous, this will be my go to pancake recipe for sure. Even better the next day in the air fryer, they became crispy and were great with a little butter and maple syrup.
Teresa says
I made these today and they were great. i did some blueberry for my husband then added a scoop of protein powder, mashed banana and cinnamon. These made excelllent pancakes, very fluffy. loved the fact I could use a cup of discard. I don’t bake that often so I have a jar of discard I keep in the fridge. thank you for a great recipe
Teresa says
My daughter told me about this recipe for discard pancakes. I made them this morning. The were so good! Definitely a keeper!
Marie says
Absolutely delicious! Let them rest overnight; it’s worth the extra effort. I added a teaspoon of vanilla paste—not necessary, but I love vanilla. This has become a new family favorite! Thanks, Emilie, for sharing your recipe!
Cheryl Pilley says
We love these pancakes! I substituted 1/2 cup of the AP flour for whole wheat and added a mashed banana then sprinkled some blueberries on top when cooking. Delicious!
Helene says
My absolute favorite pancakes ever!
I’ve been making this recipe about once every two weeks for years as a way to use up any sourdough discard I have in my fridge, and it never disappoints. The pancakes are so yummy—fluffy, flavorful, and always a hit.
I also really appreciate that the recipe includes measurements in grams as well as cups. We don’t use cups in Europe, so having gram measurements is incredibly helpful. Thank you for such a reliable and delicious recipe!
Noori says
This is a great recipe. I tried it for the first time this morning and was pleasantly surprised. We are an egg allergy house so subbed the eggs for bobs red mill egg replacement and it came out great. Would love if your recipes could contain a section to sub eggs in it as well.
Kim V says
We loved these! I added 1 tsp of vanilla extract to the batter to elevate the flavor. I’ll try these with fresh Blueberries and lemon zest; chocolate chips and orange zest; and cinnamon and nutmeg. Pumpkin spice + pumpkin puree would be amazing as well! Enjoy!
Jennifer says
Very good!! I’ve used other recipes and this one is definitely the best ones no chalky taste from the baking powder ratio still rose very well. I did add a little bit of homemade vanilla but changed nothing else. My starter was discard.
Laurie Thomas says
Mmm, the sourdough pancakes were delicious and the first recipe I made after many years of not having any starter. They definitely need to be thinned out for my preferences and I would like the sourdough taste to come through more. I used discard that had been sitting out on the counter for several days. Any suggestions?
Melissa Sowders says
No really….. BEST pancakes ever….. 💕💕🥲. I used a sourdough starter my Mom started for me right before Christmas. I’ve named it Little Betty. Little Betty made great pancakes!
Erika L Lessard says
Little Betty; I like it a lot! My husband had Bob and then a friend gave us another that I’ve taken over; Francis.
Tryvor says
A professional pancake recipe. It reminds me of my childhood.
Tommy Moffitt says
Made these for my great nieces and nephews this morning, they were a hit. Best Pancakes I’ve ever had! Thank you
Kim says
The BEST pancakes! I just made a few changes by using half Sourdough Starter and half Sweet Sourdough starter discard. Also, used half milk and half heavy cream. OMG, so light and fluffy 😍
Erika L Lessard says
What do you mean by sweet sourdough discard?
RM says
Amazing pancakes! Tried these this morning. Perfect blend of soft airy inside and slightly crispy outside. Thank you!
PS says
These are hands down the best pancakes I’ve ever had. Puts every single breakfast joints pancakes to shame.
When I made them, I didn’t have milk (had everything else), so I used Forager Project Creamer, the cinnamon/vanilla flavor. It’s dairy free, but omg it added so much character. If you’re dairy sensitive this is a great alternative and works 1:1 with the recipe. Thanks so much for sharing!
Dana Chalamet says
I would actually consider this as Forager Project Creamer is not only ORGANIC, but uses very clean ingredients. Nice recommendation! (only a small percentage of people actually pay attention to what they’re ingesting or the ingredients in what they’re choosing to ingest). Kudos to you. 🙌🏼💫🙏🏼✨