If you love homemade pancakes with a light, fluffy texture and a subtle tangy flavor, these Sourdough Pancakes are a wonderful addition to your breakfast routine. Made with sourdough discard, flour, milk, eggs, and a few simple pantry staples, they deliver the comforting taste of traditional pancakes with a delicious sourdough twist.
This easy recipe is perfect for using up leftover sourdough starter while creating a satisfying breakfast the whole family can enjoy. The batter comes together in just a few minutes, and the pancakes cook quickly on a griddle or skillet until golden brown on the outside and soft in the center.
Serve them warm with butter and maple syrup, or customize them with fresh fruit, chocolate chips, or your favorite toppings. Whether you’re preparing a relaxed weekend brunch or a quick weekday breakfast, these fluffy sourdough pancakes are sure to become a household favorite.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: Approximately 4, depending on pancake size
- Cooking Method: Stovetop
- Main Ingredient: Sourdough discard
Why I Love This Recipe
There are plenty of reasons to love these homemade sourdough pancakes. They are simple to prepare, wonderfully versatile, and a delicious way to make use of leftover sourdough starter.
- Light and fluffy texture: Baking powder and baking soda help create soft, airy pancakes with a tender center.
- Delicious sourdough flavor: Sourdough discard adds a subtle tang that balances the sweetness of the batter.
- A great way to use discard: Instead of throwing away leftover starter, you can turn it into a delicious breakfast.
- Quick and easy: The batter takes about 10 minutes to prepare, and the pancakes cook in another 10 minutes.
- Made with everyday ingredients: You probably already have most of the ingredients in your kitchen.
- Easy to customize: Add blueberries, chocolate chips, cinnamon, or other favorite ingredients.
- Perfect for family breakfasts: Serve a stack with butter, maple syrup, and fresh fruit for a comforting morning meal.
Ingredients You’ll Need
This recipe uses simple ingredients to create pancakes that are flavorful, tender, and fluffy.
- 2 cups all-purpose flour: Forms the base of the batter and gives the pancakes their structure.
- 2 teaspoons baking powder: Helps the pancakes rise and develop a light texture.
- 1 teaspoon baking soda: Works with the acidic sourdough discard to help create a fluffy crumb.
- 2 tablespoons granulated sugar: Adds a touch of sweetness and helps the pancakes brown.
- 1 teaspoon salt: Balances the flavors and enhances the taste.
- 1 cup sourdough discard, at room temperature: Adds moisture and a distinctive sourdough flavor. A thick but pourable discard works well.
- 1½ cups 2% milk, at room temperature: Helps bring the batter together and creates a smooth consistency.
- 1 large egg, beaten and at room temperature: Provides structure and helps bind the ingredients.
- 2 tablespoons vegetable oil: Adds moisture and helps keep the pancakes tender.
Optional Add-Ins
You can easily change the flavor of these pancakes with a few extras:
- Chocolate chips for a sweeter breakfast
- Fresh or frozen blueberries for fruity flavor
- Chopped strawberries or bananas for natural sweetness
- Ground cinnamon for a warm, comforting taste
- A little lemon zest for a fresh citrus note
How to Make Sourdough Pancakes
Follow these simple steps to prepare a batch of fluffy, golden pancakes.
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
Mixing the dry ingredients first helps distribute the leavening agents evenly throughout the batter, allowing the pancakes to rise more consistently.
Step 2: Add the Wet Ingredients
Add the sourdough discard, milk, beaten egg, and vegetable oil to the bowl with the dry ingredients.
Stir gently until everything is combined and no large patches of dry flour remain. A few small lumps in the batter are perfectly fine.
Avoid overmixing, as excessive stirring can develop the gluten in the flour and make the pancakes less tender.
Step 3: Heat the Skillet or Griddle
Lightly grease a pancake griddle or cast-iron skillet with butter or oil.
Place it over medium-low heat and allow it to warm evenly before adding the batter. The cooking surface should be hot enough for the pancakes to cook steadily without burning on the outside.
If the pan becomes too hot, reduce the heat slightly before continuing.
Step 4: Pour the Pancake Batter
Ladle approximately ⅓ cup of batter onto the heated skillet for each pancake.
Leave enough space between pancakes to make flipping easier. If you’re adding blueberries or chocolate chips, sprinkle them over the batter after pouring it onto the skillet.
Step 5: Cook Until Bubbles Form
Cook the first side for approximately 2–3 minutes, depending on the temperature of the skillet.
You’ll notice bubbles forming on the surface, and the edges will begin to look set. These are signs that the pancake is ready to flip.
Avoid flipping too early, as the pancake may fall apart or cook unevenly.
Step 6: Flip and Finish Cooking
Gently slide a spatula under the pancake and flip it over.
Cook the second side for another 1–2 minutes, or until golden brown and cooked through. Adjust the heat as needed to ensure the center cooks without overbrowning the outside.
Repeat with the remaining batter, lightly greasing the skillet between batches if necessary.
Step 7: Serve Warm
Transfer the cooked pancakes to a serving plate and serve while warm.
Top with butter and maple syrup for a classic breakfast, or add fresh berries, sliced bananas, yogurt, or your favorite toppings.
Tips & Tricks for Perfect Sourdough Pancakes
A few simple techniques can make a noticeable difference in the texture and flavor of your pancakes.
- Use sourdough discard for convenience: This recipe is designed for discard rather than requiring a freshly fed, bubbly starter. The discard should have a thick but pourable consistency.
- Bring ingredients to room temperature: Room-temperature milk, eggs, and starter generally combine more easily and help create a more even batter.
- Don’t overmix: Stir only until the ingredients are combined. Small lumps are better than an overly mixed batter.
- Preheat the skillet properly: A consistently heated pan helps the pancakes cook evenly and develop a golden-brown exterior.
- Cook over medium-low heat: Cooking too quickly over high heat can brown the outside before the center is fully cooked.
- Wait for surface bubbles: Flip when bubbles begin to appear and the edges look set.
- Avoid pressing the pancakes: Pressing them with a spatula can flatten their fluffy texture.
- Use butter or coconut oil for extra flavor: Coconut oil can give the pancakes lightly crisp edges, while butter adds a rich, classic taste.
- Keep finished pancakes warm: If you’re cooking several batches, place the finished pancakes on a baking sheet in a low-temperature oven while you finish the rest.
- Adjust the batter if needed: Sourdough discard consistency can vary. If your batter seems unusually thick, add a small splash of milk. If it is too thin, add a little flour.
Delicious Sourdough Pancake Variations
Once you’ve mastered the basic recipe, try these easy variations to keep breakfast interesting.
Buttermilk Sourdough Pancakes
Replace the regular milk with buttermilk for a tangier flavor and a tender texture. The combination of buttermilk and sourdough discard creates a deliciously tangy pancake.
Blueberry Sourdough Pancakes
Add fresh or frozen blueberries to the batter for juicy bursts of fruit in every bite. If using frozen blueberries, add them without thawing to help reduce color bleeding.
Chocolate Chip Pancakes
Fold chocolate chips gently into the batter or sprinkle them over each pancake after pouring. They add sweetness and make these pancakes especially appealing for a weekend breakfast.
Cinnamon Sourdough Pancakes
Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, aromatic flavor. Serve with sliced bananas and maple syrup.
Fruit-Filled Pancakes
Try chopped strawberries, raspberries, or small pieces of banana. Use moderate amounts of fruit so the batter remains easy to flip.
Sourdough Waffles
This batter can also be used to make waffles. Preheat your waffle iron and coat it with nonstick spray according to the manufacturer’s instructions. Cook the batter according to your waffle iron’s directions.
For sturdier, crispier waffles, you can experiment with adding an extra egg. Cooking times will vary depending on your waffle iron.
What to Serve with Sourdough Pancakes
These pancakes are delicious on their own, but toppings and sides can make breakfast even more enjoyable.
- Butter and maple syrup: A classic combination that highlights the pancakes’ comforting flavor.
- Fresh berries: Blueberries, strawberries, and raspberries add color and freshness.
- Sliced bananas: Pair them with cinnamon or nut butter for extra flavor.
- Greek yogurt: Adds a creamy topping and additional protein.
- Nut butter: Peanut butter or almond butter creates a richer, more filling breakfast.
- Honey: A simple alternative to maple syrup.
- Scrambled eggs: A savory side that balances the sweetness of the pancakes.
- Fresh fruit salad: A refreshing accompaniment for weekend brunch.
You can also arrange the pancakes on a platter with assorted toppings and let everyone build their own breakfast stack.
Make-Ahead Instructions
If you want to save time in the morning, you can prepare some of the ingredients in advance.
Measure the dry ingredients into one container and combine the wet ingredients separately. Store the wet mixture in the refrigerator and combine it with the dry ingredients when you’re ready to cook.
Some people prepare the batter the night before and refrigerate it to allow the sourdough flavor to develop. However, baking powder and baking soda may begin reacting once mixed with the wet ingredients, which can reduce some of their leavening power over time.
For the fluffiest results, prepare the batter shortly before cooking or, if preparing ahead, consider mixing in the baking powder and baking soda just before cooking. Stir gently to avoid overmixing.
Storage and Reheating
These sourdough pancakes are best enjoyed freshly cooked, but leftovers can be stored for convenient breakfasts later in the week.
How to Store in the Refrigerator
Allow the pancakes to cool completely. Stack them in an airtight container, placing parchment paper between layers if desired.
Refrigerate for up to 3–4 days.
How to Freeze Sourdough Pancakes
Arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
For best quality, use within 2 months.
How to Reheat
- Microwave: Place pancakes on a microwave-safe plate and heat in short intervals until warmed through.
- Toaster: Toast individual pancakes for lightly crisp edges.
- Oven: Place pancakes on a baking sheet and warm in a 300°F (150°C) oven until heated through.
- Skillet: Reheat over low heat for a few minutes on each side.
Frozen pancakes can be reheated directly from frozen, although they may need additional time.
Frequently Asked Questions
What is sourdough discard?
Sourdough discard is the portion of sourdough starter removed during the feeding process. It can be used in recipes such as pancakes, waffles, crackers, and muffins instead of being thrown away.
Do I need an active sourdough starter?
No. This recipe is designed for sourdough discard, so you don’t need to feed your starter immediately before making the pancakes. Baking powder and baking soda provide the lift needed for a fluffy texture.
Why are my sourdough pancakes flat?
Flat pancakes can result from old or ineffective baking powder or baking soda, overmixed batter, or a batter that has been sitting for too long after the leavening agents were added. For best results, use fresh leavening agents and cook the batter soon after mixing.
Why are my pancakes burning before the center cooks?
The skillet may be too hot. Reduce the heat to medium-low and allow the pancakes to cook more gradually. This helps the centers cook through while the outsides become golden brown.
Can I make these pancakes without vegetable oil?
You can substitute melted butter or another neutral cooking oil. The flavor and texture may vary slightly depending on the substitute.
Can I make half a batch?
Yes. Halve all the ingredients and use one small egg or beat a large egg and measure approximately half. If you prefer to use the entire egg, you can make a slightly larger batch and adjust the other ingredients accordingly.
Can I make the batter the night before?
Yes, some people refrigerate the prepared batter overnight. However, the pancakes may not rise quite as much because the baking powder and baking soda can react before cooking. For the fluffiest texture, mix in the leavening agents just before cooking if preparing the other ingredients ahead.
Approximate Nutrition Information
The supplied nutrition estimate per pancake is:
- Calories: 144 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 18 mg
- Sodium: 306 mg
- Potassium: 137 mg
- Fiber: 1 g
- Sugar: 4 g
- Calcium: 70 mg
- Iron: 1 mg
These values are approximate and may vary depending on the specific ingredients, sourdough starter, cooking fat, and pancake size. The supplied figures are listed per pancake; actual nutrition per serving depends on how many pancakes you eat.
A Delicious Way to Use Your Sourdough Discard
These fluffy sourdough pancakes combine simple ingredients, a tender texture, and the distinctive flavor of sourdough in an easy homemade breakfast. They are a practical way to use leftover starter while making a meal that can be customized with your favorite fruits, toppings, and add-ins.
Serve them hot off the griddle with butter and maple syrup, prepare a batch for a weekend brunch, or freeze the extras for busy mornings. With their quick preparation and comforting flavor, these sourdough pancakes are a recipe you’ll be happy to return to whenever pancake cravings strike.