Sourdough may be best known for rustic, crusty loaves, but one of its most underrated uses is the humble pancake. Light, fluffy, and lightly tangy, sourdough pancakes are a perfect way to use up extra starter while adding depth of flavor you simply can’t get from regular batter. Whether you maintain an active sourdough routine or are just learning to care for your starter, this recipe transforms simple ingredients into a breakfast worth getting out of bed for.
Why Sourdough Makes Better Pancakes
Sourdough pancakes deliver a combination of qualities that traditional mixes can’t match:
1. Incredible texture
The natural fermentation in the starter creates airy bubbles, producing pancakes that are tender yet substantial.
2. Complex flavor
The slight tang of sourdough perfectly complements butter and maple syrup, giving each bite a subtle depth without being overly sour.
3. Easy use for discard
Instead of throwing away sourdough discard during feedings, you can use it directly in this recipe—no waste, just flavor.
4. Naturally easier to digest
The fermentation process can help break down some gluten and starches, making these pancakes easier on the gut for many people.
What You’ll Need
You’ll only need a handful of everyday ingredients. The star is your sourdough starter, either active or discard.
1 cup sourdough starter (active or discard)
1 cup all-purpose flour
1 cup milk
1–2 tbsp sugar (optional, depending on desired sweetness)
1 egg
2 tbsp melted butter or oil
1 tsp baking soda
½ tsp salt
Additional butter or oil for the pan
How to Make Sourdough Pancakes
