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:

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

Units 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) 

  • 2 tablespoons butter
  • 1/4 cup pecans
  • pinch salt
  • 1 firm banana, sliced
  • 23 tablespoons maple syrup

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. Delicious. Have made them with whole wheat and blueberries mostly, a hit every time. The sourdough and the wheat together give them a hearty flavor. Anyone know if you can save some batter for a day or two in the fridge?

  2. These pancakes were awesome! I used buttermilk. I also made the pecan banana syrup. Decadent!

  3. I have made these a couple of times. I like how simple they are to make. My kids love pancakes and I need to use my sourdough discard so this is a nice recipe to have on hand. I double the recipe and save a few extra pancakes for later. I also prefer 2 tablespoons of the maple syrup. 4 tablespoons made mine taste a little too sweet. Thanks for this recipe!!

  4. I made these today for my mom and sister. We loved them! So so good even though I didn’t see the “let sit for 15 minutes” part and I added another egg. Thank you so much for sharing! Will definitely be making these again – yum! 🥞💛

  5. I don’t even typically like pancakes but these are now on my weekend rotation. They are SO GOOD.

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