The Best Quick & Easy Sourdough Pancake Recipe

This sourdough pancake recipe can be made with active sourdough starter or discard and can be whipped up in no time for a delicious breakfast!

Pancakes are one of my family’s favorite homemade breakfasts, and of course I love them too because they’re so versatile and use basic ingredients I almost always have on hand! What’s great too is you can really customize the flavor by adding your favorite toppings. We really like adding chocolate chips, frozen or fresh berries or simply drizzling maple syrup over top. You can even add savory toppings to really change things up. And while my regular homemade pancake recipe is one of our go-to’s, if we’ve got extra sourdough starter or sourdough discard, then this easy sourdough recipe is the way to go! Sourdough starter adds an extra depth of flavor and really makes some of the best pancakes in my opinion.

If you’re a busy parent and looking for an easy recipe to prep ahead of time for you kiddos on those rushed mornings, then this recipe is great for you! I love to make up a big batch of pancakes and freeze them. Then all you have to do is pop them in the oven or microwave, add a bit of syrup, and you’re good to go. It’s a lot cheaper than buying pre-made pancakes and you get to control the ingredients. I’ve also made sourdough waffles using this batter and a waffle iron and they turn out beautifully!

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FAQs

What is sourdough starter?

Sourdough starter is the mixture of flour and water that has been fermented with the assistance of wild yeast. The yeast in the starter converts the sugars in the flour into carbon dioxide and other substances, which gives sourdough products a tangy flavor. You can make your own sourdough starter or get a small portion from someone else that you can feed and grow.

What is sourdough discard?

Sourdough discard is a portion of a sourdough starter that is not in an active state, meaning the yeast are not actively producing carbon dioxide and more that helps breads or other baked goods rise. Typically discard is removed from the starter before it’s fed. 

Do I use active sourdough starter or sourdough discard in this recipe?

You can use either in this recipe and still get delicious fluffy pancakes because we add in a leavening agent, AKA baking soda, which helps the pancakes rise.

How to Store Sourdough Pancake Batter

​I often like making up some pancake batter to have on hand so we can make fresh pancakes throughout the week. You can do this too. I recommend storing this batter in an airtight container for up to 5 days, but it’s better if you use it within 3 days. Simply pull out the batter and cook the pancakes according to the directions above.

How to Store Sourdough Pancakes

Cooked pancakes can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. My favorite way to reheat pancakes is in the toaster, but you can also add them to a preheated skillet or pop them in the microwave.

The Best Toppings for Homemade Pancakes

​As I said, there’s so many different options of toppings and add-ins. Here are some ways I like to customize our pancakes:

Add-Ins

• Chocolate chips
• Fresh berries
• Frozen berries
• Cubed or shredded apples
• Nuts like walnuts and pecans
• Cinnamon and other spices

Toppings

• Pure maple syrup
• Applesauce (don’t knock it until you try it)
• Homemade jam
• Fresh fruit
• Whipped cream
• Nutella
• Chocolate sauce

HOW TO MAKE HOMEMADE SOURDOUGH PANCAKES

Tools You May Need

• Large mixing bowl
• Whisk and/or mixing spoon
• Measuring cups and spoons
• Griddle or cast iron skillet
• Spatula

Ingredients

• 1 1/2 cups all purpose flour
• 3 tbs sugar or sweetener
• 1 tsp salt
• 1 tsp baking soda
• 1 cup sourdough starter
• 1 1/2 cups milk any type of milk works
• 2 tbsp olive oil or melted butter (allow butter to cool before using)
• 2 eggs
• 2 tsp vanilla
• Coconut or butter for frying

Directions for Making Sourdough Pancakes

In a large bowl, whisk together the dry ingredients: flour, sugar, salt and baking soda.

To the bowl, add the wet ingredients: active sourdough starter (or sourdough discard), milk, melted butter, eggs and vanilla until just combined.

Allow the pancake batter to sit for 5-10 minutes while you heat your skillet or griddle to medium-low heat.

Add butter or coconut oil to your pan or hot griddle, then using a 1/4 to 1/3 cup measure, add the sourdough pancake batter to a hot pan or griddle and allow the first side to cook for 2-3 minutes or until it’s nice and bubbly and the bottom is golden brown. At this time, you can add in chocolate chips, fruit or whatever mix-ins you like.

Flip the pancakes over and cook the second side for 1-2 minutes.

Notes:

• This recipe makes approximately 15 pancakes using a 1/4 cup measure.
• You can use sourdough discard or active starter to make these pancakes. 
• I recommend allowing your starter to come to room temperature for best results if you’re using discard.
• Store pancake batter in an airtight container in the refrigerator for up to 5 days.
• Cooked pancakes can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Continue to Content

Sourdough Pancakes

Yield: 15 pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This sourdough pancake recipe can be made with active sourdough starter or discard and can be whipped up in no time for a delicious breakfast!

Print

Ingredients

• 1 1/2 cups all purpose flour
• 3 tbs sugar or sweetener
• 1 tsp salt
• 1 tsp baking soda
• 1 cup sourdough starter
• 1 1/2 cups milk any type of milk works
• 2 tbsp olive oil or melted butter (allow butter to cool before using)
• 2 eggs
• 2 tsp vanilla
• Coconut or butter for frying

Instructions

1. In a large bowl, whisk together the dry ingredients: flour, sugar, salt and baking soda.
2. To the bowl, add the wet ingredients: active sourdough starter (or sourdough discard), milk, melted butter, eggs and vanilla until just combined.
3. Allow the pancake batter to sit for 5-10 minutes while you heat your skillet or griddle to medium-low heat.
4. Add butter or coconut oil to your pan or hot griddle, then using a 1/4 to 1/3 cup measure, add the sourdough pancake batter to a hot pan or griddle and allow the first side to cook for 2-3 minutes or until it's nice and bubbly and the bottom is golden brown. At this time, you can add in chocolate chips, fruit or whatever mix-ins you like.
5. Flip the pancakes over and cook the second side for 1-2 minutes.

Notes

This recipe makes approximately 15 pancakes using a 1/4 cup measure.

You can use sourdough discard or active starter to make these pancakes. 

I recommend allowing your starter to come to room temperature for best results if you're using discard.

Store pancake batter in an airtight container in the refrigerator for up to 5 days.

Cooked pancakes can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

LOOKING FOR OTHER SOURDOUGH RECIPES?

Looking for more delicious sourdough and sourdough discard recipes like these sourdough pancakes? Check these out:

• Easy Sourdough Discard Tortillas
• Sourdough Bagels from Scratch
• Simple Everything Sourdough Discard Crackers
• Sourdough Discard Chicken Strips

Did you try this sourdough pancake recipe? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!