Sourdough Pancakes – Sugar Spun Run

Save your sourdough discard and use it to make Sourdough Pancakes! My straightforward recipe makes thick, fluffy, and completely tangy pancakes in simply 25 minutes, and it makes tasty use of discard that will in any other case go to waste. Recipe features a how-to video!

Syrup being poured over a buttered stack of sourdough pancakes.

Flavorful Sourdough Discard Pancakes

One among my best gripes once I began dabbling with sourdough bread was the waste. Since I take advantage of my sourdough starter usually, I’m discarding half of it every day. And, being the queen of never-throwing-things-away (simply ask Zach how a lot he loves this facet of my persona), I instantly dove into the world of sourdough discard recipes, decided that half of my well-tended starter not find yourself within the trash bin. The very first recipe I tackled was these sourdough pancakes and ooh they had been simply too good to not share.

This recipe is a modification of my well-loved buttermilk pancake recipe. It yields fluffy sourdough discard pancakes with the right contact of tang. They’re tender and irresistible and (bonus!) the batter could be made as much as two days prematurely. I wish to make the batter Friday or Saturday and we’ll have breakfast prepped for the weekend.

Aspect be aware: if discard is new to you, jump over to my sourdough starter submit to seek out out precisely what this ingredient is.

Why attempt my sourdough pancakes:

  • Thick, fluffy outcomes that pair completely with syrup and butter (although typically my children eat these plain, too).
  • Batter could be made prematurely, in the event you’d wish to make it a day or two beforehand.
  • Sourdough imparts a refined tangy taste, just like buttermilk.
  • Has some dietary advantages from the discard, so these aren’t fully empty carbs 😉

What You Want

Overhead view of ingredients including flour, sourdough discard, eggs, and more.

Sourdough discard pancakes are as easy to make as some other pancake recipe. Only a few key components are value noting earlier than we get began:

  • Sourdough discard. Discard is what you (actually) discard earlier than you feed your sourdough starter. Though it’s often thrown away, it nonetheless incorporates nutritional vitamins and vitamins and imparts a beautiful taste into recipes. Right here, the discard provides a taste just like buttermilk (which is definitely why I take advantage of plain milk on this recipe!).
  • Flour. Use all-purpose flour and ensure to measure it correctly.
  • Sugar. I take advantage of granulated sugar, however I’ve additionally made my sourdough pancakes with coconut sugar too. I discover that the pancakes made with coconut sugar usually are not fairly as flavorful, but it surely does work!
  • Butter. I take advantage of unsalted, however in the event you solely have salted available that can work high quality. Soften the butter, then let it cool a bit so it’s not highly regarded if you add it to your different components.
  • Milk. I like to make use of entire milk, however actually any sort will work so long as it’s at room temperature earlier than including. As a result of the sourdough discard provides loads of tang from the acidity, I discovered buttermilk to be overwhelming right here, so follow common milk.
  • Eggs. As with the milk, your eggs must be at room temperature earlier than including them to the batter. This helps every part mix properly and means much less mixing is required (which yields fluffier pancakes with a greater texture!). Should you overlook to set yours out, you may all the time use my trick to shortly carry eggs to room temperature.

SAM’S TIP: The butter tends to re-solidify as soon as it hits cooler components like milk or eggs, so the batter can get a bit clumpy (that is another excuse we wish our components to be room temperature, it helps reduce this!). This isn’t an enormous deal! A lumpy batter is okay and it’s significantly better than over-mixing to attempt to get the lumps out, which is able to depart you with dense, rubbery, or flat sourdough pancakes.

Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll right down to the underside of the submit!

The best way to Make Sourdough Pancakes

Getting ready the batter

Collage of four photos showing pancake batter being prepared.
  1. Mix the dry components with a whisk and put aside.
  2. Whisk collectively the discard, milk, eggs, and vanilla in a separate bowl.
  3. Slowly drizzle within the butter whereas whisking. Whisking whereas pouring the butter helps reduce lumps, however possible you’ll nonetheless discover some small lumps.
  4. Fold the moist and dry components collectively till simply mixed. That is vital, over-mixing will make your pancakes dense or rubbery. Let the batter relaxation when you warmth your skillet (you could discover it thickens a bit).

Cooking the Pancakes

Collage of four photos showing pancake batter being added to a hot pan and cooked.
  1. Grease your skillet and let it heat over medium warmth.
  2. Add pancake batter to the nice and cozy pan. I take advantage of an ice cream scoop to scoop the batter. If it doesn’t unfold by itself, use the again of your spoon to nudge the batter outward.
  3. Flip your pancake as soon as the bubbles within the batter begin to burst and the perimeters look cooked.
  4. Prepare dinner on the opposite aspect till golden, then take away to a plate. Repeat with the remaining pancake batter.

SAM’S TIP: Don’t get discouraged in case your first pancake comes out rather less than excellent–I like to think about this because the check pancake. Use it as a gauge for whether or not it’s essential to bump your warmth up or down, and know that your second, third, and so forth. sourdough pancakes will look significantly better consequently.

Fork with a bite of pancakes taken from a tall stack of buttered pancakes in the background.

Steadily Requested Questions

Is consuming sourdough discard wholesome?

Discard incorporates nutritional vitamins, minerals, and different useful vitamins and micro organism (similar to sourdough starter!), so sure, it has well being advantages. That being stated, we’re nonetheless pairing these sourdough discard pancakes with butter, syrup, perhaps even chocolate sauce or whipped cream and so forth. if we’re feeling further indulgent, so this isn’t precisely well being meals.

Can I make the batter prematurely?

Sure! This batter could be put together and saved within the fridge as much as 2 days prematurely. Be aware that your sourdough pancakes might not be as fluffy in the event you make the batter prematurely.

Do you might have some other sourdough discard recipes?

To this point these sourdough discard pancakes are my solely discard recipe, however if you’re eager about seeing extra, please let me know within the feedback under. I do have a sourdough pizza crust recipe although, and loads of different pancake recipes although–maintain scrolling down for these!

Tall stack of sourdough discard pancakes with a pat of butter on top.

I’d love to listen to how you want these sourdough pancakes in comparison with my buttermilk pancakes!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, make sure you tag me on Instagram, and you can too discover me on YouTube and Facebook

Syrup being poured over a buttered stack of sourdough pancakes.

Sourdough Pancakes

Save your sourdough discard and use it to make these sourdough pancakes! My straightforward recipe makes thick, fluffy, and completely tangy pancakes in simply 25 minutes. Recipe features a how-to video!


Course: Breakfast

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 10 minutes

Whole Time: 25 minutes

Servings: 8 6-8” pancakes

Energy: 203kcal

Stop your display from going darkish


  • Soften butter and put aside to let it cool.

    4 Tablespoons unsalted butter

  • In a big mixing bowl, whisk collectively flour, sugar, baking powder, baking soda, and salt. Put aside.

    1 ¼ cups (155 g) all-purpose flour, 3 Tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon desk salt

  • In a separate bowl, whisk collectively sourdough discard, milk, eggs, and vanilla extract till well-combined.

    1 cup (200 g) sourdough discard, 1 cup (236 ml) entire milk, 2 massive eggs, 1 teaspoon vanilla extract

  • Whereas whisking, drizzle in melted butter (it’s OK if the butter kinds small clumps).

  • Add the moist components to the flour combination and use a spatula or wood spoon to softly fold collectively the batter till simply mixed. All of the flour must be absorbed, in the event you discover small lumps or small bits of butter within the batter that’s high quality, don’t over-mix or your pancakes might be rubbery and dense.

  • Set the pancake batter apart and brush a skillet with olive oil or melted butter. Flip the stovetop warmth to medium and let it the pan heat till you may really feel the warmth radiating from it in the event you hover your hand a number of inches above the pan. It’s also good to let your pancake batter to relaxation whereas the pan warms, this can thicken it barely and assist make for thicker pancakes.

    Oil or butter for brushing skillet

  • Portion pancake batter into middle of the pan (I take advantage of ½-⅔ cup of batter per pancake) and prepare dinner till bubbles within the batter burst and the perimeters start to look cooked.

  • Use a spatula to fastidiously flip the pancake and proceed to prepare dinner till pancake is golden brown.

  • Take away to a plate and repeat with the remaining pancakes.

  • Serve instantly, we like so as to add butter, maple syrup, fruit and even whipped cream to our pancakes!



Sourdough pancakes style finest contemporary however we now have additionally made the pancakes and saved in an hermetic container at room temperature for a day or two and reheated. They might even be cooled fully after which frozen in an hermetic container or plastic bag.
The pancake batter could also be ready as much as 2 days prematurely, simply retailer in an hermetic container within the fridge and be aware that the pancakes might not be fairly as fluffy the following day.


Serving: 16-8″ pancake | Energy: 203kcal | Carbohydrates: 27g | Protein: 5g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 60mg | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 284IU | Calcium: 122mg | Iron: 1mg

Dietary data is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.