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
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
Cynthia Tucker says
This will be my go to pancake recipe from now on! My first time using sourdough starter, and these are the best ever pancakes!
Michelle says
Oh my goodness. These are amazing, I’ll share what I did differently. I had blueberries to use up (the small ones) in the fridge. I only had a 50/50 mix of AP Flour and WW flour (I did NOT expect these to be amazing. I did expect an ok breakfast). They exceeded my expectations by a mile. My first bite my eyes opened wide and mmmmmm hence my second bite lol. And third lol. Ok, so here’s the only modifications I made to make use of what I had. All weights were the same: I used 1/2 n 1/2 whole wheat/all purpose flour; Whole fat Milk powder and water for the milk; 1/2 Tbs vanilla; 1 Tbs grated orange zest; and a big handful of blueberries. Cook until internal temperature is 175°F.
Your welcome!
Kelly K says
The best recipe I’ve found!! I mixed & cooked the same day. SO fluffy & delicious!
Melanie says
These pancakes are delicious! I made the overnight option, and they are light, fluffy, and have great flavour. They’re not super sweet (I replaced the sugar with monkfruit, 1:1) so can be used for sweet or savoury meals. I made the whole batch (about 12) so I can freeze some for quick breakfasts or work lunches. Quick and easy. Thank you!
Cat C Willis says
Sooo good.. will definitely make these again!❤️
Annette says
Wonderful recipe. Used half the batter the same morning I mixed it and the remaining batter the next morning. Both were outstanding!
I amended the recipe a bit by using about ½ cup of ground flax seed to replace part of the flour and halved the sugar. Best pancakes ever and no tummy ache or sugar spike at all! Can’t wait to try your other recipes!
Robin L Lensing says
I made this recipe today! It yielded 21, 6″diameter pancakes. They were delicious and tender! Next time I might add a little cinnamon and nutmeg. Thank you!
Cathcurt says
Great recipe-I only had about 1/2 cup of discard and it was fine in the recipe. Made very fluffy pancakes with delicious flavor.
Gary Parks says
these are amazing easy recipe love em!!!
Kristina says
Hello! I put together all my ingredients besides the baking powder and soda and was going to put in the fridge for the morning however now I can’t make them until the day after tomorrow. Do you think the dough will be ok in the fridge that long? Someone please helppppp
Eve says
lol, I just did this. Still worked as long as you didn’t add the baking powder and soda. The flavor was a bit more sourdough-y.
Caroline Irwin says
I have tried all of the sourdough discard pancakes and this one takes the cake!! I split the recipe in half and it made 6 salad plate sized pancakes.
Y james says
Could I swap out the milk for buttermilk?
Jennifer Pendell says
Excellent! Made today exactly as written for same day prep and husband agrees, best pancakes we ever had. Thank you for a keeper!
Lien says
Made these, half the amount and used olive oil in the batter instead of butter. Cooked in butter though :) so good! Best pancakes I’ve ever had in my life!
KC says
Hi Emilie!
I tried the recipe, may I ask what if my batter isn’t as bubbly as the one in your photo? Does it mean I need to let it sit some more? But upon cooking it was still tender and fluffy :) just asking so I can still improve :D
Patsy says
We love these pancakes! Can I freeze and then reheat? How would I reheat the entire batch? In a couple of weeks, we are going to have several over for breakfast. I am trying to figure out how to do ahead so I am not overwhelmed that day.
Phaedra says
I always freeze my leftovers 4 in a gallon ziploc made in a single layer then top with wax paper for another layer. I usually get 12 in a bag and take out what I need for my grandkids during the weekday breakfast.
Anne says
Fabulous! Made the overnight option with half whole wheat flour, half ap. No other changes. They were perfection! Another great recipe from Emilie. 🙏🏼😍
Bill says
Hmmmm, Gotta say they were the best pancakes I have made! Soooo very light and tender with a very slight hint or aroma of baked bread. My discard was probably 90% wheat flour. I will never have enough discard, lol. I did add about 1/3c extra apf because it was too runny.
BFred says
This is my favorite sourdough pancake recipe! Give it a try and you will not be disappointed. Whether you do the overnight recipe or the same day, it will turn out delicious. I do prefer the overnight version but when company comes calling, unexpectedly, you can cut corners and still have a great meal.
Farmgal87 says
Made these for an easy, overnight fermented breakfast to use up some discard and was very pleased with the results! I followed the recipe with the addition of vanilla extract and substitutionof buttermilk for the milk. In the morning I added the levening and 1 Tbs of raw milk to thin it out a bit. They cooked up beautifully and everyone loved them. Such a great way to use up discard and have an easy breakfast ready to go!
Ashly says
Absolutely delicious! I had left over canned coconut milk I wanted to use so I swapped that in for the milk and then I added mini chocolate chips and coconut flakes. I also did the overnight method to give it some good fermentation. Will definitely make these again!
Naomi says
Amazing recipe kids loved it thank you!
Colby says
Just started on sourdough journey. Tried these this morning, and everyone loved them.
Silke says
Thank you for this great recipe. I made it as instructed and they turned out perfect! I did add some blueberries to a few of them. So yummy!! :)
Yingren Niu says
Such a simple and delicious recipe, I love the no sugar in the ingredients. Thank you for sharing!
Sara says
Brilliant recipe. Used all my sourdough discard, left in the fridge overnight and made for breakfast next morning. Only issue, that didn’t make any difference, was I used bread flour – now have to get more for the bread making!
Sandy says
Great recipe!! I’m looking forward to your other sourdough recipes.
Angie says
Fantastic, my family gobbled them right up!
Gail Flood says
This is my first time trying this recipe, however, I usually use a large skillet to cook multiple pancakes at a time for my family, would that work for these as well? Thank you!
Tina says
I just mixed up the batter tonight for breakfast in the morning. There was a change in plans right after I mixed it up and now we are having Sunday morning breakfast with my son’s family instead of Saturday. Do you think the the batter will still be good to use if it sits two nights in the refrigerate? I did not add the baking soda and baking powder yet.
Debi says
Wonderful, fluffy pancakes! A hit in this house, for sure.
Hannah says
These are so delicious! I have good amount of extra batter though- can I freeze it and use again in a few days?
Lisa G says
My family loves this recipe, and it prevents me from wasting starter. It’s a win win ! Thank you for posting it!
Liz says
Keeping em warm that’s why I’m putting the oven on! doh….I was just thinking I’d be eating them one at a time…..which I probably will do 😂