Fluffy Sourdough Discard Pancakes

Sourdough pancakes are a serious upgrade and my favorite sourdough discard recipe! Once you try my sourdough pancakes, trust me, you'll never want to make them any other way!

Discard gives these pancakes a mild sourdough flavor that you're going to fall in love with, while also creating the most soft and tender pancakes. Even better, the optional overnight fermentation makes these pancakes better for you and easier to digest.

And if you're looking for another tasty sourdough discard breakfast recipe, you have to try my sourdough discard granola with big crunchy clusters. It's perfect over yogurt, with milk, or for snacking.

Why you'll love this recipe

• Crazy delicious! The batter is made with sourdough discard and sits overnight to ferment creating crazy delicious pancakes!! You'll be addicted!
• Easy to make. Everything is made in just one bowl and the recipe is partially prepared the night before, making breakfast a breeze.
• Better for you. Since the batter has time bubble and ferment, these sourdough pancakes are easier to digest than traditional pancakes.

Sourdough discard pancake ingredients

• Sourdough starter discard (½ cup)
• Buttermilk (or milk)
• All-purpose flour
• Granulated sugar 
• Butter
• Egg
• Vanilla
• Salt
• Baking soda
• Baking powder
• For serving: butter, maple syrup and fresh fruit

Ingredient notes

Sourdough. I love to use sourdough discard for this recipe! I use it cold straight from the fridge. My starter and discard is 100% hydration, meaning equal parts flour and water.

Buttermilk. Buttermilk helps to create soft and fluffy pancakes. If you don't have buttermilk, you can easily make your own! Measure ¾ cup of milk, then replace 1 tablespoon of milk with 1 tablespoon of lemon juice or white distilled vinegar. Let sit for 10 minutes before using. Alternatively, you can simply use milk in the recipe.

Butter. When it comes to pancakes, I love to use butter, but you could also use vegetable oil instead.

How to make sourdough pancakes with sourdough discard

Making sourdough discard pancakes is super simple, requires just one bowl and is prepared the night before! Here's an overview.

1. Make the overnight batter. Preparing the batter with sourdough discard and flour the night before allows the batter to bubble and ferment. This makes the pancakes super flavorful, soft and tender, and easier to digest.
2. Morning additions. The next morning, add the remaining ingredients, such as egg, butter, and leaveners. The baking soda and baking powder create fluffy and soft pancakes.
3. Cook the pancakes. Heat a skillet over medium heat and add a little butter or oil (I like to use butter) and cook the pancakes until golden brown on both sides. TIP: keep the pancakes warm on a baking sheet in a warm oven while you're cooking.
4. Serve. Spread the warm pancakes with butter, drizzle with lots of maple syrup and top with a handful of berries.

Recipe tips

• Don't over-mix the batter. Pancakes become tough when the batter is over-mixed. Once the flour is added, only mix until the flour and any remaining ingredients are just combined. Small lumps of flour are perfectly fine!
• Allow the batter to ferment overnight. Mixing the sourdough discard, flour and buttermilk together the night before allows the sourdough discard to bubble and ferment. The batter will develop a light sourdough taste that makes the pancakes taste amazing and easier to digest.
• Use real maple syrup! There's a huge difference between pancake syrup (such as Aunt Jemima) and real maple syrup. Pancake syrup is colored corn syrup, whereas maple syrup is made from sap collected from maple trees, and you can really taste the difference! Real maple syrup is also better for you.

Pancake variations

• Fruit. I love to add frozen or fresh blueberries! Any berries or bananas work great! After you pour batter into the skillet, top the uncooked side with fruit.
• Chocolate chips. After you pour the batter into the skillet, sprinkle uncooked side with chocolate chips! You could even add banana slices with the chocolate chips!!
• Cinnamon & nuts. Mix 1 teaspoon of cinnamon into the batter and a handful of copped walnuts or pecans into the batter.

Frequently Asked Questions

What are the health benefits of sourdough pancakes?

The natural yeast and healthy bacteria in sourdough makes sourdough pancakes healthier and easier to digest than traditional pancakes! Not to mention, much tastier!

Can I use sourdough starter straight from the fridge for pancakes?

Yes! This recipe calls for starter or discard straight from the fridge. The batter sits on the counter overnight allowing the stater or discard to ferment.

Why are my sourdough pancakes tough?

Pancakes become tough when the batter is over-mixed, which is the result of over developed gluten. Once the flour is added, only mix until the flour and any remaining ingredients are just combined. Small lumps of flour are perfectly fine!

How do you keep pancakes soft and fluffy?

For soft and fluffy pancakes, mix the batter until just combined. Little lumps of flour throughout the batter are perfectly fine and actually preferred for fluffy pancakes. I also recommend letting the batter rest for 10-20 minutes before cooking.

Why are my sourdough pancakes gooey?

Gooey pancakes is the result of undercooking. Cook the pancakes a little longer. If you're pancakes are getting burnt on the outside before the inside is cooked through, turn down the burner.

What does baking soda do to pancakes?

Baking soda is typically used in pancakes and waffle batter as a leavening agent to make the pancakes or waffles rise.

Can I freeze sourdough pancakes?

Yes! Sourdough pancakes freeze wonderfully. I like to reheat pancakes in the toaster, so the outside gets crispy and the inside stays soft. Alternatively, you can warm the pancakes in the microwave.

Can you purchase a sourdough starter?

You can purchase sourdough starter online. Here are couple great options:

King Arthur Classic Fresh Sourdough Starter

Breadtopia Live Sourdough Starter from Amazon

Storing in the refrigerator

Store leftover pancakes in an airtight container or ziplock bag for up to 3-4 days in the refrigerator.

Freezing sourdough pancakes

Sourdough pancakes freeze wonderfully. Place in an airtight container or ziplock bag and freeze for up to 3-4 months. If desired, place a piece of parchment paper between each pancake to prevent them form sticking together.

Reheating

My favorite way to reheat pancakes is in the toaster! The toaster makes the outside crispy, while keeping the inside soft. Alternatively, you can reheat in the microwave or the oven until warm. If you're reheating frozen pancakes, reheat from frozen.

Make ahead

My sourdough pancake recipe is naturally a make ahead recipe! The batter is prepared the night before with sourdough discard, then a few other ingredients are added in the morning right before cooking!