Sourdough Pancakes: Fluffy, Tangy & Made from Scratch

If there's one breakfast recipe every family needs in their back pocket, it's this one. These Sourdough Pancakes are the fluffiest you'll ever make — light, golden, and lightly tangy in the best possible way. Whether you're whipping up a lazy weekend brunch or packing mini pancakes into a lunchbox for the kids, this recipe delivers every single time. Little ones absolutely love them, and they come together in just 20 minutes, so you don't have to sacrifice your whole morning. Got sourdough discard sitting in your fridge? Put it to delicious use — no waste, all flavor.

Recipe at a Glance

Why Sourdough Pancakes?

The sourdough discard adds a subtle tanginess that sets these pancakes apart from the standard boxed mix. The natural acids in the starter also react with the baking soda to give an extra lift — meaning fluffier pancakes without any extra effort. Plus, it's a wonderful way to use up discard instead of throwing it away.

Ingredients

• 2 cups all-purpose flour (260 grams)
• 2 teaspoons baking powder (10 grams)
• 1 teaspoon baking soda (6 grams)
• 1 teaspoon salt (6 grams)
• 1 cup sourdough discard (250 grams)
• 1½ cups 2% milk, at room temperature (12 ounces)
• 1 large egg, beaten, at room temperature
• 2 tablespoons olive oil (24 grams)

Directions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Add the sourdough starter, milk, egg, and oil to the dry ingredients. Mix just until combined. It's okay if there are a few lumps — overmixing leads to tough, flat pancakes.
3. Grease a pancake griddle or cast iron skillet with melted butter. Heat over medium-low heat.
4. Ladle ⅓ cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, then gently flip.
5. Cook for an additional 1–2 minutes on the second side until golden brown and cooked through.
6. Serve warm with butter and maple syrup.

Baker's Tips

• Don't overmix. A lumpy batter is a good batter! Overmixing develops gluten and leads to dense, rubbery pancakes. Stir just until the dry streaks disappear.
• Room temperature ingredients matter. Cold milk or eggs can cause the batter to seize up and cook unevenly. Take them out 30 minutes before you start.
• Use a cast iron skillet. Cast iron holds heat evenly and gives pancakes those beautifully crispy, lacy edges. A non-stick griddle works well too.
• Coconut oil for crispy edges. Swap olive oil for coconut oil in the batter or use it to grease your skillet for lightly crispy, golden edges with a hint of coconut flavor.
• Test your griddle first. Sprinkle a few drops of water on the surface — if they dance and evaporate, you're ready to pour.
• Keep them warm. Place finished pancakes on a baking sheet in a 200°F oven while you cook the rest of the batch.
• Make mini pancakes! Use a tablespoon of batter instead of ⅓ cup for bite-sized mini pancakes — perfect for little hands and a fun, easy lunchbox snack kids will actually eat.

Fun Variations

• Chocolate Chip Sourdough Pancakes: Fold ½ cup of chocolate chips into the batter just before cooking.
• Fresh Berry Pancakes: Scatter blueberries, sliced strawberries, or raspberries directly onto the batter after pouring onto the griddle.
• Cinnamon Apple: Stir in ½ teaspoon cinnamon and ½ cup of finely diced apple for a cozy fall twist.
• Savory Style: Top with a fried egg, crispy bacon, and a drizzle of hot honey.

Ingredient Notes

Sourdough Discard: Use discard straight from the fridge — no need to bring it to room temperature. Unfed discard works perfectly here.

Flour: All-purpose flour is ideal. For a heartier pancake, substitute up to half with whole wheat flour.

Milk: Any milk works — whole milk makes richer pancakes, while oat milk or almond milk are great dairy-free alternatives.

Oil: Olive oil keeps these pancakes moist without making them greasy. Melted butter or avocado oil are great swaps.

Storage & Reheating

Let pancakes cool completely, then stack with parchment paper between each one. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a toaster or a 350°F oven for 5 minutes to bring back that fresh-off-the-griddle texture.

Nutrition Facts

Per serving (2 pancakes), without toppings. Values are estimates.

*Percent Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated and may vary based on ingredients used.

Made This Recipe?

We'd love to see your sourdough pancake stack! Leave a comment below and let us know how they turned out. Tag us on Instagram @fieldsandflour and use #FieldsAndFlour so we can share your creation.

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