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Soudough Pancakes Served with Butter and Maple Syrup

Mind-blowing Sourdough Pancakes

Simple, Tangy and Fluffy as a cloud. These pancakes are a game changer and an excellent way to use your sourdough discard.
Course Breakfast
Cuisine American, Canadian, Sourdough
Keyword Burger recipe, Discard, Pancakes, Sourdough
Prep Time 5 minutes
Cook Time 10 minutes
Fermentation 8 hours
Servings 4 Servings
Calories 520kcal
Author Idriss


Pancake Sponge

Rest of the ingredients


  • To make the sponge combine : 2 cups of all-purpose flour, 1 cup of Sourdough discard, 1 Tbsp. brown sugar and 1 1/2 cups of cold buttermilk. Mix all your ingredient until you get a thick batter. Cover and let rest in warm place overnight.
  • After 8-12 hours of fermentation, your sponge should be very light and bubbly. Add 2 large eggs, 3 Tbps. melted butter, pinch of salt, 1 tsp baking soda and 1 tsp vanilla extract. Combine all your ingredients to form a thick batter.
  • Heat your non-stick pancake skillet on medium heat and lightly brush with butter. Dollop 1 ladle of batter onto your pancake skillet and cook for 3 minutes. Flip and cook for another minute. Repeat until your out of batter while making sure that you occasionally brush your pan with butter.
  • Serve your pancakes with some butter and maple syrup and Enjoy <3


  1. I’m using a sourdough starter with 100% hydration. This means that I use equal parts water to flour.
  2. You can substitute with regular milk + 1 tbsp. of apple cider vinegar


Serving: 1serving | Sodium: 610mg | Sugar: 7g | Fiber: 2g | Potassium: 266mg | Cholesterol: 142mg | Calories: 520kcal | Saturated Fat: 12g | Fat: 21g | Protein: 14g | Carbohydrates: 67g