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–+ servings
Sourdough starter discard in a jar.

Best Sourdough Pancakes

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4.67 from 3 votes
Sourdough Pancakes are a tangy, fluffy twist on a breakfast classic. Made with sourdough starter discard, they’re sustainable and delicious. Perfectly golden and easy to customize with your favorite toppings, they’re ideal for weekend mornings or special occasions.
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CourseBreakfast, Brunch
CuisineAmerican
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 servings
Calories180kcal

Ingredients

  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 egg room temperature
  • 1 cup milk
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  • In a bowl, mix sourdough discard, flour, milk, and sugar.
  • Add egg, melted butter, baking powder, baking soda, and salt. Stir gently.
  • Let batter rest for 15 minutes.
  • Heat a cast iron skillet or griddle over medium-low heat.
  • Pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip.
  • Cook until golden brown. Serve with toppings of choice.

Notes

  • Sourdough Starter: This recipe works best with sourdough starter discard that's at room temperature. Cold starter can affect the texture and cooking process.
  • Batter Consistency: The batter should be thick but pourable. If it feels too thick, add a splash of milk to thin it out.
  • Rest Time: Allowing the batter to rest for 10–15 minutes after mixing helps the ingredients meld and makes the pancakes fluffier.
  • Cooking Heat: Use medium-low heat to prevent burning. Cooking too quickly can leave the pancakes raw in the middle.
  • Greasing the Pan: Use melted butter or a neutral oil to grease the skillet or griddle for a non-stick surface and enhanced flavor.
  • Flipping Tip: Wait for bubbles to form and pop on the surface before flipping the pancake. This ensures even cooking and golden brown perfection.
  • Customization: Add chocolate chips, fresh berries, or nuts directly into the batter for extra flavor. Sprinkle them on just after pouring the batter onto the griddle.
  • Storing Leftovers: Cool leftover pancakes completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
  • Freezing Tip: Freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll last up to 3 months and can be reheated directly from frozen.
  • Serving Suggestions: Pair these pancakes with your favorite toppings, such as maple syrup, whipped cream, or a dollop of Greek yogurt for a tangy complement.
  • Experiment with Flour: While all-purpose flour works great, you can substitute half with whole wheat flour for a heartier texture and flavor.

Nutrition

Serving: 2pancakes | Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g
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