Recipe

Ultimate Sourdough Pancake Recipe

Soft, chewy, golden pancakes with that subtle sourdough tang and crisp edges. Uses sourdough discard, whips up fast, and tastes like you actually tried.

By Matt Campbell

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4.9

A stack of golden sourdough pancakes on a plate with butter melting on top and maple syrup dripping down the sides, shot in soft morning window light

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Sourdough pancakes are what happen when “waste not” meets “why is this so good.” That jar of discard in your fridge is basically a flavor starter kit, and it makes pancakes that are soft in the middle, gently chewy, and lacy-crisp at the edges. They taste like classic diner pancakes that grew up, learned seasoning, and started using real butter.

This is my go-to when I want a breakfast that feels a little special, but still respects the fact that mornings are real. No fussy steps, no weird ingredients. Just a batter you can trust, plus a couple tiny tricks that make the difference between “fine” and “okay wow.”

A glass bowl of sourdough pancake batter being whisked on a kitchen counter with flour and a jar of sourdough starter nearby

Why It Works

Sourdough discard adds flavor and structure, giving you that subtle tang and a more satisfying chew without making the pancakes tough.
Resting the batter for 10 minutes lets the flour hydrate so the pancakes cook up plush instead of bready.
Baking soda goes in at the end to react with the sourdough acidity, creating lift and a tender crumb right when it counts.
A medium heat griddle keeps the center cooked through while the outside gets those crisp, buttery edges.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool pancakes completely, then store in an airtight container up to 4 days (for best quality). Place parchment between layers if you want them to separate easily.
Freezer: Freeze in a single layer on a sheet pan until firm, then bag them up. They keep well for 2 months (for best quality).
Reheat (best): Toaster or toaster oven until hot and slightly crisp at the edges.
Reheat (batch): Oven at 350°F on a sheet pan for 8 to 10 minutes (cover loosely with foil if you want them extra soft).
Microwave: Works in a pinch, but you will lose the crisp edges. Add a damp paper towel to keep them from drying out.

Common Questions

Do I have to use an active, bubbly starter?

Nope. This recipe is designed for sourdough discard, so it can be unfed and straight from the fridge. If your discard is extremely old and smells sharply like acetone, use your judgment. If you see pink or orange streaks, fuzz, or visible mold, toss it and start fresh.

Why add baking soda at the end?

Baking soda reacts with the sourdough’s acidity to create lift. Adding it at the end gives you the most fizz and the fluffiest interior.

My batter seems thick. Is that okay?

Yes. Thickness varies based on your starter hydration and how you measure flour. If it is so thick it will not spread on the griddle, whisk in milk 1 tablespoon at a time until it looks like a scoopable, pourable batter.

What if my batter is too thin?

If it spreads too much or looks watery, sprinkle in flour 1 tablespoon at a time, rest 2 minutes, and reassess. The batter should pour, but still hold its shape for a second when it hits the pan.

Can I make the batter the night before?

You can mix everything except the baking soda, cover, and refrigerate overnight. In the morning, let it sit at room temp for 15 minutes, then stir in the baking soda (and a splash of milk if needed) right before cooking.

How do I know when to flip?

Look for bubbles across the surface and edges that look set and slightly dull. If you flip too early, the pancake can tear and cook unevenly.

Can I make these whole wheat?

Yes. Swap up to 1/2 cup of the all-purpose flour for whole wheat. Add an extra splash of milk if the batter tightens up.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Nonstick skillet or griddle
Thin spatula
Cookie scoop or 1/4 cup measure (for consistent pancakes)

I started making these when I got tired of staring at a jar of sourdough discard like it was a science project I forgot to turn in. The first batch was decent, but the second batch was the one. I lowered the heat, let the batter rest for a few minutes, and suddenly the pancakes had those crisp little edges that make you feel like a short order cook in your own kitchen. Now it is my favorite “I want comfort food but I also want flavor” breakfast, and it is the easiest way I know to turn leftovers into something people request.