How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- AP flour, bread flour, whole wheat, einkorn, spelt or a mix. 

How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix. 

Many of you have been asking for ways to use up your sourdough “discard” and I thought I share one of the easiest ways I know. Plus, most of us are spending more time at home these days, and why not enjoy pancakes on other mornings besides the weekend? They seem reasonable to me. 😉

What I like about this Sourdough Pancake Recipe is that there is no overnight rising and it can be made pretty quickly- great if you are more of a spontaneous cook like myself.

It’s also a fun way to experiment with different flours you may have hiding in your pantry – spelt, einkorn, buckwheat, etc. If unsure about a flour, blend a little with whole wheat or white the first time.

 

sourdough pancake batter in a bowl

Sourdough pancake ingredients:

  • sourdough starter  ( or discard)
  • nut milk (or regular milk or buttermilk)
  •  egg
  • olive oil or melted butter  
  • maple syrup
  •  vanilla
  • flour 
  • teaspoon baking powder
  •  baking soda
  • salt

what is sourdough starter/discard?

Sourdough Starter is often referred to as “wild yeast”, made from flour and water and the wild yeast in the air around us,and it is typically used as the “yeast” when baking Sourdough Bread. The sourdough “discard” – the part of the starter that often goes to waste- can be used to make flavorful biscuits, waffles and pancakes.

what can you do with sourdough discard?

  1. Make Sourdough Waffles!
  2. Make Sourdough Biscuits
  3. Make Sourdough Buns!
  4. Make Sourdough Tortillas!
  5. Make Sourdough Scones!

The recipe is so quick and easy. Mix the wet ingredients together, then whisk in the dry ingredients.

Wholegrain flours are typically “thirstier” than all-white AP flour, so feel free to add a little more milk if needed to loosen the batter.

These Maple-glazed Bananas and Pecans are one of my favorite pancake toppings- a tasty option if you’re keen. Fresh berries are always nice too.

Maple glazed pecans and bananas over sourdough pancakes

How to make Sourdough Pancakes

  1. Whisk wet ingredients together in a medium bowl.
  2. Mix dry ingredients together in a small bowl.
  3. Gradually add flour mixture to wet mixture, whisking until just combined.
  4. Let sit for 15 minutes.
  5. Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
  6. Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.

How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix. 

Serve the pancakes and top with the Maple Glazed Bananas and Pecans.

How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix. 

Enjoy the sourdough pancakes and keep in mind, pancakes are for any time of the week, day or night. No rules! We just had them for dinner last night! So good!

Hope you are having a good week, staying well & staying grounded. 

xoxo

Sylvia

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How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix. 

Sourdough Pancakes

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast, sourdough,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix.


Ingredients

Scale
  • 2/3 cups sourdough starter (stirred down) 140 grams (room temp is easiest to work with here). 
  • 2/3 cups  nut milk (or regular milk) 140 grams, add more to the desired consistency
  • 1 large egg, beaten
  • 1 tablespoon oil or melted butter  (10 grams)
  • 12 tablespoons maple syrup (1020 grams)
  • 1 teaspoon vanilla (3 grams)
  • ——–
  • 1 cup flour (120 grams) 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (4 grams)
  • ——–
  • Butter or oil for skillet or griddle
  • Maple syrup for drizzling

Maple Glazed Bananas and Pecans (optional) 


Instructions

Whisk wet ingredients together in a medium bowl.

Mix dry ingredients together in a small bowl.

Gradually add flour mixture to wet mixture, whisking until just combined. If batter feels thick (wholegrain flours are “thristier” than white flour) add a little more nut milk to the desired consistency. Let sit 15 minutes.

Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.

Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.

Make the maple-glazed bananas and pecans:

Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas. Sear each side of the banana  2-3 minutes, or until golden.

Once the bananas are golden, pour the maple syrup over the bananas and pecans, give a stir, turn the heat off and remove the pan from the burner.

Serve the pancakes and top with the Maple Glazed Bananas and Pecans.


Notes

If pancakes seem too thin, feel free to add a few tablespoons more flour. If too thick, add more milk. It’s a pretty forgiving recipe.

Nutrition

  • Serving Size: 2 x 6-inch pancakes - without any toppings
  • Calories: 418
  • Sugar: 8.6 g
  • Sodium: 657.2 mg
  • Fat: 17.7 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 58.5 g
  • Fiber: 7.2 g
  • Protein: 11.2 g
  • Cholesterol: 62 mg

Keywords: sourdough pancakes, sourdough discard recipes, sourdough recipes, discard pancakes, best sourdough pancakes

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Omg these pancakes are DIVINE!!! I can’t get over it. I put blueberries in mine. Thank you for an amazing recipe!

  2. These are amazing. First time making sourdough pancakes with my discard. These will be our go to pancakes 🥞 in the future. Thank you for sharing!

  3. I fed my starter, which I made following your instructions, and used the discard to make this recipe. My husband and I agree that these are simply the best pancakes we’ve ever had!

    Thank you!

  4. My family LOVES this pancake recipe! I make it every Tuesday when I feed my starter. It’s definitely a keeper and a great way to utilize the discarded starter.

  5. I think my starter is ready to use! I am so excited! Can I use buttermilk? I would think so. I always have some on hand. I love it in pancakes and cakes and well…bisquits!

    1. Amazing Pancakes. We are all in love. To get my family of six to agree isn’t easy, but these are fantastic. Another reason to love sourdough and this site!!!

  6. Perfect! Fluffy and flavorful! Don’t need to look for another pancake recipe now. We used leftover batter the next day with some pumpkin butter mixed in and spiced apples on top. Fall on a plate. Wonderfully versatile recipe.

  7. I just made this batter and one pancake. It was delicious!! How long do you think the batter will keep and be good for?

      1. Thanks so much, Sylvia! I’ve just started making sourdough bread from your recipe. Your videos for that recipe were so helpful especially for someone who is completely new to Sourdough starters and bread baking! Very grateful for your recipes and lovely blog!

        Best,

        Mimi

  8. Made the sourdough-pancakes this morning. This is my first try with sourdough, tasted just like my grandmother’s flapjacks 60 yrs ago. We will be making these on a regular bases. Great taste, fixture and favor.. cant wait to try the Biscuits..

  9. This is a fantastic recipe! It’s my go to for discard pancakes. Thank you for sharing it with us.

  10. These are literally the BEST PANCAKES EVER!!! Super easy, fluffy and tasty! No more boxed pancake mix for this girl :).

  11. Hi Sylvia, I have just made the pancakes this morning. They were so fluffy and delicious. I love that your recipe doesn’t use buttermilk. I added pecans and cocoa powder in the dough. Thank you for sharing the recipe. Delish level: 10 10 10.

    ps. 2/3 cup SD starter = 150 grams. Turned out great.

  12. For the pancakes….

    Is it ok to use a starter 180 mg from the fridge while it’s very cold? Or shall I get it out and put it in room temp?

  13. These are SO good! I made them with spelt flour and added ground flaxseed. This is a keeper, and I will definitely be making these again!! Thank you for the great recipe!