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
Jenni says
Hello
I’m excited to find a recipe that includes fermenting the batter. You suggested chilling the batter overnight though, do you use the fridge- I’m asking because it seems this would halt fermentation.
Can you clarify ?
Steph says
I made them this morning and they turned out very very good. I’m not a very good cook, so it was very easy to follow the directions. I substituted butter for coconut oil and I used almond milk instead of cows milk I recommend you to try this. It is very good better than real natural pancakes. Also I didn’t add sugar it didn’t need it.
Jess says
Hi, I prepared this this morning but am unable to make them tonight. How long is the prepared batter good for? (Without the baking soda/powder). Thank you!
Dan says
Wow. Not only were these the best pancakes I’ve ever made, they might be the best thing I’ve ever made. I did the overnight recipe and they came out perfect. Even my picky 6 and 8 year olds ate them.
Tatiana says
So, they are cooked on the skillet but then go in the oven?
Amy says
Just to keep them warm until serving.
Jessica says
I need to double the recipe and don’t have quite enough starter. Any suggestions how to compensate?
Jordan Blacke says
For a recipe like this that uses discard or active starter, you can just feed your starter to make more and use it! I’d personally feed and let it grow for a few hours before mixing it into the batter (assuming I had the time), but you should be fine to use it right away too!
Catherine Kennedy says
Has anyone ever made these in a crockpot?
Natalia says
SO YUMMY!
Lori Thompson says
These turned out yummy, made waffles instead. Curious if anyone has tried an egg substitute. We have an egg allergy in our home. So often they can’t eat homemade pancakes. 😢
Megan says
We’re vegan and I made it with 1/2c plain non dairy yogurt in place of the egg and they came out great!
Sandy says
Megan: I’ve been unable to find plain non dairy yogurt. Could you tell me the BRAND you use? Thank you!
Megan says
I use Silk soy plain, which can be hard to find. If nuts are ok for you, the silk almond plain is usually available at Target and Walmart. So Delicious, Siggi, Kite Hill, Foragers, Nancy’s all make plain too. Really any flavor works. You can also use 1/4c pureed silken tofu per egg too, I just find yogurt more convenient cause we always have it in the fridge. (Yogurt or tofu work great in cookie recipes too!)
Sherry says
Did you do anything different for waffles? Thanks!
Rae says
I saw a comment that said we had to use starter that was freshly discarded without the liquid on top.
Wanted to add that I used really old discard that was sitting in my fridge (before seeing that comment), and it turned out beautifully!
Tsipporah says
Thank you! It was easy to follow and turned out great!
Desiree says
I love this recipe same day. I tried the overnight and my batter had black specks all over it. It looked like mold. Not sure what went wrong, I had to toss it.
Jenna says
I never leave ratings but these are the best pancakes I’ve ever had!!!! Soo fluffy and delicious. I added a splash of vanilla otherwise used same day recipe exact measurements . Thank you for somethting to do with my discard!! This will be a staple in my home now
Koenraad says
I did the “same day preparation”, using all my leftover starter in the fridge (age varying from 3 to 6 days), and it was just wonderfrul: very quick, extremely delicious (in Dutch: lekkerrrrrrrrr)
Jocelyn Suender says
I’ve made these twice now same day. They are the first sourdough pancake recipe I’ve tried — and will remain the only. I add just a little vanilla extract because that’s how my dad always made them and it feels wrong not to add.
What’s the best way to store leftover pancakes? The last time I made a batch, I put them in the fridge, but when I reheated them, they tasted pretty dry. I’d think they can sit on the counter in a ziplock for a few days because they’ve been cooked, but what’s your recommendation?
Lori Thompson says
Freeze them in airtight bag or container.
Jen says
These were phenomenal! I used freshed-milled soft white wheat flour and fermented overnight. I didn’t change anything else. So fluffy with perfectly crisp edges cooked in ghee in a cast iron pan. This will definitely be my new go-to basic pancake recipe. Thanks!!
Lee says
Hello, I’m new to this so quick question- how is 1 1/2 cups all purpose flour=190g but
1 cup sourdough starter=240 g?
Linda says
The sourdough starter has liquid which weighs more than dry ingredients for the same volume
Alicia says
These pancakes are fantastic so fluffy and delicious. This recipe is my first from my sour dough starter discard, I was a bit nervous as I haven’t smelt sourdough starter before and was 90% sure it was tangy not rank. I was correct! I only had 1/2 cup of starter and I didn’t have any sugar so I added a bit of vanilla essence. 💯 recommend this recipe, very easy and adjustments can be made without failing
Jenn says
Tried it, loved it. Definitely my new go-to for easy quick pancakes.
Laura M says
Absolutely the best tasting pancakes I’ve ever put in my mouth! And so easy to prepare and cook. ❤️
Rebecca Leighton says
This is my go to every week—gives my heart so much joy making something my kids love. Thank you for sharing!
I added 1 tsp vanilla, 1/2 tsp cinnamon and dark choc chips. ❤️
Jen Skinner says
These are my family’s favorite pancakes ever!!!
Alli says
Any ideas on how to make them pumpkin for the fall season? Love this recipe!! Thanks!
Riss says
These are the best pancakes I have ever made. It helps to have this handy during my sourdough journey. My kids and husband love the taste and request these every weekend.
Anna says
Thank you for this recipe, it has swiftly become our family’s go to pancake recipe for Sunday mornings, it’s never failed us – light fluffy and delicious pancakes every-time!
Carol says
⭐️⭐️⭐️⭐️⭐️
I will be making this again!! 😁
How long will it last (if there’s any left) in the fridge?
Jennifer says
Thanks for the recipe! I’m just getting started with sourdough. I used whole wheat flour, flax “eggs” due to my daughter’s egg allergy, and added blueberries and a diced banana. The pancakes were good!
Jackie M says
Thanks for your comment on using flax eggs bc my kiddos both have dairy and egg allergy! Will try these in the morning!
Lynne says
Having read the comments I halved the recipe and used 1/2 cup of milk instead of 3/4 since I used the whole egg and not half. I also added 1/2 top of vanilla. I tried adding banana to one and blueberries to another but frankly I like them plain. I just ate a leftover pancake, cold with no syrup and enjoyed it. This recipe is definitely keeper. Thank you!!
Gabi says
Our new go to pancake recipe!
Yadilka says
Great recipe and nice texture! Did the overnight preparation and added 1 tsp vanilla extract along with the baking powder and baking soda.
Dave says
Good recipe. Used 3 medium eggs, cuz I didn’t have large.
I’ve had my starter for almost 40 years. The person who gave it to me said it orihinally came from Alaska.
What is “sourdough discard”? Must be a Covid thing.
Kros says
Sourdough discard is any starter left after you “grow” a batch, measure out what you need for bread, and what is not needed immediately is put into a container and stored in the refrigerator. This is called “discard.” It has nothing to do with Covid, since leftover starter has been in kitchens for 100s of years.
Anna says
I just made these pancakes for breakfast and love the crispy and fluffy texture and flavours!
I replaced eggs with 2 bananas and milk with soya milk. Added no sugar and that was a great decision because they are lovely and sweet from the bananas.
I just have a question about storing the dough. Could I store it in the fridge for a couple of days and get the same effects? Or maybe it’s better to freeze the dough?
LAL says
This recipe does not even include the number of servings/pancakes it makes. Can someone please share that?
Kim Hanker says
I just made them and they were delicious! I made 5 pancakes and still have a good deal of batter leftover, so I’d say they’d make about 10 pancakes with the 1/3 cup measurement. I will definitely be making again!
Kyra says
Really great!! subbed AP for whole grain spelt and used discard right from the fridge, and they still came out fluffy.
Maya says
My children approved. I’m addicted after only one mouthful! These are the fluffiest pancakes I’ve ever made. Served with bacon and maple syrup. Yum!!
Fern says
These are the best pancakes! I have only made the quick version and they are fast, easy, and delicious!
Gabi says
This recipes is a pancake game changer. Wonderful flavor & texture with simple ingredients. I subbed sugar & milk for honey & almond milk & they came out perfect. Thank you so much!
Josh says
I’ve just started my sourdough journey, and this was the first recipe I made with the discard from the fridge.
I did the quick method, not the overnight version. Everyone in the family thought the pancakes were excellent. I did add some vanilla extract in the second half of the batch, but that’s just personal preference. I’ll probably make it with an extra tablespoon of sugar next time — again, personal preference.
The only thing that didn’t work out well was keeping the cooked pancakes heated in the oven. The ones that were in there the longest got dense and chewy. These are best enjoyed fresh off the griddle/skillet for maximum fluffiness.
Thanks for the recipe, it was really great!
Tonya says
Staple recipe & best pancakes ever. I don’t add any sugar & it’s still amazing!
Gina says
Any nutritional info on these? They are great. I’m make them weekly.
Charlotte says
This recipe is so good! I’ve recently started dabbling with sourdough & sourdough starter and was looking for recipes for my discard. This one for pancakes is amazing! Delicious, fluffy & light pancakes! I found the recipe generous & it made plenty of pancakes
Corine says
This is a wonderful recipe and I used it successfully! I’m posting my experience with a link to this blog on my site. Thank you!
Corine
Kymberlee says
These are our absolute favorite pancakes! We’ve made them dozens of times, and they always receive rave reviews! Does anyone know if it would work making these on a sheet pan in the oven?
Alex says
I make these on a sheet pan regularly! Turn out great.
Roni says
Love the texture of these! Crispier on the outside, fluffier on the inside. My starter has a bit of dark rye in it, so the flavour was out of this world.
Vanessa Almas says
Such a great recipe! Family favorite.
Ponch says
Followed the recipe without altering any ingredients..best pancake I have ever tasted. Fluffy, soft and totally tasty even with less maple syrup used. I did the overnight procedure in the recipe- excellent👍
Maddie C. says
Great flavor, incredibly fluffy, and a great way to use starter discard!
I added two scoops of protein powder and water to thin out the batter a bit and boy howdy, it’s a winner recipe!
Thanks for sharing!
Tiffany Jones says
Best pancake recipe I have ever used, sourdough or not. Thank you so much!!!
Lisa says
This one is a KEEPER! My only addition was a teaspoon of vanilla. It’s going in the family cookbook. YUM!!
Morgan says
Best pancakes I have ever had. What a wonderful and easy way to use sourdough discard. This is a recipe I will use for life!
Amber says
I use this recipe over and over again, any way to add more protein? Cottage cheese or protein powder…do you think it would mess with the pancakes too much? Thanks!
Karen says
These pancakes were delicious! I did the overnight method suggested and added the baking powder and soda in the morning. Light, fluffy and so flavorful! Great recipe! Thank you