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 maple syrup.
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Pancakes evoke laid back weekends when I 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 without making them taste overly sour.
Recipe Box Series
This sourdough discard 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.
Can I use sourdough starter straight from the fridge for pancakes?
Since you are not using your sourdough starter for leavening, you can use your sourdough discard 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).
Ingredients and substitutions
All-purpose flour - Lower protein content of all-purpose flour is perfect for making soft fluffy pancakes. Do not substitute whole wheat flour or bread flour for this recipe or your pancakes will turn out tough and gummy.
Whole milk - Substitute skim milk or a plant-based milk.
Sour cream - Adds richness and tenderizes the pancakes. You can substitute yogurt, creme fraiche, ricotta cheese or cottage cheese.
Sourdough discard - Adds a delicious tang, and ferments the batter if you opt to mix the batter overnight. Both active starter and sourdough discard
Imperial Sugar Extra Fine Granulated Pure Cane Sugar - Adds sweetness and structure. Don't substitute brown sugar or honey, or they will make your pancakes dense.
Tip
For light and fluffy pancakes, ensure your baking powder and baking soda are fresh! To test, combine a pinch with a teaspoon of vinegar in a small dish. If it fizzes vigorously, it's good to go. If not, it's time to replace it with fresh leavener.
How to make Sourdough Discard Pancakes
- 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, flip the pancake halfway through cooking.
- Place cooked pancakes on a baking tray with a wire rack in the oven set at 200 F to keep them warm
Overnight Option
This sourdough discard pancake recipe can be made the night before! Simply mix all ingredients except the baking soda and baking powder. Cover and refrigerate overnight.
In the morning, whisk in the leaveners just before cooking the pancakes. This ensures the baking soda and baking powder stay potent and provide the best rise!
Storing Leftovers
- Flash Freeze: Arrange leftover pancakes in a single layer on a parchment-lined baking sheet. Freeze for 2 hours to prevent them from sticking together.
- Space-Saving Storage: Once frozen solid, transfer the pancakes to a ziplock bag. This prevents freezer burn and allows for compact storage.
- Enjoy Anytime: Frozen pancakes will keep for up to 1 month! Reheat them in the toaster or microwave for a quick and delicious breakfast.
Recipe FAQs
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. Cooking 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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Sourdough Discard Pancakes Recipe
Equipment
- Non-stick skillet or cast-iron skillet
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Ingredients
Pancake Batter
- 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
For Frying
- 42 g olive oil or vegetable oil
- 28 g unsalted butter
Click US Customary to view volume measurements
Instructions
- Combine wet ingredients: Combine sourdough discard, milk, sour cream, egg, vanilla and melted butter in a large mixing bowl. Stir until no traces of discard or egg remain.75 g sourdough discard, 113 g whole milk, 113 g sour cream, 50 g Imperial Sugar Extra Fine Granulated Pure Cane Sugar, 1 large egg, 7 g vanilla extract
- Make the batter:Whisk together all-purpose flour, baking soda, baking powder, sugar 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.120 g all-purpose flour, ¼ teaspoon baking soda, 5 g baking powder, 28 g unsalted butter, ¼ teaspoon Kosher salt
- ***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 the next day, when 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!28 g unsalted butter, 42 g olive oil or vegetable oil
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Abby says
I learned about your site after buying Sourdough Every Day. My batter is currently fermenting and I’m excited to make this tomorrow morning for my husband’s birthday!
I did want to note that there are inconsistencies in this recipe. There is nothing in the instructions about when to add the sugar and vanilla. I added them with the wet ingredients so hopefully it turns out tomorrow.
There are also two notes about when to add the baking powder and soda. However, one note says to save the soda, powder, AND salt for the following day, and one note does not mention the salt at all.
Hopefully these can be clarified. Thanks!!
Hannah Dela Cruz says
Hi Abby - thanks for letting me know about the missing ingredients in the instructions. I'll be sure to add those in to avoid confusion, but you added them at the right step.
You'd need to hold the baking soda and baking powder only if you want to make the batter the night before to make them in the morning.
Abby says
Thank you so much!! I made them this morning and they turned out amazing!
Hannah Dela Cruz says
So glad you enjoyed them!