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 up to you!
What’s more comforting than a stack of warm, homemade pancakes topped with fresh berries and sweet maple syrup?
After all, it’s the quintessential weekend breakfast!
And when made with sourdough, they become uniquely different: they’re extra fluffy, super flavorful and easier to digest.
Best pancake recipe ever?
You be the judge.
How to make fluffy sourdough pancakes
First and foremost, the ratio of liquid to flour 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.
Second, use a combination of baking power AND baking soda.
Baking powder will make the pancakes fluffy and baking soda lightens 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.
Third, you’ll need about 1 cup of leftover sourdough discard. Bubbly is fine too- 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.
TIP: 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, the flavor will intensify making a notable difference when compared to regular pancakes.
You’ll also get the added benefit of fermentation.
On the overnight, the natural acids in the starter help to break down those pesky glutenous enzymes making these pancakes easier to digest.
My son who is gluten sensitive does really well with this recipe.
And for convenience?
The batter is prepped ahead!
No mess. No stress.
TIP: When using the overnight method, for thick and fluffy pancakes add the baking powder and baking soda in the morning (not to the overnight mixture). This will ensure the batter is nice and bubbly before cooking. For thin and fluffy pancakes, add everything all at once. You’ll get a really nice melt-in-your-mouth texture with this option. Alternatively, the batter can be made fresh on the same day. Instructions for both options are included in the recipe below.
Best Tips for Making Pancakes
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!
More Recipes to Try with Sourdough Discard
Fluffy Sourdough Pancakes
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: (10) 6-inch pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Description
An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you!
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 (100% hydration, either leftover discard or bubbly)
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:
Preheat your oven to 250 F.
In a large 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 skillet (cast iron or non-stick), 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.
Keywords: homemade pancakes, fluffy sourdough pancakes, how to make pancakes, sourdough discard pancakes
Valerie says
Is it possible to make the overnight version and keep it in the fridge for a few days before making the pancakes? I made them last night to make today, but we want to make them on the weekend instead. Baking soda and powder has not been added yet!
Emilie Raffa says
Valerie, I haven’t tried it but I don’t see why not! In fact, I think a few readers here have tried it with success. The flavor will only deepen more.
Anna K says
Your site got me hooked on sourdough baking and this is yet another great recipe! These were the fluffiest pancakes I’ve ever made. I’ve added 1/2 tsp vanilla extract but will increase it to a full teaspoon next time and add another 2 tbls of sugar to satisfy my family’s preference for sweetness.
★★★★★
Emilie Raffa says
Sounds fantastic! Thanks Anna! :) xx
Demetra Bengle says
This recipe is very good, tastes amazing and very easy recipe to follow.
The sourdough recipe for these pancakes is great quality and will be enjoyed by the whole family!!
★★★★★
ingrid says
thanks for giving delish ways to use up all of this starter that I was hating throwing away! these pancakes were truly amazing!
★★★★★
Katherine Grace says
Can I substitute Greek Yogurt for the Milk? And if so, what amount should I use?
Emilie Raffa says
Hi Katherine! You can’t do an even swap because the batter will be too thick. I recommend using buttermilk instead. Alternatively, you can try a blend of yogurt and milk.
suzie says
Best Pancakes Ever
★★★★★
Annette says
Wow, best pancakes ever; just got the recipe from a friend yesterday and tried it this morning : thought it would be fitting for Thanksgiving.
Normally I do not like pancakes that much, but my family does , so I make them; but these ones were absolutely amazing, I am hooked.
Will be our new go to pancake recipe
★★★★★
Paul Grace says
Great recipe. Loved these pancakes, and very simple to follow the recipe.
Emilie Raffa says
Glad you enjoyed it!
Mia says
Fantastic recipe & what a brilliant way of using up discard. My 3 year old daughter nicknamed these pancakes fluffcakes 😊.
★★★★★
Sarah from Wandercooks says
I’ve made this recipe So. Many. Times.
It’s our go-to discard solution, so that’s almost a weekly occurrence. Haha! Even my parents love coming over now to join in on the fluffy deliciousness. We usually go the overnight method and works a treat every time.
Thanks lady!
★★★★★
Emilie Raffa says
Amazing, thank you Sarah!!! Appreciate the kind feedback :) xx
Terry says
I agree, These are the best sourdough pancakes and so does the rest of the family. Thank you!
ainslee wight says
These were super fluffy and sourdough-y. The only thing I noticed is a slight bi carb (baking soda) taste – will try half the amount next time unless you have any other ideas?
Jennifer Kurdyla says
I had the same issue. It sort of baked out when I cooked them but it was there.
★★★★★
Emilie Raffa says
See my response above! :) PS: you site is so pretty…
Emilie Raffa says
Hi there! A few questions: did you add the baking soda the following day? Or did you do the overnight method? Was it sifted first? Did it contain aluminum? It’s possible that it wasn’t fully absorbed into the batter or perhaps there were patches of the baking soda throughout the mix. Aluminum can cause a bitter aftertaste that’s sometimes detectable when the presence of other flavors are not strong enough to mask it. If any of this hele- great! If not, try reducing the baking soda next time and see if that helps :)
Whitney says
Unbelievably delicious. My family is due hard chocolate chip commercial pancake mix lovers. They all agreed these were better by far! Me too. I ate too many.
★★★★★
Nina Rosenblatt says
My favorite discard pancake recipe!!
★★★★★
D. says
I tried the overnight + BP/BS version and it yielded the softest, fluffiest, most beautifully golden pancakes ever. But they were BLAND. Hubs compared the flavour to soda crackers. I used bubbly starter but there was no signature sourdough tang. No sweet, no salty, just nothing. Any suggestions for getting a flavour worthy of the texture?
★★★
Emilie Raffa says
Hi there! Sorry to hear that :( Unfortunately, I haven’t experienced what you’ve described, however a few things come to mind: What kind of salt are you using? What type of flour are you feeding your starter with? Thanks!
D. says
Thanks for your response, Emilie. I used sea salt in the recipe, and all purpose white flour to feed the starter. How would you descrive the flavour of your batches? And do you add vanilla, spices, or any other flavourings?
Emilie Raffa says
Hi there! Thanks for the info. Most American-style pancakes do not contain spices or flavorings. However, you are more than welcome to add vanilla extract and more sugar to the batter which will enhance the flavor. For spices, cinnamon and/or nutmeg would be nice, but only very little- they might over power!