sourdough discard pancakes

An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it's up to you!

Fluffy Sourdough Pancakes

(190 g) all purpose flour, spooned and leveled

tbsp. (24 g) sugar

fine sea salt

baking powder

baking soda

(240 g) sourdough starter (100% hydration, either leftover discard

eggs

(240 ml) milk, plus more as needed

tbsp. (42 g) melted unsalted butter

maple syrup

berries

sugar

For thick and fluffy pancakes

 Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.

For thin and fluffy pancakes

 Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.  

Overnight Preparation:

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok. 

In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.

Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter. 

To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.

Same Day Preparation:

I tried the overnight + BP/BS version and it yielded the softest, fluffiest, most beautifully golden pancakes ever. But they were BLAND. Hubs compared the flavour to soda crackers. I used bubbly starter but there was no signature sourdough tang. No sweet, no salty, just nothing. Any suggestions for getting a flavour worthy of the texture?

Unbelievably delicious. My family is due hard chocolate chip commercial pancake mix lovers. They all agreed these were better by far! Me too. I ate too many.

I had the same issue. It sort of baked out when I cooked them but it was there.

I've made this recipe So. Many. Times. 

It's our go-to discard solution, so that's almost a weekly occurrence. Haha! Even my parents love coming over now to join in on the fluffy deliciousness. We usually go the overnight method and works a treat every time.

Thanks lady!

Fantastic recipe &amp; what a brilliant way of using up discard. My 3 year old daughter nicknamed these pancakes fluffcakes 😊.

Wow, best pancakes ever; just got the recipe from a friend yesterday and tried it this morning : thought it would be fitting for Thanksgiving.
Normally I do not like pancakes that much, but my family does , so I make them; but these ones were absolutely amazing, I am hooked.
Will be our new go to pancake recipe

Made with oats and sourdough discard, these pancakes can be made ahead and rested overnight or whipped up the same day. Mix em&#039; in a blender or in a bowl! Light, fluffy and full of flavor, these sourdough oat pancakes are freezer friendly too! This recipe is vegetarian, and easily dairy free.*Time above does not include time to rest the pancakes:  overnight pancakes rest 8 - 12 hours; same day pancakes rest 30 - 60 minutes. Recipe Yields 13, 1/4 C Pancakes or 11, 1/3 C Pancakes.

Sourdough Oatmeal Pancakes

C (155 grams) Whole Rolled Oats flour

C (250 grams) Sourdough Discard (stirred down)

Tbs (60 grams) Maple Syrup

tsp Vanilla Extract

Large Eggs

Tbs Melted Butter (dairy

tsp Baking Powder

tsp Baking Soda

tsp fine Sea Salt

Stewed Apples

Bananas, berries, butter, nuts

A. Overnight PancakesBlend: Into the pitcher of a high speed blender, add the whole rolled oats, sourdough discard, milk, maple, and vanilla extract.Blend for about 40 seconds, until the batter is smooth.Put the lid on the blender and set aside to rest at room temperature overnight for 8-12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).The next morning, add the eggs, melted butter, baking powder and soda, and salt to the batter. Blend for about 40 seconds.  Now you&#039;re ready to bake (see below). OR B. Same Day PancakesBlend: Into the pitcher of a high speed blender, add the whole rolled oats, sourdough discard, milk, maple, vanilla extract, eggs, melted butter, baking powder and soda, and salt. Blend for about 40 seconds until the batter is smooth. The batter will be thicker than regular pancakes (it&#039;s the oats!). Put the lid on the blender and set aside to rest at room temperature 30 - 60 minutes. Now you&#039;re ready to bake (see below).

Blender Method (use rolled oats):

A. Overnight PancakesMix:  Into  a large mixing bowl, whisk sourdough discard, milk, maple, and vanilla extract. Add the oat flour and whisk until the batter is smooth. It will be thick.Cover the bowl with a tea towel and set aside to rest at room temperature overnight for 8-12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).The next morning, in a small mixing bowl, whisk the eggs and melted butter. Whisk the egg mixture into the oat mixture.  Add the baking powder and soda, and salt to the batter. Whisk until smooth. The batter will be thicker than regular pancakes.Now you&#039;re ready to bake (see below).  OR B. Same Day PancakesMix:  Into a large mixing bowl whisk the sourdough discard, milk, maple, vanilla extract, eggs, melted butter, oat flour, baking powder and baking soda, and salt. Whisk until the batter is smooth. The batter will thicken as it rests.Cover the bowl with a tea towel and set aside to rest at room temperature for 30 - 60 minutes. The batter will be thicker than regular pancakes.Now you&#039;re ready to bake!

Mixing Bowl Method (use oat flour):

Heat a nonstick griddle or skillet on medium heat (350F - 375F / 178C - 190C). There&#039;s no need to oil or butter the pan if using a nonstick pan. If not using a non stick pan, lightly oil or butter the pan.

Before scooping the batter, stir it down. You&#039;ll notice it&#039;s thicker than regular pancakes. Use a measuring cup (1/4C or 1/3C) to scoop up the batter, or about 3 - 4 Tbs. Using a silicon spatula, scrape the batter out of the measuring cup and onto the griddle. The pancakes should be about 4&quot; in diameter for 1/4C pancakes.

When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it&#039;s golden-brown. Bake a little longer if needed. Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through. Finish with the remaining batter.

To Bake (both methods):

Share right away or place on a pan and keep warm in a 200F (93c) oven, covered with a piece of foil, until ready to share with your favorite toppings, butter and maple syrup.

For Serving:

If not enjoying the pancakes the same day, freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container in the freezer until ready to enjoy. Reheat in a 350F oven for about 8-10 minutes, wrapped in foil so they don’t dry out, or until heated through. Toasting dries them out too much.

For Storing:

An easy, one-bowl recipe for fluffy, homemade sourdough pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it's takes less than 10 minutes to do! 

Best Sourdough Pancakes 

(240 g) sourdough starter (sourdough discard or active sourdough starter)

I couldn’t make mine the my next day as planned so I made it the following day. It was still amazingly light and delicious! Also I made them in my waffle iron. My family loves this so much it’s now added to my go-to recipes. Thank you for sharing.

Delicious fluffy pancakes thank you for the recipe. I used only 1 teaspoon of baking powder as I don’t like the taste it can leave, my pancakes were fluffy and delicious.  I mixed the batter and made them immediately and will use this recipe again.  Thank you

Wow this recipe is fantastic. It has become a family favourite

This was my first time ever to make sour dough pancakes..they were delish! I will never make them any other way again!  Can you freeze them?

Im glad I found this recipe! 
Very fluffy and very delicious!

Best pancakes I ever made. Did overnight. Nice to have it ready to go in am. Added protein powder for my little carb loving boy. Blueberries too. Going to try the batter on my waffle iron.

These pancakes turned out delicious! My only change is that I actually mixed all of my wet ingredients together separately before adding them to the dry. The reason is because I had some relatively freshly fed (roughly 10 hours since feeding) starter that I used for this recipe (at 100% hydration, fed with whole wheat flour). This starter was much more solid and less mixable than if my starter was, say, 24 or more hours from the last feeding and much thinner.  It took a long time to fully incorporate the starter into the rest of the wet ingredients because it was so fresh and thick. I think this is an important point, because the final mix of pancake batter might have ended up being overmixed if I had added it all together at once! Ultimately though, I would use this recipe again :)

It’s been my go-to pancake recipe for two years now. My son started using it a month or so back. No going back for him either. Fantastic pancakes every time.

This is my go to sourdough pancake recipe. Easy to follow and delicious! I’ve tried a couple others and keep coming back to this one.

I made this this morning and did the day of version. They were so good, fluffy yet light and not dense and cakey. Truly the perfect pancake!

Every time we go camping I make the batter then freeze it in a Ziploc bag. It defrosts perfectly and tastes delicious!

This recipe is beyond perfect! So easy my toddler had fun mixing it all up with me. Fluffiest and most delicious flavor!

These were excellent!  Light, fluffy with crisp, buttery edges.  I made them this morning, but want to try the overnight method as well.  So, I divided the batter &amp; only added the leavening agents to half.

I had 40 gm more discard to use than specified, so I subbed the additional starter for 20 gm each of the flour &amp; milk.  The sourdough flavor still wasn’t too pronounced for my kids.

I really appreciated your detailed directions.  The cooking times &amp; tips for keeping them warm worked well for me… it was nice not to have to guess and second-guess.  I loved the reminder to wipe out the pan between batches.  That was something that, when I read it, I remembered seeing my mom do.  But, somehow I’d forgotten over the years &amp; that leads to a smelly, smoky kitchen.  

Thank you for the recipe!!

Great recipe, first time I managed to get American pancakes as fluffy as these turned out! 😀 🤗

/Anna, Sweden

This is a great recipe. Easy, quick and so light and fluffy. I just added vanilla to my batter.

I am never using another pancake recipe again! This was my ideal pancake fluffy not cake, light airy, with that ever so faint discard flavor. INCREDIBLE!  As soon as I get my waffle maker fixed (or just get a new one) I am going to try your waffle recipe.

Excellent! And easily veganized with no impacts. Also adjusted baking powder and soda to about half to compensate for high altitude and they were still sky high perfection.

Excellent pancakes!  I added a dash of cinnamon and cardamom and they were delicious!

Delicious! We thoroughly enjoyed these for breakfast

Ok so I followed the recipe exactly for overnight and mine are totally flat and not fluffy at all. Any tips on how to fix that?

Beautifully light and fluffy! Next time I will add just a little extra spice as suggested with other comments:; cardamon and cinnamon sounded good, Maybe  I’ll substitute  the  sugar with  very dark maple syrup and adjust the milk accordingly. This recipe is a keeper!

I have never rated a recipe in my life but I feel compelled to rate these because they are the best pancakes I’ve ever had, no question. They are so fluffy and have such a wonderful flavor and I was able to use up a decent amount of my discard from the fridge. These are going to be a staple in our household from here on out. Thank you!!

okay, so i felt bad for not being able to use my sourdough discard for anything so i looked up on easy recipes and i stumbled on this one. i followed the overnight version and wow, i think i found the perfect pancake recipe. next time, i'll be experimenting with other flavors and maybe switch to buttermilk and see what it can do to the taste. the possibilities are endless! thank you v much for this recipe, emilie 💜

Absolutely delicious !
I wondered if there was any way I could avoid the white sugar? Could I replace it with honey? Thank x

I have lost track of how many times I made this recipe. These are amazing! I have tried the recipe as written, as well as replacing the milk with almond milk and the eggs with flax eggs  to make it vegan, and it worked really well with these changes! Works well when I sub half the all purpose with whole wheat too. It is on regular rotation here and my toddler LOVES them.

An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you! This is the most popular sourdough discard recipe on my blog.

Sourdough Discard Recipes 101: Best Sourdough Pancakes

cups (190 g) all purpose flour, spooned and leveled

cup (240 ml) milk, plus more as needed

For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.

For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.

Made the same day version with my active starter and it turned out great! We halved it for 2 people.

Yes!!! I do all the time. If you have a vacuum sealer, use it and put the amount of pancakes in it you would use for one meal, put parchment paper in between each pancake, to reheat use your microwave or stove top. Ziplock bags work also, try to remove the air.

These sourdough pancakes are fabulous! Not only is it super easy and convenient to make up the batter the night before (just remember to add the leavening agents in the morning - I’ve only forgotten once 🙈) but the taste and texture are soooo good as well! My husband keeps telling me, “these are my favorite pancakes.” ☺️ Thank you so much Emilie!

These fluffy sourdough discard pancakes are so simple and come together in under 15 minutes. Make any breakfast special with these buttery, golden brown pancakes, best served with a little extra butter and maple syrup. 

Quick Sourdough Discard Pancakes

sourdough discard (active will also work)

milk (or water)

all purpose flour

butter

honey (or maple syrup)

salt

Step 1: Melt 1/4 cup (half of a stick) of butter. Set it aside to cool slightly. Add flour, salt, and baking soda to a large bowl and combine.

Step 2: Add the sourdough discard, milk, eggs, cooled butter, and honey to the dry ingredients. Whisk until just combined. It's okay if your batter is still a little lumpy.

Step 3: Heat the skillet over medium heat.

Step 4: Add a small amount of butter to the hot skillet, then ladle about one-third of a cup of batter onto the melted butter.

Step 5: Cook until the edges begin to set and bubbles appear across the batter. This may take several minutes. Flip, then continue to cook for 1-2 minutes on the other side.

Step 6: Serve the pancakes warm and add toppings such as fresh fruit, yogurt (try my homemade instant pot yogurt here), and maple syrup.

My family loved these pancakes! Thank you for sharing this recipe.

Two things- first, these taste excellent! However I saw other comments that it was too much liquid so I only added a cup at a time and only used 2/3 of the liquid recommended which made a perfect batter. Secondly, when doubling the recipe, the grams measurement does not update and so it lead to me making some errors not realizing at first that it wasn’t right.

I made these with kefir instead of milk and i doubled the discard. Turned out nice and fluffy. Husband said he liked them better than the previous pancakes I've made. Thank you =)

Super easy to make and so delicious!! Reminded me of my moms pancakes as a child(:

Tasted flat and dense/chewy. Would not make again. However- the other pancake recipe (I think just the normal sourdough) I tried from Farmhouse on Boone was fantastic!!!

Leaving myself a comment to make adjustments to this recipe if I want to make it again, this was the second time making it. The batter is way too runny and the pancakes don't look very pretty. I didn't use the suggested cast iron pan, does that make all the difference. I measured most things using my scale.

Best ever pancakes. Desperate to get rid of discard so I doubled discard amount but kept the rest of the recipe the same. Amazing. Fluffy and flavorful! New favorite.

Maybe I did something wrong, but I feel like these made, well, flat-cakes, and had no lift. That being said they were delicious.  My five-year-old ate them like they were going out of style and that's really what counts.

Conversion of recipe DOES NOT work for Grams, use your own calculations to adjust the recipe for the amount of servings you want to make.

This is the absolute best pancake recipe. It makes the most delicious pancakes and whether you use discard or starter they turn out delicious.  I made exactly per recipe and used maple syrup instead of honey, I also use einkorn flour as we are gluten sensitive and the pancakes again were to die for. I have made them three times, twice with discard, this morning with starter. Using the starter, they were so big and fluffy and you could taste the sourdough taste. Using discard they were like regular pancakes, still delicious. My fav is using the starter....but both are delicious.

Thank you for this recipe, made these for my son this morning. I read the comments about them being flat.. so I deviated a smidge from the original recipe and I think they worked well. 

I added 1/4 teaspoon of cinnamon.. 1/2 teaspoon of organic vanilla bean paste.. and about an 1/8 teaspoon more baking powder. I also let the batter sit for 10 minutes undistrubed while I prepped a few other things and left my heat in the pan on medium low. They were delicious and nicely balanced. And I got a decent rise of them as well.

Ok but not great. Flavor was alright but they were very chewy. Not fluffy at all. Won't make again using this recipe.

I used buttermilk instead of nondairy milk but these were flavorless despite being fluffy. I think another commenter is right - these need an over night rest.

The ultimate family favorite sourdough pancake recipe. These fluffy sourdough discard pancakes are made with the perfect combination of sourdough and buttermilk. Top with butter and maple syrup &amp; enjoy!

Fluffy Sourdough Discard Pancakes Recipe

sourdough discard (100% hydration, about 2/3 cup)

buttermilk (about 1 3/4 cups, see recipe notes)

eggs (about 100 grams)

granulated sugar (about 3 Tablespoons)

vanilla extract (about 1 teaspoon)

unsalted butter (melted, about 4 Tablespoons)

all-purpose flour (about 2 cups, see recipe notes)

baking soda (about 1 teaspoon)

baking powder (about 1 teaspoon)

salt (about 1 teaspoon)

Mix together sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter. Whisk until the discard is completely incorporated into the other ingredients.

To a small bowl, add the flour, baking soda, baking powder and salt. Fluff together. Add the flour mixture to the wet ingredients and mix together until just mixed. If the batter seems thin, add a little bit more flour to the batter. All sourdough discard is a little different in how long it has fermented and how much liquid it has in it as a byproduct from that fermentation process.

Overnight Fermentation Option: If you want to long-ferment the pancake batter, mix up all the ingredients EXCEPT the baking powder, baking soda and salt. Place the batter in the fridge for 24-48 hours. Before frying the pancakes, add the baking powder, baking soda and salt. Mix and proceed with the recipe.

Preheat a frying pan or griddle to medium-low heat. Butter the pan. Use a ¼ cup measuring cup and pour batter onto the pan in a circle. Use the cup to spread the batter out a little more for a thinner pancake. Cook until the bottom is brown and bubbles are forming on top of the pancake. Flip and cook on the other side. Each pancake takes about 3-4 minutes total, depending on the heat of your pan.Note: It is normal for this batter to be a little bit thick. Thin it out if desired with a little extra buttermilk or milk.

Butter the pan again and repeat with the remaining batter until all the pancakes are baked through. Enjoy warm with maple syrup, butter and fresh fruit if desired.

Amazing pancake recipe! Perfect texture of being fluffy, but not so fluffy that they are crumbly like other recipes I have tried.  Thia is our go to from now on!

These pancakes turned out beautifully. I made a double batch and they are delicious. Highly recommend. I am just getting into baking with discard and this weekend I made your focaccia recipe, these pancakes and am about to make banana bread. Thanks for making it so easy to succeed.

I have only one note - when looking at the doubled recipe, the grams double but the cups and tsp amounts don’t. That threw me off a bit, because while I weigh most things, anything less than a 1/4 cup, I just use measurements.

They were fluffy and light and so good. Will alway be my recipe

These were so delicious.  I didn’t have buttermilk but used milk and yogurt. I’m at 7200 ft elevation and the recipe worked perfectly.   Highly recommend.

Amy,These were the best pancakes and I loved the info on making my own buttermilk for this recipe not something we use.
 Also your sourdough started instructions and problem solving skills has made me an owner of happy starter in my frig and always ready to bake.
Carol F

I made two batches of this recipe, and both turned out great. The first batch was white flour and the second was one third white flour, one third wholemeal flour and one third almond flour, mainly because I ran out of ordinary white flour and I didn't think bread flour would make for very fluffy pancakes. Both batches turned out great, lovely light fluffy pancakes, but the general agreement was that the almond flour just added a touch more flavour. So thanks Amy great recipe as always.

Like Amy I am averse to waste ; so instead of buttermilk I save up my sourmilk and use this to make these pancakes and much else besides. If it has separated into clots and whey (the watery bit) pour off the thin liquid for breadmaking perhaps or other recipies.
This recipie uses less eggs than my previous favourite so more economical.

So easy to make and incredibly light, fluffy and delicious and uses up discard.

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