Sourdough Pancakes are an easy, one bowl recipe that comes together in less than 10 minutes. These pancakes are fluffy, soft but have a crispy, golden brown edge. This is a great way to use up any sourdough discard you may have in your fridge. Enjoy them warm with butter, maple syrup and fresh fruit. 

Why You’ll Love This Recipe

• Sourdough Pancakes are quick and easy to make: Unlike traditional sourdough bread, which takes an entire day, this recipe uses sourdough discard (the stuff you’d normally throw away) and comes together in just 10 minutes.
• No wait time: You can pull your sourdough starter straight from the fridge and pour it directly into the batter—no need to bring it to room temperature.
• Light and fluffy texture: Thanks to the fermentation process of sourdough, these pancakes have a unique depth of flavor and an airy, soft texture.
• Great for meal prep: This recipe makes a fairly large batch (around 17 pancakes), so you can easily store leftovers and enjoy them throughout the week.

How To Make

In a medium mixing bowl, mix together the wet ingredients and use a whisk to fully combine.

Mix in the all purpose flour, baking soda, baking powder, salt and cinnamon. Whisk until combined, do not over-mix, some clumps are ok!

Heat a skillet over medium to low heat and then add in some grass-fed butter. Add batter to heated skillet and flip once bubbles form on the edges.

Serve these pancakes immediately with butter, maple syrup and fresh fruit.

How To Serve And Store

Serve these Sourdough Pancakes warm with butter, maple syrup, fresh fruit, and your favorite toppings like greek yogurt or whipped cream.

Leftovers can be stored in an airtight container in the fridge and best enjoyed within 4-5 days. Reheat pancakes in the microwave in 30 second increments or in the air fryer which is my preferred method.

Pancakes can also be frozen: Lay the cooled pancakes on a baking sheet in one layer and freeze them for 1-2 hours. Then, you can put them in a ziplock baggie, and freeze.

You can also place a piece of parchment paper between each pancake while they’re at room temperature and freeze that way. While you could freeze them in a stack without paper, they will freeze together in a big clump and will be hard to pull apart without breaking.

Taste And Texture

These Sourdough discard pancakes are light and fluffy with a little bit of crispiness. They’re super soft, tender and have only a slight tang of sourdough flavor.

The sourdough discard brings a touch of tanginess and helps highlight and amplify the flavors of all the other ingredients (this is why buttermilk is so good in pancakes too).

Other Recipes You May Like

• Cottage Cheese Pancakes
• Lemon Blueberry Ricotta Pancakes
• Oatmeal Blender Pancakes
• Sourdough Discard Banana Bread Muffins
• Vegan and Gluten-Free Pumpkin Pancakes

If you make these Sourdough Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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10 Minute Sourdough Pancakes with Discard

4.75 from 20 ratings

Hannah Kling

Sourdough Pancakes are an easy, one bowl recipe that comes together in less than 10 minutes. These pancakes are fluffy, soft but have a crispy, golden brown edge. This is a great way to use up any sourdough discard you may have in your fridge. Enjoy them warm with butter, maple syrup and fresh fruit.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 17 pancakes

Ingredients  

1x2x3x

• 2 eggs
• 1 cup sourdough discard
• 2 tbsp coconut sugar (can sub any other sweetener)
• 1 1/2 cup milk (or any other milk of choice)
• 1 tsp vanilla extract
• 1 3/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon

Instructions

• In a medium mixing bowl, mix together the eggs, sourdough discard, coconut sugar, milk, and vanilla extract. Whisk until well combined.
• Add in the all purpose flour, baking soda, baking powder, salt and cinnamon. Whisk until just combined, do not over-mix, some clumps are ok!
• Heat a skillet over medium to low heat and then add in some grass-fed butter. Use a 1/4 cup and add the pancake batter to heated skillet.
• Wait for bubbles to form on the edges, about 1-2 minutes, and once they have popped flip immediately and cook on the other side for 30 seconds to 1 minute more.
• Serve these pancakes immediately with butter, maple syrup and fresh fruit.

Notes

• If making flavored pancakes, like chocolate chip or blueberry, then I recommend adding the mix-ins directly onto the uncooked side of the pancake once you pour the batter onto the hot skillet. This ensures you have the perfect amount in each bite.
• To make the pancakes golden brown and crispy, make sure there is a bit of hot butter or oil in your pan.
• Properly pre-heat your skillet. I like to turn mine on medium low heat and allow to warm up for 2-3 minutes. Then, I add my butter and then add my batter.
• Use a 1/4 cup for the perfect uniform pancakes.
• You can tell a pancake is ready to flip when the bubbles have formed and popped on the edges, typically 1-2 minutes.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!