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
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 😂
Liz says
Gonna try these in the morning….just wondering what I’m heating the oven up for though?
Michele says
These were so good, and so easy! Your bagels are up next, as I think I can do better than my current recipe.
Joe says
Excellent!! The best!!!!
Yana says
Made these today….delicious!!!!!!!
Barb says
Can I make waffles with this recipe?
Joe says
You should just try. What’s the worst that can happen?
Abby says
I love this answer! This is how a cooks attitude should always be- what’s the worst that could happen!
Mike says
I made them into waffles and they were great!
LY says
This is now my go-to recipe for pancakes. Made a few times and the yummy result is consistent!
Thanks so much for this wonderful recipe!
LY
Cheryl says
Can I use buttermilk instead of regular milk?
Caroline Dettling says
I did, they were good
Christine Walton says
Best piklets ever.Yummy.
Selma says
Amazing , it is my first starter experience and I hated wasting the discard, tried this recipe, amazing airy pancakes super fluffy , I think I can eat them on their own without topping 🤤thank you
Amanda says
Hands down, best pancakes I’ve ever had. The overnight option is a winner every time (we make these 3x a week!). On weekends, I add a tablespoon of cocoa powder and chocolate chips.
Sawyer says
We did the overnight method and chefs kiss! Absolutely amazing. Already looking forward to making them again!
Cleo Gisler says
I made your sourdough pancake recipe easy version with the discard, and they were super easy to make and were as you described fluffy, light and very Delicious. I will be making them again. As a relative newbie to sourdough baking I appreciate non complicated recipes. Thank you!!!
Tracy says
The best pancakes. Easy to make and oh so tasty.
Danielle says
Can I use almond milk in place of dairy milk? I just don’t have milk on hand since we aren’t milk drinkers in my house
Kate says
Yes, I’ve used a variety of non-dairy milk and pancakes still turns out amazing.
Natalie says
We loved your light whole wheat sourdough bread recipe and we love whole wheat pancakes. Do you think I could swap out the all-purpose flour for half whole wheat flour? I know I do that with my normal pancake recipe, but I’m very new to sourdough. Thanks!
Christy says
Not the author, but I would try. You may just need a bit more milk as WW flour tends to result in a bit drier dough or batter. Give it a go!
Krystal says
Delicious tender and fluffy pancakes. Everyone loved them. Thank you!
Edith says
The best fluffy pancakes! I added blueberries and my family loved them! Thank you!
Jessica M. says
Best must fluffy cupcakes!!
Dasha says
This is my first time making sourdough pancakes with discard and these came out sooo good. I didn’t have that much discard, only about 140g but they still turned out fluffy and delicious. Thank you for the recipe!
Karen says
Best pancake recipe yet!!!
Yogi says
Fluffy and delicious! I made them with active starter since I had it and wasn’t baking bread today. I did add a teaspoon of good vanilla extract but they would be delicious without. Vermont maple syrup and Kerry Gold! I did the same day recipe.
Ashley Murray says
Can I make these 2 days before eating them bc of travel? Would I frigerate or freeze, then how would I best warm them up once reached location
Suzy says
I made these wonderful, fluffy pancakes and topped them with a bit of butter and some warmed canned apple pie filling. Oh My! Everyone raved about how delicious breakfast was … thank you.
Shari says
This is our Second favorite Pancake recipe!! The first is my Grandpa’s pancake recipe. Now this is going into our Family Favorite Recipe book!! I love simple sourdough recipes and this is the best one even my oldest who is in her, “I don’t like sourdough” phase … loves this recipe!
Helen L Halewski says
So easy and so delicious! I am new to sourdough and so glad there are so many great things to do with the discard! Thank you Emilie!
Hanna says
These are so good! Today I made these as “sheet pan” pancakes. Made the batter as described in the “overnight” method with 240 g of active starter. In the morning, spread on a sheet pan (lined with foil and sprayed with avocado oil spray) and popped in 425 degree oven for 12 minutes. Came out so yummy with a light and fluffy texture! And so easy!
Amber says
These pancakes are delicious! I make them almost every week and the whole family loves them. They are fluffy and taste delicious. I have never tried making them the night before, but maybe one of these times I will.
Jennifer says
Yummy! Printing out the recipe for my collection. I’m not usually a pancake person because they always feel for heavy and dense. These were light and fluffy with a crisp outside (mine were thicker than the picture). Definitely making them again! Thanks for sharing the recipe :D P.S. I threw some blueberries in mine too.
Eve says
These pancakes are the best. I used overnight recipe with active starter. They were delicious, and I didn’t have a bloated pancake belly after eating them, so the sourdough does make them more digestible. Your recipe makes 10 large pancakes plus enough for a small test pancake.
Cindy Bear says
Pandemic baker here. I’ve been making these for the past several years, and this recipe by far is simply the BEST! Other recipes are no comparison. You will love this recipe!!!
MH says
I’m new to all this. Does the sourdough starter discard need to be room temperature? Or is it okay to use discard straight from the fridge?
Emilie Raffa says
Hi there! I tend to use room temperature discard for all of my sourdough discard recipes. If using fridge discard, it has to be in good condition (no liquid on top, no discoloration etc.).
Gloria says
Made these pancakes this past weekend. My husband said they’re the best pancakes he’s ever had. So glad your recipe was recommended to me. Can’t wait to try more in the future
Jenn says
I just made these. I let the batter ferment over night. Wow. Best pancakes I’ve ever had. I just made a different recipe last week and they were really good but not fluffy enough. These are Devine!!!
Susan says
Best pancake recipe I’ve ever made! The whole family loves how delicious these are!!
Olivia Koschara says
I’ve been using this recipe for my family for 2 years now! We all LOVE IT! Thank you!
Aysha says
Hello there does the mix get left in the fridge over night or stays on bench at room temperature
Emilie Raffa says
Hi there! The batter goes in the fridge overnight.
Anita says
YES!! This is the BEST pancake recipe ever! I did not wait – I mixed all of the ingredients and made my pancakes. I made more than I could eat so froze the leftovers and reheated them in the microwave for an even faster treat! I did convert to gluten-free using rice sourdough discard and a gluten free flour mix. I also made it dairy free by using coconut oil and canned coconut milk. Fabulous! Thank you!!!
Steph says
Hands down the best sourdough discard recipe! I usually use whole grain flour (wheat or spelt) and almond milk. Pancakes come out fluffy and soft but just strong enough to be flipped. Perfect!
Sarah D says
I made these (the same day version) and they were divine! The generous amount of starter gave the pancakes a nice depth of flavor. These were definitely the best sourdough pancakes I’ve tried making (and I’ve tried quite a few)!
eve says
Does anyone have thoughts around swapping the milk for 1/2 whole milk yogurt + 1/2 water?
Christy says
My thoughts are, heck yes! I love taking chances in the kitchen. I’ve learned the best tricks ever that way.
Chanel says
Can these sit and ferment in the fridge for a day or two? I made the batter last night and never got around to making the pancakes today. Hoping I can just make them tomorrow morning
Emilie Raffa says
You should be able too. But the texture of the batter might be a little thicker than the previous days. If this is the case for you, add just a touch more milk to correct the consistency. Batter always gets thicker as it sits due to how flour absorbs liquid.
Br. Paul Richards says
Just made a double batch today. Excellent!! I added a little bit more flour for a thicker pancake. They were light and fluffy and colored nicely on both sides. Used a non stick electric grill with spray oil , spread evenly with light pressure paper towel after spraying. Temp: 360 f or so.
Emily M says
I did the same day prep and they were PERFECT!
Maria says
Love this recipe! Make these every time I have a surplus of discard needing to be used. Question, have you ever done a nutritional breakdown per serving? Just curious since my husband thinks pancakes aren’t a nutritional option for breakfast even though he loves these as well :)
Beth says
I found I could actually get 12 large pancakes out of this recipe, and per pancake works out at 141 calories, 3.4g fat, 22.5g carbs and 5.1g protein (I did use light butter spread rather than kerrygold but otherwise exactly as the recipe)
Steve Bright says
How did you work it out as my recipe calculator worked it out as 341 per pancake ?
Benjamin says
I love these pancakes! I’ve been making them for a couple years now! I have recently tried making them with a high protein. When measuring out flour I used 2 scoops of muscle milk vanilla 32g protein and filled in the rest with all purpose flour. They turned out fairly delicious the vanilla helped. Once they were dressed with syrup they amazing! Is there a nutritional brakedown for the recipe provided?
Meg says
I did the right away version , perfect!! Added thawed blueberries. Easy and yummy!
Was reviving my refrigerating starter and used the discard
Megan says
Fantastic recipe! Love that there is an overnight version for a quick prep morning.
TDC says
These are a staple in my household now. Same day and overnight 5 stars!
Ben says
Can you add a protein powder like muscle milk to this recipe?
Kaitlin says
These were delicious and fluffy! I did not do the overnight version.
I assume you can put these in a container and freeze…? Can you please confirm?