The BEST Sourdough Pancakes {Uses Sourdough Discard!} (2024)

What readers are saying:

⭐️ ⭐️ ⭐️ ⭐️ ⭐️Susie says, “Amazing! I used my starter straight from the counter after I fed it the night before around 7pm. I also added in two dashes of pie spice and a tablespoon of pure vanilla. I had extra discard so I used 1.5 cups and it was the fluffiest pancakes ever. Cooked it down on the skillet with browned butter.”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️Rosemariesays,“Had discard from my sourdough to use up and I hate wasting things. Originally I was going to do the King Arthur Flours recipe for the pancakes but that required more down time than I was wanting. Happen to do a search and clicked on this recipe and woohoo for me I was able to just make it and not wait another day. The cakes were nice and fluffy and tasted great! My new go to for sourdough discard pancakes.”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️Charlotte says, “Lizzy, these are amazing pancakes. I wanted them to be digestible for a friend who is gluten intolerant, so I mixed the milk, flour, and starter the day before and let it ferment for 8 hours on the counter and another 12 in the refrigerator. The next day, I added the remaining ingredients, including an extra egg (mine are small). She LOVED them! Thank you! I’ve shared your recipe with a sourdough group on Facebook.”

Ingredients

A few notes about basic ingredients:

• All-purpose flour. I’ve also used all-purpose gluten free flour and it works well.
• Baking powder. Use aluminum free baking powder. Our favorite brand is Bob’s Red Mill.
• Sourdough discard. Many readers have left comments about using active sourdough starter, but I make the pancakes with sourdough discard from my fridge. Is isn’t airy or bubbly and is “runnier” than active sourdough.

How to Make Sourdough Pancakes

Make the pancakes in just 4 steps:

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.

3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat. Ladle ¼ cup of batter on the hot griddle. Cook until the batter starts bubbling on top, then gently flip the pancake.
4. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

Tips for the Best Pancakes

Getting your homemade sourdough pancakes just right might seem tricky, but with these 4 tips, you’ll be flipping perfect pancakes in no time.

• Use room temperature ingredients. This will create a smoother batter and allow the leaving agents to do their job well. It will also help the pancakes cook more evenly.
• Do not overmix the batter. Overmixing develops the gluten in pancakes and can make them gummy or “tough”. Mix the wet ingredients into the dry ingredients just until they are combined.
• The consistency of your batter is key. It should be thick enough to hold its shape but thin enough to pour easily. If it’s too thick, just add a bit more milk until you get it just right.
• When it comes to cooking, a medium-low heat works best. You’re aiming for a golden brown color on each side, so patience is your friend here. Wait until you see bubbles forming on the surface before flipping them. This is your secret to perfectly cooked, fluffy pancakes every time!

Pancake Toppings

These quick sourdough pancakes are so versatile, they go with just about anything. Here are a few ideas:

• Fresh berries, a dollop of yogurt, or a drizzle of maple syrup are classic choices.
• For a special treat, try a sprinkle of powdered sugar or caramelized bananas.
• A spoonful of homemade jam or a scoop of nut butter can add a wonderful twist.
• Raspberry sauce or strawberry sauce makes an excellent fruit syrup.
• Try savory toppings such as scrambled eggs, crumbled bacon or ground sausage. Drizzle homemade sausage gravy over the top and you’ve got a meal that’ll bring everyone to the table with a smile.