Go Back

Sourdough Pancakes

If you have a sourdough starter you have to make these pancakes. They are the perfect amount of sweet with a surprising yeast flavor! An easy addition to your breakfast.
Prep Time15 mins
Cook Time3 mins
Resting Time8 hrs
Total Time8 hrs 18 mins
Course: Breakfast
Cuisine: Other
Keyword: pancakes, sourdough, sourdough pancakes
Servings: 10 pancakes
Calories: 124kcal


  • Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
  • Large Close-able Container
  • Large Mixing Bowl
  • Whisk
  • Cast-Iron or Non-Stick Pan
  • 1/4 Measuring Cup
  • Pan Spray
  • Metal Spatula


  • 1/2 Cup Sourdough Discard (115 g)
  • 3/4 Cup Water (177 ml)
  • 1 1/4 Cup All-Purpose Flour (170 g)
  • 1 Large Egg
  • 1/3 Cup Milk of Choice (73 ml)
  • 2 Tbl Granulated Sugar (30 g)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 Tbl Vegetable or Coconut Oil (20 ml)


  • The evening before the pancakes are made, mix together the discard, flour, and water very well in the close-able container and place in the fridge for about 8-12 hours.
  • When ready to make the pancakes, mix the liquid ingredients together followed by the dry ingredients and whisk them all to combine well. This won't be a thick lumpy batter.
  • Heat up your cooking pan (either non-stick, griddle, or cast iron) over medium-high heat and spray with pan spray.
  • Spray also the 1/4 measuring cup so the batter doesn't stick as much. Scoop on to hot griddle. Let cook until the bubbles on the top start to disappear. Flip and let finishing cooking.


1 Serving= 1-4" Sourdough Pancake