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
Tessa says
These pancakes are AMAZING!! I didn’t know a pancake could be so perfect and FLUFFY!
★★★★★
Diya says
Is there any substitute for milk in this recipe? We don’t drink milk here and so never have it on hand. Could you use watered down yogurt, or coconut milk?
★★★★★
Emilie Raffa says
I believe either of those options would work, along with unsweetened almond milk.
Reggie says
Can I substitute buttermilk instead of milk in the wet ingredients or will it become too tangy?
ROBYN says
I love honey much. I will try it this weekend. Thanks for sharing much!
★★★★★
Erika says
These tasted amazing and the recipe is so simple! Love these. Will be making these again!
★★★★★
Kristin says
These are SOOO good! I’m doing a big pancake breakfast on our camping trip and would love to premake the batter, how far in advance do you think is okay?
★★★★★
Emilie Raffa says
Hi Kristin! Good question… Maybe 24 hrs? Adding more liquid if it gets too thick? I haven’t tried it longer than the overnight rest.
MD Kohn says
Made them for the first time this morning. They were absolutely lovely. Thank you so much.
★★★★★
Melynda S says
Without a doubt THE best pancakes I’ve ever eaten! I did the same day version. I used grams instead of cups measurements. They have a fluffy and soft texture. No sourdough taste in case anyone has eaters like my family who see the discard out and go 🙄.
Tips: I cooked mine at the normal med high pancake level but these burned fast, I lowered the temp to very low and they came out perfect! Low and slightly slow is the way for these. I also turned them a little sooner than traditional pancakes. If the bottom can scoot then it’s ready to flip. We freeze them by placing in a single layer on parchment. Then toss in a zip bag. Microwave for 30 seconds then pop in the toaster oven for about 2 minutes. Almost like fresh out of the pan.
★★★★★
Heidi says
Made these with white whole wheat flour and blueberries and came out scrumptious! Didn’t even do the overnight method :)
★★★★★
Erin says
I have made these twice now with rave reviews from the family! The first batch was served traditionally with butter and syrup. The second batch was made with chocolate chips and they were fantastic, too! I made these same day. I have not tried the overnight version since we typically make pancakes on a whim in the a.m. I look forward to trying that process, too!
★★★★★
Bobby says
Made these today and I must say they came our very good. I usually make using butter milk but didn’t have that on hand and at the same time, I did’t know what else to make with the sourdough discard sitting in the fridge.
webbiest says
i made these with the sourdough discard I’d been keeping in the fridge from a cojuple of months ago. These are wonderfully fluffy. I’m truly impressed. I’m in Canada where the flour has a lot more gluten so I used 1/4 cup less flour.
Thanks for saving me from discarding my discards!
★★★★★
Nina Charlson says
Easy and delicious. I mixed it up and we ate right away. My husband and son loved them as did I! I followed the recipe exactly.
★★★★★
Ashrrita says
I just made these pancakes with my Sourdough discard and I am in love!! They tasted so perfect. I added some mashed banana bits into the batter later but that did end up making the batter a little too liquid for my liking. The batter wouldn’t hold it’s shape. Nevertheless, these get an A++ for taste, texture, looks, and also for how easy they were to put together! I added a little bit of Vanilla but I will skip it the next time around. Thank you so much for this recipe :)
★★★★★
Megan says
I was really excited for this recipe and tried to do the fluffy version where I didn’t add in the baking powder/soda until the morning. Unfortunately, they didn’t really rise and were pretty thin. They were still very tasty and my boys will have no problems eating them all week since the recipe did make a lot. Wonder if more baking powder will help?
★★★★
Emilie Raffa says
Hi Megan! Did you wait the 5 minutes to let the batter aerate first? That’s the key. You’ll see bubbles form in the batter which will give the pancakes a fluffy rise. Or, perhaps your baking soda/powder wasn’t strong? I don’t believe adding more baking powder will help; the texture might be too cake-like.
Megan says
I definitely waited and the batter was super bubbly. That’s why I was so surprised that they didn’t puff up! They spread more than I was expecting. The recipe my husband uses has a higher amount of baking powder so I thought that may have been the answer. Don’t get me wrong….they were still delicious so I’ll just have to try again. :)
Emilie Raffa says
No worries! Maybe a bit more flour next time to thicken up the batter? Or try additional baking powder idea… you never know! x E
Paula says
I followed this to a T and they are fantastic. Wow!
Marie says
Since my daughter cannot eat milk and eggs, I was thinking about leaving them out. Do you have any experience with that? I would love to bake those sourdough pancakes, they look so delicious.
Emilie Raffa says
Hi there! I haven’t done it this way. But I know you can replace the milk with whatever you’d like (plant milk, coconut milk etc). For the eggs, perhaps a flax egg? Let us know if you experiment.
Beth says
Looks delicious! Just wondering if put the eggs and milk in the batter for the overnight option- is it okay leaving them at room temp so long?
Thanks,
Beth
Emilie Raffa says
Hi Beth! The overnight option is done in the fridge. No need to worry! x
Michelle says
I usually make pancakes with mashed banana in them, do you think the banana would effect the rise in these?
Without a doubt these are the best plain (non banana) pancakes ever. They were perfect with fruit an maple syrup. 😋 I can also imagine they would be amazing with eggs and bacon.
Thanks for sharing. X
★★★★★
Emilie Raffa says
Hi there! I don’t believe so. The texture might change slightly, but they should still rise. Yum! Enjoy!
Angela says
What a delicious recipe!
I added a little bit of vanilla extract.
I’ll try 50/50 whole wheat next time.
Thank you!
★★★★★
Emilie Raffa says
Sounds fantastic! Yum!
Sandy H says
Loved these pancakes. Will they freeze for midweek?
★★★★★
Emilie Raffa says
Sure thing! You can freeze the cooked pancakes in a ziptop bag or shallow container separated by parchment paper.
Anushka Persad says
You are indeed a very clever carrot… this is an excellent recipe. I did the same day prep and these are the fluffiest, tallest pancakes I have ever made (and I’ve made many different versions). Brilliant recipe. Thank you so much for sharing and for explaining the use of baking powder and baking soda – very helpful.
★★★★★
Sally says
Made up the batter for thick and fluffy. Why do I need leavening? Isn’t the whole point of sour dough that it rises with no leavening? Just curiousl!
Emilie Raffa says
Sally, it all depends! If a baker chooses to use sourdough discard instead of an active starter for pancakes, an additional leavening agent might be preferred to achieve a fluffier texture.
Judit says
This is the best discard pancake recipe yet – my kid ate two and usually fusses barely finishing one so i’m super happy. Plus so easy to whip up or to leave overnight (better results) but so fluffy and light – great tip about also using baking soda!
★★★★★
Emilie Raffa says
Excellent! So glad you liked it! I’ve trained my 11 year old to start making them for us :)
marie says
OMG!! These were the most delicious and fluffiest pancakes I’ve ever had ever!!! What a great way to use the leftover starter! Would love more recipes like that! Thank so much for making our Saturday breakfast epic!!
★★★★★
Emilie Raffa says
Thank you, Marie! So glad you liked them! We love sourdough discard recipes, too :) xx
Rosemary Heather says
Absolutely lush, lockdown lunch!!!! thank you.
★★★★★
Emilie Raffa says
You are very welcome! xx
Hannah says
Hi, so glad you have put this recipe up – I can’t wait to try it. Just wondering if your cup measurements are US? I’m in AUS.
Thanks 😊
Emilie Raffa says
Hi there! Yes, the measurements are US. I’ve updated the recipe to include grams as well. All set. :)
Meg says
I make the waffle recipe from your fabulous book A LOT. this will be a great addition,,,,,,but are you using American cups? If so please can we have gram measures for those of us down under? Many thanks!
Emilie Raffa says
Hi Meg! Yes, I’m using American cups. Just updated to include grams!! Enjoy :)
Meg says
You are seriously wonderful! Guess who is having pancakes for breaky? I am doing a hybrid overnight/same day version. I just put it together and will take the dogs for a walk on the beach before anyone is up…..thank you thank you thank you!
Emilie Raffa says
Sounds FABULOUS!!!! Enjoy! xx
Sharon Mathews says
Hello,
I’m newbie here. How do you save the discard used for the pancakes. In the refrigerator? Just staring, on Day 4.
Thank you,
Sharon
Misa says
Hi Sharon, I keep my discard in a jar on the counter and feed it a little every day (if I have discard) so it’s ready to use when I want – so far I have made scallion pancakes,crumpets and crackers (all amazing once you have done them a couple of times). I guess you could put it in the fridge until you wanted to use it too. Going to try the pancakes tomorrow!
Misa
Ruby says
Since first finding this recipe I have made it every Saturday morning at my families request. These pancakes are absolutely the best I have ever had. The butter gives them a little flavorful crispy edge that is an added flavor. The sourdough taste is not overwhelming. You must try this recipe, believe me it will be one you will use over and over.
★★★★★
Justine says
Made these pancakes this morning an they were so light and fluffy! Love the overnight batter too.
★★★★★
Madeline Harper says
This is great. I was thinking about using discard for pancakes. Thanks for this recipe. Would love more discard recipes. Photos are gorgeous!
★★★★★