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 in every of my best gripes after I began dabbling with sourdough bread was the waste. Since I exploit my sourdough starter usually, I’m discarding half of it each day. And, being the queen of never-throwing-things-away (simply ask Zach how a lot he loves this facet of my character), 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 have 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 may be made as much as two days prematurely. I prefer to make the batter Friday or Saturday and we’ll have breakfast prepped for the weekend.

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

Why strive my sourdough pancakes:

  • Thick, fluffy outcomes that pair completely with syrup and butter (although generally my youngsters eat these plain, too).
  • Batter may be made prematurely, should you’d prefer 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 utterly 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 comprises nutritional vitamins and vitamins and imparts a stunning taste into recipes. Right here, the discard provides a taste just like buttermilk (which is definitely why I exploit plain milk on this recipe!).
  • Flour. Use all-purpose flour and ensure to measure it correctly.
  • Sugar. I exploit granulated sugar, however I’ve additionally made my sourdough pancakes with coconut sugar too. I discover that the pancakes made with coconut sugar should not fairly as flavorful, but it surely does work!
  • Butter. I exploit unsalted, however should you solely have salted available that may work high quality. Soften the butter, then let it cool a bit so it’s not highly regarded while you add it to your different components.
  • Milk. I like to make use of entire milk, however actually any form 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 persist with common milk.
  • Eggs. As with the milk, your eggs must be at room temperature earlier than including them to the batter. This helps every thing mix properly and means much less mixing is required (which yields fluffier pancakes with a greater texture!). When you neglect to set yours out, you possibly can at all times use my trick to rapidly deliver 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 one more reason we would like our components to be room temperature, it helps decrease this!). This isn’t an enormous deal! A lumpy batter is ok and it’s a lot better than over-mixing to try to get the lumps out, which can depart you with dense, rubbery, or flat sourdough pancakes.

Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the submit!

The right 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 decrease 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 might 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 exploit 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. Cook 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 consider this because the check pancake. Use it as a gauge for whether or not you’ll want to bump your warmth up or down, and know that your second, third, and many others. sourdough pancakes will look a lot 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 comprises nutritional vitamins, minerals, and different useful vitamins and micro organism (similar to sourdough starter!), so sure, it has well being advantages. That being mentioned, we’re nonetheless pairing these sourdough discard pancakes with butter, syrup, perhaps even chocolate sauce or whipped cream and many others. if we’re feeling further indulgent, so this isn’t precisely well being meals.

Can I make the batter prematurely?

Sure! This batter may be put together and saved within the fridge as much as 2 days prematurely. Observe that your sourdough pancakes might not be as fluffy should you make the batter prematurely.

Do you’ve gotten some other sourdough discard recipes?

Thus far these sourdough discard pancakes are my solely discard recipe, however in case you are eager about seeing extra, please let me know within the feedback beneath. 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 beneath! When you do this recipe, remember to 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

Cook dinner Time: 10 minutes

Complete Time: 25 minutes

Servings: 8 6-8” pancakes

Energy: 203kcal

Forestall 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 giant eggs, 1 teaspoon vanilla extract

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

  • Add the moist components to the flour combination and use a spatula or picket spoon to softly fold collectively the batter till simply mixed. All of the flour must be absorbed, should you discover small lumps or small bits of butter within the batter that’s high quality, don’t over-mix or your pancakes may very well 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 possibly can really feel the warmth radiating from it should 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, it will thicken it barely and assist make for thicker pancakes.

    Oil or butter for brushing skillet

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

  • Use a spatula to rigorously flip the pancake and proceed to cook 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 recent however we’ve got additionally made the pancakes and saved in an hermetic container at room temperature for a day or two and reheated. They could even be cooled utterly 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 notice that the pancakes might not be fairly as fluffy the subsequent 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 info relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.