The best sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Light and fluffy with a little bit of crispiness, it is easy to see why this recipe is our favorite. Add toppings like blueberries or chocolate chips to make an extra special weekend morning treat.
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets, even donuts! But, you know what I make with it more than anything else?
Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
“If that’s so, why pray tell has it taken you so dang long to post the recipe?!”, you might ask.
I must admit, I have no excuse. I just never got around to it.
Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is, my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably, like, six years now.
Fast Sourdough Pancakes Recipe
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is, there is no wait. You just need to have two cups of fed excess starter on hand. It doesn’t even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long you have at least two cups of starter, you’re good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, or this post on caring for your starter once you have it going.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Making Sourdough Pancakes:
- If we plan to add blueberries and chocolate chips, we like to place them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, the pancakes tend to stick. This is why I don’t stir them into the batter. Same goes for blueberries.
- Cast iron cooking requires some tricks. Find out how to make pancakes not stick below.
- To get the pancakes a little crispy, make sure there is a bit of hot oil in your pan.
- You can make this batter ahead of time, but I would recommend waiting until right before cooking to add the baking soda.
- You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.
Sourdough Pancake Recipe Video
Tools you may need:
Nutrigrain mill (if you want to grind your flour to feed the starter)
Large bowl
Cast iron skillet
Measuring cups and spoons
Silicone spatula
Wooden spoon
Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil – if you don’t have coconut oil, you can swap it out for melted butter.
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Rules For Cooking Pancakes In Cast Iron Skillets
Although it certainly isn’t a requirement for sourdough pancake makin’, I prefer using cast iron. If you are brand new to cast iron cooking, visit this post all about it.
To ensure the cakes don’t stick, you will need to follow two rules:
- Preheat the skillet before letting the batter hit it. A hot griddle plus a little oil produces the little bit of crispiness that makes pancakes so delicious.
- Only flip the pancake one time.
How To Make Sourdough Pancakes
- Mix the starter, eggs, coconut oil, honey, and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That’s my favorite part. 🙂
- I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
- After it is hot enough to produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.
- After the top is nice and bubbly, give it a little flip.
- Allow it to cook another 30 seconds on the other side.
- Repeat. Repeat. Repeat.
- Serve with butter, maple syrup, or even a bit of homemade whipped cream.
Can you freeze sourdough pancakes?
Lay the cooled pancakes on a baking sheet in one layer and freeze them for 1-2 hours. Stack and place in a freezer safe container.
You can also place a piece of parchment paper between each pancake and freeze. While you could freeze them in a stack without paper, they will freeze together in a big clump.
They will keep well in the freezer for a few months… if they last that long.
Reheat them in the oven, toaster oven, or toaster.
Is pancake batter good overnight?
You can make this the night before and keep it stored overnight in the refrigerator, but I would recommend waiting to add the baking soda until you are ready to cook.
What else can you do with sourdough starter?
So glad you asked! There are so many things to make with sourdough starter.
- Pizza Crust
- Flatbread
- Pumpkin Cobbler
- Best Chicken Pot Pie
- Biscuits
- Waffles
- Cinnamon Maple Apple Pie
- Whole Wheat Bread
- Donuts
Sourdough Pancakes Recipe
If you try this recipe, let me know by leaving a comment. Love it? Give it a 5 star rating!
Sourdough Pancakes
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
Ingredients
- 2 cups Sourdough Starter, fed
- 2 eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- coconut oil for frying
Instructions
- To ensure the cakes don’t stick, you will need to follow two rules:
- Preheat the skillet before letting the batter hit it.
- Only flip the pancake one time.
- Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up.
- Preheat a tablespoon of coconut oil in a skillet.
- After it is hot enough o produce a sizzle, pour a ladle full of batter right onto the hot oil. At this point, turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.
- After the top is nice and bubbly, give it a little flip.
- Allow it to cook another 30 seconds on the other side.
- And that's it!
Pin it for later
This post was updated May 2020.
Dacie says
Lisa, these are awesome! I recently added grains back into my diet and I’m in love with all of your sourdough recipes! Just made pancakes this morning and they were perfect! Thanks for sharing!
Lisa says
Yay! So glad you enjoyed them!
Kelly says
I was searching for straight-forward information about storing and using sourdough starter and came across this web site and this recipe for pancakes. Without a doubt, these are the best pancakes I have ever made. Thank you for sharing!
Hope says
I make these ALL the time. They’re amazing!! Thanks Lisa for the great recipe.
Alicia says
Mine came out more crepe like. Is that normal?
Lisa says
How thick was your sourdough starter? Was it active or discard? This could make a difference in how thick the pancakes are.
Allison says
Love! I left the starter out a little too long for my kids. I had to add some sweetness, but once I did (and the baking soda 🤪) my 7 year old loved it and wants more tomorrow 😊
Nonarae says
I followed the recipe as it is, but I don’t like them. The pancakes don’t have any flavor to them like traditional pancakes do. I was really hopeful as it uses a lot of discard but this one just isn’t for me.
Lisa says
Sorry you didn’t enjoy them.
Katherine says
You could try adding a Tsp of vanilla and or cinnamon etc! The recipe is a perfect base to build on 🙂
Ashley @ Wishes & Dishes says
I’ve never had pancakes like this! Thank you so much for the yummy idea!
Tanya says
Now I want pancakes!! I love the sourdough!
Lindsay Cotter says
The hubby loved these for breakfast! Thanks for the easy recipe!
Anita Troyer says
I love these pancakes! Could I mix up the batter the night before and refrigerate until the next morning?
Lisa says
I think that could work just fine! I may leave out the baking soda until the morning.
Joy says
Best recipe ever! I have a great starter and for the two of us I often have so much excess I end up throwing it out. I know, that’s a sin! No more, pancakes, pizza (and bread with cooler temps) will keep my starter busy!
Kim says
We tried your recipe months ago and it has now become our favorite! Your tutorials are always so easy to follow & delicious! Thank you
SG says
Can you half this recipe?
Lisa says
Sure!
Linda says
Great pancakes. I even use them for sandwiches and pancake omelets.
Sour dough is recommended for me because of stomach issues. I’ll be making them again and again!
Lisa says
What a great idea for using pancakes! Thanks for sharing Linda.
Lindsay Cotter says
These were a delicious breakfast over the weekend! Everyone loved them!
Susan D Bevington says
I know this sounds silly, but I’m a first time sourdough maker, once you use 2 cups of your starter for pancakes do you add a cup of flour and water back into your starter and sit it on your counter to go through the process again? Or do you add what you took out? So 2 cups starter then add 2 cups flour and water?? Sorry if this is a silly question… Thank you
Beth F says
It depends on how much starter you have left. I like to keep my starter at about a 1:1:1 ratio, so 1 cup of starter: 1 cup flour : 1 cup water.
Let’s say you started with 3 cups of starter, total. Separate your starter into two containers. The one for the pancake recipe (the “discard”) will be 2 cups. The one for future recipes (“active starter”) will be 1 cup. If your active starter amounts to about a cup, then you only need to add one cup flour and one cup water.
If the bowl with active starter has 2 cups in it, then add 2 cups flour and 2 cups water. It’s not an exact science though, you can mess around with it and see what works!
I personally use a scrapings method. I keep 2 Mason jars in my fridge, one with active starter and one with discard for future pancakes. In the first I’ll put 1/4 cup active starter to 1/4 flour and 1/4 water and leave that on my counter, and keep the discard jar in the fridge.
Christine says
It’s important to note that you’re using a volume ratio and not a weight ratio. Many bakers use weights and sourdough starter at 100% hydration would be 1:1 by weight, or approximately 1:1.8 water:flour. I think maybe I’ll measure out how much 1 cup of 100% hydration starter weighs, and then try to algebra my back to your proportions of starter + water to get 2 cups of 180% hydration starter.
E says
For 1:1 hydration (which this author’s starter is not): Weigh the starter you have left. if it’s 4 oz, add 4 oz (1/2 cup) of water and 4 oz flour (15/16 cup) to maintain it. When it’s hungry again, take out 8 oz of discard for pancakes and leave 4 oz of starter, to which you again add 4 oz water + 4 oz flour each feeding so the starter stays the same size. Or have a bigger starter (for ex. 8 oz) and add more flour (8oz, or 1 + 7/8 cup) and water (8oz, 1 cup) in proportion by weight to grow more of it, which might give you the amount for this recipe. This is 1:1 hydration by weight. If hydration is too low for this recipe, add more water or milk, probably between 1/2 cup to 1 cup more liquid.
Jody says
These were a huge hit with my adult sons. Thank you !!
Heather says
We’ve made these EVERY DAY this week! 🙂 I’m trying to invigorate my newly made starter, and I can’t stand the thought of throwing half down the drain or feeding it to my already-well-fed chickies. We LOVE these pancakes! I love that it doesn’t use extra flour–just the discarded starter. We also made your pizza dough this week (which had a super chewy, interesting texture.) We’re on to the next thing, which will be English muffins. Thanks so much for posting recipes and videos. Lots of hard work, but you’re preserving food traditions that are dying off. Thank you!!! 🙂
Beth F says
Maybe try a mashed banana in for eggs? I might try it myself sometime soon!
Beth F says
I meant to respond to the comment below (by Breanna) instead of yours, sorry!
Breanna says
We make this every week in our home and love it! Thank you! I’m wondering if applesauce would be a good replacement for the eggs in this recipe? Sadly, I have to cut them out for a bit as my breastfed infant may be allergic. Well, I’ll give it a try!
Nancy says
You can make an “egg” using flax meal and water. It’s easy and you can Google the instructions
Beth F says
I make these all the time. I’ve started lowering the hydration in my starter just so my discard will be thicker for pancakes! This recipe is basically bulletproof. Typically I use starter straight from the fridge. I often replace the coconut oil with butter or leave it out altogether. I used applesauce instead once (and cut out the honey so my baby could eat it), and it was really good!
Thanks for converting me to cast iron, too. It took a few months for me to get used to using cast iron but now I don’t think I’ll ever go back.
Kathleen says
If you don’t have honey on hand can you substitute sugar in it’s place?
Lisa says
Yes!
Abby says
Love this recipe and so does the rest of the family! I love how it is reminiscent of donuts with the outside of the pancake. Thanks for all the knowledge of sourdough! Our family made it through the end of the year with no sickness, thank the Lord!
Amanda says
Dear Lisa,
I had a question about the 2 cups fed Sourdough Starter.
I made the pancakes last night and my family loved them but I am starting to think I might have messed up. I did feed my big starter that morning and let it sit for 7 hours before starting pancakes…I just scooped out 2 cups from my big starter and followed recipe.
Would it have been better if I took 2 cups of starter and put in a different glass bowl…then added a cup of water and cup of flour and let it sit for a couple hours before adding the rest of the ingredients? Let me know when you have time. Thanks so much.
Brandi says
Hi! Tried these this morning and they were super flat.. once all the ingredients are mixed how long do you let it sit? Thanks so much!! But they tasted great!
Kristen says
Mine were the same way and I’m wondering why?!
Ashley says
Maybe your starter has a higher water content? The baking soda will really make this batter “grow”, So make sure you’re mixing it very very well you will see it get bubbly.
Ruthie says
This is the best sourdough pancake recipe. My 18 month old daughter and husband love it. We mash a very ripe banana if we need to use them up and my husband loves chocolate chips added to his. One of our favorite ways to use our starter!
Therese says
This recipe was great. Super simple even for a lazy person like me. I just used my starter straight didn’t even bother feeding it. Just added an extra half cup of flour to thicken it up. Best of ever recipe will save this for every weekend. Thanks!
Mariah says
You weren’t kidding when you titled these “The Best Sourdough Pancakes!” I have just started using sourdough starter… these pancakes were an absolute hit at my house! Thank you for sharing and making your recipe so easy to follow!!
Mary says
LOVE this recipe (and all your recipes)!! I just tested substituting the coconut oil for pumpkin to make some awesome pumpkin pancakes!!! Yummy! Worked pretty well!
Ann says
I made these this morning and totally forgot to add in the oil. Still delicious!! Thank you!
Lisa says
Good to know! Thanks Ann!
Rebecca says
Thanks for the great recipe, Lisa. I’ve always been a buttermilk pancake maker, but you’ve changed my mind. Love the crispy outside with tender inside, just the best! Worth keeping starter in my frig. i just began my journey with sourdough starter and am so happy to have some simple recipes to follow, because some of the websites are sooooo serious about their methods its a little intimidating. And yours are completed with a baby bundled and a very lovely assistant. Thanks again, and God bless.
ETHEL RENNER says
Mine tasted great but were more like a crepe than a pancake. Any hints on why? I have a lot of starter and was looking forward to using it for pancakes and waffles.
Lisa says
Your sourdough starter was probably a little thin. Thicken it up with a bit more flour at the next feeding.
Kelly says
What information do you know about nutritional facts, especially carb count? Does using sourdough starter help reduce carbs or compensate for lowering carbs?
Robert says
Thank you for this simple-to-follow process. I’m just about to finish the mix and try it out. Thank you for the 52-page download on other sourdough recipes. I’ll store it on my computer but I’d be willing to pay a fair price if you have a recipe book. (I’ll surf a little more for that possibility.) Also, if you endorse a couple of cast iron skillets, I’d be interested in recommendations. There are many choices across Amazon, BB&B, Walmart… I’m not at all a kitchen-geek or foodie. I just like SD (pancakes, bread, etc.) Anyway, thanks! And your helper is super-cute! You may find this funny. When I found a YT video this moring on SD pancakes, I thought “Wow, she must eat tons of samples.” Then, about half-way into the video, I noticed the little legs hanging out on both sides and realized the “bulk” I was looking at was your baby! Stay Safe! RB
Melinda says
I made the pancakes by your recipe. They were a little thin. I guess I should have fed my starter more flour to make it thicker. I had a lot of pancakes leftover…it’s just me and my husband. I put them in refrigerator with wax paper in between the layers. I ate one the next day. On day two I was considering eating some for bread for dinner but most of them had turned black in places, which I assumed was mold. Should I have frozen them immediately? Is there a problem with sourdough bread molding quickly like this also?
Thanks for any tips.
Melinda
Rebecca says
Melinda, mine did the same thing! I’m curious to know the answer. I had made a whole bunch of pancakes planning to have breakfast for the week. I had to throw them out on the second day! 🙁
Elizabeth says
My batter didn’t foam up like yours 🤨☹️
I fed my started they night before.
It’s on its 7th day since I’ve started my yeast.
Could it be because I mixed my starter in a metal mixing bowl?
Sudawan says
Thank you for sharing. Best pancakes ever!. This was my first sourdough starter and I love pancakes very much. So your recipe brightened my weekends😀
acs says
honey becomes toxic when heated per Aryuveda
Iasmin says
These were the best ever! We loved them. My husband said they were even better than the ones from his favourite brunch place! Thanks for sharing 🙂
Michelle Craig says
Thank you for sharing your recipes and methods. I am really excited to try these recipes. Looks like you are providing a beautiful life for your sweet family. Thanks for letting me peek into your world and learn!
Heather says
Tried these today with einkorn sourdough starter.These are fantastic.
Darcel says
The picture is precious! Can’t wait to try this recipe. Thanks for posting.
Soyeon says
I love your sourdough pancake recipe! I was Considered how use to my discard before, but I fond perfect recipe on your youtube channel. My favorite parts using a coconut oil and your recipes are so simple but too delicious!! 🙂 so I made This pancake several times for my family and friends already, then I enjoyed your channel till too. Thank you for sharing the nice recipe, and I hope Your health and goodness Ever.
– thankful, Regina Kim
DP says
Made these for a second time today. I only had 1 cup of sourdough starter so I cut the recipe in half. First time around I found them to be a little too oily, so I cut the the coconut oil down further. I also added some almond flour for extra fluffiness and protein/fiber/good fats. They turned out great! I have made many muffin recipes in my time, and my husband said these were the best yet.
Wondering if they would work with a flax egg since I’m trying to reduce animal products in my diet. Maybe I’ll try that next time.
DP says
Oops, I meant pancakes (not muffins)
Judith says
Lisa, I just started my first starter a few days ago and have been keeping all the discard. I made the pancakes from this discard and they are the best pancakes I have ever made! (and perhaps, have had!) I think one thing that would be helpful is if you put how many people your recipes serve. I always expect to have tons of leftovers because we are a family of four and you are a family of eight but I am sadly mistaken 😛
Alina Alexa says
Literally the best pancakes I’ve ever made
Cerina says
I am so thankful for you and your website. I have finally found a sourdough starter that I didn’t kill and instructions that were not complicated to follow. This is the first experience using Einkorn for my husband and I and we loved the pancakes!!! Can’t wait to try more of your recipe! Thank you 😍
Lisa says
Can I substitute ground flax for the eggs? I do it in my homemade bread…but I’ve just started using the sourdough starter. Thanks so much ,Lisa
Suzanne says
This looks so good! What a great way to get a natural rise on the pancakes!
Vanessa says
Thanks for sharing! Does it reheat well?
Andre says
OMG! Thank you thank you thank you! These didn’t only save me from having to throw away a bunch of starter, but were also incredibly amazing! Aaand, for the first time ever, I have made pancakes on my cast iron griddle! I’m so excited about these pancakes, they will be my go to pancakes now.. The kids absolutely adored them!
Tabitha says
Hi Lisa,
Thank you for an awesome recipe, i made these pancakes today with exactly 7 day old starter ( first time to attempt making this sourdough starter, using your uncomplicated process!). Also made pancakes for the first time on my cast iron skillet.
My starter was a little runny, so i added a cup of flour, and 3 tablespoons of sugar, everything else was as per your recipe (was worried they might be too sour for the littles).
These are awesome, my family loves them. I couldn’t wait to come leave a comment!
Krystal says
I was expecting a very sour and undesirable outcome, boy was I wrong!! These are delicious! Thanks for the discard recipes. We love them!
Miriam Stocking says
These are absolutely the best pancakes I’ve ever made! I didn’t have coconut oil so I had to use butter, and I don’t have a cast iron pan so I had to use a regular griddle. They still came out absolutely amazing. These are definitely a new favorite in our house.
Kara W. says
OH. MY. GOODNESS.
Made these for the first time today. Hubby says they are the BEST he’s ever had!
Because of binge watching your YouTube channel, I’ve been trying my hand at using my cast iron skillet, fermenting and making sourdough starter. Thank you for making me excited to be in the kitchen! 🙂
Lisa says
Yay! So glad you all enjoyed them!
Melissa says
I used my discarded sourdough starter yesterday to make these pancakes and they were so good! My whole family loved them (I only made a small batch so most only got one!) I used to use sourdough several years ago but threw it out when we loved countries almost 5 years ago. I never got round to starting it again until this past week when going through your recipes wishing I could make them! So I have started – at 30 weeks pregnant with #7, but eager to start up using it again to make delicious baked items (I only ever made bread before, so other baked goods are new to me!)
You have also inspired me to have a homebirth with this baby. I’ve had complication free births and loosely follow the hypnobirthing techniques (similar to the style you use); however after birth #6, which was super fast and intense (45 minutes), and spending all that time getting to hospital, only to push and deliver her within minutes of getting into the birthing room,, I have decided I don’t want to do that again, as I had no chance to get into my focused state. My midwife is a home birth midwife so she was so excited to hear my decision today! I live in New Zealand, so not sure how different it is to America, but most midwives are advocates for natural, intervention free births, and are quite supportive of home births here, so that has really put my mind at ease.
That’s my rant over! Just wanted you to know how inspiring you are!
Ruth Ann says
These are fantastic Lisa! I feel like this is how the original pancake was born…. It’s so practical, easy, and delicious.
I threw in about 2 cups of leftover cooked oatmeal and that worked great.
Agnese says
What does FED Sourdough Starter mean? It is not the discard that i have from making a starter?
Lizzi says
Discard is generally unfed or hungry starter. Fed starter has been given food (flour/water) in the last 7 to 8 hours.
Mel says
Today I made this for the first time. We’re new to using sourdough starter so I was nervous but it was a total hit! Thanks for sharing your recipe and tips.
Katrina says
Hi Lisa, I was wondering if you would have a suggestion for a suitable substitution for the eggs in the recipe? We have some egg sensitivities in our house. I’m excited to try your recipes with my new sourdough starter! Thanks for sharing!
Lori G says
Great recipe!!! I enjoyed seeing the batter foam up when adding the baking soda too! The grandkids thought they were great😊
Stacey Borge says
These were a big hit for my family and I!! I’ve now realized I need to hunt for a much bigger starter container. Your recipes are fantastic!
DNeida King says
We LOVE these pancakes!!!
Wondering if we can add pumpkin to the recipe for pumpkin pancakes.
Elizabeth says
In the case of coconut allergy, can you replace with equal parts butter?
Lisa says
Yes! I do this often.
Sarah says
My pancakes are flat and not fluffy… Wondering if I did something wrong as my batter is rather liquidy. Tasted great but they were more like a crêpe. I had similar results when I made the pizza crust but it was delicious regardless! Any tips would be appreciated 😊
Anonymous says
Probably your starter is too wet. It should have a loose texture, but not super runny. You can always add a little flour until you get the right consistency.
Kim says
I made these for the very first time and although my family was hesitant, they really loved them and couldn’t stop saying how good they were! My next task, cinnamon rolls 😀! Thank you for these recipes and busy mom life hacks that allow me to make good food from scratch!
Kim V says
I made these for the very first time and although my family was hesitant, they really loved them and couldn’t stop saying how good they were! My next task, cinnamon rolls 😀! Thank you for these recipes and busy mom life hacks that allow me to make good food from scratch!
Susannah Melton (KindnessMatters on YouTube comments) says
I use this panecake recipe all the time! My family loves all your sourdough recipes I have used!! Thank you!
Suzi says
I use this panecake recipe all the time! My family loves all your sourdough recipes I have used!! Thank you!
Mary says
My melted coconut oil hardens and makes the batter clumpy. I wanted to make the batter ahead of time like you suggested. Is there a way to warm the batter? Did you mean to also add the coconut oil at the last minute? Thanks for your help.
Monica says
Hi, I’m just answering this question. I’m pretty sure She said to melt the coconut oil first. That’s what I had to do with the waffles, just don’t pour hot oil on the eggs.
Jess R says
Just ate theseas someone who has problems with gluten. No tummy troubles yet (and I don’t think there will be any). Thanks for this delicious recipe
sandie blackford says
Thank you so much for sharing your pancake recipe with us. I have been trying to make “good” sourdough pancakes for a while but they are never very consistant and certainly never as fluffy as yours. I halved the recipe as I live alone and knew the full recipe would be way too many for just me. I got 8 x 4 or 5 inch pancakes out of the half recipe so I ate 4 fresh from the stove (yes, I know, what a glutton eh?) anyway, I have the other 4 cooling and will save them for brekky tomorrow. I enjoyed mine with maple syrup, a tiny scoop of ice cream would have been nice but I don’t often purchase that. Anyway, thank you again. I have only recently found your channel so have subscribed and will enjoy watching yor new videos.
Natalie says
This was so delicious! My first time making anything with sourdough, and I’m hooked! Super simple, but so yummy! The best pancakes I’ve had! Thank you!
Jody says
Hi Lisa,
I have made your pancake recipe twice now & nothing seems to happen after adding the baking soda. Also my pancakes are very limp & not fluffy. The crust looks the same but that’s all. My starter is brand new. Could this be the issue?
Jessie says
These are fantastic pancakes! Used 340g of starter that was a mix of AP and rye flours. Added 1/3 cup each AP and almond flour and a bit of vanilla, subbed MCT oil bc I have a Costco vat of it and also wanted to avoid coconut oil hardening with my cold ingredients. Will def make again—love the crispy edges and airiness of the pancakes. My starters are 6 months old and poofed big time with the baking soda.
Jessie says
I was craving these pancakes and was short on starter so topped up my discard and hoped that it’d ripen in time. It wasn’t ripe when I used it, and didn’t get any poof with the baking soda–so perhaps that is what happened with other people’s. Patience in really making sure that the starter is “ripe”–bubbly and happy–before mixing the ingredients.
Andrea Lee says
Love them they taste so good, it’s like I’ve gone out to a restaurant on Sunday morning for sourdough pancakes!!
Victoria says
Hi Lisa,
I am a newbie and made the pancakes the only thing is I used discard from fridge and didnt feed it first, are the pancakes still ok? Would they have just been fluffier? Thanks
Glen Sebourn says
These are the best ever! So easy. Since I make them just for my wife and myself, I cut the recipe in half to using only one cup of starter. It makes about 8 nice size perfect pancakes. I put any left in a ziplock bag and into the refrigerator for the next day. Thank you for sharing all these recipes.
Valerie says
I just made 30 waffles and 15 pancakes to keep in the freezer for easy week day breakfast for my husband! I had a lot of sourdough starter discard and didn’t want to waste it— I ended up making 3 batches of this recipe. And they are very good, my daughter and I snacked on them during the whole afternoon of making pancakes and waffles 🙂
Bigg Nutrition says
Very good article shared, thanks for this.
Candice says
These are the first things I have ever made with sourdough starter/discard. What an awesome recipe! My kids said they were the BEST! That’s saying a lot since…they already loved their daddy’s pancake recipe. 🙂
We halved the recipe and it was just amazing! Thanks for all the work you put into sharing and helping strangers online. It’s been such a blessing to our family.
Lisa says
I used Day 1 discard to make pancakes. They were really thin… like CRÊPES! While my Day 1 discard didn’t make the pancakes I thought they would, the result was still delicious. Thanks for the sourdough guidance.
Kaye Schlick says
Do you have a nutritional breakdown?
Cynthia says
I just add psyllium husk powder to thicken it a bit and my gluten free starter works beautifully with this recipe. Love it!
Suzie says
That picture of your daughter is adorable!
Nick says
My pancakes were sour. Was discard too old? I scraped residual at bottom of the bottle. Could this be cause?
Becca Karner says
The starter definitely needs to be fed before using it (about 8 hours before).
Julie Osip says
All I can say is ‘WOW’!!! Super easy and delicious!!! New to sourdough, my cousin gave me 20 yr old starter and recommended your website/blog. Thank you for all the tips and tricks!!
Bob Guy says
WOW – these are the best pancakes I have ever had. Did not have coconut oil and replace with butter. Also, very simple and no waiting for fermentation.
Thanks for sharing this awesome recipe.
Jena Buchanan says
Lisa,
Thank you for this wonderful recipe! Very delicious!! I wanted to comment that after making them a couple of times, I began to intentionally feed my starter the night before with more flour than water so the starter would be thick resulting in thicker fluffier pancakes!
Thank you again!!
Jena Buchanan
Lisa says
I love that idea. Thank you for sharing
Sue Fanning says
These sourdough pancakes were amazing! I loved them and
so did my brother. The recipe was easy and it made plenty. Thank you!!
Lisa says
So glad your family enjoyed them!
HR says
Quick question. Can I use a combo of starter plus flour and milk to stretch the mix? My starter is only maybe a cup and I’m feeding it every 12 hours to try growing it (got about 2 tablespoons of active starter from a friend). I mean, is there a down side to this? Thanks. Love all your stuff!!!
Lisa says
You could do that. Should still work. The only downside is that the flour isn’t fermented.
Becca Karner says
I’ve made these several times and they’re by far my favorite pancakes (especially for a girl who doesn’t really care for pancakes). However, I modified your recipe this morning, slightly, to make some Autumn-y pumpkin pancakes and they were fantastic!! 😍🤗
Sydney Reed says
Any suggestions for how to make this recipe with added pumpkin and spices for pumpkin pancakes?
Lisa says
Oh that’s a wonderful idea. I haven’t tried it, but I may just add 1/4-1/2 cup of pumpkin puree (you could take out 1/4 cup of starter if desired) and add 2 tsp of pumpkin spice. That is where I would start, but I would have to play around with it.
Cathy says
Wow these were delicious. I’ve tried a lot of pancake recipes in my life, and many sourdough ones, and these just made the list of top 3 favorite pancake recipes. And for sure top sourdough pancake recipe. They were fluffy, crispy on the edges, flavorful yet not sour (my husband dislikes most sourdough pancakes because of the tang, but that was absent in these. Perhaps because my starter was well fed?). Good all around. Thanks for sharing your recipe!
Lisa says
So glad you enjoyed them. If you used fed starter it will have less tang than discard!
Mandy says
I know I’m late to the ballgame on these, but this morning I changed them up. I replaced the oil with pumpkin, the honey with maple syrup, and added pumpkin pie spice, and they were a big hit with my kids. A nice fall treat breakfast.
Lisa says
That sounds amazing! Thanks for sharing.
Lisa says
I absolutely love these! I have Celiac, so I used my brown rice sourdough starter. Since the batter was on the thin side I added some Buckwheat flour until it was more like the consistency of pancake batter. Super light and fluffy, I will be making many more of these wonderful pancakes!
Lisa says
Oh I love that. Glad to know it can be made gluten free as well!
Cortnee says
I’ve just started using sourdough starter from starter I received through a friend. This recipe is DELICIOUS. Thank you!
Lisa says
Glad you enjoyed them. Happy baking.
Patricia Luke says
I made the sourdough brownies those are so good. 5 star for sure
Lisa says
Wonderful! Glad you enjoyed it.
Nicole Cobe says
I like this recipe because your using straight starter and not having to add more flour. I made these a while back and they were delicious. I added blueberries 🫐 and sugar free maple syrup.
Lisa says
Wonderful. Thanks for sharing.
Michelle says
Okay I was a bit skeptical with this recipe because honestly my kids don’t care for sourdough. I only made these because I had too much starter on hand. And let me tell y’all… GAME CHANGER. They don’t taste like sourdough. They tasted like a pancake had a baby with a funnel cake. We added chocolate chips and man my kids loved it. I should’ve doubled the recipe. Thank you Lisa!!
Lisa says
I love that description “pancake had a baby with a funnel cake” haha. When the kids love it that is the ultimate compliment.
Rhonda Amer says
I’m just learning how to use sourdough and felt a lot went to waste when I discarded more than half of the starter to feed it and then I came across your discard recipes. I tried the pancakes, the crackers and the pizza dough and they were all amazing 🙏😊 thank you so much 🙏💖
Lisa says
Great! It is such a wonderful way to use discard.
Anonymous says
How many pancakes does this recipe yield?
Lisa says
About 10, pending how large you make them.
Kalli Burns says
Such an easy thing to whip together and they are DELICIOUS!!!
Lisa says
Wonderful! They are our favorite!
Debbie Wyborn says
Your recipes Lisa are simply the best!
The simplicity and gut friendly recipes (no unfermented flour) make these pancakes and pizza crust our family favourites.
Thank you so much.
Lisa says
Thank you so much! So glad your family enjoy the recipes.
Cherie says
We just made these and they are the best pancakes we have ever eaten. We will be making these every week from now on… Thank you so much xxx
Lisa says
Wow! Thank you for such a wonderful compliment.
Sipkje says
These are a hit with my whole crew-hubby, 3 year old and 18 month old! I made a few large batches of these before baby #3 arrived in late November. I froze them on a sheet pan first then put them in a baggie in the freezer. They reheat well from frozen in our air fryer. A huge time saver for when baby needs attention and big kiddos need a good breakfast!
Lisa says
What a wonderful tip! Thank you for sharing.
Kate says
Really liked the taste but my pancakes were a bit thin! I’m new to sourdough, does my starter need a bit more feeding?
Lisa says
It could be the hydration of the starter as well that can change the consistency.
Bessie says
I am really enjoying your blog and YouTube channel! I used your recipe to make a sourdough starter. These pancakes were the first thing I made after it was active. Delicious! Looking forward to trying all of your sourdough recipes.
Penelope Dubois says
The Best!!! So yummy, everyone loves them!
Lisa says
I am so glad you all enjoy them! We love them, too!
Teresa says
Best pancakes ever!!!
Lisa says
So glad you enjoy this recipe! We love them, too!
Mary Peralta says
I’ve attempted these pancakes a handful of times. And they always come out with a sour vinegary taste. My kids think they are terrible. What am I doing wrong? I follow it exactly. I’ve made som many sourdough recipes of yours and all turn out great. Can’t quite figure this one out.
Lisa says
Sounds like your starter is just a bit underfed. In the other recipes you wouldn’t notice it as much, since they use such a small amount of starter as the yeast, as opposed to making up the bulk of the recipe.
M says
What if my starter doesn’t fizz or bubble when I add baking soda? 😬
Lisa says
Try reducing it down quite a bit, and feeding it more often.
Audrey says
Hey Lisa,
These pancakes we SO light and fluffy with my sourdough starter I made with spelt flour. WHAT!? I am shocked! Spelt is a heavier flour and these were fluffier than any other spelt recipe I have tried. We will be making these again! <3
P.S. I started watching some of your videos on YouTube when we were in the process of buying our little farmhouse. I am a fellow cloth diapering mom and I like to sew simple clothes for my kids when I can. It was such an inspiration to see another momma with several kids keeping life simple. Blessings on you and your little family!
Lisa says
I am so glad you enjoyed the recipe! And thank you so much for those kind words! Hope you have a great day!
Lauren says
I just did these baked in a sheet pan and they did so well. I just 1.5’d the recipe, and thid made it so much easier for a big family! Thanks, Lisa!
Lisa says
That is a great idea Lauren! I will need to try that.
Linda vorce says
I started my sourdough journey because of you and my sourdough now is two months old. Today we made pancakes and i have bread to bake today. Pancakes were so good. Thank you Lisa for sharing your wisdom. Linda
Lisa says
That is amazing! So glad you are enjoying the recipes!
Donna says
With the Starter, when you say ‘fed’, how long ago do they need to be fed before I can use it to make pancakes? Would this also be considered the discard? Thank you.
Alex says
Well you’ve done it again Lisa… delicious!! I’ve been looking for more ways to use my sourdough starter besides just making bread and you’ve just totally improved the quality of my family’s life for years to come… thanks for sharing!
Lisa says
So glad you enjoyed it!
Kathy says
My first sourdough experience!!! Thank you, thank you, for a great recipe!
Lisa says
Yay! That is great to hear.
Marcella Stone says
Made these Friday with scrambled eggs for dinber-Friday in Lent! Delicious! Froze the extras for later!
Lisa says
Wonderful! Glad you enjoyed them!
Nicole says
I was skeptical while making because it just seems too easy. They are awesome! Mine were super wheaty bc that’s what I’m feeding my started but nice way to reduce my starter.
Lisa says
Awesome! Glad you enjoyed the recipe!
Peytn says
These are amazing. I can’t believe it’s just starter! Best pancakes we’ve ever had. Thank you!
Lisa says
Wonderful! So glad you enjoyed them.
Sydney says
SO GOOD!!
Melissa says
These are amazing! Can the mixture be stored in the fridge overnight or a day or two? Thanks for sharing the recipe
Lisa says
I would think that would work. I would wait to add the baking soda until you are ready to make the pancakes.
Courtney says
These look delicious! I have a GF starter I feed with potato flakes instead of flour, so it’s very liquidy. Have you ever had someone make with a different starter? I’m wondering how much flour I should add to make it more batter consistency…thanks!!
Lisa says
I have made it with a gluten free starter made with buck wheat, but not a potato starter. I would probably just add enough flour to make it the consistency you desire.
Ann says
Took my starter with me camping and made these! Recipe is a keeper and already shared it with my daughter. Thanks Lisa!
Lisa says
Awesome! So glad you enjoy it!
Laura says
Can I use refrigerated old discharge? Been keeping a jar in the fridge of discard from each feed in hopes I would have enough for recipes!:)
Aubri says
When I feed my starter I put the discard in a jar I keep in the fridge for recipes. I have used this discard for these pancakes and pizza crust straight out of the fridge. They were perfect.
Melissa noble says
In the process of making my very first sourdough bread! not sure it will turn out, dough seemed kind of stiff as I was doing the stretch and folds. However,did make pancakes at the same time and tasted great and looked wonderful! How do they keep if made ahead? Will find out tomorrow morning when I get bread ready to proof! Thank you Lisa! A new world for me!
Lisa Gruben Inness says
These were great! Nice and light – I was looking for tips on caring and using my sourdough starter and found you by chance. I like your attitude and it helps take the pressure off of the ‘perfect’ method….
Lisa says
Glad you enjoyed the pancakes and thanks so much for your kind words! Have a great weekend!
Julia says
I had neither honey nor maple syrup to top pancakes with, so this is what I did: I substituted 2 tablespoons of brown sugar for the honey in the recipe, then I also added an additional 2 tablespoons of brown sugar to make the pancakes sweeter (brown sugar was just loosely scooped, not firmly packed, fyi). I also added blueberries per the method described above. 10/10, they turned out great and I don’t need syrup, I love the taste. I’m excited to experiment in the future, and try different add-ins with this recipe. maybe walnuts, apple, or pumpkin. Thanks!
Lisa says
That is great to hear and that sounds delicious.
ALI G says
I have been making these for years! They are a staple in our home. I sub the egg for chia seeds (1 tbsp chia and 3 tbsp water) for my daughter who is allergic to eggs and they turn out great. Also, to add some extra veggies for the kids sometimes throw in some pureed pumpkin. Great recipe! I normally make the batter and alternate between pancakes and waffles and the batter works great for either.
Lisa says
Love it! Thanks for sharing!
Audra says
I just made these pancakes and I’m in love !!! Thank you for taking the scary out of sourdough starter 😃
Lisa says
Awesome! So glad you like this recipe!
Bex Foulkes says
Hi Lisa, thanks for the amazing recipes. Starting to find more recipes I can make for my gluten intolerant toddler, so I really appreciate the inspiration to have my own sourdough starter! I’m so old fashioned and love a cook cookbook I can flip through. Would you consider releasing a cool book?? Lots of love from New Zealand!
Lisa says
Thank you for the kind words! I think it would be fun to do a cookbook. Maybe in the future!