Sourdough Pancakes Recipe

If you’re looking for a delicious way to use your sourdough discard or just want to upgrade your breakfast game, these sourdough pancakes are your answer. Light, fluffy, and slightly tangy, they offer the perfect balance between sweet and savory.

The beauty of this recipe lies in its versatility — you can use active sourdough starter or discard, make them ahead with an overnight ferment, or cook them up fresh in the morning. Either way, they deliver exceptional flavor and texture.

Perfect for weekend brunches, slow mornings, or meal prep, these pancakes are a great way to avoid waste, add natural fermentation to your diet, and enjoy a comforting, homemade breakfast.

🕒 Cooking Time & Servings

• Prep Time: 10 minutes

• Rest Time (optional): 30 minutes to overnight

• Cook Time: 15 minutes

• Total Time: 25–45 minutes

• Servings: 4 (makes about 10–12 pancakes)

🧾 Ingredients

Wet Ingredients:

• 1 cup sourdough discard or active starter

• 1 cup milk (dairy or non-dairy)

• 1 large egg

• 2 tbsp melted butter or oil

• 1 tsp vanilla extract (optional)

Dry Ingredients:

• 1 cup all-purpose flour

• 2 tbsp sugar (optional)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

👩‍🍳 How to Make Sourdough Pancakes

Step 1: Mix the Wet Ingredients

In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.

Step 2: Combine Dry Ingredients

In a separate bowl, mix the flour, sugar (if using), baking powder, baking soda, and salt.

Step 3: Make the Batter

Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix — a few lumps are okay.

Optional: Let the batter rest for 30 minutes (or overnight in the fridge) to improve texture and flavor.

Step 4: Cook the Pancakes

Heat a lightly greased non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter per pancake onto the skillet.

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes until golden brown.

Step 5: Serve Warm

Serve hot with your favorite toppings: butter, maple syrup, fruit, yogurt, or even nut butter.

📝 Notes

• Overnight Option: Mix all ingredients except baking soda and baking powder the night before. In the morning, stir in the leavening agents just before cooking.

• Dairy-Free Option: Use almond milk, oat milk, or any non-dairy milk. Coconut oil works great instead of butter.

• Flavor Boost: Add cinnamon, nutmeg, or lemon zest to the batter for extra flavor.

• Storing & Reheating: Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet.

❓ FAQs

Q: Can I use sourdough discard straight from the fridge?
A: Yes! Just make sure it’s not overly sour or discolored. Let it sit at room temp for 10–15 minutes if needed.

Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend. The texture may vary slightly.

Q: Why are my pancakes flat?
A: Make sure your baking powder and soda are fresh, and don’t overmix the batter.

Q: Can I make waffles with this batter?
A: Yes! Reduce the milk slightly for a thicker batter more suitable for waffles.

🍽️ Nutrition Facts (Per Serving – approx. 3 pancakes)

Note: Nutrition may vary based on milk type, discard type, and optional ingredients.

⚠️ Disclaimer

This recipe contains gluten, eggs, and dairy unless substitutions are made. Always check ingredient labels and use alternatives if you have food allergies or dietary restrictions. While sourdough pancakes are a healthier alternative to boxed mixes, they should still be enjoyed in moderation as part of a balanced diet.