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These fluffy sourdough pancakes are the perfect cozy breakfast on a slow morning—warm, golden, and a great way to use up sourdough discard.
These sourdough discard pancakes cook up golden on the outside and incredibly light on the inside, making them a breakfast favorite you’ll want to serve regularly, just like these Sourdough Pop Tarts.
If you love cozy sourdough breakfasts, make sure to also try my Sourdough Pumpkin French Toast Casserole, Sourdough Butter Swim Biscuits, Sourdough English Muffin Bread, and Sourdough Vanilla Almond Scones. Each one of these cozy recipes is perfect for using your sourdough starter discard in a simple and delicious way!
If you want your sourdough pancakes to be fully fermented, try my other recipe for Sourdough Pancakes, which uses fed sourdough starter and no additional flour.
Why You’ll Love This Recipe
- Ultra fluffy texture: Baking powder + sourdough = fluffy pancakes perfection.
- Delicious tangy flavor: The sourdough discard adds depth without overpowering.
- Quick to make: Just mix, rest for a few minutes, and cook.
- Great for meal prep: The pancakes reheat beautifully or can be frozen.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough discard: Adds moisture and that signature sourdough flavor.
- Buttermilk: Keeps the pancakes extra tender and fluffy.
- Flour: Provides structure and rise.
- Baking powder + baking soda: Help the pancakes puff up beautifully.
How to Make Fluffy Sourdough Pancakes
Here are the step-by-step instructions for making these easy fluffy sourdough pancakes.
Step 1: In a medium bowl, whisk together the sourdough discard, buttermilk, cooled butter, and egg (Photo 1). Set aside.
Step 2: In a separate bowl whisk together the flour, baking powder, baking soda, and salt (Photo 2). Pour the mixed dry ingredients into the bowl of wet ingredients (Photo 3).
Step 3: Using a large spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until you no longer see any of the flour (Photo 4). Do not over mix.
Step 4: Allow the batter to rest for 10–15 minutes.
Step 5: Over medium heat, heat up your griddle or skillet. If your pan is not non-stick, use a little bit of butter or oil to coat your pan.
Step 6: On your hot griddle or skillet, pour 1/4 cup of batter per pancake. Cook until the pancakes start to bubble and the edges are starting to set (about 2–3 minutes). (Photo 5) Gently flip over.
Step 7: Cook the other side of your pancake until golden brown and cooked through (about 1–2 minutes more). (Photo 6)
Step 8: Serve warm and enjoy! These fluffy sourdough pancakes are so delicious with pure maple syrup (Photo 7) and fresh berries (Photo 8)!
These would also be so good with my Homemade Blueberry Syrup, Homemade Crockpot Apple Butter, or Crockpot Pumpkin Butter.
How to Store
Store any leftover pancakes in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3 days. To freeze, stack pancakes with parchment paper between them and place in a freezer-safe container for up to 3 months.
Tips
- Try adding a 1/2 cup of mini chocolate chips for chocolate chip pancakes.
- Topping ideas: butter, syrup, fresh sliced fruit, powdered sugar, jam, whipped cream.
- You can use an active sourdough starter instead of leftover sourdough starter discard.
- You can substitute vegetable oil or shortening instead of melted butter.
More Sourdough Discard Recipes
- Sourdough Discard Cinnamon Rolls
- Sourdough Pop Tarts
- Sourdough Discard Cinnamon Roll Focaccia
- Sourdough Coffee Cake
- Sourdough Granola
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Fluffy Sourdough Pancakes
Equipment
Ingredients
- 1 cup sourdough discard, (about 294 grams)
- 3/4 cup buttermilk, (about 176 grams)
- 2 tablespoons unsalted butter, melted and cooled
- 1 egg
- 1 cup all-purpose flour, (about 134 grams)
- 1 1/2 teaspoons baking powder, (7 grams)
- 1/2 teaspoon baking soda, (3 grams)
- 1/2 teaspoon fine sea salt, (4 grams)
Instructions
- In a medium bowl, whisk together the discard, buttermilk, cooled butter, and egg. Set aside.
- In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Pour the mixed dry ingredients into the bowl of wet ingredients.
- Using a large spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until you no longer see any of the flour. Do not over mix.
- Allow the batter to rest for 10-15 minutes.
- Over medium heat, heat up your griddle or skillet. If your pan is not non-stick, use a little bit of butter or oil to coat your pan.
- On your hot griddle or skillet, pour 1/4 cup of batter per pancake. Cook until the pancakes start to bubble and the edges are starting to set (about 2-3 minutes). Gently flip over.
- Cook the other side of your pancake until golden brown and cooked through (about 1-2 minutes more).
- Serve warm and enjoy!
Notes
- Try adding a 1/2 cup of mini chocolate chips for chocolate chip pancakes.
- Topping ideas: butter, syrup, fresh sliced fruit, powdered sugar, jam, whipped cream.
- You can use an active sourdough starter instead of leftover sourdough starter discard.
- You can substitute vegetable oil or shortening instead of melted butter.
- These would also be so good with my Homemade Blueberry Syrup, Homemade Crockpot Apple Butter, or Crockpot Pumpkin Butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
