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}

5 from 13 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. Required fields are marked *

Recipe Rating

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


  • Amy in Austin, TX says:

    Hello! I just began my starter earlier this week and am excited to start trying recipes!! What if I don’t have 1.5 cups of starter (or the required measurement for any of the recipes on your blogs)?? Do I need to wait to have enough? Mine doesn’t seem to be “building” as much as I saw in your video and blog. It’s bubbling beautifully but not expanding a lot like what I’ve seen on yours. My discard looks like about 1/2 cup and a lot seems to crust on the side of my jar. If i keep feeding and discarding, it doesn’t look like your “Goliath”, it just has the same measurements as the first day.

    • Amanda Rettke says:

      If you need to make enough starter for a recipe that requires 1 1/2 cups, you can feed it 3x in one day and do NOT discard. By the end of 24 hours you should have at least 2 cups of starter. (Just make sure your container can handle aggressive growth!)

  • Julia says:

    How do you store your discard? In the fridge or counter? And I’m guessing you can just keep adding discard to the same jar?

  • Dianne E Stefanko says:

    On my 2nd attempt to make a starter then I found you site… Not ready for bread yet but just made the pancakes with the discard… WOW.they smell like a cross between a Christmas cookie and a cake.1st time ever I ate pancakes and not have a bloated lead stomach.. Cannot wait for this Covid-19 to be over.. Thank you so much.

  • S Larke says:

    I halved the recipe and added a tablespoon of sugar. They were nice and moist and yet thick and light. Next time, I would pour the hooch off the starter as I did detect a slight alcohol flavour.

  • Danielle P says:

    Mine turned out great! Super fluffy and amazing flavor.

  • Terri Martin says:

    My husband normally doesn’t like pancakes, but he raves how light, fluffy, and delicious the pancakes tasted!
    We will make these again!
    And the recipe amounts made enough to feed a crowd of hungry eaters.

  • Scott Ullsperger says:

    I love this recipe! I have made it twice and have found the pancakes to be the best I have ever made. I did tweek it a bit… I add 1/2 cup of powdered sugar after mixing in the dry ingredients. It’s something I have done with every “box mix” pancake recipe.

    • Amanda Rettke says:

      Neat trick, I’ll have to try that!

  • Susannah says:

    Do you have a measurement for the amount of starter in grams??

    • Elizabeth Keeney says:

      Hi, Susannah! I work with iambaker and am happy to help with questions. 1 1/2 cups of sourdough starter are equal to about 341 grams. I hope this helps, and have a great day!

  • Donald Goldsobel says:

    Can I store the batter in the fridge for a few days?

    • Elizabeth Keeney says:

      Hi, Donald! I work with iambaker and am happy to help with questions. Yes, you can store the sourdough pancake batter in the refrigerator for about two days. Have a great day!

  • Lauren says:

    These are AWESOME!! It is so refreshing to have a pancake that isn’t 100% sugar (or any sugar !!) but still has an insane amount of flavor. I fed my starter last 2 weeks ago so I bet that helped give it a lot of flavor. But these turned out SUPER fluffy. They bubbled very well and were so incredibly easy to make. Definitely going to make these again — often!!

    • Amanda Rettke says:

      Love it Lauren!

  • Jan S. says:

    I made this recipe as directed. I did use a 1/5 Cup size to measure out the batter. It made 26 pancakes. We enjoyed 8 of them and I then followed the directions on how to freeze the rest. Thank you for this recipe. It is now going to be my go to sourdough discard pancake recipe. 🙂

    • Amanda Rettke says:

      Thrilled you enjoyed them Jan! Thank you for the detailed feedback! 🙂

  • denise says:

    i did half the recipe and it was yummy and easy to make.. used bread flour and turned out fine.
    i love vanilla so i doubled it!

  • CA says:

    The serving calculator is not working for serving size of 6. Butter it too much, grams are not calculating.

  • Stubble says:

    My first time using this recipe for whole wheat pancakes, and wow! They’re better than any whole wheat pancakes I’ve made in the past 30 years. Thank you! -Kate

  • Denise says:

    Ok…delicious!!! Husband likes puffy cakes, I prefer thin and crispy, and these somehow tic both boxes. And I love how much fed starter it uses. Triple bonus! (I did add a bit of sugar, maybe a T. Also, I didn’t plan ahead so microwaved my milk for a minute to get it to room temp, starter too, seemed perfect.) This is my 5th pancake recipe…and the last one I need. 👍🏼

  • Christina says:

    Unfortunately, the end result was not fluffy and was flat. I used a combination of active and discard starter and at first, the batter reacted nicely with the baking soda. As I cooked them, I noticed there was no lift. They taste really good but no lift.

  • Mary says:

    This is the best sourdough pancake recipe I’ve ever used. It’s bookmarked and the only one I plan to use going forward! Thank you!

  • Carol says:

    These were delicious, light and fluffy. I added a Tbsp of cinnamon sugar and served them with homemade apple jam, yum 😋
    Thanks for the recipe

  • Kevin says:

    I am getting ready to try your recipe and I was wondering if I could use soy milk instead of whole or skim milk.

    • Amanda Rettke says:

      HI Kevin- I haven’t tried that substitution so can’t speak to its effectiveness.

  • Kristi says:

    Very good pancakes. Used young starter discard, sat in fridge for a few days before I used it in these pancakes. I added almond milk instead of dairy and 1 tablespoon of raw sugar to the batter as I do not use syrup on my pancakes. My only recommendation would be to let the batter sit for about 10-15 minutes before beginning to cook the pancakes. The batter flowed better and the cakes had slightly better texture when I did this. Bookmarked this recipe as these were our favorite pancakes ever!

  • Starla Saflair says:

    Hi Amanda,
    I just wanted to say thank you for a haste free environment without ads, videos and a bunch of pop ups like other Pintrest sites. It’s refreshing just to be able to relax without the interruptions.

    • Amanda Rettke says:

      You are welcome, Starla! However, I know I had ads on my site. And 1 popup for email… so maybe you have adblocker or something which is not showing them? Regardless, happy you enjoyed your time here!

  • Sarah says:

    These are the best! Could you use this for waffles as well?

    • Amanda Rettke says:

      Haven’t tried it, but yes, you should be able to!

  • Randy Gardner says:

    Very good recipe! I’ve been making whole wheat sourdough pancakes with your recipe. But today I just put it in the waffle maker and they were even better. I’m sure glad you can refrigerate the remaining batter.

  • Kam says:

    I’ve been experimenting with several sourdough pancake recipes for a few months with disappointing results as I prefer a fluffy pancake instead of a flat doughy one. Your recipe is absolutely wonderful! My pancakes are light and flavorful, slide off of my cast iron pan without need of extra oils to coat the pan. No added sugar which is a plus. Who needs that added sugar? Thank you!!

  • Brigitte says:

    Best sourdough pancakes I have ever made. You dwnt tell that there is no sugar in this recipe.