These easy and fluffy sourdough pancakes are one of our favorite family breakfasts and the perfect way to use up extra sourdough discard. You can make them with active starter or discard, either one works! They cook up thick, soft, and perfectly fluffy with that subtle sourdough flavor we love. This is one of those simple recipes I hope becomes a family tradition, the kind my kids grow up eating and come home asking me to make when they’re older.

What do you need to make these Easy Fluffy Sourdough Pancakes?

• Sourdough starter: The star of these sourdough pancakes! You can use either active, fed sourdough starter or sourdough discard, making this a great recipe for using up extra discard instead of throwing it away. The starter adds that subtle sourdough flavor and helps create soft, fluffy pancakes. If you’re new to sourdough, check out my sourdough post where I share more about maintaining a starter and some of my favorite ways to use it.
• Whole milk or buttermilk: Either works beautifully in this recipe. I often make a quick buttermilk substitute by measuring out the whole milk, stirring in 1 teaspoon of apple cider vinegar, and letting it sit for about 5 minutes. The milk will begin to curdle slightly and become more acidic, which works especially well with the baking soda. You can also use regular whole milk if that’s what you have on hand.
• Eggs: Eggs help bind everything together and give the pancakes structure. You could try substituting a flax or chia egg if needed, but I haven’t personally tested either substitution in this recipe.
• Vanilla extract: A must in pancakes, in my opinion! Vanilla adds just a little extra warmth and flavor to the batter.
• All-purpose flour: I love using a combination of all-purpose and whole wheat flour in these pancakes. The all-purpose flour keeps them soft and fluffy. You can also use all all-purpose flour if you prefer.
• Whole wheat flour: A little whole wheat flour adds whole grains and gives the pancakes a slightly heartier texture and flavor without making them too dense. You can also just use all-purpose as well and skip the whole wheat.
• Brown sugar: Just enough to give these sourdough pancakes a touch of sweetness and a little extra depth of flavor. You can substitute granulated sugar or coconut sugar if that’s what you have.
• Baking powder: Baking powder helps give the pancakes plenty of lift so they cook up thick and fluffy.
• Baking soda: Baking soda works with the acidity in the sourdough starter and buttermilk or acidified milk to help the pancakes rise and brown beautifully.
• Sea salt: I don’t bake much of anything without salt! A little sea salt balances the sweetness and brings out all the other flavors in the pancakes. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big bag!

Tip for making:

• Don’t forget to feed your starter after using your discard! These pancakes are one of my favorite ways to use up extra sourdough discard. After removing what I need for the recipe, I typically feed my remaining starter with equal parts starter, flour, and water by weight. Mix everything together, loosely cover the jar, and let it sit at room temperature until it becomes active and bubbly. From there, you can keep it on the counter if you bake with it often or store it in the refrigerator if you only use it occasionally.
• You can use sourdough discard or active starter. Both work well in this recipe! Sourdough discard makes these pancakes an easy way to use starter that would otherwise go to waste, while active, fed starter works just as well. The flavor may vary slightly depending on the age and activity of your starter.
• Don’t overmix the batter. Stir everything together just until combined. A few small lumps are completely fine! Overmixing can make your pancakes tougher instead of light and fluffy.
• Let the batter rest for a few minutes. If you have the time, let the finished batter sit for about 5–10 minutes before cooking. This gives the flour time to hydrate and allows the leavening to start working.
• Wait to flip. Let the pancakes cook until you see bubbles forming across the surface and the edges begin to look set. Flip once and cook the other side until golden brown.
• Keep your heat moderate. Medium to medium-low heat usually works best. If the pan is too hot, the outside of your pancakes can brown before the centers have a chance to cook through.

Frequently Asked Questions:

Can I use sourdough discard for pancakes?

Yes! Sourdough discard works perfectly in these pancakes and is one of my favorite ways to use up extra starter. You can also use active, fed sourdough starter, both work well.

Why aren’t my sourdough pancakes fluffy?

Be careful not to overmix the batter. Stir just until everything is combined—a few lumps are completely fine. Also make sure your baking powder and baking soda are fresh for the best rise.

Can I freeze sourdough pancakes?

Absolutely! Let the pancakes cool completely, then store them in a freezer-safe bag or container with parchment between each one. Reheat straight from frozen in the toaster, microwave, or toaster oven for an easy breakfast.

If you love these, you may also love:

• Easy Overnight Sourdough Bagels
• Easy Sheet Pan Pancakes
• Sausage and Cheddar Quiche

Alright, let’s get to making the recipe! Enjoy friends!

Print Recipe

4.41 from 5 votes

Easy Fluffy Sourdough Pancakes

These easy and fluffy sourdough pancakes are one of our favorite family breakfasts and the perfect way to use up extra sourdough discard. You can make them with active starter or discard, either one works! They cook up thick, soft, and perfectly fluffy with that subtle sourdough flavor we love. This is one of those simple recipes I hope becomes a family tradition, the kind my kids grow up eating and come home asking me to make when they're older.

Course: Breakfast

Keyword: breakfast, discard, pancakes, sourdough, sourdough starter

Servings: 16 pancakes

Equipment

• Pancake Griddle We have this one!

Ingredients

For Pancakes:

• 1 cup sourdough starter fed or discard
• 1 cup whole milk (or buttermilk or dairy-free milk)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ⅓ cup whole wheat flour (or just use all all-purpose)
• 2 tbsp brown sugar (or regular or coconut sugar)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt

For Waffles: (follow the same recipe, just add oil)

• 2 tbsp neutral oil (coconut or avocado oil)

Instructions

• In a large mixing bowl, add sourdough starter (fed or discard), milk, egg, and vanilla extract. Mix well.
• Add in the dry ingredients: flours, sugar, baking soda, and sea salt. Mix until incorporated, but don't overmix. A few lumps are okay! Let batter rest 5-10 minutes before cooking for best flavor.
• Heat a pan with butter, and pour into about 1/4 cup mix for each pancake.
• Wait until you see bubbles before flipping. Cook until golden on both sides. Mine made about 16 pancakes.
• Top with butter and maple syrup or whatever you prefer. Enjoy!

For an overnight ferment:

• Mix together the sourdough starter, whole milk, and flour. Cover and let sit in the fridge overnight.
• In the morning, add the rest of the ingredients. Let sit for 5-10 minutes and then just cook as you would for pancakes or waffles.

Notes

For Storing: Let cool completely. Store in an airtight container in the fridge for up to 5 days! Reheat in the toaster or oven, and enjoy!

For Freezing: Freeze in a ziploc bag with parchment paper between each pancake in the freezer. It helps to flash freeze on a baking sheet in the freezer first before bagging them so they don’t stick together! Then, pull out and defrost in the fridge overnight or on the counter. Warm and enjoy!