Fluffy Sourdough Pancakes

These one-bowl sourdough pancakes are the perfect way to use leftover starter discard!

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If you’ve started your sourdough journey, you know the joy of baking fresh sourdough bread and keeping your active sourdough starter healthy. But what about the leftover sourdough starter discard? Instead of tossing it, why not transform it into a stack of fluffy sourdough pancakes with a slightly tangy flavor and irresistible golden brown edges?

These easy pancakes are one of our favorite sourdough discard recipes. Whether it’s your first time using starter discard or you’re a seasoned sourdough baker, this is a delicious and simple way to make the best sourdough pancakes your family will love.

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Why You’ll Love This Sourdough Pancake Recipe

• Great way to use leftover sourdough starter
• Fluffy texture and lightly tangy flavor
• Made with basic ingredients you likely already have
• Can be adapted for dairy-free (with almond or coconut milk)
• Easy recipe perfect for breakfast the next morning

Why make regular pancakes when you can make fluffy pancakes out of your sourdough discard. These pancakes can be made in one large bowl and cooked on a griddle or cast-iron skillet. If you’re desiring tangy pancakes, you can even mix up the batter ahead of time and let it sit at room temperature for a little while to develop the sourdough flavor, or you can put the batter in the fridge overnight. 

Sourdough pancakes are the perfect way to use your sourdough discard

Who doesn’t love pancakes on the weekend? And there’s no better way to use up your sourdough discard, than to bake up a warm stack of golden brown pancakes and drench them in maple syrup and fresh berries. This sourdough pancake batter comes together in just minutes they are made with simple ingredients you probably already have.

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Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp sugar
• 1 tbsp honey (optional for sweetness)
• 1/2 tsp vanilla extract
• 1/2 cup sourdough starter discard (or use flour + water if you don’t have discard)
• 3/4 cup almond milk (or regular milk, whole milk, or buttermilk)
• 1 egg, beaten
• 2 tbsp yogurt (whole milk yogurt or dairy-free if needed)
• Additional water as needed for consistency
• Avocado oil or melted butter for the griddle

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Instructions

1. In a large mixing bowl, combine your dry ingredients: flour, baking powder, baking soda, sugar, and salt.
2. Add the wet ingredients: sourdough discard, almond milk, egg, honey, yogurt, and vanilla extract. Stir until just combined. It’s okay if the pancake batter is a little lumpy — don’t overmix!
3. Let the batter rest for a few minutes while you heat your pan.
   
4. Grease a hot griddle, cast iron skillet, or non-stick pan with a little bit of avocado oil, melted butter, or coconut oil.
5. Ladle about 1/3 cup of batter onto the pan. Cook over medium heat (or medium-low heat if your stove runs hot) for 2-3 minutes or until small bubbles form on the first side.
   
6. Flip the pancake and cook the second side for another 1-2 minutes until golden brown.
7. Remove to a wire rack, plate, or warm oven (or even a toaster oven) to keep warm.
8. Serve warm with maple syrup and butter or toppings!

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What’s the right consistency of the sourdough pancake batter?

You want the batter to be pourable but thick. Getting the consistency right is key in making these pancakes come out fluffy and airy. Too much liquid and they will come out thin. Too much flour and they will come out thick and doughy.

Sourdough Pancakes Tips & Tricks

• For extra fluffy sourdough discard pancakes, don’t overmix and let the batter ferment and sit for a few minutes before cooking.
• Use a hot pan, skillet, or griddle, but not too hot — medium heat helps avoid burning.
• Using both baking soda and baking powder will help your pancakes be more fluffy and light. Some people whip egg whites to fluff up pancakes as well, but with the combo of baking soda and powder, you won’t need to go thru that trouble.
• When the natural acids in sourdough starter merge with baking soda, you’ll create a tender like texture (much like in buttermilk pancakes). You’ll be delighted at how fluffy, light, and tender these come out.
• Add mix-ins like fresh blueberries, chocolate chips, or fresh fruit right after pouring the batter onto the pan.
• Top with your favorite toppings like maple syrup, a pat of butter, fresh berries, or even savory toppings for a twist.
• Store leftover pancakes in an airtight container and reheat in a toaster oven.

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Frequently Asked Questions about Sourdough Pancakes

Can I use active starter instead of discard?
Yes you can! Active bubbly starter or discard both work for these pancakes. This recipe works well for leftover sourdough starter that’s no longer active.

Can I make these dairy-free?
Yes! Swap out yogurt and milk for dairy-free versions like almond or coconut milk.

How do I know if my starter discard is okay to use?
If it smells yeasty or tangy (not rotten), it’s fine to use. Discard from a mature sourdough starter adds great flavor!

How do I make chocolate chip pancakes with this recipe?

Simply add the chocolate chips in after you pour the batter onto the griddle. Then flip the pancake and cook until golden on the other side.

How do I make blueberry pancakes with this recipe?

Sprinkle blueberries onto the poured pancake right on the griddle. You can also use frozen blueberries, as the heat from the griddle will heat up the blueberries. Then flip the pancake and cook the other side until golden brown.

Can I make these into waffles?
Yes! This recipe turns into sourdough waffles when you use a waffle iron and follow the same batter instructions. 

What are some of your favorite sourdough pancake toppings?

Some of my favorite pancake toppings are bananas and walnuts with maple syrup; blueberries, strawberries with whipped cream; and then warmed apple slices in cinnamon sugar. Here’s a list of toppings for you to go crazy with:

Sweet Toppings

• Maple syrup – a classic!
• Fresh berries – blueberries, raspberries, strawberries, or blackberries
• Banana slices – fresh or caramelized in butter
• Chocolate chips – dark, milk, or white chocolate
• Nutella or chocolate hazelnut spread
• Honey – for a light and floral sweetness
• Peanut butter or almond butter
• Powdered sugar – a light dusting adds a lovely finish
• Coconut whipped cream or regular whipped cream
• Greek yogurt or vanilla yogurt
• Cinnamon sugar
• Fruit compote – simmered berries or apples with a bit of sugar and lemon juice
• Jam or preserves – strawberry, apricot, or fig are great
• Caramel sauce or butterscotch drizzle
• Lemon juice + sugar – a simple but surprisingly delicious combo

Savory Toppings (for a twist!)

• Fried or poached egg
• Avocado slices + sea salt
• Bacon or sausage crumbles
• Cheddar cheese + jalapeños
• Smoked salmon + cream cheese + dill

Fun Extras

• Granola – adds crunch and texture
• Shredded coconut – toasted or raw
• Chopped nuts – walnuts, pecans, almonds
• Chia seeds or hemp hearts
• Drizzle of tahini or sunflower seed butter
• Crushed graham crackers or cookies – for a dessert-style pancake!
  

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Try These Other Sourdough Recipes

• Sourdough Starter Recipe
• Easy Sourdough Bread for Beginners
• Soft Cinnamon Rolls

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Final Thoughts

These homemade sourdough pancakes are the perfect recipe for using your discard in a fun, flavorful way. They’re fluffy, slightly tangy, and so easy to make. Whether it’s your first pancake or you’re adding this to your weekend sourdough routine, we hope these become your new best pancakes.

If you try this recipe, let us know in the comments how it turned out! And don’t forget to check out our other sourdough recipes for more ideas on how to use your active starter and discard.

Here’s the Fluffy Sourdough Pancake Recipe: