Introduction

Sourdough pancakes are a delicious way to use your sourdough starter discard while creating light, fluffy pancakes with a subtle tang. Whether you prepare the batter overnight or make it the same day, these pancakes are sure to become a breakfast favorite.

A stack of seven golden-brown pancakes sits on a white plate, each pancake fluffy with slightly crisp edges. A small square of melting butter rests on the top pancake, with amber syrup dripping down the sides as it is poured from a clear glass container held above. The pancakes have a soft, warm texture with visible air bubbles. The plate is placed on a white marbled surface with a knife and fork beside it, partly resting on a folded light beige cloth. Scattered nearby are a few fresh blueberries and small white flowers, adding color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 grams sourdough starter discard (1/2 cup)
180 grams buttermilk (3/4 cup) or milk
120 grams all-purpose flour (1 cup)
12 grams granulated sugar (1 tablespoon)
2 tablespoons melted butter (plus extra for cooking)
1 egg (whisked)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Instructions

Step 1: For overnight pancakes, in a large bowl, whisk together the sourdough discard, buttermilk (or milk), flour, and sugar. Cover and let sit at room temperature overnight, about 12 hours.
Step 2: Add the whisked egg, melted butter, vanilla, salt, baking soda, and baking powder to the mixture. Whisk until just combined. If the batter is too thick, add more milk one tablespoon at a time. Let the batter rest for a few minutes; it should be thick, bubbly, and pourable.
Step 3: Heat a skillet over medium heat and melt a little butter. Using a 1/4 cup measure, pour batter onto the skillet. Cook until bubbles appear on the surface and the undersides are golden, about 1–2 minutes.
Step 4: Flip the pancakes and cook for another minute until browned and cooked through. Add more butter to the skillet as needed between batches.
Step 5: Keep cooked pancakes warm by placing them on a baking sheet in a warm oven set to about 180°F (82°C) while you finish cooking the rest.
Step 6: Serve warm with butter, maple syrup, and your favorite toppings.
Same Day Method: Mix sourdough discard, milk, flour, and sugar. Let sit briefly or start cooking right away. For a thicker batter, add an additional 20 grams (about 3 tablespoons) of flour. Whisk in egg, melted butter, vanilla, salt, baking soda, and baking powder just before cooking. Cook as directed above.

Tips & Variations

For a thicker batter on the same day, add extra flour to achieve the right consistency.
Use buttermilk if possible for extra tenderness and tang; regular milk works as well.
Feel free to add blueberries, chocolate chips, or spices like cinnamon to customize your pancakes.
If you don’t have sourdough discard on hand, you can substitute with a mix of yogurt and baking powder, though the flavor will differ.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet over low heat to maintain their texture. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and reheat from frozen.

How to Serve

A tall stack of golden brown pancakes with a slightly crispy edge sits on a white plate. The stack has about eight pancakes, with the top one topped by a small melting pat of butter. Syrup glistens as it drips slowly down the sides of the pancakes. In front of the stack, several pancake slices are held by a black fork, showing a soft, fluffy inside with a light yellow color. A knife rests on the left side of the plate. The plate is placed on a light-colored cloth over a wooden surface, with some small white flowers and a few blueberries scattered around. In the background, a white bowl filled with strawberries and blueberries is softly out of focus against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sourdough pancakes without discard?

You can substitute sourdough discard with a mixture of yogurt or buttermilk plus baking powder or soda, but you will miss the characteristic tang and depth of flavor that sourdough provides.

Do I have to let the batter sit overnight?

No, you can make the pancakes the same day. Letting the batter sit overnight develops flavor and texture, but the same day method works well with a slightly adjusted flour amount for thickness.