Fluffy, soft and insanely delicious sourdough pancakes made in just one bowl! The batter is partially prepared the night before using sourdough discard, creating a bubbly, light and flavorful pancake batter. You're absolutely going to love these pancakes!
Sourdough pancakes are a serious upgrade and my favorite sourdough discard recipe!! Once you try my sourdough pancakes, trust me, you won't ever go back to making traditional pancakes. The discard gives the pancakes a mild "sourdough" flavor that you're going to fall in love with, while also creating soft and tender pancakes. Even better, the natural yeast and fermentation process makes sourdough pancakes better for you and easier to digest.
I am obsessed with these pancakes, and it's my go-to when we have company over! The batter is mostly prepared the night before, making breakfast a breeze the next morning. These pancakes are even kid-approved!
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 starter discard (½ cup)
- Buttermilk (or milk)
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- For serving: butter, maple syrup and fresh fruit
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.
- 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.
- 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.
- 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.
- Serve. Spread the warm pancakes with butter, drizzle with lots of maple syrup and top with a handful of berries.
- 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 that delicious sourdough taste we all love and it'll make the pancakes 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.
- 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
Are sourdough pancakes healthy?
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!
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.
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.
Storage & Reheating
- Refrigerator. Store pancakes in a sealed bag or container for up to 3 days.
- Freezer. Sourdough pancakes freeze super well. Freeze for up to 3 months in a sealed bag or container.
- 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. If you're reheating frozen pancakes, reheat from frozen.
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!
More recipes you'll love
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Sourdough Pancakes (Sourdough Discard Recipe)
- 120 grams sourdough starter discard (½ cup)
- 180 grams buttermilk or milk (¾ cup)
- 120 grams all-purpose flour (1 cup)
- 12 grams granulated sugar (1 tablespoon)
- 2 tablespoons melted butter (plus more cooking the pancakes)
- 1 egg, whisked
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- In a large bowl, whisk together the sourdough discard, milk, flour and sugar. Cover and let sit at room temperature overnight, about 12 hours.
- Add the egg, melted butter, vanilla, salt, baking soda and baking powder and whisk until just combined. Small lumps of flour are perfectly fine; you don't want to over-mix the batter.
- Melt butter in a skillet over medium heat. Using a ¼ measuring cup, pour the batter into the skillet. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 1-2 minutes. Flip and cook an additional minute, or until browned. Add more butter to the skillet as needed and continue cooking remaining batter.
- To keep the pancakes warm while you're cooking, place them on a baking sheet in an oven preheated to warm, about 180 degrees.
- Serve the pancakes warm with lots of butter and maple syrup and your favorite toppings!