Sourdough Pancakes

by Kelsey Romano on January 13, 2026

These one bowl fluffy sourdough pancakes using sourdough discard are truly the best. They are so easy to make and absolutely delicious with a little bit of crispiness at the edges and the tangy, delicious flavor of sourdough. Plus since we are fermenting the batter overnight, it is easier to digest than traditional pancakes.

Why You’ll Love Them

All you need is one bowl.
They are incredibly easy to make.
It’s the perfect recipe to use up some of your sourdough discard.
Fermenting the batter overnight makes them easier to digest.
The whole family will love them.
They are the fluffiest pancakes you will ever eat.
All you need is a few ingredients.

Ingredients and Substitutions

Sourdough discard. For this recipe you an use a recently fed starter or discard.
Flour. Organic all purpose or organic bread flour can be used for the sourdough pancakes. I typically use bread flour because it’s usually what I have on hand.
Baking Powder & Baking Soda. These are the leavening agents to help the batter rise since we are using discard.
Egg. An egg is used as a binder in the recipe.

How to Make these Sourdough Pancakes

Step 1

Combine discard, flour, and water. Add discard, flour, and water to a bowl and stir until fully combined. Cover and let it sit on the counter overnight or in a warm spot for 6-8 hours.

Step 2

Add remaining ingredients. In the morning, add the baking soda, baking powder, and egg. Mix until fully combined.

Step 3

Cook the pancakes. In a large skillet over a medium heat, add butter. Ladle ¼ cup of batter on the hot griddle. Cook until the batter starts bubbling on top, then gently flip the pancake.

Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

Step 4

Enjoy! Add cooked pancakes to a plate and top with lots of butter and maple syrup!

Expert Tips

For this recipe we will be using sourdough discard but you can use active starter as well. When making the batter, do not add the baking soda or baking powder until right before you are about to cook them.
Do not overmix the batter. Overmixing develops the gluten in pancakes and can make them gummy or “tough”. Mix the wet ingredients into the dry ingredients just until they are combined.
For crispy, golden fried edges fry your pancakes in a small pat butter.

What is the best way to serve these sourdough pancakes?

Serve them warm with lots of butter and maple syrup.

Can I add anything to the batter?

Absolutely! This recipe is a great base but you can add chocolate chips, blueberries, etc to the batter. Right before frying the pancakes, stir in whatever add in you’d like.

Can these pancakes be frozen?

Yes, just lay the cooled pancakes on a baking sheet in a single layer and freeze them for 1-2 hours. Stack the frozen pancakes and place them in a freezer-safe container or bag. Placing parchment paper between pancakes can be very helpful to prevent them from sticking. Freeze for several months, reheating in the oven, toaster oven, or toaster until warmed through.