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 had no idea how fun and versatile it could be. I was literally inspired to “sourdough-ize” everything I could get my hands on. Sourdough pancakes were no exception. Is there anything more enticing than a warm stack of pancakes (or sourdough waffles!) drenched in sweet maple syrup and fresh mixed berries? After all, it’s quintessential weekend 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 butter-fried edges get me every time). Best sourdough pancake recipe ever? You be the judge.
How to Make Fluffy Sourdough Pancakes
Ingredients you will need:
- Sourdough starter (100% hydration, either leftover discard or bubbly)
- All purpose flour
- Sugar
- Fine sea salt
- Baking powder
- Baking soda
- Large eggs
- Milk
- Butter
Best Tips for Making Pancakes
Tip #1:
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.
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- 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, 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.
A Few More Thoughts…
- 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
- Ultimate Sourdough Banana Bread
- Cinnamon Sugar Sourdough Waffles
- Overnight Sourdough Apple Cake
- Homemade Sourdough Blueberry Muffins
- Moist, Fluffy Sourdough Gingerbread Cake
Best 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 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!
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:
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
Comments
Joanie says
Best sourdough discard pancake recipe ever! I always make and freeze these for new parents to have ready after a long night. SO good.
★★★★★
Sarah says
These were SO good and SO easy to make! I’m a sour dough beginner! And I made these pancakes during my very first week of making bread and they turned out SO yummy! They are especially great for a quick breakfast on school mornings, since you do most of the work the night before! Thank you for this recipe!
★★★★★
DD says
These are delicious. I just made them for the 2nd time and realized I had no milk so I used some sheep’s milk yogurt which worked just fine. I also added a tsp of vanilla. This so easy and you can do it all in one bowl.
★★★★★
Brianna says
These are amazing! I didn’t read any steps and just mixed all the ingredients (added vanilla & cinnamon then used King Arthur GF flour for dry flour) and they were amazing! My husband loved them, too!
★★★★★
Rosalie says
This pancake recipe is wonderful. It came together easily. I fed my sourdough last night and it was beautiful this morning! The batter was perfect and the pancakes really were light and fluffy. I’m looking forward to making these pancakes again. Now on to making some bread!
★★★★★
Desiree says
Great recipe! I wanted to prep it the night before for tomorrow morning but I added the baking powder and baking soda instead of waiting til the morning by accident. Will it still turn out okay?
Emilie Raffa says
Hi there! Yes, it should turn out fine! I’ve done it both ways with good results :)
Kathleen Caywood says
★★★★★
Noel says
Best pancake recipe EVER!!!
★★★★★
Jackie Marshall says
Super, just like Dad used to make. It’s kind of funny that I put three pancakes on the griddle, and the batter grows some more so the batter bowl never gets empty LOL. I like to make it part red fife flour, btw.
★★★★★
Irene says
Best pancake recipe ever! Easy to put together, soft, moist and fluffy. Had them with maple syrup for breakfast and having them plain for lunch! This recipe is a keeper.
★★★★★
Irene says
★★★★★
Victoria Mallinckrodt says
Amazing, quick and one bowl used so easy to clean up. This beats our years old overnight recipe for a quick on-the-day mix.
★★★★★
Jayne Monsipapa says
Excellent, only confusing thing is 240g starter, but says 1 cup? Is that right? I used 240 g but that’s more than 1 cup?
★★★★★
Nana says
I have made this recipe repeatedly over the last few weeks and these pancakes are the bom-diggity!
I have made them both patiently (overnight) and immediately (throwing all the ingredients together and into a pan, even with cold starter) and both ways turn out delicious
The overnight option tastes a bit heartier and more nuanced.
I like this recipe because my toddler likes it, but he doesn’t like it so much that he overeats.
★★★★★
Shayna says
My 13-year-old says they’re the best pancakes he’s ever had! He’s had a lot of pancakes and homemade has never been his favorite.
★★★★★
Lia says
This was a great recipe. Tasted wonderful, great use for my over abundant starter, and it’s the first recipe I’ve found online that made exactly the number of pancakes stated at the top.
★★★★★
Adrienne Austin says
I love these pancakes this is my fourth time making them and they get better every time! They are so fluffy and lovely. I haven’t tried the overnight preparation, but want to try that next time. I always have a lot of discard… just so I can make discard recipes on the weekends!
Sue says
Made this today and OMG, it was sooooo good! Made the full recipe and have 8 pancakes left over to freeze for breakfast for my hubby during the rest of the week! Great way to use up discard!! I used ghee to cook the pancakes, and originally forgot to add the melted butter, but after the first pancake sans melted butter ( which we sampled and was tasty with our the butter) added the melted butter. Will definitely make again!!
★★★★★
Heather says
I have made this recipe several times for our three boys and it turns out wonderful every time! I have substituted the flour for fresh milled wheat, swapped the sugar for honey and substituted the milk with whey from making greek yogurt. With or without substitutions they always turn out great! I love making them the evening before to have an easy breakfast ready to go in the morning. The only consistent change to the recipe I have made is to add vanilla! Simply because I like it. :)
★★★★★
Angelica says
Hi I just tried making these with fresh milled flour. What grain do you use and do you use less or more than the grams stated? Thank you!
★★★★★
Heather says
I typically use soft white wheat for things like muffins, pancakes and mill it fine for pastries.
Mary says
This truly is the best pancake recipe I have ever tried. I make these weekly as I bake bread and end up with the perfect amount of discard fir the recipe. Thank you!
★★★★★
Shae says
Best quantities for fluffy discard pancakes on the spot, no need to leave overnight unless you’re really pushed for time in the morning. I halve this recipe for 2 adults and 2 teens and serve with bacon and maple syrup.
★★★★★
Amanda says
I am hopeful, based upon the comments. Can the dough rest 24 hours in the fridge? My day slipped away, hoping to make them for breakfast now instead of dinner.
Thanks for sharing!