Sourdough Pancakes

filed under: Breakfast · Pancakes + Waffles on April 10, 2020

Using your sourdough starter, you can have light and fluffy Sourdough Pancakes ready to serve for a breakfast that will have everyone jumping out of bed! These pancakes are easy to make and a perfect way to use up that discard sourdough starter! For more breakfast favorites, try my Pumpkin Pancakes and French Toast recipe

Sourdough Pancakes

Pancakes mean lazy Saturday mornings and family breakfast time. But, these Sourdough Pancakes don’t just have to be made on the weekends. The batter is easily put together, and since you probably have sourdough starter discard ready to be used, this would be the perfect recipe for that. Plus, I will tell you how to freeze the extras to enjoy anytime you want! With just a hint of that sourdough tang, these pancakes can be topped with your favorite pancake toppings.

TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!


Stack of Sourdough Pancakes with Fork Removing a Section

Sourdough Pancakes Recipe

This recipe can be made using either your fed sourdough starter or sourdough discard. So, don’t throw away your leftover sourdough starter. Whip up these delicious pancakes in no time! 

Ingredients (full recipe below)

  • Butter – Salted or Unsalted will work, but if you are using salted you may want to lessen the amount of salt added
  • Eggs – Large eggs at room temperature. (extra large also work!)
  • Milk – Whole milk is best, however, when tested with skim this recipe also worked. If you are using skim I recommend using FED Sourdough Starter
  • Vanilla extract -If you don’t have vanilla you can substitute with an equal amount of maple syrup right in the batter
  • Sourdough starter -Can start using discard day 3!
  • Flour -I used unbleached all-purpose but whole wheat and bread flour will also work well
  • Baking soda
  • Baking powder
  • Salt – I prefer Kosher. If you are using table salt, you may want to use less.

Straight on View of Sourdough Pancakes with Syrup Drizzling

How to Make Sourdough Pancakes

The key to this recipe is to use room temperature ingredients. Using room temperature butter, eggs, and milk allows them to bond together better so you will get that smooth batter that you are looking for. It usually takes about 30 minutes for these ingredients to come to room temperature. So, once you have your ingredients ready to go, it’s time to mix the batter.

To make the sourdough pancake batter, begin by whisking together the wet ingredients. That means you add the butter, eggs, milk, vanilla, and sourdough starter to a large bowl and mix them all together with a whisk. After the wet ingredients are blended, add the dry ingredients one at a time, still using the whisk to mix everything together.

Pouring Sourdough Pancake Batter on Hot Griddle

Once you have the batter ready to go, heat up your griddle. If you think the batter is too thick, add one teaspoon of milk at a time until you get your desired consistency. However, I do recommend testing one pancake before adding additional milk.

Use a measuring cup (I used a 1/3 cup) to pour the batter onto the hot griddle and cook for 2-3 minutes on one side. Flip over the pancakes and cook for an additional 1-2 minutes on the other side. You are looking for golden brown, not burnt. (My first pancake is usually burnt, it always takes me a bit to get the perfect temperature and timing.)

Serve warm with your favorite pancake toppings!

Close Up of Syrup Spilling over Stacked Sourdough Pancakes

Can I Freeze Sourdough Pancakes?

Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week!

To freeze pancakes, let them get to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)

After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.

When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute.

PRO TIP: To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra sourdough pancakes next time!

Stack of Cut Into Sourdough Pancakes

Looking for More Sourdough Recipes?

Now that you have your sourdough starter ready to go, it’s time to use it! 

Sourdough English Muffins

Sourdough Crackers

Cinnamon Rolls {Made with Sourdough Starter}

Sourdough Pretzels

Blueberry Muffins {Made with Sourdough Starter}

4.86 from 14 votes
Sourdough Pancakes
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins

Use your sourdough starter to have light and fluffy sourdough pancakes any time!

Course: Breakfast
Cuisine: American
Keyword: Sourdough Pancakes, Sourdough starter
Servings: 12
Calories: 117 kcal
Author: Amanda
  • ¼ cup (4 tablespoons or 57g) butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 cup (245g) milk, room temperature (I like whole milk, but any % will work)
  • 1 teaspoon vanilla extract
  • cups (341g) sourdough starter, discard or fed
  • cups (187.5g) all-purpose flour, (can also use bread or whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat the griddle. (We like anywhere between 325°F and 350°F)

  2. In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.

  3. Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt). The batter will be fairly runny. (It will puff up, don't worry!)

  4. Once the griddle is hot, gently stir the pancake batter and use a 1/3 measuring cup to pour the batter onto the grill. (If the batter is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.)

  5. Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes. Timing will depend on your griddle.

  6. Serve warm with your favorite toppings.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Alison AC says:

    Delish recipe! Had no milk so substituted sour cream and added water to thin down the batter. Served with coconut blueberry yogurt and fresh Ca. Strawberries and Pakistani Mulberries from my Dad’s yard. Still worked wonderfully- very light and fluffy. Thanks😃

  • Irna Spigariol says:

    I have made these twice, the second time I added a tablespoon of sugar.
    I made hotcakes for breakfast then let it get fermented and made some super fluffy ones to give to my neighbours!

  • Crystal says:

    This recipe was easy to follow as a new sourdough baker! The kids, baby and parents all enjoyed these pancakes this morning.

  • Ramona Marks says:

    Can you use gluten free flour with starter or us there away to let ferment longer so gluten is digested by yeast?

  • Carol Streleckis says:

    I make this recipe every time I feed my starter. I usually add a bit of milk after mixing because my batter is always quite thick. The pancakes are always delicious, and I can make about 18 pancakes. My husband loves to reheat the leftovers in the microwave. Serve these with fresh berries and maple syrup to enjoy the bounties of the season!

  • Kristi H says:

    Wonderful recipe – I doubled the recipe to have freezer leftovers and so glad I did! Cane out fine without adding extra mik. Used evap, but will try sour cream next time.

  • Liz says:

    This was my first attempt using my sourdough discard. My family loves pancakes and I have a tried and true recipe I always use. These were … even better, wow! My only note was that my batter came out very very thick and I had to use a lot more milk to get the right consistency. Might have been a factor of my discard. Regardless, the end results were fantastic: fluffy with crunchy crispy edges. The subtle sourdough note was just like my usual buttermilk recipe. Outstanding.

  • Billie K Lyons says:

    These were the best sourdough pancakes I’ve ever made. Light as a cloud and the vanilla made the flavor pop!

  • Leslie says:

    Easy and delicious! Used unsweetened vanilla almond milk as the sub. Didn’t even need sugar! Batter was perfect and pancakes were nice and fluffy! Will make again!

  • Mark says:

    Tastes fine but is pretty flat and I fluffy. Yes I used very hydrated maximum loft sourdough!

  • Michaela says:

    These look and taste amazing! Thank you for sharing a delicious way to use the discard!

  • Patty says:

    Wow !! First time using discard and these were amazing!!
    They are so sweet with out adding any sugar 😊 Thank you !

  • Cynthia says:

    These are the best pancakes I’ve ever made. My hubby and I ate at Village Inn a few weeks ago and ever since I’ve been on a quest to duplicate their pancakes. Well, these are as good (or better b/c I know what’s in them !)and I’m so happy. I thinned them down with about 1/4 cup of water and next time I will add a couple of tablespoons of sugar, but making the starter was so worth it. Will be baking sour dough bread soon!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.