There’s something deeply comforting about pancakes made from scratch. The sound of batter hitting a warm skillet, the smell of butter browning at the edges, the quiet moment before the first flip. These are the kinds of mornings that slow time just enough to feel like home.
If you bake sourdough regularly, you probably have a jar of discard living in your fridge—waiting patiently for its moment. These sourdough pancakes are that moment. They’re soft, fluffy, lightly tangy, and best of all, they don’t require an overnight ferment. No planning ahead. No waiting. Just a cozy stack of pancakes you can make right now.
This recipe was created for real mornings. The ones where you want something homemade but not complicated. The kind of pancakes you can whip up while the coffee brews and the kitchen is still quiet.
Jump to:
- Why You’ll Love These Sourdough Pancakes
- What Makes These Pancakes Different
- Ingredient Breakdown
- Instructions
- Step-by-Step: Fluffy Sourdough Pancakes (No Waiting)
- Tips for Perfect Sourdough Pancakes Every Time
- Flavor Variations & Add-Ins
- How to Store & Reheat
- Frequently Asked Questions
- Why This Recipe Works
- Final Thoughts
- Related
- Pin to Pinterest
Why You’ll Love These Sourdough Pancakes
- No overnight wait – made entirely with sourdough discard
- Light and fluffy texture with crisp, golden edges
- Just the right hint of tang without overpowering the flavor
- Simple pantry ingredients you already have on hand
- Perfect for beginners and seasoned sourdough bakers alike
These pancakes strike the balance between classic buttermilk pancakes and the subtle depth only sourdough can bring.
What Makes These Pancakes Different
Most sourdough pancake recipes rely on a long ferment to develop flavor and lift. While those are lovely, they’re not always practical.
This recipe works differently.
By pairing baking soda with the natural acidity of sourdough discard and buttermilk, you get immediate lift and tenderness. The reaction happens as soon as the batter hits the heat—creating pancakes that puff beautifully without any waiting.
It’s a smart, reliable method that delivers consistent results every time.
Ingredient Breakdown
Let’s talk about what goes into these pancakes and why each ingredient matters.
All-Purpose Flour
Provides structure without making the pancakes heavy. You want just enough strength to hold the lift.
Granulated Sugar
Adds a touch of sweetness and helps with browning. These pancakes are lightly sweet—not dessert-level.
Baking Powder + Baking Soda
The baking powder adds backup lift, while the baking soda reacts with the sourdough discard for instant fluffiness.
Salt
Balances sweetness and enhances overall flavor.
Sourdough Discard
This is unfed starter straight from the fridge. It adds flavor, tenderness, and that subtle sourdough depth.
Buttermilk
Adds moisture and acidity, contributing to both flavor and texture.
Egg
Provides structure and richness.
Melted Butter
Adds flavor and creates soft, tender pancakes.
Vanilla Extract
Rounds everything out with warmth and aroma.
Instructions
- Step 1: Whisk together all dry ingredients in a large bowl.
- Step 2: After mixing wet ingredients separately add dry ingredients and combine gently until mixed.
- Step 3: Heat non-stick pan and butter well before cooking pancakes.
- Step 4: Once cooked, stack and enjoy immediately!
Step-by-Step: Fluffy Sourdough Pancakes (No Waiting)
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the sourdough discard, buttermilk, egg, melted butter, and vanilla until smooth.
3. Combine Gently
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but pourable, with a few small lumps remaining.
4. Heat the Pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook another 1–2 minutes, until golden brown and cooked through.
6. Serve Warm
Stack high, add butter, drizzle with syrup (or honey), and enjoy immediately.
Tips for Perfect Sourdough Pancakes Every Time
- Let discard warm slightly – Cold discard can slow the leavening reaction. Let it sit out for 15–20 minutes if possible.
- Watch your heat – Too hot and the outside browns before the inside cooks.
- Rest the batter briefly – Even 5 minutes allows the flour to hydrate and improves texture.
- Use a measuring cup to pour – Keeps pancakes uniform and helps with even cooking.
Flavor Variations & Add-Ins
Once you’ve made these once, you’ll want to play.
- Blueberry: Sprinkle fresh or frozen berries onto the batter after pouring.
- Chocolate Chip: Add mini chips for a kid-friendly version.
- Cinnamon Sugar: Whisk ½ teaspoon cinnamon into the dry ingredients.
- Lemon: Add lemon zest to the batter and serve with honey.
How to Store & Reheat
These pancakes store beautifully.
Refrigerator
Store cooled pancakes in an airtight container for up to 3 days.
Freezer
Freeze in a single layer, then transfer to a freezer bag. Keeps well for up to 2 months.
Reheating
Warm gently in a toaster, skillet, or microwave until heated through.
Frequently Asked Questions
Can I use very old discard?
Yes. Older discard will add more tang, but the pancakes will still cook up light and fluffy.
Can I make these dairy-free?
You can substitute plant-based milk with a splash of vinegar for acidity and use dairy-free butter.
Are these pancakes sour?
No. They have a mild tang that adds depth without tasting overly sour.
Can I double the recipe?
Absolutely. This recipe scales very well for feeding a crowd.
Why This Recipe Works
This recipe works because it respects both science and comfort.
- The acidity of sourdough discard activates baking soda instantly
- Buttermilk reinforces tenderness and flavor
- Gentle mixing preserves air bubbles
- Balanced fat and liquid ensure a soft crumb
It’s reliable, forgiving, and designed for real kitchens—not perfection.
Final Thoughts
These Best Sourdough Pancakes (No Overnight Wait) are the kind of recipe you’ll come back to again and again. They’re easy enough for weekday mornings, special enough for slow weekends, and practical enough to justify keeping sourdough discard on hand.
If you’ve ever wondered what to do with extra starter—or wanted a sourdough breakfast without planning ahead—this recipe is your answer. Old-fashioned comfort. Modern ease. Pancakes worth waking up for.
Love Breakfast? Try out some of my breakfast favorites:
Coconut Cream Pie French Toast
Crispy Sourdough Discard Waffles
Double Chocolate Sourdough Discard Pancakes
Fluffy Sourdough Discard Pancakes (No Waiting)
Ingredients
Equipment
Method
- Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix discard, buttermilk, egg, butter, and vanilla. Combine gently until just mixed.
- Heat a nonstick pan over medium heat and lightly butter it. Pour ¼ cup batter per pancake and cook until bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
- Stack pancakes, drizzle with warm vanilla cream sauce, and enjoy immediately.
Notes
-
Discard temperature matters:
Cold discard straight from the fridge can slow the reaction that makes these pancakes fluffy. For best results, let your discard sit at room temperature for about 15–20 minutes before mixing. -
Don’t overmix the batter:
A few small lumps are a good thing. Overmixing develops gluten and can make pancakes dense instead of light and tender. -
Batter thickness tip:
The batter should be thick but pourable—similar to classic pancake batter. If it feels too thick, add 1–2 tablespoons milkat a time until it loosens slightly. -
Why there’s no waiting:
This recipe relies on baking soda reacting with the natural acidity of sourdough discard, creating instant lift. No overnight ferment needed.
Related
Looking for other recipes like this? Try these:
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