Fluffy Sourdough Starter Pancakes Recipe From Scratch

A stack of sourdough pancakes on a blue plate with maple syrup being poured over the top and a jar of freeze dried blueberries in the background.

5 from 6 votes

Fluffy Sourdough Starter Pancakes Recipe From Scratch

These fluffy sourdough starter pancakes are the perfect way to use sourdough discard. Easy, flavorful, freezer-friendly, and ready in minutes for a cozy homemade breakfast the whole family will love.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: Discard Pancake Recipe, Sourdough Discard Pancakes, Sourdough Pancake Recipe, Sourdough Starter Pancakes

Servings: servings

Calories: 211kcal

Author: Melissa Norris

Cost: Varies

Equipment

Medium-Sized Mixing Bowl about two quarts
Measuring Cups and Spoons
wooden spoon spatula, or dough whisk
Cast Iron Skillet
Spatula

Ingredients

2 cups sourdough discard Here’s how to make your own sourdough starter.
2 Tablespoons butter melted (coconut oil, ghee or avocado oil work, too)
3 Tablespoons plain yogurt Or this homemade buttermilk recipe.
1 whole egg
3 Tablespoons brown sugar or white sugar, maple syrup or honey
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon salt use a scant ½ teaspoon if using salted butter
1 teaspoon baking soda
milk if needed, to thin batter
add-ins mini chocolate chips, blueberries or other add-in of choice (optional)

Instructions

Measure all ingredients into a mixing bowl.
Stir well to combine.
Add additional milk (or water), if needed, to thin the batter to a pourable consistency. (If the batter is too runny, you can add additional flour, 1 Tablespoon at a time, until desired consistency is reached.)
Heat a cast iron skillet (or frying pan) over medium heat and melt a little bit of coconut oil in the pan. Swirl oil around to coat the bottom of the pan.
Add batter (about ⅓ cup) and cook until you see a few bubbles coming to the surface of the pancake (about 1 minute). Top pancakes with optional add-ins before you flip them over.
Flip the pancake and cook the other side until cooked through (about 1 minute).
Place cooked pancakes on a plate in the oven (set to the warm setting or 100°F) to keep pancakes warm until ready to serve.

Notes

Recipe Tips & Troubleshooting:

Don’t overmix the batter, or the pancakes may become dense.
A hot skillet helps create golden brown edges and even cooking.
If the batter thickens too much while resting, add a splash of milk.
Use a cast-iron griddle for the best texture and flavor.
Keep cooked pancakes warm in a low oven while finishing the batch.
Double the recipe and freeze extras for quick breakfasts later.

Serving Suggestions:

These sourdough starter pancakes are delicious served with classic maple syrup and butter, but there are plenty of ways to make them extra special.

Top them with fresh strawberries, blueberries, or sliced bananas for a simple homemade breakfast. They’re also wonderful with whipped cream, homemade jam (I love this strawberry jam without pectin), a drizzle of honey, or this homemade peanut butter recipe.

For a savory breakfast, pair the pancakes with farm-fresh eggs, sausage, or crispy bacon.

Storing Leftover Sourdough Starter Pancakes:

Leftover sourdough starter pancakes store beautifully, making them perfect for meal prep.

Store cooled pancakes in an airtight container in the refrigerator for up to 5 days.
Freeze pancakes in a single layer before transferring to a freezer-safe bag.
Reheat in a toaster, skillet, or warm oven until heated through.

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