These Sourdough Discard Pancakes are fluffy and light with a delicious tang thanks to the addition of sourdough discard. You can make the batter overnight or whip it up in the morning! Serve these pancakes for an extra special breakfast with homemade cultured butter and great quality syrup.
Sponsored by Imperial Sugar
To me, pancakes signify relaxed, laid back weekends when we have all the time in the world to sit, talk and enjoy breakfast. Just thinking of making them instantly puts me in a great mood.
These are the lightest, fluffiest sourdough pancakes you'll ever have. Sourdough discard adds a lovely flavor to these pancakes, without making them taste overly sour.
Recipe Box Series
This sourdough pancake recipe is part of my Recipe Box Series with Imperial Sugar. Each month, I’ll be releasing recipes for classic recipes made with a sourdough twist. You can look forward to comforting classics like Sourdough Sticky Buns, Easy One Bowl Sourdough Discard Brownie Recipe , Apple Pie with Sourdough Crust, Sourdough Pumpkin Bundt Cake and Sourdough Monkey Bread.
I’m so grateful to Imperial Sugar for making the Recipe Box Series possible and so proud to be partnering with a company with such a long tradition of producing such high-quality products. Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
Super easy pancake recipe
This recipe makes super fluffy pancakes without the need to whip egg whites! While a former version of this recipe asked for the extra step of whipping egg whites, I found that these really don't need it. They turn out just as soft, fluffy and delicious, just make sure you don't overwork the batter. Since you there's no whipping required, you can make these without any special equipment.
Can I use sourdough starter straight from the fridge for pancakes?
Since you are not using your sourdough discard for leavening, you can use it directly from the fridge. Baking soda and baking powder are the main leaveners for this recipe, while sourdough adds a delicious tangy flavor and imparts the health benefits of fermentation (if you allow your batter to sit overnight).
What you need
All-purpose flour - Lower protein content of all-purpose flour is perfect for making soft fluffy pancakes. I would not substitute whole wheat flour or bread flour for this recipe.
Whole milk - Adds hydration and flavor. You can substitute skim milk or a non-dairy milk if that's all you have.
Sour cream - Adds richness and tenderizes the pancakes. You can substitute yogurt, creme fraiche, ricotta cheese or cottage cheese, if you don't have any sour cream on hand.
Sourdough discard - Adds a delicious tang, and ferments the batter if you opt to mix the batter overnight.
Imperial Sugar Extra Fine Granulated Pure Cane Sugar - Adds sweetness and structure
Vanilla extract - Adds flavor
Baking powder - The main leavener, tenderizes and adds fluffiness to the pancakes
Baking soda - Balances the acidity, adds lightness and helps with browningKosher Salt - Enhances the flavor of the all the other ingredients in the batter
Unsalted butter - Adds richness to the batter
Eggs - Adds richness and binds the ingredients together
- Mix the wet ingredients
- Fold the dry ingredients into the wet ingredients
- Cook ⅓ of of the batter in a nonstick skillet for 3 minutes
- Place cooked pancakes on a baking tray with a wire rack in the oven set at 200 F to keep them warm
To make this batter overnight, wait to add the baking soda and baking powder until the next day. The chemical leavenersƒ will lighten and aerate the pancake batter. You want to preserve their effect until just right before you are ready to cook your pancakes.
Your baking soda and baking powder may no longer be active. If your leaveners have been in your pantry for longer than 6 months, test your baking powder and baking soda by adding ¼ teaspoon to a small amount of vinegar. If the mixture doesn't fizz then it is no longer active and has outlived its usefulness.
Your pan may have been too hot. If your heat is too high, the outside of your pancakes will burn before the inside can cook fully. Cook pancakes at a medium heat to make sure the interior set and cooks before the outside scorches.
These pancakes freeze beautifully! Freeze them in a single layer on a baking sheet lined with parchment paper for about 3 hours. Once fully frozen, store the pancakes in a ziplock bag, try to get as much of the air out of the bag as possible to prevent freezer burn.
To reheat: Preheat the oven to 350 F, place the pancakes in a single layer on a baking sheet and bake for 5 to 7 minutes.
Fermentation makes flour much easier to digest and makes nutrients more easily available to our bodies. Making your batter overnight will make these sourdough pancakes much healthier!
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Fluffy Sourdough Discard Pancakes
- 75 g sourdough discard
- 120 g all-purpose flour
- 113 g whole milk
- 113 g sour cream
- 50 g Imperial Sugar Extra Fine Granulated Pure Cane Sugar
- 7 g vanilla extract
- ¼ teaspoon baking soda
- 5 g baking powder
- ¼ teaspoon Kosher salt
- 28 g unsalted butter melted
- 1 large egg
- 42 g olive oil or vegetable oil
- 28 g unsalted butter
- Combine wet ingredients: Combine sourdough discard, milk, sour cream, egg and melted butter in a large mixing bowl. Stir until no traces of discard or egg remain.
- Make the batter:Whisk together all-purpose flour, baking soda, baking powder and salt. Fold half of the dry ingredients into the sourdough discard mixture until fully incorporated. Add the remaining dry ingredients into the batter, folding gently until only a few traces of dry flour remain. Be careful not to overwork the batter or your pancakes will be rubbery.
- ***Overnight option: Gently fold the all-purpose flour into the wet ingredients, stir until no traces of flour remain but be careful not to overwork the batter. Cover the bowl with plastic wrap and let the mixture ferment at room temperature (about 72F) overnight. Only add the baking soda, baking powder and salt into the batter on the day you are ready to cook your pancakes.
- Prep: Preheat the oven to 200 F, place a baking tray with a wire rack into the oven.
- Cook the pancakes:Heat up a tablespoon of butter and a drop of vegetable oil in a nonstick skillet over medium heat. Cook ⅓ cup of batter, do not crowd your pan. Only fry 2 or 3 pancakes at a time. Fry pancakes for 2 minutes on one side, flip and cook for another minute. Place cooked pancakes on the wire rack to keep them warm while you cook the rest of the batter.
- Enjoy: Serve pancakes with a pat of cultured butter and good quality syrup!