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
Candice says
Delicious pancakes! I made some plain and some blueberry. Has anyone tried this batter in a waffle iron?
Jaclyn says
Delicious. Flavorful and fluffy. This recipe also offers a simple way to use up a bunch of sourdough discard.
Theresa McNemar says
These pancakes turned out fantastic, even though I just mixed the batter up and poured it directly into the pan. I’m anticipating using my leftover batter tomorrow. They were great! Definitely going to pin those recipe!
Christina says
Could I mix all the dry ingredients ahead of time to bring on vacation ?
Emilie Raffa says
Absolutely! It will be like your own homemade “box” mix. Add the wet ingredients when ready to make.
Beatrice says
These are the BEST pancakes I have ever eaten omg. I used buttermilk and they were so fluffy and bursting with flavor.
Sharon says
Very tasty could this be used for waffles?
Rose McD says
Simply the best!
Lisa says
These are delicious. I have made these many times. I have made without eggs before and they still turned out great.
I have also made lemon blueberry pancakes by adding the zest and juice of a lemon and a handful of blueberries to the batter.
Thanks for the recipe.
Kateri says
I’ve always left my pancake mix to sit and ferment on the counter overnight 🫢 Just realized it says to chill overnight. Any issues with letting it sit at room temp?
Janine Cooksey says
I always leave mine out overnight. It ferments well and makes extra thick fluffy pancakes.
Kerry says
I usually aim to have leftovers to freeze. This recipe was so delicious that there were none left and I felt obligated to make two days in a row and double up the second day. Added some of our abundant blueberry harvest to the mix.
Sara says
These are the best!! My kids are requesting cinnamon. How much cinnamon would you add to this?
Christine says
By far the best pancakes !
Laura says
These very fantastic! I did the same day preparation and they were light and fluffy. I did add 1/2 Tbsp of Vanilla Extract which proved to be a nice addition.
Liz says
Yummy, as are the other sourdough recipes I have tried from your cookbook, thank you.
Jennifer Butler says
These were great! I calculated the nutrition info if anyone wants it too, based on 10 pankcakes per recipe, this is for 1 pancake: 156 calories, 5.5 g protein, 23.6 g carbs, and 4.9 g fat (doesn’t count butter in the pan).
Nicole says
At first I was skeptical – how could a pancake recipe have so many 5 star ratings? But wow these truly are the best pancakes EVER, reminding us of the sourdough pancakes on our honeymoon 25 years ago in Alaska. We used the overnight method with starter fed at lunch and aren’t going to change a thing in the future. Thanks so much!
Erinn says
I made these for breakfast, but used the “Same Day” method of mixing it all together and making the pancakes right away. They were delicious, hands down the best recipe for pancakes that I have made. We added blueberries and chocolate chips into some right after placing them in the pan, which added another layer of deliciousness.
I am definitely hanging onto this recipe and I’ve shared it with a few other sourdough friends.
Amy says
Put this in your recipe box! (yes, a throwback to my mom and grandma’s 1950’s and 60’s era wooden recipe boxes–only the very best recipes made it in). I made the “same day” version, true to the recipe and the results were excellent, producing 11 six-inch pancakes. I used my daughter’s cast iron skillet with a little more oil than I would normally use on my ceramic-coated skillet. The results: crispy-edged, flavorful pancakes with a tiny hint of sweetness. I’ve tried many non-sourdough pancake recipes with limited success. Emilie’s pancakes are now my go-to. Thanks!
Anna says
I’ve made these twice and they are delicious. I forgot to add flour the first time and I actually think those were better than with the flour. I’ll have to experiment with that in the future.
Louise says
Wauw, wauw, wauw. I always threw away my sourdough discard, but now saved it and made the overnight recipe. What a flavor explosion it is and the pancakes are so fluffy! They get a beautiful crunch on the outside also. I just added a pinch of sugar, so I can use the leftover pancakes for lunch and savory filling/topping today or tomorrow. I used my organic wholegrain spelt and rye starter, worked out perfectly. This morning with some fruits, maple syrup, extra butter. This pancake really doesn’t need much. Thank you for the recipe inspiration.
Sharon Edwards says
These are the best pancakes I’ve ever had. I did reduce the sugar to 1 tablespoon.
Great with blueberries with a little water cooked in a small pan and spooned over the pancakes. No need to put sugar in the blueberries unless you like it sweeter.
JW says
The most flavorful pancakes ever. I followed the overnight recipe. I forgot the eggs the evening before. Added them the day of before adding baking powder/soda, resting for 10 minutes then cooking. Turned out fine.
I had to add 4 tbsp milk to thin the recipe but everyone’s experience will be different given different flours require differing amounts of liquid. This recipe is perfect as is.
One question: can you store left over batter in the refrigerator overnight for use the next morning?
Maddie says
Delicious! Family loved them and I really appreciated that the recipe made enough pancakes for leftovers.
Kamila says
So light and fluffy. They are the best!
Shi says
First time making pancakes from scratch and these are the best! I added some mashed banana and nuts and they were so good!
David says
These were awesome. Thanks for a great and clear recipe. Serving suggestion: I made a raspberry compote out of 1.5 cups fresh raspberries, 2 Tbsp sugar, and 2 tsp lemon juice. Simmered on the stove, whisking frequently while cooking the pancakes. The tartness of the raspberries compliments the sourness of the sourdough really well.
Patricia A Book says
This is a great recipe–I’ve made it twice now with discard. I don’t put it in the frid over night as my sourdough has been out and is fresh. This is now my go to recipe.
Betty says
This is a excellent recipe. Followed
the same day instructions.
Kim says
Can this recipe be used for waffles as well?
Sylvia Rogers says
These are delish!! I made a half recipe with blueberries and that was a great addition. They didn’t need in syrup or other accompanients.
The Milkman says
Never a disappointment.
The best recipe I’ve ever tried.
Eve says
Hello!
Do you have nutrition facts for this recipe?
Rosemarie says
These are the BEST pancakes I’ve ever made. This recipe has been my go to since starting my sourdough journey.
I am gluten free, but can handle very fermented sourdough. I make these pancakes using gluten free flour and they turn out PERFECT EVERY TIME!
No one ever knows I used gluten free flour, even the “regular” flour snobs.
They also freeze beautifully.
Nex says
So we have 3 kids and I cook for some additional family. I pour this whole recipe into a sheet pan and bake it at 375 for about 15 minutes and they come out AMAZING.
I have added fruit fresh or frozen and or chocolate chips with no damage to integrity.
Jenni says
Omgosh yum! This is the first thing I have made with my starter. I am waiting for my first loaf to rise but been getting a lot of discard building up lol. These are so good! So fluffy and tender and the flavor is amazing. I made the whole batch and will freeze the rest. I love pancakes as an evening snack LOL.
Kim says
Fantastic sourdough discard pancakes!!! Can’t wait to see how they are after freezing.
Joyce says
Very tasty, thank you for the recipe. Can these be freezed?
Emilie Raffa says
Yes! Absolutely. Arrange cooked and cooled pancakes on a parchment lined sheet pan. Freeze until solid; transfer to airtight bags or containers.
Meldy says
Can I use almond milk instead of regular milk?
Nancy Antol says
I made your sourdough starter recipe and these pancakes from the discard. They were excellent: fluffy, tender and crispy on the edges. Thank you!
Ilene says
These are the best pancakes I’ve ever made and I’m 81 years old! I love the fact that I was able to use discard that’s been in the refrigerator for months. Also, I was low on all-purpose flour, so I used a combination of all-purpose, 00 that I use to make pasta, and bread flour. Next time I may use some whole wheat. I added a little vanilla to the batter. I made 1/2 batch and it made nine 3-4” pancakes.
Janet Cuebas says
Wow! These are the best pancakes I have ever made. I’m new to this sourdough adventure and I have to say I’m loving all the things you can make with discard. I don’t think I will ever buy pancake mix again! Thank you. 😊
Roxanne says
I have to say, these may be the best pancakes I’ve ever had. I did the overnight preparation, halved the sugar and added a splash of vanilla. Then topped with a berry compote. Best birthday breakfast!
Tina Beshears says
Delicious! We’re hooked! I used the organic, unbleached flour that I made my starter with. Next time I’ll add some organic sprouted wheat to it. My picky grandkids cleaned their plates!
Jessica Flory says
Best pancakes of my life!!!
Vic~ says
Made these pancakes today. It’s awesome! My family loves them so much.
I did overnight preparation.
It’s so fluffy. Even my kid is late he still can’t stop munching. This is what he said: “This is so good… worth being late for”
Anita says
Can you use buttermilk instead of plain milk?great recipe!
Nikki says
This recipe has been on repeat for the last two weeks since I found it. I’m currently nursing a baby sensitive to cow milk protein, so I switched the butter for ghee and milk for homemade oat milk + 1T ACV. Thanks!
Annie says
This is the best pancake recipe I have ever made- thank you so much for this!!
Darren G says
I have been working my way through your recipes since bringing my brother
in-laws sourdough starter home after he passed away suddenly in England.
It has taken to life in New Zealand well, and is now a crossed culture, culture!
Every recipe has been a success, very easy and tasty. I have made sourdough, hot cross buns, bagels, pancakes, brownie, focaccia, pasta, brioche and pizza so far.
The recipes are easy to play around with to my liking also, as I find american recipes can be overly sweet. They still don’t fail, so that is great.
Thanks to your recipes I make something every weekend, just using the discard and we get to think about Nick (my brother in-law) as we eat.
Danyell says
Lovely recipe! First time I made these I had no eggs so made without eggs – still turned out wonderful! I think these are my new go-to pancakes.
John says
Best pancakes I ever made or ate.
JT says
Just made the same day version, and wow! They were delicious!
Tamarah Bonds says
Have made these several times (overnight version). Perfect each time