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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
Tatiana says
These pancakes are amazing! Fluffy, light and tasty…no need to buy biscuick anymore.
Carole Moon says
Thank you for you for the best pancake recipe ever! Love these so fluffy and delicious.
Kyra says
Delicious! Best pancakes I’ve ever had. 😋
Teresa says
This was my very first Sourdough recipe and it turned out wonderful, thank you!
Laura Clonch says
I made these for my grandson and he said they were “the best he has ever had!” ( he’s 5) great recipe!
Rach says
Can I just make this on the stove like normal pancakes?
Lauri says
Yes – I make them on my griddle like usual.
Kate says
This is best the pancake recipe! I have tried tons of sourdough pancakes and this overnight option is by my favorite. I feel like I’m going out for pancakes. And so easy!! Thanks for making my life easier!:)
Toni Rae-Kelly says
Super easy to make. Seriously the best pancakes I’ve had in years. I used cup 4 cup flour and they turned out perfect. 🤩
Presley S says
I am not joking One. Single. Bit. THESE ARE THE BEST PANCAKES IVE EVER HAD! My fiancé and I were joking that if I ever get sick of making bread we need to maintain the starter so we can at least have these pancakes for the rest of our lives. This is the only recipe I’ve tried from this blog but I’m about to Julia Child the recipes here!
Emilie Raffa says
Love this comment :) Thank you so much and SO GLAD you guys liked the pancakes. xx
Anna Smyth says
Fantastic sourdough pancakes! I’ve tried a number of different recipes and my kids did not enjoy them as much as our regular pancakes….until yours! Whole family loved them and they are now our go to breakfast pancakes, I make a double batch, warm up lovely in the toaster the next day and freeze well. Batter is also very forgiving, made it up, got busy making dinner, so popped it in fridge for a few hours and then cooked them up when kids in bed…still perfect. Thank you!
Lisa says
This is a great recipe. I added 1/2 tsp ground cinnamon for my personal preference. Delicious!
Robyn says
I have been using a different recipe that I like, but decided to try some others and oh my gosh I LOVE these ones! So much more than the others, will be making these from now on. They are fluffy, have flavor and go perfect with syrup butter and fruit! They even taste amazing cold with just a bit of butter. We cook them on our electric griddle and put them onto a chopping board with tea towel over them until ready to serve, so soft and fluffy. Highly recommend!
Julie says
These are an absolute regular at our house. Best pancakes I’ve ever had! Sometimes I throw in fruit like berries, bananas, or apples (basically whatever I have on hand). This recipe is my favourite way to use discard.
Sonja says
These are phenomenal! My husband said they’re his favorite pancakes I’ve made so far, and I’ve made a lot of different recipes. My 15 month old daughter devoured an entire one, where my husband and I each had two because they’re so good!
Mine are a bit too runny, however, even after being refrigerated overnight. I added a few spoonfuls of flour in the morning, but didn’t want to add too much without adjusting the remaining ingredients. Any pointers on making them thicker so that they’re thicker and don’t spread as much? Less milk when making the night before?
Beverly says
I made the same day recipe. Best pancakes I have ever eaten. I had a jar of discard that was over a week old which I used. I have just started my sourdough journey about 3 weeks ago. My husband said they were the pancakes he has ever eaten. This is the second recipe for pancakes I have used. Can’t wait to use the overnight recipe. This will be my go to. I’m freezing the rest. Can’t wait to see how they taste. Thank you!!
Jaclyn Bree says
Delicious pancakes! I use bacon fat in place of the butter (as the ingredient as well as the frying medium). They taste absolutely amazing and have the best texture. I actually don’t like pancakes at all (but my kids do) but I tried these and it’s the first time I’ve enjoyed pancakes in more than 25yrs!!! Thank you!
Aly says
I tired these this morning and they were really good. I want to try the overnight version and I noticed the recipe says to chill the batter. Doesn’t it need to be at room temperature to ferment?
Evangeline says
Chilling sourdough doesn’t stop the fermenting process, it just slows it down enough so that they don’t ferment too much and end up tasting far too sour to be enjoyable.
Belinda says
Could I replace the milk with buttermilk?
Emilie Raffa says
Yes! buttermilk would work great.
Cheryl says
Turned out great-have enough leftover to freeze for later joy! 5 stars all the way!
Thank you.
ALAN says
10 out 10. Other than precisely dividing the recipe in half. I altered nothing. I made the base last night. Put it in a 78°F proof box for 3 hours and fridge overnight. Have made these several times now.
Elisabet says
O.M.G. Seriously the best tasting and fluffiest pancakes ever! Thank you for this gorgeous recipe, definitely the new go-to weekend breakfast feast! Yummmmm
Jadon Frank says
If I only have half the sour dough starter, what ratio of milk, flour, etc should I replace with?
Julia says
Does this recipe work without eggs, or with flax eggs or something similar? Thanks!
Fenna says
Yes, perfectly! We are vegan and tried this. No need for egg replacement.
Cindy says
This pancakes were very good! Best I’ve made with sourdough!
Sharon says
I am new to sourdough and only my partner eats pancakes, could you freeze this batter for later use, or would it be better to make the pancakes and freeze them for later use
Kristen says
I would definitely make the pancakes and freeze them for later
Nunnie says
Outstanding. Halved recipe for just 2 servings. Wonder how batter would fare if cooked after a night in refrigerator? Thanks for delicious new, favorite, pancake recipe!
Danielle Ketter says
I had leftover batter, covered it and put it in the fridge. The next morning I took it out of the fridge, gave it a stir and poured servings out on the griddle. They were just as good the second day as they were the first!
Elisa Dubos says
Made these on a trip, without any baking soda or powder on hand. Batter rested overnight. They still turned out great :) xx
Tara Sprunger says
Have you ever tried whole wheat in these pancakes? 100% or part whole wheat??
Daniela says
I make these about once a week. They taste delicious. I normally use Kamut flour, but last night I used All Purpose flour. We prefer the flavor and texture of Kamut flour. These pancakes are always Nice and fluffy. I have left the batter for up to 72 hours in the fridge and they still come out great, again we prefer that. I also make waffles with this batter and they come out good. Add ins work wonderful. They freeze good too.
Nunnie says
Thanks, was wondering how batter would hold up next day!
Olga says
It held up very well.
Joey says
These pancakes are easy to make a so delicious. They’re easy to make into those giant plate sized pancakes I remember from diners as a kid. My young daughters love them also. Thanks for the great use of discard.
Lisa says
The last few pancakes I baked were lovely, but sadly the first ones burned while remaining in the oven. Am I the only one who this has happened to?
Lindsey Wray says
Can I add an extract like butter or vanilla?
Emilie Raffa says
Sure! Vanilla would be lovely (haven’t tried butter!).
Chelsea Lichtenberger says
I added bananas & cinnamon – they are delicious
Anonymous says
Maria says
Oops! Forgot the stars
Maria says
These were the best pancakes I’ve ever made! Thanks so much Emilie. I have your Artisan Sourdough Cookbook and the recipes I’ve made from there are also really delicious. Blessings :)
Anonymous says
Anonymous says
CJ says
This is the sourdough pancake recipe I keep returning to. Fluffy and light, whether I prep them the night before or the morning of. I’ve used discard of different ages. Fabulous results as written.
Rebecca says
Just made the overnight recipe, love them! Needed to feed my starter in the fridge and has a lot of discard this helped take care of. Will definitely make again.
Donna Rehkamp says
I didn’t plan ahead so mixed above ingredients with a bit of homemade vanilla and cooked as directed. LOVED IT as did my husband. I’m new to sourdough use so I’m so excited to try new things. Froze the extras. Thank you!
Amanda says
I made these the other day. I made the over night preparation/ fluffy thick pancakes. I stayed true to the recipe. There were soo good. I’ll definitely be making these again and again. It’s such an easy way to use your sourdough starter discard. Instead of sugar could I use honey?
Thanks 🙂
Rev. Greg says
Honey works but makes them less fluffy. Using local sourced honey worked a lot better. Using honey works well by substituting for sugar in recipe and just as fluffy. Support your local bee rescue groups and buy your local honey from them. Most proceeds go back to rescuing the honey bees rather than killing those stray hives.
Felishia says
By far the best sourdough discard pancake recipe I’ve come across!! I love that you mix up the batter the night before and you wake up to batter that’s ready to go! It’s so fluffy and tender. Definitely my new go-to.
Estefania says
Our family’s new favorite recipe for pancakes!! I followed the recipe exactly as it is, and they were fantastic!
Anonymous says
Molly McDonald says
What’s the longest time this batter can sit in the fridge before being cooked?
Emilie Raffa says
Great question. I haven’t tested beyond 10+ hours overnight. Perhaps someone will chime in on this thread?! In the meantime, if you experiment please let me know.
Melissa Bostic says
Oh my goodness. I am very new to sourdough but I’m 53 and have made my share of pancakes. Now that I have 3 granddaughters, 2 of whom live next door and could eat their weight in pancakes, I mixed your recipe last night and made them this morning. My first bite (pancake only, no syrup), I couldn’t tell the difference but as I closed my eyes and let my senses take over, the flavor was amazing. I added blueberries to one girls pancakes and chocolate chips to the other. 🥰 It’s her 6th birthday so she got something extra special.
I wish I could add pics. Thank you for a perfect recipe I’ll be writing down.
Sonja says
I made this on Friday night to eat Saturday morning and had half the batter left over. We were away Saturday afternoon into Monday for Easter, so I took the remaining batter out this morning, Tuesday, and half of it was grey on the top. The color may have looked worse because I use whole wheat flour for my starter, and it may have been just fine to eat, but I ended up tossing it because I gave a 15 month old and didn’t want to take any chances.
Barbara Ann says
HOLY WOW!!! 🤩 These are HANDS DOWN THE best pancakes I’ve ever had. I made the overnight version and didn’t change a thing. They are so light and fluffy but filling at the same time. The only problem I have is that I am going to want pancakes every weekend! Well done and thanks for the recipe.
Question- will the batter keep?
Emilie Raffa says
Haha… a good problem to have ;) Not sure how long the batter will last beyond the overnight rest. This will take some experimenting to keep the light and fluffy texture in tact. If you experiment, please let me know!
maddie says
seriously the best sourdough pancake recipe. it’s flexible enough i can adjust measurements based on how much discard i have. so good!
Anonymous says
mick0212 says
Made a half batch this morning using the overnight method and they were outstanding. Thick, fluffy, excellent in all respects. Easy too.
Anonymous says