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 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?! It’s the 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
Emilie’s 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- 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, 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.
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.
More Recipes To Try with Sourdough Discard
As a natural next step, I suggest making my Sourdough Breakfast Crêpes (you don’t need a crêpe pan for this recipe- they’re light, lacy and tender!) these Moist Sourdough Blueberry Muffins and my craggy-topped No-Roll Sourdough Scones for breakfast and brunch. My Super Soft Sourdough English Muffins will hit the spot too.
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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: 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!
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:
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.
Comments
Teresa says
I made these today and they were great. i did some blueberry for my husband then added a scoop of protein powder, mashed banana and cinnamon. These made excelllent pancakes, very fluffy. loved the fact I could use a cup of discard. I don’t bake that often so I have a jar of discard I keep in the fridge. thank you for a great recipe
Teresa says
My daughter told me about this recipe for discard pancakes. I made them this morning. The were so good! Definitely a keeper!
Marie says
Absolutely delicious! Let them rest overnight; it’s worth the extra effort. I added a teaspoon of vanilla paste—not necessary, but I love vanilla. This has become a new family favorite! Thanks, Emilie, for sharing your recipe!
Cheryl Pilley says
We love these pancakes! I substituted 1/2 cup of the AP flour for whole wheat and added a mashed banana then sprinkled some blueberries on top when cooking. Delicious!
Helene says
My absolute favorite pancakes ever!
I’ve been making this recipe about once every two weeks for years as a way to use up any sourdough discard I have in my fridge, and it never disappoints. The pancakes are so yummy—fluffy, flavorful, and always a hit.
I also really appreciate that the recipe includes measurements in grams as well as cups. We don’t use cups in Europe, so having gram measurements is incredibly helpful. Thank you for such a reliable and delicious recipe!
Noori says
This is a great recipe. I tried it for the first time this morning and was pleasantly surprised. We are an egg allergy house so subbed the eggs for bobs red mill egg replacement and it came out great. Would love if your recipes could contain a section to sub eggs in it as well.
Kim V says
We loved these! I added 1 tsp of vanilla extract to the batter to elevate the flavor. I’ll try these with fresh Blueberries and lemon zest; chocolate chips and orange zest; and cinnamon and nutmeg. Pumpkin spice + pumpkin puree would be amazing as well! Enjoy!
Jennifer says
Very good!! I’ve used other recipes and this one is definitely the best ones no chalky taste from the baking powder ratio still rose very well. I did add a little bit of homemade vanilla but changed nothing else. My starter was discard.
Laurie Thomas says
Mmm, the sourdough pancakes were delicious and the first recipe I made after many years of not having any starter. They definitely need to be thinned out for my preferences and I would like the sourdough taste to come through more. I used discard that had been sitting out on the counter for several days. Any suggestions?
Melissa Sowders says
No really….. BEST pancakes ever….. 💕💕🥲. I used a sourdough starter my Mom started for me right before Christmas. I’ve named it Little Betty. Little Betty made great pancakes!
Tryvor says
A professional pancake recipe. It reminds me of my childhood.
Tommy Moffitt says
Made these for my great nieces and nephews this morning, they were a hit. Best Pancakes I’ve ever had! Thank you
Kim says
The BEST pancakes! I just made a few changes by using half Sourdough Starter and half Sweet Sourdough starter discard. Also, used half milk and half heavy cream. OMG, so light and fluffy 😍
RM says
Amazing pancakes! Tried these this morning. Perfect blend of soft airy inside and slightly crispy outside. Thank you!
PS says
These are hands down the best pancakes I’ve ever had. Puts every single breakfast joints pancakes to shame.
When I made them, I didn’t have milk (had everything else), so I used Forager Project Creamer, the cinnamon/vanilla flavor. It’s dairy free, but omg it added so much character. If you’re dairy sensitive this is a great alternative and works 1:1 with the recipe. Thanks so much for sharing!
MummaT says
Beginner sourdough baker here (used your recipe to create my own starter…took me 4 months to get my starter to rise, but it’s been doubling & tripling like crazy). Hated wasting discard and found your recipe for pancakes. Mixed all ingredients the night before but neglected to chill. Pancakes were still great the next morning! My go to for pancakes from now on. Thanks so much for a fluffy & tasty recipe :)
Alice says
Can Oat Flour or a combination of oat and wheat flour be used in this recipe? Also can yogurt or blended cottage cheese be used as part of the milk allotment? Thanks.
Traci says
This is best recipe for discard pancakes. I’ve found it very flexible with ingredients. I haven’t tried oat flour, but I regularly use Khorasan flour both whole and white versions. I’ve used Eikorn and Spelt flours too without any issues. I’ve used some yogurt, coffee creamer, half and half, coconut and oat milk as liquid substitutes.
If it’s too thin sprinkle a couple tablespoons of flour in and if it’s too thin, let it sit or add a bit more liquid.
Olivia says
Absolutely delicious and so beautifully fluffy! I did the overnight version, and it made breakfast in the morning a breeze! I substituted the sugar for raw honey, and it worked a treat. Thank you so much for sharing this recipe. This will now be my go-to pancake recipe!
Tori says
Best pancakes ever!!! These were so good my husband said to make sure I “keep the recipe because it doesn’t get any better than that.” I did make a few alterations due to being on a limited diet but I don’t think I want to even try it without the changes. I used 2 tbsp. Flaxseed an 6 tbsp water to replace 2 eggs, coconut oil instead of butter, unsweetened vanilla almond milk and 50 grams of pure maple syrup to replace the sugar. You could eat these without adding anything extra on top but we like to add blueberry syrup (blueberries with a little maple syrup heated until boiling). So delicious! Leftovers where excellent the next day too!
Don says
Your use of discarded sourdough caught my eye. The reason is we love Overnight Waffles and your ideas awakened our interest in using discarded sourdough after making bread for Thanks giving. Thank you.
Emilie Raffa says
Thank you, Don. Yes, using sourdough for recipes beyond bread is truly eye opening, creative and fun. There are so many things you can do. For some inspiration, I have a whole section of ideas you can check out here: 20+ Sourdough Discard Recipes. I have more in my book, too!
Nancy says
Delicious pancakes made same day. My discard was a bit old but the result was great!
Kat says
These were instantly devoured! I have 5 sons, so they didn’t stand a chance. The whole family thought they were delicious! I’ll make at least a double batch next time and maybe try substituting buttermilk.
Sourdough Junkie says
My overnight sourdough, is one cup, strong starter, 2.5 cups 100% WW, and 2 cups spring water. It is left covered on the counter, mid afternoon till the morning.
Then I add my morning wet ingredients, butter, milk, eggs, one freezer banana, as no added sugar, and blueberys.
Dry sometimes baking soda or not, salt.
Your reference to chilling must mean in the refer with eggs and milk can’t sit out overnight on the counter.
Annie says
Obsessed! Even the pancake haters in our family love this recipe. We add a minced Apple or about 300 g of blueberries, which adds a lot to the experience
Maddison says
made these this morning! We have an egg allergy in our house so I subbed the egg for 2 ground flax eggs! They still turned out great and pretty fluffy!!
Aimee says
Truly the best pancake recipe I’ve tried. So thick and fluffy! Love the overnight prep option — made my morning so easy! Anyone know how to stop eating them though? Asking for a friend.
Emilie Raffa says
Ha! Love this. Thank you Aimee 🥰
Millie says
The best pancakes. Absolutely superb. My kids ask for them repeatedly.
I have tried several recipes, sourdough and non-sourdough. It sounds like hyperbole, but this is literally the best pancake recipe ever.
Roeri says
The best pancake I’ve ever made.
I changed the flour to almond pulp, it works.
Thanks for sharing this recipe.
Fran Garcia says
A staple recipe for sundays at home now. Simply great.
I always make with fresh sourdough and overnight resting with great results. Also, I use plain yogurt instead of milk, plus a little rhum or vainilla essence for that extra kick.
Next time, I will use some cocoa powder on the mix
Mary Pampu says
Can you add protein powder to batter for higher protein content?
Lori Kupfer says
My adult kids beg me to make these for them. I over feed my starter on purpose just to have discard. After a few large feedings and 720 g of discard I make a triple batch to lure my busy kids over to see their mom and day. Works every time! They love em!!! So this mom thanks you from the bottom of my ❤️.
Diane says
The recipe calls for 1 cup of sourdough discard. How do you get that much discard? Do you “overfeed” some starter to yield 1 cup of discard?
Bianca says
I have just done the same day pancakes for my children. Amazing!! So quick and delicious. Thank you!
nc trucker, ret says
i’ve made this several times. always comes out good. i’ve got batter chilling now for tomorrow morning. anticipation is real.
Elizabeth Rushing says
This was delicious and definitely a recipe I’ll keep making over and over! I made the batter yesterday morning using discarded starter with the intention of making the pancakes a little later for brunch. But my plans changed and I ended up leaving the fully prepared batter in the fridge until this morning. I just stirred it up (no additional milk used) and poured 1/4 cup dollops on a buttered 350 degrees griddle for breakfast today and they were delicious!! This was my first time ever eating sourdough pancakes and I hope to never have to eat a regular pancake ever again.
Jenika says
These are SO good and very simple! Followed the exact recipe except for the milk. I used organic almond milk since I didn’t have regular milk on hand and they were delicious! There are only two of us, so we’re freezing the leftovers. Thank you for another fab recipie!
Elisabet says
Hi!
I made these and the whole family absolutely loved them! It’s too much batter for us as my boys are little. Can I refrigerate the leftovers for tomorrow?
Anne Cassidy says
Could you use gluten free flour?
Nikki says
Can we save any leftover pancake mix for a day or two in the refrigerator?
Eve says
LOVE this recipe! Thank you!
Question: do you happen to have nutrition facts for them?
Terrie says
Just getting into the sourdough making game. Already have some discard so would love to make these pancakes. Question: Whole milk? Can I use buttermilk? Thank you.
Emilie Raffa says
Hi Terrie! Yes, buttermilk would work in this recipe. It will be delicious.
Karen says
Wonderful recipe! The pancakes are so light and fluffy, and very tasty! Froze some of them for future breakfasts.
Laurie says
Great recipe
Nat says
Love this recipe! Always turns out great and I make it every week or 2 for the family and they love it too, best pancakes ever!
Emilie Raffa says
So glad you love it! Thanks Nat! 🥰
Ali says
Holy cow! These are the absolute best sourdough discard pancakes I’ve ever tasted!! I batch cooked a bunch to use up discard and stashed them in the freezer for quick breakfasts. So, so good! Thanks for sharing this recipe!
Danielle says
This is an amazing recipe, I did add vanilla to the mix though. I did the overnight method and right before cooking I decided to throw blueberries in as well. Delicious recipe, will be making frequently. Thank you!
Cindy says
Just made these pancakes and they were delicious. I added about a teaspoon of vanilla and used 200 g of buttermilk and 40 g of unsweetened almond milk because that’s what I had. They turned out so good!
nctruckdriver, ret! says
i’ve been making these for maybe a year now. with this great recipe you can get great results. i and my family love the pancakes. side note: i made these “same day” this morning because i made a fresh starter with a recipe from the guy that “kicks it up a notch”. makes simple starter recipe that is ready to go in 8 hours. so, in 12 hours start to finish i’ve got great pacakes.
Victoria says
Hi! May i know your 8-hour starter recipe? :) Thank you!
nctrucker says
3 cups water, 3 cops all purpose flour. 1 1/2 tablespoons teast, 1 tespoon sugar. stir sugar and yeast into water. let sit 5 minutes to make sure yeast is doing it’s thing. stir flour in well and cover. after 8-12 hours it should be bubbly and ready to go.
Kayla Marie Currie says
Best sourdough pancakes!!
Gray Burgos says
I never leave any comments on recipes that I find on the internet. I MUST say, this is literally by far the best pancakes I’ve ever made! Thank you for sharing this recipe with us lucky folks. I’ve tried different pancake recipes before butttttt…… this one is one of a kind!!! Absolutely delicious :)
Wendy says
Fantastic pancake recipe, thank you, for Father’s Day! Light, fluffy and definitely yummy. Great not being too sweet.
I didn’t quite have enough sourdough but they were amazing, my family were impressed 😉