Making these fluffy sourdough discard pancakes is a great delicious treat. You can use sourdough starter discard straight from the fridge or a bubbly active starter at room temperature.
This recipe is a great way to whip up breakfast with basic ingredients you probably already have in your kitchen.
Light Tangy Flavor
Unlike regular pancakes or buttermilk pancakes, these have a light tangy flavor from the wild yeast in the starter. It’s the same flavor you love in sourdough bread, but transformed into a stack of delicious pancakes with a tender, fluffy texture.
They cook up perfectly golden brown on a cast iron skillet or hot griddle, and they’re just as good reheated the next day in the toaster oven or under a wire rack.
This sourdough pancake recipe is easy, quick, and a one-bowl recipe. Mix the dry ingredients and wet ingredients together in a large mixing bowl, scoop onto a hot pan, and enjoy a cozy farmhouse breakfast in minutes.
It’s also flexible: you can use whole milk or a non-dairy milk for pancakes dairy-free, swap in a little whole wheat flour or bread flour for heartiness, or fold in extras like fresh berries, chocolate chips, or even a sprinkle of brown sugar for extra sweetness.
Fluffy and Easy Sourdough Discard Pancakes Recipe
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Kitchen Essentials
Ingredients
- 1 Cup Sourdough Discard or active sourdough starter, at room temperature, (240g)
- 1 Cup All-Purpose Flour (120g), or substitute part with whole wheat flour
- 2 Tablespoons Sugar (25g), or brown sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large Egg
- 3/4 Cup Milk (180ml), or non-dairy milk, adjust for thinner or thicker batter
- 2 Tablespoons Butter melted (30g) or olive oil
- 1 Teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the sourdough starter, flour, sugar, baking powder, baking soda, and salt. Add the egg, milk, and melted butter (or oil). Stir until just combined. The sourdough pancake batter should be thick but pourable.1 Cup Sourdough Discard, 1 Cup All-Purpose Flour, 2 Tablespoons Sugar, 1 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Salt, 1 Large Egg, 3/4 Cup Milk, 2 Tablespoons Butter, 1 Teaspoon Vanilla Extract
- Let the batter rest at room temperature for about 5 minutes to allow the leavening agents to activate. This step helps create the fluffy texture in the best sourdough pancakes.
- Heat a cast iron skillet or hot griddle over medium heat or medium-low heat. Grease lightly with butter or oil. Pour about 1/4 cup of batter per pancake. Cook the first side for 2–3 minutes until bubbles form and the edges look set, then flip. Cook the second side until golden brown, about 1–2 minutes.
- Stack your homemade sourdough pancakes high, add a pat of butter, and drizzle with maple syrup. For extra farmhouse flair, top with fresh berries, sliced bananas, or even savory toppings like bacon and eggs.
Your Own Private Notes
Nutrition
Recipe Tips & Variations
- Overnight sourdough pancakes. Mix the batter the night before and let it batter ferment in the fridge. Cook the next morning for deeper sourdough flavor.
- Sourdough discard pancakes. A quick way to use up leftover sourdough starter without throwing it out.
- Flavor twists. Try blueberry pancakes, sprinkle in chocolate chips, or go savory with herbs and cheese.
Storage and Freezing Sourdough Pancakes
One of the best parts about this sourdough pancake recipe is how well the leftovers keep. Whether you made too many or you want to prep ahead for busy mornings, these pancakes store and freeze beautifully.
Short-Term Storage
- Let the fluffy pancakes cool completely on a wire rack before storing.
- Stack and place them in an airtight container or a plastic bag.
- Store in the refrigerator for 3–4 days. When ready to serve, reheat in a toaster oven or warm gently in a hot pan over medium-low heat until heated through.
Freezing for Later
- For longer storage, arrange cooled pancakes in a single layer on a baking sheet and freeze for 1–2 hours.
- Once frozen solid, transfer to a freezer-safe airtight container or plastic bag, separating layers with parchment paper.
- Frozen pancakes will keep well for up to 3 months.
Reheating Frozen Pancakes
- Pop them straight into the toaster oven or hot griddle for a few minutes until warm and golden brown again.
- For a quick microwave option, wrap 2–3 pancakes in a damp tea towel and heat in 20-second bursts until warmed through.
Tip. Make a double batch and freeze half. It’s a great way to have a homemade breakfast ready on busy weekdays or the next morning without extra effort.
Easy Sourdough Discard Pancakes
This recipe is proof that you don’t need complicated steps to make the best pancakes at home.
With just basic ingredients and a little bit of sourdough starter discard, you’ll enjoy a stack of fluffy sourdough pancakes that rival any buttermilk pancakes. It’s one of the best sourdough discard recipes
So, grab your own sourdough starter (or check out my sourdough starter recipe if you’re new), heat up a hot pan, and enjoy your own sourdough pancakes today.
Delicious sourdough discard recipe.