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 sourdough 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 for 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 golden brown, 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 liquid to flour ratio 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 in the refrigerator, the flavor will intensify and you’ll get the added benefit of fermentation. My son who is gluten sensitive does really well with this recipe. And for convenience? The batter is prepped ahead! No mess. No stress.
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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: Stove-top
- 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:
- In a large mixing 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 cast iron skillet (or non-stick pan), 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
Julie Clark says
These are AMAZING! I made them this morning. Very fluffy and excellent flavor. Definitely a “keeper”!
Abigail says
These are quite literally the fluffiest, most delicious I’ve ever made in my life. Even on my first attempt making them! This will be in my regular rotation from now on for sure!
Anca says
Thanks for sharing this!! I found it the best recipe ever!
I tried last week, everyone loved it, and now I have to do it again for the breakfast today.
Renaee says
Made these the other day and they were fabulous, this will be my go to pancake recipe for sure. Even better the next day in the air fryer, they became crispy and were great with a little butter and maple syrup.
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!
Erika L Lessard says
Little Betty; I like it a lot! My husband had Bob and then a friend gave us another that I’ve taken over; Francis.
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 😍
Erika L Lessard says
What do you mean by sweet sourdough discard?
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!
Dana Chalamet says
I would actually consider this as Forager Project Creamer is not only ORGANIC, but uses very clean ingredients. Nice recommendation! (only a small percentage of people actually pay attention to what they’re ingesting or the ingredients in what they’re choosing to ingest). Kudos to you. 🙌🏼💫🙏🏼✨
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.
Elizabeth B says
I made them using buttermilk today, and can confirm, delicious!
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
Marion Roberts says
Hello, Every recipe of yours has turned out. I suggest you to every sourdough newby. Thanks Alot.
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?
Ashley says
When you bake, never throw out your discard. Just put your leftovers back in the discard jar and keep it in the fridge. That is the jar which you will use to make your sourdough starter- taking out just enough of whatever portion needed for fresh starter. I always use a 1:1:1 ratio for my fresh starter. Sometimes I intended on baking but didn’t get around to it and just put the fresh sourdough back in the discard jar. Unless you are very frugal on calculating exact you need and/or bake with discard often, you should end accumulating sourdough starter over time. And to answer your question specifically, yes. You can absolutely generously feed your starter if you want to acquire more discard. The discard is just “hungry” starter, which is more fermented and will have a stronger flavor. I am sure it won’t hurt to use fresh starter with this recipe either, you might just end up with the fluffiest pancakes ever. Lol.
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!