These sourdough pancakes are thick, fluffy and buttery! They have the most delicious flavor. These pancakes are a great way to use up leftover sourdough discard or starter. They are great with fresh fruit, chocolate chips, whipped cream and maple syrup. Great as breakfast or brunch!

Sourdough pancakes.

Why You’ll Love This Recipe

  • These sourdough pancakes are quick and easy.
  • Just as delicious as classic buttermilk pancakes.
  • They are so flavorful.
  • They are made in one bowl.
  • The edges are crispy and buttery.
  • These pancakes are thick and fluffy.
  • Great for breakfast, brunch or breakfast for dinner.
  • Add in chocolate chips or fresh fruit if desired.
  • This recipe can be easily made gluten free. The pancakes in these photos are made with gluten free sourdough discard and gluten free flour.
  • In addition, this recipe is nut free.
  • They can be made refined sugar free using coconut sugar.
  • Check out this Sourdough Banana Bread for another delicious recipe.

Ingredients & Substitutions

These are the main ingredients and substitutions for sourdough pancakes. Scroll down to the recipe card for full ingredients list and instructions.

Only one egg needed. Do not replace the egg. It helps hold the pancakes together.

Use any type of milk. Both regular and dairy free milk work. Depending on the sourdough discard or starter, you may need more or less milk.

For the oil, use avocado, vegetable or melted coconut oil. Use a neutral flavored oil.

Both sourdough discard and sourdough starter work in this recipe. Likewise, both gluten free and regular sourdough work.

All purpose flour and gluten free flour both work well.

Both baking soda and baking powder yield thick pancakes.

A little sugar or coconut sugar add sweetness. To keep this recipe refined sugar free, use coconut sugar.

Lastly, add in a pinch of sea salt if desired.

Scroll down to see more flavor variations and add in ideas.

Ingredients for sourdough pancakes.

Taste & Texture

These sourdough pancakes do not taste sour. Rather, they have a deep flavor. They are not overly sweet. They taste like buttery pancakes with a more rich flavor.

These homemade pancakes with sourdough discard are thick and fluffy. The edges are buttery and crispy.

How to Make

Step 1

First, add egg, milk and oil to a mixing bowl. Stir to combine.

Milk and eggs in bowl.

Step 2

Then, add in all of the remaining ingredients. Stir to combine.

Sourdough pancake batter.

Step 3

If you have time, allow the pancake batter to sit for 10 minutes.

Step 4

After 10 minutes, add butter to a skillet over low medium heat. Allow butter to melt.

Step 5

Pour ¼ cup of batter into the buttered pan. Cook for 2 to 3 minutes on the first side. Once the pancake is bubbly, carefully flip over.

Circle of batter in skillet.

Step 6

Cook for another 2 to 3 minutes on the second side.

Golden crispy pancakes.

Step 7

Carefully remove sourdough pancakes to a plate. Finally, serve!

Expert Tips & Tricks

Both sourdough discard and sourdough starter work well.

You may need more or less milk. More milk leads to a thinner batter and thinner pancakes. Less milk yields thicker batter and thicker pancakes.

Use either all purpose flour or gluten free flour.

If time permits, I highly recommend allowing the pancake batter to rest for 10 minutes. This allows the flavor to more fully develop.

Use enough butter in the pan to prevent sticking. This also helps brown the pancakes. In addition, butter provides the classic buttery flavor.

Flip pancakes once bubbly. See photo above for reference.

If you are making a large batch, keep them warm in the oven. Turn oven on warm mode and store on a large baking pan.

Feel free to make pancakes slightly larger if desired. They can be more tough to flip this way though.

Bite of breakfast plate.

Flavor Variations & Add Ins

Consider adding these ingredients to your sourdough pancakes.

Add in chocolate chips.

Add in mini chocolate chips.

Top with maple syrup.

Top with extra butter.

Sprinkle powdered sugar on top.

Lather with peanut butter.

Top with Nutella.

Add in strawberries, blueberries or raspberries to the batter.

Add in a pinch of lemon juice and lemon zest.

How to Serve & Store

Serve sourdough pancakes hot and fresh from the pan.

If making a large batch, keep pancakes warm in the oven.

Top with chocolate chips, fresh fruit, maple syrup or whipped cream.

Store leftovers in the fridge for up to 2 days.

Frequently Asked Questions

Can I use sourdough starter straight from the fridge for pancakes?

Yes! You can use sourdough starter straight from the fridge for pancakes.

Is sourdough discard healthy?

Sourdough discard is only flour and water.

Are they gluten free?

Use gluten free flour and gluten free sourdough discard for this recipe to be gluten free.

What should I top them with?

Top with your favorite pancake toppings! Chocolate, fruit, maple syrup and whipped cream are great options.

Can I add in chocolate chips or fruit to the batter?

Sure! I do not recommend adding previously frozen fruit though. It tends to be too watery.

Stack of sourdough pancakes.

You May Also Like

If you make this homemade sourdough pancake recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! 

Sourdough pancakes.

Get the Recipe: Sourdough Pancakes

These sourdough pancakes are fluffy and delicious! They have golden buttery edges and a thick fluffy inside. These pancakes have the most tasty unique flavor. This is a great way to use up leftover sourdough discard or sourdough starter!
5 from 2 votes

Ingredients

  • 1 egg
  • 1 ½ cups milk
  • 2 tbsp oil, avocado, vegetable or melted coconut oil
  • 1 cup sourdough discard or starter
  • 2 cups flour, all purpose or gluten free
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 2 tbsp sugar, or coconut sugar
  • pinch sea salt

Instructions 

  • First, add egg, milk and oil to a mixing bowl. Stir to combine.
  • Then, add in all remaining ingredients. Stir to combine.
  • If you have time, allow the batter to sit for 10 minutes. This allows the flavors to develop.
  • After 10 minutes, add butter to a skillet over low medium heat. Allow butter to melt.
  • Pour ¼ cup of batter into the buttered pan. Cook for 2 to 3 minutes on the first side. Once the pancake has started to bubble, carefully flip.
  • Cook for another 2 to 3 minutes on the second side.
  • Carefully remove to a plate. Serve!

Notes

  • Use dairy free milk if needed.
  • I have used this recipe with both sourdough discard and sourdough starter.  They both worked well.
  • Depending on the state of your sourdough, this recipe may need slightly more or less milk.  The thinner the batter, the thinner the pancakes.  Thick batter produces thicker pancakes.
  • Both gluten free flour and all purpose flour work well.
  • Allow the pancake batter to rest for 10 minutes.  This allows the batter to slightly thicken.
  • Use enough butter to prevent sticking.
  • Pancakes are ready to flip when they are bubbling.
  • To keep pancakes warm, feel free to turn your oven on warm mode.  Then keep pancakes in the oven until ready to serve.
  • This recipe makes about ten 3 inch pancakes.
Calories: 173kcal, Carbohydrates: 28g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 191mg, Potassium: 85mg, Fiber: 1g, Sugar: 4g, Vitamin A: 71IU, Calcium: 85mg, Iron: 1mg

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