Ever stare at your jar of sourdough discard and wonder what to do with it? You’re not alone. This simple sourdough pancake recipe is the perfect answer, transforming that discard into the most incredibly fluffy, flavorful, and tangy pancakes you’ve ever had.
Forget dense or complicated recipes. This guide gives you everything you need for a no-fail breakfast, whether you need pancakes in 30 minutes or want to prep the batter overnight for an even richer flavor. Get ready to make your new favorite weekend breakfast!
Why This Sourdough Pancake Recipe is the Best
This isn’t just another pancake recipe; it’s a game-changer for anyone with a sourdough starter. It’s designed to be practically foolproof and consistently delicious.
Uses Sourdough Discard: It’s a brilliant and tasty way to reduce waste and use the discard you’d otherwise throw away.
Incredible Flavor & Texture: The sourdough discard adds a wonderful, subtle tang that balances the sweetness, while creating an unbelievably light and fluffy texture.
Super Flexible: We’ll show you how to make a quick batter for a spontaneous breakfast and an overnight version that deepens the sourdough flavor and makes morning prep even faster.
Simple Ingredients: You likely have everything you need right in your pantry and refrigerator.
Key Ingredients for Sourdough Pancakes
The beauty of this recipe lies in its simplicity. It uses basic pantry staples to create something truly special. Here’s what you’ll need:
Simple pantry staples are all you need for this delicious recipe.
Sourdough Starter Discard: This is the star! Use unfed, 100% hydration discard. It can be straight from the fridge.
All-Purpose Flour: Provides the structure for our pancakes.
Milk: Adds moisture and richness. Whole milk is great, but any kind works.
Large Egg: Binds the ingredients together and adds to the fluffy texture.
Granulated Sugar: Just a touch for sweetness to balance the sourdough tang.
Melted Butter: Adds flavor and tenderness. A little extra is needed for greasing the pan.
Baking Powder & Baking Soda: These are our leavening agents. They react with the acidity in the sourdough discard to create maximum fluffiness.
Salt: A pinch of fine sea salt enhances all the other flavors.
Essential Equipment
You don’t need any fancy tools to whip up these pancakes. A few kitchen basics will do the trick.
Mixing Bowls: One large for the batter and a smaller one for the wet ingredients.
Whisk: For combining the ingredients without overmixing.
Griddle or Large Non-Stick Skillet: A griddle allows you to cook more pancakes at once, but a good non-stick pan works perfectly.
Spatula: A thin, flexible spatula is best for flipping.
How to Make Sourdough Pancakes (Step-by-Step)
We’re providing two methods. The “Quick Method” is perfect for a last-minute breakfast craving, while the “Overnight Ferment” yields a more pronounced tangy flavor and even more tender pancakes.
Option 1: The Quick Method (Ready in 30 Minutes)
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk the egg, then add the sourdough discard, milk, and melted butter. Whisk until just combined.
Mix Batter: Pour the wet ingredients into the dry ingredients. Gently whisk until everything is just moistened. Do not overmix! A few lumps are perfectly fine and are the secret to tender pancakes.
Rest the Batter: Let the batter rest for 10 minutes. This allows the flour to hydrate and the leavening agents to start working. You’ll see little bubbles forming.
Cook the Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip and Finish: Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown. Serve immediately with your favorite toppings.
Enjoy a perfect stack of sourdough pancakes for breakfast.
Option 2: The Overnight Ferment (For Extra Flavor)
The Night Before: In a large bowl, whisk together the sourdough discard, all-purpose flour, milk, and granulated sugar. Cover the bowl and let it sit at room temperature for 8-12 hours, or overnight.
In the Morning: The batter will look bubbly and active. In a small bowl, whisk together the egg, melted butter, salt, baking powder, and baking soda.
Combine and Rest: Gently fold the egg mixture into the fermented batter until just combined. Again, do not overmix. Let the final batter rest for 10 minutes.
Cook as Directed: Heat your griddle and cook the pancakes following steps 5 and 6 from the Quick Method above.
Pro Tips for the Fluffiest, Most Flavorful Pancakes
Follow these simple tips to guarantee pancake perfection every single time.
Don’t Overmix: This is the most important rule! Overmixing develops gluten, which results in tough, chewy pancakes instead of light, fluffy ones. A lumpy batter is a good batter.
Let the Batter Rest: That 10-minute rest is crucial. It gives the baking powder and soda time to activate, creating the air pockets that make the pancakes rise.
Master Griddle Temperature: The heat should be medium, not high. Too hot, and the outside will burn before the inside is cooked. A drop of water should sizzle and dance, not evaporate instantly.
Know When to Flip: Wait for bubbles to form and pop on the surface of the pancake and for the edges to look dry and set. This is the perfect time to flip.
Don’t Press Down: After flipping, resist the urge to press down on the pancake with your spatula. This just deflates all the beautiful air pockets you worked to create.
Topping & Serving Suggestions
These sourdough pancakes are a perfect canvas for all sorts of delicious toppings! Go classic or get creative.
Classic: A pat of salted butter and a generous pour of pure maple syrup.
Decadent: A dollop of whipped cream, a sprinkle of chocolate chips, or a drizzle of caramel sauce.
Creamy: Try a spoonful of yogurt, crème fraîche, or even lemon ricotta.
Ingredient Substitutions & Variations
This recipe is quite forgiving. Here are a few common substitutions you can make.
Ingredient
Substitution
Notes
Milk
Buttermilk, Kefir, or Plant-Based Milk
Buttermilk will add an extra tang, similar to classic buttermilk pancakes. Unsweetened almond, soy, or oat milk work well for a dairy-free option.
All-Purpose Flour
Half whole wheat or spelt flour
Replacing up to half the AP flour will add a nutty flavor and more fiber. The pancakes may be slightly denser.
Granulated Sugar
Maple Syrup, Honey, or Coconut Sugar
Use an equal amount. If using a liquid sweetener, you might add it with the wet ingredients.
Storing & Reheating Instructions
Pancakes are best fresh, but leftovers are still a treat! Here’s how to store them properly.
Storing Leftovers
Allow pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Freezing Sourdough Pancakes
For longer storage, freezing is a great option. Let the pancakes cool completely. Place them on a baking sheet in a single layer and freeze for about 1 hour until solid. Transfer the frozen pancakes to a zip-top freezer bag, separating layers with parchment paper if desired. They will keep for up to 2 months.
Reheat frozen pancakes in a toaster, toaster oven, or microwave until warmed through.
The Best Sourdough Pancake Recipe
FL Recipes
Sourdough Pancake Recipe: The Ultimate Guide to Fluffy & Tangy Pancakes
This easy sourdough pancake recipe uses sourdough starter discard to create the fluffiest, most flavorful pancakes with a delightful tang. Includes a quick 30-minute version and an overnight option for even richer flavor.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the egg, then add the sourdough discard, milk, and melted butter. Whisk until just combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just moistened. Do not overmix; a few lumps are okay.
Let the batter rest for 10 minutes. It will become bubbly.
Heat a lightly buttered or oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
Flip and cook for another 1-2 minutes until golden brown. Serve immediately.
Overnight Method (For Extra Flavor)
In a large bowl, mix together the sourdough discard, all-purpose flour, milk, and sugar. Cover and let it ferment at room temperature for 8-12 hours.
The next morning, in a small bowl, whisk together the egg, melted butter, salt, baking powder, and baking soda.
Gently fold the egg mixture into the fermented batter until just combined. Let it rest for 10 minutes, then cook as directed in the quick method.
Nutrition
Calories: 310kcalProtein: 9gFat: 11gFiber: 2g
Notes
Do Not Overmix: A lumpy batter is the key to light and tender pancakes. Griddle Temperature: Ensure your griddle is properly preheated. It should be hot enough that a drop of water sizzles, but not so hot that the butter burns instantly. Serving Size: This recipe makes approximately 12 medium-sized pancakes, serving about 4 people.
The most common reason for gummy or dense pancakes is overmixing the batter. Mix only until the wet and dry ingredients are just combined; a few lumps are perfectly fine and actually desirable for a tender texture.
To reduce the sourness, use a more recently fed discard (e.g., 12-24 hours old) rather than one that has been in the fridge for a week. You can also use the ‘Quick Method’ in the recipe, as the overnight ferment develops a stronger tangy flavor.
Absolutely! Our recipe includes an ‘Overnight Ferment’ option. You mix the flour, discard, milk, and sugar the night before and let it ferment at room temperature. In the morning, you just add the remaining ingredients for the best flavor.
Store cooled pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster, toaster oven, or microwave until warm.
More Delicious Breakfast Recipes
If you loved these pancakes, you’re sure to enjoy some of our other breakfast favorites. For a classic breakfast, try our classic fluffy pancake recipe. Or, for another way to use up sourdough starter, dive into the world of savory breakfast options.
Tried This Recipe?
We hope you love this fluffy and tangy sourdough pancake recipe as much as we do! It’s the perfect way to start any morning. If you make it, please leave a comment and rating below. We’d love to hear from you! Don’t forget to share a picture of your beautiful stack on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
