Easy Sourdough Pancakes Recipe (Discard or Active Starter) + Topping Ideas

Are you searching for tasty new ways to use sourdough starter discard? Look no further! You’re going to love these fluffy golden sourdough pancakes. This recipe is a more healthy, wholesome, and flavorful alternative to boxed pancake mix – but nearly as quick and easy to make!

I’ve also included tips for reheating leftover pancakes, and a list of some of my favorite unique pancake topping ideas. We also love to add a little bit of cinnamon and vanilla to the batter for an extra-delicious flair.

NOTE: This post was originally published in December 2020.

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Using Active Vs Discard Starter

You can make perfectly fluffy sourdough pancakes using either discard or active starter. Since this recipe also calls for baking soda and baking powder, the starter won’t play a huge role in the rise.

However, keep in mind that using very old, neglected starter will make the discard pancakes exceptionally sour-tasting, and could potentially impact the final texture. Therefore, I recommend using discard that was fed within the last few weeks – not months ago.

RELATED: Looking for more sourdough discard recipes? Don’t miss our delicious chunky sourdough granola or easy sourdough discard crackers recipe!

How long can you keep or store sourdough pancake batter?

Like most sourdough baking, the timing for this sourdough pancake recipe is quite flexible. You can mix the batter and make pancakes right away, let it sit for a few hours first, or even refrigerate the batter overnight (or longer).

If the batter is going to sit for more than two or three hours, move it to the refrigerator since it contains egg. 

For the best results, I recommend using sourdough pancake batter within 24 hours of mixing, though it’s still technically “good” for several days! Simply keep the batter in a covered bowl in the refrigerator so it doesn’t dry out. When cooked the next day, the sourdough pancakes are a tad less fluffy, but not bad at all.

If you’d like to let the batter sit for over 24 hours, wait to add the baking soda and powder until just before cooking for maximum leavening power and rise. The longer the batter sits to ferment, the more nutritious, flavorful, and easy-to-digest the sourdough discard pancakes become! 

Ingredients

YEILD: This recipe makes approximately 6 large sourdough pancakes, or 8 to 10 small/medium pancakes.

• 1 cup of sourdough starter, active or discard starter (fed within the last few weeks)
• 1 3/4 cup all-purpose flour
• 1 1/4 cup milk of choice. We love this recipe with oat milk! Yet you could use any type: almond milk, soy milk, coconut milk, buttermilk, or regular dairy milk.
• 1 large egg (or 2 medium)
• 3 Tbsp melted coconut oil, butter, or olive oil
• 2 Tbsp cane sugar
• 1 tsp sea salt or kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon (optional, but highly recommended)
• 1 tsp vanilla extract (optional)

I assume you already have one, but if not: you can make a sourdough starter from scratch, or for an even more foolproof option, pick up an organic sourdough starter from our shop!

Instructions

1) Mix Batter

• In a mixing bowl, whisk together all of the wet ingredients first: the sourdough starter, milk, egg, vanilla, and melted coconut oil (or butter/olive oil).
  
  
• Then add the dry ingredients: flour, baking soda and powder, sugar, salt and optional cinnamon. 
  
  
• Do not overmix the batter! Over-mixing can lead to rubbery sourdough pancakes. Mix well until just combined. It’s fine if there are some lingering lumps and clumps. 

Now, you can either make your cakes right away, let the batter sit a while, or use it within the next couple of days. If possible, let it sit for at least 15 minutes so the starter can get friendly with the flour.

2) Cook Sourdough Pancakes

It is best to cook pancakes over medium heat. A cast iron skillet or griddle does a particularly superb job! To keep your sourdough pancakes warm until serving, turn the oven on low (200°F). Then, tuck finished pancakes inside the oven on an oven-safe plate as they come off the stove. 

• Allow the pan to get nice and hot before adding any pancake batter. This is key!
  
  
• Once hot, add a small pad of butter (or drizzle/spray of oil) to the pan, and then ladle or pour in some batter. I typically eyeball it, but the general recommendation is about a quarter cup of batter per pancake. Make them any size you want! Either use the back of a spoon or gently swirl the skillet to help the batter spread into a fairly even circle.
  
  
• Allow the sourdough pancakes to cook on the first side until bubbles rise to the surface and the bottom becomes golden brown, about 2 to 4 minutes. Then flip and continue to cook until the second side is also lightly brown.
  
  
• Wipe the pan and add a fresh bit of butter or oil between each pancake for the best results. Also adjust the flame or heat if needed. 
  
  
• Serve warm and enjoy! See a list of sourdough pancake topping ideas below.

Storage and Freezing

Store leftover pancakes in the refrigerator in an airtight container with a lid for up to 5 days. Or, you can freeze sourdough pancakes for up to 3 months in a freezer-safe airtight container.

Reheating Leftover Pancakes

One fast and easy way to reheat just a few leftover sourdough discard pancakes is in a toaster or toaster oven, which also helps them retain moisture and a fluffy texture – plus crispy edges! Simply toast them on a medium-high setting for one to two minutes, one in each slot. If they’re frozen, add an additional minute or two until they’re warmed through. No need to defrost.

You can also reheat pancakes in a skillet on the stovetop for a few minutes. Or, reheat a larger volume of pancakes in the oven on a baking sheet (in a single layer) on 350F for 8 to 10 minutes. Cover the baking sheet with a second upside down sheet to prevent them from drying out. This post also covers tips on how to reheat pancakes in a microwave or air fryer.

Sourdough Pancake Topping Ideas

Of course, you can’t go wrong with the classic: a pad of butter and drizzle of real maple syrup. But since I’m Type 1 Diabetic, I usually skip the syrup and also try to add some protein. Plus, sourdough pancakes are plenty delicious and flavorful on their own.

Here are few other fun and healthy pancake topping ideas to try. Have fun mixing a few things together!

• Fresh fruit, including sliced peaches, apricots, nectarines, banana, strawberries, or other berries
• Cooked fruit, such as apples, bananas or pears sautéed with a little butter and cinnamon
• Fruit preserves or jam – including our low sugar peach jam, low sugar apricot jam recipe, or delicious tart-but-sweet fresh cranberry sauce.
• Nuts – I especially enjoy walnuts, slivered almonds, and toasted pecans
• Pumpkin seeds or sunflower seeds
• A dollop of plain greek yogurt
• Shredded coconut flakes
• Hemp hearts
• Cottage cheese
• Peanut butter or other nut butters
• Powdered sugar, butter, and fresh-squeezed lemon juice – like crepes!
• Applesauce and cinnamon
• Goat cheese, herbs, and high-quality flavored olive oil
• Nutella, chocolate sauce, or chocolate chips
• Make extra savory pancakes with eggs and salsa on top.
• We’re vegetarian, but I know folks enjoy bacon and sausage with pancakes too.

Are you hungry now?

Well, I know what I’m making this weekend… 🤤 I hope you love these fluffy sourdough pancakes just as much as we do. Please let me know if you have any questions in the comments section below, and leave a review once you give them a try. Enjoy!

You may also like:

• Easy Sourdough Focaccia Bread Recipe
• Spiced Sourdough Chocolate Chip Cookies
• Simple No-Knead Sourdough Bread
• Cast Iron Whole Wheat Pizza Crust
• Sourdough Cornbread Recipe