Sourdough Pancakes are kinda magical, aren’t they? You wake up craving that warm, tangy fluffiness… then, oops, you forgot your whole starter in the fridge again. If you’ve got some sourdough discard hanging around, these pancakes are honestly easier than you think. Plus, they taste way better than any box mix flapjack. I swear once you try these, you’ll want to use that discard for more than just bread (like for making this delicious sourdough discard sandwich bread or this easy sourdough discard pizza crust you’ll love to make). Let’s get into it! 
Essential Ingredients for Sourdough Pancakes
Alright, before you start, gather up your stuff. You won’t need anything wild—just regular kitchen essentials and, of course, some bubbly sourdough discard. (And not the week-old stuff that smells like gym socks, please.) What’s awesome with sourdough pancakes is that you get this subtle tang, which just makes ‘em tastier than your average diner pancake.
You’ll want:
Sourdough discard: The star of this show. I usually go for starter that hasn’t been fed in 8-12 hours. Too young and your pancakes taste like paste. Too old…you know what I mean.
Flour: All-purpose works fine. Don’t sweat the fancy flours unless you’re up for an experiment.
Milk: Whole, 2 percent, or even non-dairy if your belly requests it.
Eggs: Room temp is ideal, but I’ve cracked ‘em straight out the fridge—no disaster yet.
A bit of sugar, salt, baking soda, and of course melted butter or oil.
I’ve noticed some pals sneak in vanilla or cinnamon, which is, alright, kinda genius. Give it a go if you’re feeling wild. If you’re low on ingredients, check out this how to make sourdough granola bars at home easy healthy delicious for using up leftovers.
| Ingredient | Amount | Why it Matters |
|---|---|---|
| Sourdough discard | 1 cup | Adds tang and fluff, plus uses up leftovers |
| All-purpose flour | 1 cup | Gives structure and backbone |
| Baking soda | ½ tsp | Helps the pancakes puff up |
| Milk | ¾ cup | Adds moisture |
Step-by-Step Instructions for Making Sourdough Pancakes
Okay, here’s the down-to-earth scoop. First thing: combine your sourdough discard, flour, and milk in a big bowl. I like to let it sit for about 15 minutes if I’m not starving (it helps the flour soak up the liquid). If you forget, honestly, don’t sweat it, they’ll still come out edible.
Crack in those eggs, whisk in your sugar and salt, stir, then gently mix in your baking soda. The batter will bubble up a little, that’s what you want! If it seems too thick—add a splash more milk. Too thin, in goes a little more flour. Don’t overthink, don’t overmix.
Here’s my super nerdy but practical tip: cook on a hot, greased pan but don’t crank the burner or you’ll burn the outsides before the middle cooks. Look for bubbles on the top, then flip ‘em. If you want the real five-star breakfast experience, toss a pat of butter on right before serving and listen to it sizzle. Pancake heaven, I’m telling you.
And hey, for more crunchtastic breakfast experiments, I loved making the crispiest sourdough discard cheddar crackers last weekend—worth trying when you have extra discard too.
“I always struggled with tough pancakes till I tried this recipe. Letting the batter rest really does make a world of difference—makes them so much lighter and fluffier!”
—Amanda J.
The Night-Before Move for Better Sourdough Pancakes (Optional but Gold)
If you’ve got the time and foresight, mix your sourdough discard, flour, and milk the night before and let it rest in the fridge. This isn’t mandatory, but it gives the batter a deeper flavor—tangy, slightly nutty, and richer. Think buttermilk pancake but with character. You’ll also wake up ahead of the game. Pull it out of the fridge in the morning, let it come up to room temp for 10–15 minutes, then continue with the eggs, sugar, salt, and baking soda.
Troubleshooting Common Sourdough Pancake Issues
Here’s the bumpy part—sometimes your sourdough pancakes just won’t play nice. Maybe they’re flipping out (or sticking), maybe they’re more like hockey pucks. No worries. This happens to everyone, even folks who can make the perfect potato flake sourdough bread loaf in their sleep.
Like, if your pancakes come out flat and pale, the batter is probably too runny or the pan isn’t hot enough. If the flavor smacks you in the face with sourness instead of whispering it, your discard is probably ancient. And if they stick like glue? Pan not greased enough, or it’s not up to temp. I always do a test pancake then adjust from there—no shame.
Also, for stubbornly thick pancakes, thin the batter a smidge with extra milk, stir gently. Overmixed? Yeah, they’ll be tough, so stir just enough to combine—no more. Seriously, don’t stand there beating the batter like you’re mixing cement.
If you’re new to baking with sourdough, maybe start simple and learn the basics with this sourdough starter bread recipe: the ultimate beginner’s guide. It helps you get the feel for sourdough’s weird orneriness.
Serving and Storing Sourdough Pancakes
Let’s be honest, these never last long at my place. Right off the pan, they’re “gone in sixty seconds” good. But if you have leftovers (miracle!), you can store ‘em for a couple days—just stack with wax paper between and pop in the fridge. Or freeze for those “emergency pancake” mornings.
Here are some easy serving ideas—pick your favorite, or go wild and do all four.
- Top with classic maple syrup, lots of real butter, and maybe a pinch of flaky salt.
- Add a scoop of fruit compote, or just fresh sliced berries.
- Throw chocolate chips or blueberries in the batter for extra oomph.
- Slather a little nut butter or honey on top for a protein kick.
Want a change from pancakes? Try making sourdough discard muffins that wow or check out these mouthwatering sourdough cinnamon rolls for your next breakfast treat!
Common Questions
Can I use really old discard?
Nah, try to use discard less than a week old, or your pancakes might taste pretty sharp. Fresh is best, always.
Do I have to let the batter rest?
Not strictly, but letting it sit 10-15 minutes makes the pancakes lighter. If you’re in a rush, go for it, but you might notice a difference.
Can I make these dairy-free?
Yep—swap in your favorite non-dairy milk and oil instead of butter. Won’t hurt a thing.
Why are my pancakes gummy?
You probably overmixed the batter or maybe didn’t cook them through. Next time, stir less and make sure your pan’s medium-hot.
Can I double this recipe?
Totally! Just keep the ratios the same. You might need a bigger bowl—ask me how I know…
Flavor Upgrades for Sourdough Pancakes (If You’re Feeling Fancy)
Base recipe is solid. But if you want to flex a bit, here’s what works and what doesn’t:
- Add-ins: Blueberries? Classic. Chocolate chips? Go for it. Bananas? Dice them small or mash and mix in with the eggs. Nuts? Toast first so they don’t taste raw.
- Spices: A pinch of cinnamon, cardamom, or nutmeg goes a long way. Don’t dump in half a tablespoon—you’re not making incense.
- Savory move: Shredded cheddar and chopped scallions. Sounds weird—tastes killer, especially with a fried egg on top.
Pancake Bragging Rights Await You
There it is, the lowdown on how to make sourdough pancakes that’ll make you the “breakfast hero” for the day. All you need is some starter (discard is gold!), basic pantry staples, and a hot pan. Sourdough pancakes are my favorite because you can dress them up however you want and they always impress. If you want to try some other styles, peek at these ideas from Best Sourdough Pancakes – The Clever Carrot or the fluffy version at Sourdough Pancakes {For the Absolutely Fluffiest Pancakes Ever!}. My friends can’t stop raving about The Best Sourdough Pancakes – Farmhouse on Boone and My Best Sourdough Pancakes | The Perfect Loaf. And if you want some nerdy baking science, there’s always Sourdough Pancakes – Wild Yeast. Go wild, experiment, and have fun. Pancakes for breakfast? Absolutely. 
Cooking Sourdough Pancakes Like You Give a Damn
Use a cast iron if you’ve got it. Nonstick works too, just don’t expect that same crisp golden bottom. Grease the pan—I like butter for flavor, oil for no fuss, and a butter/oil mix for best of both worlds.
Get the pan hot, but not blazing. Medium heat is your friend. You want the first side to cook through slowly enough that it sets before the outside chars. Watch for bubbles on top and edges that look dry. That’s your flipping cue. One flip only. Don’t mash it with the spatula—this is pancakes, not hashbrowns.
Keep cooked ones warm in a 200°F oven while you finish the rest. Stacking them cold on a plate just makes a soggy mess. Trust me.
Sourdough Discard Strategy (Beyond Pancakes)
You’re probably here because you’ve got discard piling up. Sourdough Pancakes are just the beginning. Think of this as your entry-level edible recycling. Sourdough discard has flavor and texture you can use everywhere. Waffles? Even easier than pancakes. Biscuits? No-knead, no-nonsense. Crackers? Dead simple—flour, butter, discard, seasoning. Bake until golden and crisp. They store forever and taste like fancy store-bought ones for a quarter of the price.
What you don’t want to do is let your discard fester in the back of your fridge like some sad science experiment. Use it, or compost it. Don’t hoard it.
Storing and Reheating Sourdough Pancakes
You can refrigerate cooked pancakes for up to 3 days. Reheat in a toaster for crispy edges. Want to freeze them? Stack with parchment between, zip them in a bag, and pop them in the toaster straight from frozen. They’re 10x better than any boxed frozen pancake trash.
Also, cold sourdough pancakes with peanut butter and honey? Don’t knock it ‘til you’ve tried it.
Conclusion: Why Sourdough Pancakes Deserve a Spot in Your Rotation
Here’s the bottom line: Sourdough Pancakes are one of the smartest, tastiest ways to use up your discard without wasting time or ingredients. They’re flexible, forgiving, and wildly better than anything from a box. You don’t need fancy tools or rare ingredients—just a bowl, a pan, and some common sense.
Once you’ve made them a couple times, it’s second nature. Adjust the texture, tweak the flavors, use what you’ve got. The best part? They actually taste like something. Not bland, not overly sweet, just real, satisfying food that does the job.
So next time your sourdough jar is overflowing, don’t dump it. Make pancakes. Feed yourself well. And if you’re still riding the discard wave, stay tuned—those sourdough cheddar crackers I mentioned? Total game-changer.
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