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
Nicole says
I did and it was super fluffy, love it, I made it with chocolate sourdough and maybe that was the reason I found it need a bit more sugar for me but it was great! Also I added chocolate chips and that made it sweater.
Mildred G Hall says
I’m just learning sourdough cooking. I made these pancakes for my breakfast today. Great! I used a mixer for the wet ingredients and added the dry a heaping tablespoon at a time. Fluffy and delicious. I hope my sister comes; she will love it!
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Molly says
Great recipe we made it for Father’s Day weekend everybody loved it and yes consistently matters as you stated.
I think I would have liked to have done the overnight version and got a little more of the sourdough flavor We did the day of version and really don’t taste much of the sourdough at all and I really love sourdough pancakes they are the only pancake I will eat.
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Laura says
The name of the recipe says it all. My husband said, “I’ve had a lot of pancakes in my day, but these are the best.” I agree. The only thing I did differently was add a splash of vanilla. Thank you for sharing this tasty treat.
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TC007 says
These are absolutely fantastic! Our absolute favorite pancakes! … I do have one question for the author or anyone who has made these in advance: could I make them two nights ahead? I made them last night and planned to make them this morning, but now I’m wondering if I could make them tomorrow morning instead for a family brunch? Will they still be good tomorrow? Or will they have lost something in the process? It’s been sealed in a glass anchor bowl with a plastic lid overnight.
Jayne PINI says
My family and friends compared these pancakes to Mac Donald’s Hotcakes in Australia, but so much more satisfying and tasty. This recipe is a keeper. Thank you.
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Emilie Raffa says
Ahh… amazing, thank you Jayne! 🥰
Danielle says
They were delicious—such a great, foolproof recipe. I ended up with too much starter, did a quick Google search for American pancakes using sourdough discard, and your recipe came up right away. Thank you!
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Emilie Raffa says
Love this! Thank you! So happy you liked it 🥰
Laura says
Did the overnight version and these pancakes are the best! Easy and delicious. My husband, the pancake king, said these are the best pancakes he has ever had. He is 75 so that takes in a lot of pancakes! And I will definitely be investigating in a 6″ spatula!
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TJ says
This is my “go to” recipe! I do change the milk to buttermilk but no other creativity needed to make what my husband calls the “best hotcakes (he’s) ever eaten.”
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Melissa says
I don’t usually comment on things. I had to with this one! I have tried quite a few but this is by far the favorite in my family. Fluffy and oh so good! Thank you! 😊
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Cindy says
Easy easy yummy quick Sour dough pancakes. My family loves them so much that I make a double batch and freeze them.
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William Michael Henry says
When I was a child, Clara lived behind us. She was from Germany, Jewish and everything she made was delicious especially for a young child. She baked a rabbit once. For a child, 5 or six it was an adventure. Clara made sourdough pan cakes, very thin. Butter and brown sugar was all they needed for me. She would bake for the solders, it was around six years after WWII.
Clara died some years ago and I think of her sometimes and eating her delicous food.
I make my own starter now. But I use Buckwheat flour. Very tender, light cakes. Thanks to Clara and all the beauty she gave me.
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Cristina says
I simply love this recipe. Ive already made it about 6 times! I usually do the overnight option but today im going to do same day.
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Grace says
We love this recipe! I’ve only made the same day version before now, but I tried the overnight version today. I couldn’t get my batter to be bubbly after adding the baking soda and powder and resting, though. Any tips?
Trudy Cooper says
I was interested in making sourdough starter, but was intimidated, went to library and brought back several books
Yours was by far the very best
Complete instruction, nothing left out
I went and bought your book
The only one anyone will need
I’m on day 3 and everything is going as it should
Very happy with results
Will try pancakes later
Thank you
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Joysea says
These are the best sourdough pancakes! I use the overnight method and then I put frozen blueberries in as I am frying them up in the pan. They are so fluffy and delicious. I freeze the rest and heat them up when I want some. They taste great even after being frozen! I also added a half tsp of vanilla bean paste to the wet ingredients. Great way to use up discard. Highly recommend!
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Katie says
Can I leave the dough in the fridge for more than one night? For example, I have time to mix on Thursday but don’t plan to cook them until Saturday.
Brian Waddington says
Seeing as you ask for tips here’s something that my wife and I find very handy to do. 1st I should mention we keep our starter in the fridge. So before I start baking I take it out of the fridge at about 10 o’clock 11:00 at night (that just suits our timing more than any other reason) and let it warm up overnight.
Then I take my flourr and my water at about three times the amount of starter that’s in the container and I mix it up at about 7:00 in the morning. At that point it’s a waiting game I put it outside in the sun and I wait for it to at least double and usually triple in size.
At that point I don’t make my sourdough bread. I mix the batter for sourdough pancakes. And put it in the fridge without the baking soda and baking powder because we really like fluffy bubbly pancakes.
Once I mix up the pancake batter I put the starter back in the fridge to keep it chilled until once again at about 10:00 or 11:00 at night (the same day of course) I take it out to let it warm up. The next morning I feed my starter at about 7, same as with the pancakes and wait for the starter to once again double or triple in size before I mix my bread dough.
Then of course I put the bread dough in the fridge to let it chill overnight and I put the starter back in the fridge as well.
We find that the overnight time in the fridge really makes everything taste better and the fact that we’re not wasting any starter at all is a bonus that makes my dear deceased grandmother and mother very pleased that I’m so canny with a dollar.
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Louise Garrett says
Honestly, amazing. I don’t make any other pancakes now! I’ve done the overnight ones and the make in the morning ones and they’re both so soft and fluffy! Make them for the family every Saturday now and store my sourdough discard in the fridge in the week – no waste! 😊
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Susan says
I made a batch and followed the overnight method. SOOOO GOOD! I froze some in batches of 2 pancakes. They still tasted wonderful after being frozen for 3 weeks. I finished the last 2 for dinner the other night. I love breakfast food for dinner, and the pancakes were just what I craved. I am prepping a double batch to use up the discarded starter I had.
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Caroln says
OMG, these are so good!
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Tamra Brayer says
I’ve made this recipe at least three times and it always comes out perfect. I use the overnight method each time. It is definitely a family favorite and are the best pancake pancakes ever!
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Anna Yastrebova says
Very airy, puffy and tasty! Exceeded my expectations from the recipe, will definitely repeat.
We topped them up with strawberries and home-made rhubarb sort of jam.
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Sally Votteler says
I googled overnight sourdough pancakes, and there were several, but I saw yours Reddit and liked it the best. So I made it and tasted it and it was over the top and delicious. I cannot tell you how perfect each pancake looked when they came out of my pan. Thank you so much for sharing this recipe as well as the ease with which I made it and cooked it. A winner most definitely.
Sincerely
Sally Botteldf
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Kerrie says
I modified to make vegan pancakes and they were fantastic! I used two flax “eggs,” and oat milk.
Mary Braden says
Hia much whole wheat flour can I add before mixing the fluffiness?
Emilie Raffa says
Hi Mary! I’m not sure I understand your question? Can you clarify? Thanks!
Mary Braden says
Sorry—if I want to substitute whole wheat flour for some of the all-purpose, how much could I put in without weighing down the pancakes too much? Half? A third?
Emilie Raffa says
Hi! Any amount of whole wheat flour will make these pancakes “heartier” so keep that in mind when making changes. The batter might also require additional liquid since whole wheat flour is more thirsty than regular flour. With that said, start small and work your way up until you reach the texture and taste you’re looking for! A third is a good place to start.
Beca says
We use entirely whole wheat flour (including the bran) and we just add a splash more milk. Works every time and we adore them! Taken us years and 100s of different recipes to find one all 5 of us love. They are beautifully fluffy even with the stoneground whole wheat flour.
Emilie Raffa says
Love this! Thank you Beca!
Laurel says
One burning question I really am wishing you’d covered in your recipe: What can one do (add/substitute) if one doesn’t have enough discard? I dont have a full 1 C. I just started making sourdough. Not sure what to do.
Emilie Raffa says
In a pinch, you can add equal parts flour and water to make up the difference.
Shantay says
This just happened to me tonight. I only had 1/2 cup of sourdough and I wasn’t sure what to do so I cut all the ingredients measurements in half.
Robin says
I was using another recipe before and I lost the link. I was disappointed at first but after making these I can honestly say that was the best thing that happened as this recipe blows the old one out of the water.
The absolutely most scrumptious pancakes I have ever tasted!
Rose says
I have found the holy grail pancake recipe!!!
The batter was very thick, almost like a ball of dough, so I had to add a lot of extra milk (maybe1/3-1/2 cup), after the overnight soaking.
It was still very thick and not pourable but the result was Devine!
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Emily says
I’m pretty new to the sourdough world. I have a quarter cup of sourdough discard. Can I put it in the frig and continue to collect more discard and then make the pancakes? Thanks!
Stella says
Absolutely. I collect the discard in a jar and use it to make things. Just don’t keep it for more than 2 weeks.
Karen says
Love these! Only change is I use buttermilk. Make same day, it’s rare I plan a day in advance 😂😂😂
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Lizzy says
Best sourdough pancakes ever!
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Linda Turner says
Made this again today. It is my favorite go to. I added some crumbles bacon to the mix. YUMMM. Covered with butter, molasses and strawberries.
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Sylphs says
Very tasty. I added some frozen blueberries and mashed banana as well as a bit of vanilla and they were so good.
Cheryl says
Great way to use the discard. Delicious pancakes!
Thank you
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M. E. Dawson says
These were so delicious and so easy to make. I am going to throw away all of my older receipes for pancakes. Thank you for sharing. I sent a picture to all of my kids! I loved that they were crispy on the outside and fluffy on the inside. Perfect!
Jasmine says
I just veganized this recipe by using flaxseed meal for the eggs, almond milk, maple syrup, and grapeseed oil for the mix but country crock plant butter to cook in a cast iron skillet. I really enjoyed them! They came out crispy and fluffy. I’m new to the sourdough thing so this was my recipe with discard. I’ll be using it again for sure! Thank you for sharing : )
Michelle Paul says
Yum!! These were absolutely delicious. A little crispy on top but light and fluffy.
Vee says
Oh my gosh, so so good and easy. Did same day and they were fantastic. Not sure what the difference would be with overnight but may try that too.
Better than regular pancakes.
Tressa Patchell says
I NEVER comment on recipes, but today I am here to tell you that these are the BEST pancakes I’ve ever made or had. I used salted butter and also mixed the hooch into the discard – but other than that I followed the recipe.
Without even sitting overnight, these are light, fluffy and soooo flavorful. My husband ate his dry right out of the pan, and we are ours with syrup and pancakes. 20/10
Di says
Fantastic recipe! Love the texture! Added vanilla as well.
Kim says
Just made this recipe again but this time added shredded apple, cinnamon and sugar and cardamom. I also use Bob’s one to one gluten-free flour and almond milk. SO Good! Light and fluffy. The pancake is very tender. Can’t wait to my keys again! Thanks for the recipe!
Lmercer says
These are the best pancakes ever! I followed the recipe, but added a little vanilla to the batter. Definitely a keeper!
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.
Kim says
Yes, we’ve made them with almond milk and the were wonderful!
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