Breakfast

Sourdough Pancakes

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. 
a stack of sourdough pancakes on a plate, topped with strawberry slices, maple syrup and butter.

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Why You’ll Love This Recipe

  • Sourdough Pancakes are quick and easy to make: Unlike making traditional sourdough bread, which takes an entire day, this recipe uses the sourdough discard (the stuff you throw away), and comes together in 10 minutes.
  • Sourdough bread can be good for your gut health: It has a high fibre content and is fermented. Sourdough is known for being the easiest bread to digest which makes these pancakes light, fluffy and won’t make you feel weighed down after eating.
  • No wait time: You can pull your old sourdough starter out of the fridge and pour it directly into the batter. No need to bring it to room temperature.
  • Save well all week long: This recipe makes a fairly large batch, (around 17 pancakes), which makes it a great meal prep for the whole week.
all the ingredients you need to make these pancakes in individual containers

Ingredients And Substitutions

These are the main ingredients and substitutions for Sourdough Pancakes. Scroll down to the recipe card for a full list of ingredients and instructions.

Eggs: Will help bind the ingredients together, while also adding to the overall texture, creating a fluffy and light pancake.

Sourdough Discard: This recipe needs 1 cup of sourdough discard, which is the stuff you throw away when feeding your sourdough starter.

Coconut sugar: I’m a huge fan of coconut sugar — it’s more wholesome than granulated sugar and boasts an almost caramel-like taste that works so well in these pancakes. You could sub in cane sugar, brown sugar, or even monk fruit if you’d like.

Milk: You can make this recipe dairy free by using a dairy free milk such as almond milk, coconut milk or oat milk. Otherwise, regular milk works great!

All purpose flour: Since sourdough starter is fed with all purpose flour, then I recommend sticking to the same for this recipe. You could use whole wheat flour as well. I wouldn’t recommend using a gluten free flour blend for this recipe since the starter isn’t gluten free.

How To Make

Mix together the wet ingredients:

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

Add in the dry ingredients:

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

Cook the pancakes:

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 and enjoy:

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

the cooked sourdough pancakes in a stack that are topped with butter.

Tips And Tricks

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.

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.

the stack of pancakes with a slice cut out to show the inside texture.

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).

Frequently Asked Questions

What is sourdough discard?

Sourdough discard is the excess sourdough starter that you throw away when feeding your starter. If this sounds like a bunch of gibberish- then you probably haven’t started your sourdough journey yet. I highly recommend getting a starter and it will all make sense to you!

What types of flours can I use?

I use all purpose flout for this recipe, but you can also use whole wheat flour, spelt flour and all-purpose flour (a 50/50 mix), all-purpose flour and buckwheat flour (a 95/5 mix).

Can You Freeze Sourdough Pancakes?

Yes, these pancakes freeze well. After cooking, let them cool to room temperature. You can either stack them between pieces of parchment paper and freeze in a ziplock baggie, or place them on a baking sheet, freeze for 2 hours and then toss them in a ziplock baggie.

Other Recipes You May Like

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 InstagramTiktok or Pinterest!

Sourdough Pancakes

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.
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
10 minutes
TOTAL TIME:
15 minutes
Author - Hannah

Ingredients

  • 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

SCALE:

1X

YIELDS:

17 pancakes

Directions

  1. In a medium mixing bowl, mix together the eggs, sourdough discard, coconut sugar, milk, and vanilla extract. Whisk until well combined.
  2. 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!
  3. 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.
  4. 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.
  5. 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.

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