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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Comments

  1. I’ve made these a handful of times now and they are delicious and fluffy. I did increase the baking powder a bit and added another egg. Thank you for such a delicious recipe!!

  2. I just made your no-knead sourdough bread and it is fantastic. I bake by weight though and wanted to make these pancakes. They sound delicious! How much does the 2/3 cup starter weigh? Thank you!

  3. Amazing pancakes, perfect every time. My family love them so much that every time my daughters come to visit I have to make a batch of batter for them to take home with them. Thanks for this great recipe.

  4. I’ve made Bisquick pancakes for years because that’s what my dad always made. But I have now made this recipe with my sourdough discard twice and think it is a fabulous recipe! (Great idea having maple syrup in the batter)! The first time I made it with the bananas and pecans which reminds me of my favorite breakfast item fromJeannine’s in Santa Barbara. Thanks for a great recipe!

  5. Delicious. My husband even commented on how good these are. A great way to use sourdough discard too.

  6. OMG OMG, what an amazing recipe. I have never in my life liked pancakes – I would always substitute toast if a restaurant meal included pancakes. BUT…. these are amazing and I always make enough to include me now (I always used to make only for everyone else).

    Ms. Sylvia – quick question… I am having trouble making a great pizza crust. Can I use this pancake recipe and omit the syrup? If so, how could I make it just a little more crunchy – like pizza crust is? Thanks for your help!

    1. Hey Jo- I’m working on a sourdough Pizza Crust Recipe- I don’t think this is easily adaptable for that. But of course, you can try. 😉 It’s just a totally different dough, verses this more of a batter.

      1. Oh goodie….. I’m sooooooooo excited – can’t wait….. sorry, no pressure…. lol lol

        Thank you for allllll your hard work to make these recipes so easy for the rest of us. You are amazingly talented.

  7. Mine were thick and kind of heavy, almost like a bun texture. Still very tasty. I’ll play with the liquid next time.

  8. OMG, OMG, OMG! Light, fluffy, complex flavor and oh so delicious. This is probably what the settlers’ pancakes tasted like. A whole new level.
    What’s to stop one from making other baked goods, like muffins and scones with sourdough discard?!

  9. These were the best pancakes I’ve ever had! (And I’ve made the Food Lab ones and all sorts of others). There is just so much flavor. I used homemade yogurt and a little whey instead of milk.

  10. OMG, these were the best pancakes I have ever made! My kids are not huge fans of sourdough starter or anything I make with them (the idea just grosses them out!), but boy, they gobbled these puppies up! Mahalo for sharing!

  11. Made these for a camping trip with my daughter and her friends. Everyone LOVED them! Soooo good!

  12. What a great recipe!
    I’ve made these lovely pancakes 3 times already and each time they get consumed very quickly.
    This one is one to keep!

  13. Really good pancakes. Would not really know they were vegan. Best receipt found so far for pancakes and sourdough. 👍

  14. Lovely fluffy pancakes, devoured by the whole family from 2 years old to 52! I love how I can use my sourdough starter up too.

  15. I’ve used two recipes on 2x mode in the last week and discovered the metric measures do not adjust. Just a heads up.
    These pancakes, along with the suggested topping, were terrific. I added some nutmeg to the batter, yum.

  16. Delicious and so fluffy!

    Easy to whip up. Loved that it can be done with any flour (seeing there are shortages out there!). Made them with whole wheat.

  17. Made these with starter discard– they were delicious with a great texture and depth of flavor from the starter. Also so fluffy!

        1. I wonder if you could try subbing baking powder and apple cider vinegar for the egg? My guess would be to increase to 1 tablespoon baking powder and add 1 tablespoon apple cider vinegar. Add more water if it feels dry? I haven’t tried this so totally guessing here.

          1. Hi, what about a “flax egg”? For those who haven’t heard of this, it is simply ground flaxseed and water, good substitute for an egg! Vegan too!

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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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