This sourdough pancakes recipe is easy to whip up and makes the most delicious, classic fluffy pancakes with the addition of sourdough discard. This is a recipe the whole family will love!

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There’s truly something special about classic homemade pancakes on a cozy morning. These sourdough pancakes are soft and fluffy – perfect for soaking up all that butter and maple syrup.

And so easy to make, I’m not sure why boxed pancake mix was ever a thing! With a few basic ingredients like flour, baking powder, milk, butter and egg – plus the addition of tangy sourdough discard – these pancakes are easy to whip up anytime.

Find More Delicious Breakfast & Brunch Recipes at Quail Creek Homestead:

How to Make the Best Sourdough Pancakes

Preheat the skillet – You want the skillet nice and hot before the cakes hit it. If you’re using cast iron, get it heating over medium-low heat before you start mixing the batter. Having a hot skillet will prevent sticking and too much spreading, making nice and fluffy pancakes.

Add sourdough discard last – Stir in the discard once all other ingredients are mixed thoroughly. That way, you won’t overmix the discard.

Real maple syrup, always! – There is truly no proper substitute for real maple syrup. Skip the corn syrup substitutes and go for pure maple syrup. It tastes better, and is better for you! I like to warm the syrup on the stove. Just transfer the syrup to a heat proof jar, add a couple inches of water to a small saucepan and place the jar in the saucepan over low-medium heat.

What You Need to Make This Recipe

Cast iron skillet – I like to use a square, smooth griddle for making pancakes.

Medium size mixing bowl

Whisk

Measuring cups and spoons

These sourdough pancakes are so easy to make, I'm not sure why boxed pancake mix was ever a thing! With a few basic ingredients like flour, baking powder, milk, butter and egg - plus the addition of tangy sourdough discard - these pancakes are easy to whip up anytime.

Ingredients for Sourdough Pancakes

All purpose flour

Baking powder – baking powder is the leavening agent, making the pancakes rise.

Sugar – just a little sugar gives the pancakes their classic, mildly sweet flavor.

Salt – essential in nearly every recipe in my opinion, salt balances out the sweet.

Milk – you can use any kind of milk. I prefer regular whole milk.

Egg – egg contributes to the soft and fluffy texture.

Butter – pancakes need just a little fat to give them their soft texture. You can substitute oil if you’d like, but butter is my favorite.

Sourdough discard – sourdough discard gives these pancakes a subtly tangy, sourdough flavor. Delicious with the sweet flavor of maple syrup! Plus, a great way to use up extra sourdough discard.

How to Make Sourdough Pancakes

Preheat a cast iron skillet over medium low heat.

In a medium size mixing bowl, stir the flour, baking powder, sugar and salt together.

Gradually pour in the milk, whisking well until no lumps remain. Add the egg and whisk until combined, then the melted butter. Finally, stir in the sourdough discard and mix until combined.

Add a little coconut or avocado oil to the cast iron skillet. Pour the batter onto the hot skillet. Cook until edges look set, then flip and cook on other side.