Fluffy Discard Sourdough Pancakes: A Recipe from the Farm
Last Updated on October 16, 2024 by TheFarmChicken

On a slow morning, the coffee is brewing, kids are in their jammies, farm fresh eggs are frying, and the biggest stack of sourdough pancakes topped with butter and pure maple syrup are sitting on the table. I love mornings like these. Mornings when I can take time to make a bigger breakfast, to sip coffee while visiting with my husband and kids. These Fluffy Discard Sourdough Pancakes: A Recipe from the Farm are perfect for mornings like these or breakfast for supper. They are a great way to use up extra sourdough discard too!
These fluffy pancakes are a long time coming. I think I may have been one of the few sourdough recipe creators without a Sourdough Pancake recipe. But that changes today, and I think I made them worth the wait! With just a few basic ingredients you will have the fluffiest pancakes for your next breakfast!
Soft, fluffy, filling, and the option of a long ferment, your family will love this recipe! If you want to long ferment them, I suggest using either an active starter or a sourdough discard that is not so old that there are no more bubbles/activity.
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Ingredients for Fluffy Discard or Fermented Sourdough Pancake Recipe
All Purpose Flour
Unbleached is best. I like using Dakota Maid Flour. You could also use bread flour for this recipe if that is what you have.
Whole Wheat Flour
Fresh ground or you can find whole wheat flour at the store too!
Quick Oats
Oats add a heartiness to the recipe and also more nutrients.
Brown Sugar
For a little sweetness.
Baking Soda
With the buttermilk’s help this makes some of the fluffiest pancakes.
Salt
Balance of flavors
Sourdough Starter Discard or Active
You can use either discard or active sourdough starter in this recipe. Below I talk about how to ferment the pancakes if you would prefer preparing them as such.
This recipe uses a whole cup of starter, either active or sourdough discard.
Do you want to make your own sourdough starter from scratch? Check out: Learning Sourdough with Agnes
Buttermilk
Pancakes and buttermilk are one of the best pairings. So fluffy and full of flavor. Yum!
Eggs
Two eggs are added to this pancake recipe.
Cooking Oil
Any neutral cooking oil should work in this recipe. I do think that melted butter would also work.

Doing a Long Ferment on the Sourdough Pancakes:
If you would prefer to ferment these pancakes you definitely can. Fermenting the pancake batter adds to the tangy flavor. and digestibility. I would recommend mixing them up the night before and fermenting them in the fridge overnight.
Follow these steps for fermented sourdough pancakes:
- The night before you want to eat your pancakes, mix up the batter. Include all the ingredients except the baking soda and egg. (I know that seems weird but trust me!) Let the batter ferment overnight.
- The next morning add the eggs, which have been beaten, and the baking soda. Make sure to incorporate the baking soda well by sprinkling it over the top of the batter and mixing it in. Remember not to overmix the batter.
- Finish with the recipe instructions. Enjoy!
A Tip to a Perfectly Cooked Sourdough Pancake:
Pancakes can be tricky to make…not in the mixing them up but the cooking of a pancake. You need the heat to be just right so the pancake is cooked thoroughly without being burnt or raw in the center.
This may take some trial and error, but it is worth figuring out. Every stove/pan/griddle situation will require something different but once I figured out what worked for my stove and Smithey griddle, I wrote it down and now I know, every time, the heat setting that is best and how long to cook them on each side.
My Best Tips for Beautifully Cooked Pancakes:
- A low to medium heat.
- 4 minutes on one side and 3 minutes once flipped.
- If you have it make them on cast iron or a griddle.

Chocolate Chip Sourdough Pancakes:
You can easily make these into chocolate chip sourdough pancakes. When you have placed the batter on the cooking surface simply add a handful of chocolate chips to the uncooked side before flipping the pancake.
Other Sourdough Recipes to Try:
- My Sourdough Bread Recipe
- Sourdough Oatmeal Chocolate Chip Cookies
- Sourdough Scones
- Sourdough Waffles
- Sourdough English Muffins
- My collection of sourdough discard recipes
Pin for Later:

Fluffy Discard or Fermented Sourdough Pancake Recipe
- 1 ½ cup (225g) all-purpose flour
- ¼ cup (30g) whole wheat flour
- ¾ cup (75g) quick oats
- 1 tsp (5g) baking soda
- 1 tsp (4g) salt
- 2 T (30g) brown sugar
- 1 cup (250) g sourdough starter
- 2 cups (450g) buttermilk
- ¼ cup (50g) Canola oil
- 2 eggs
- First, in a large bowl add the dry ingredients. Whisk together and set aside. In a separate medium bowl combine the sourdough starter, buttermilk, canola oil, and eggs. Mix this with a whisk or Danish dough hook until well incorporated. You want to make sure the starter is well mixed in with the other wet ingredients.
- Next, add the wet ingredients to the dry ingredients and mix until moistened and the dry spots are gone. Don’t overmix.
- Heat up a griddle pan or griddle over medium-low heat. Grease as needed. Taking a ½ cup of batter pour on hot griddle or cooking surface. Cook for approximately 4 minutes on the first side and 3 minutes on the second side. You want them to be golden brown and cooked through.
- Enjoy the sourdough pancakes with butter, your favorite syrup and maybe some fresh berries! Our favorites are maple syrup and chokecherry!
- You can store leftovers in an airtight container for 3-5 days or freeze them.
- NOTE: The hardest part of making pancakes is getting the heat right so you have beautifully browned pancakes that are cooked through. Make sure your cooking surface is not too hot, (a medium heat) or you will burn your pancakes while they are still raw in the center.
- For reference: My favorite way to make pancakes is on my cast iron griddle on the lowest setting on my gas burner.

Fluffy Discard or Fermented Sourdough Pancake Recipe

Ingredients
- 1 ½ cup (225g) all-purpose flour
- ¼ cup (30g) whole wheat flour
- ¾ cup (75g) quick oats
- 1 tsp (5g) baking soda
- 1 tsp (4g) salt
- 2 T (30g) brown sugar
- 1 cup (250g) sourdough starter
- 2 cups (450g) buttermilk
- ¼ cup (50g) canola oil
- 2 eggs
Instructions
- First, in a large bowl add the dry ingredients. Whisk together and set aside. In a separate medium bowl combine the sourdough starter, buttermilk, canola oil, and eggs. Mix this with a whisk or Danish dough hook until well incorporated. You want to make sure the starter is well mixed in with the other wet ingredients.
- Next, add the wet ingredients to the dry ingredients and mix until moistened and the dry spots are gone. Don’t overmix.
- Heat up a griddle pan or griddle over medium-low heat. Grease as needed. Taking a ½ cup of batter pour on hot griddle or cooking surface. Cook for approximately 4 minutes on the first side and 3 minutes on the second side. You want them to be golden brown and cooked through.
- Enjoy the sourdough pancakes with butter, your favorite syrup and maybe some fresh berries! Our favorites are maple syrup and chokecherry!
Notes
A sourdough staple – homemade sourdough pancakes. I hope you love this Fluffy Sourdough Pancakes: A Recipe from the Farm and make it again and again. Perfect for slow mornings and breakfast for supper. Let me know below what you think of the recipe. Thank you for stopping by TheFarmChicken.com.
Mariah N | TheFarmChicken.com
Behold, what manner of love the Father hath bestowed upon us, that we should be called the sons of God: therefore the world knoweth us not, because it knew him not.
1 John 3:1
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