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Sourdough Pancakes

These pancakes are a sweet addition to your sourdough repertoire. Light and fluffy pancakes are a classic breakfast favorite, but adding a bit of sourdough brings a whole new dimension.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Breakfast
Makes: 24 Pancakes
Author: Corey Grimsley


  • 287 grams all purpose flour
  • 24 grams granulated sugar
  • 8 grams baking powder
  • 5 grams baking soda
  • 6 grams salt Kosher
  • 454 grams sourdough discard
  • 300 grams milk
  • 2 eggs
  • 75 grams butter melted and cooled


  • Preheat a griddle to 350ºF.
  • Sift the dry ingredients (flour, sugar, baking soda, baking powder, and salt) into a large bowl and stir to combine.
  • Combine the wet ingredients (sourdough discard, milk, eggs, and melted butter) in a separate bowl.
  • Pour the wet ingredients into the dry and stir to combine with a silicone spatula. You want to mix just until you don’t see any more streaks of flour.  There will be lumps in the batter, but that is okay!
  •  To cook the pancakes, butter the griddle and portion out 2-3 tablespoons of batter.  A two inch ice cream scoop is a useful tool here!
  • Once you start to see bubbles in the center, flip the pancakes over and cook for two more minutes, or until golden.
  • Repeat with the rest of the batter, adding more butter to the griddle as needed.
  • Serve the pancakes warm or refrigerate/freeze and reheat in a toaster.
Did you try this recipe?Let me know how it was!