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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
Caroln says
OMG, these are so good!
💖 Emilie loved this comment!
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!
💖 Emilie loved this comment!
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.
💖 Emilie loved this comment!
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
💖 Emilie loved this comment!
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.
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.
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!
💖 Emilie loved this comment!
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 😂😂😂
💖 Emilie loved this comment!
Lizzy says
Best sourdough pancakes ever!
💖 Emilie loved this comment!
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.
💖 Emilie loved this comment!
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
💖 Emilie loved this comment!
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
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