The Best Overnight or Same Day Sourdough Discard Pancakes
There’s something special about starting the morning with a stack of warm, fluffy pancakes. But when you add sourdough into the mix, breakfast becomes truly irresistible. These Sourdough Discard Pancakes are light, airy, and full of that subtle tangy flavor that sourdough lovers know and crave.
This recipe uses an overnight ferment, which not only gives your pancakes a deeper flavor but also makes them easier to digest. By the time morning comes, you’ll have a perfectly bubbly batter ready to be transformed into golden stacks of pancakes. All it takes is a few simple additions the next morning, and you’ll have the fluffiest, most flavorful pancakes to ever hit your breakfast table.
Whether you’re looking to use up extra sourdough starter or simply want to make your breakfast a little more wholesome, this recipe is one you’ll return to again and again.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Discard Pancake Recipe
Sourdough Pancakes
Equipment
- Griddle
- Dough Whisk
- Harvest Grain Mill – White
Ingredients
For the overnight ferment
- 1 cup sourdough starter unfed
- 1 cup buttermilk
- 1 cup all purpose flour
- 1 tablespoon light brown sugar
For the batter
- 1 large egg
- 1/4 cup unsalted melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
Instructions
- Put the sourdough starter in a large bowl and add the buttermilk, flour, and sugar, then stir to combine.
- Cover the bowl and allow it to rest overnight at room temperature for the benefits of fermentation. Same Day Option-Mix all the ingredients together the morning of and cook! Simple and easy!
- When you are ready to cook the next day, whisk the egg, melted butter and the vanilla extract together in a small bowl.
- Then add the rested overnight batter.
- Add the salt and the baking soda to the batter and mix to combine.
- Use a small ladle to create pancakes on a preheated pan or griddle, flipping them when they are well browned on the bottom.
- Serve immediately and enjoy!
Notes
Why You’ll Love These Sourdough Pancakes
- Fluffy and light – thanks to the overnight fermentation and baking soda lift.
- Deliciously tangy – sourdough gives pancakes a depth of flavor you can’t get from regular batter.
- Easy prep – mix the starter, flour, and buttermilk the night before and finish the batter in minutes the next morning.
- Perfect way to use discard – you can use unfed sourdough starter and reduce food waste.
- Family-friendly – kids love them with maple syrup, while adults can enjoy them with fresh fruit or even savory toppings.
- Overnight & Same day option– mix the batter the night before and leave on the counter to ferment or mix in the morning.
Ingredients for Sourdough Pancakes
For the Overnight Ferment
- 1 cup sourdough starter (unfed)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon light brown sugar
For the Batter
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
For the Same day Option
Mix all the ingredients together and cook!
Instructions
Step 1: Prepare the Overnight Sponge
- In a large mixing bowl, combine the sourdough starter, buttermilk, flour, and brown sugar.
- Stir until smooth, then cover the bowl with a towel or plastic wrap.
- Leave it to ferment overnight at room temperature (8–12 hours). By morning, the mixture should be bubbly and airy.
♡ Same Day Option-Mix all the ingredients together the morning of and cook! Simple and easy!
Step 2: Mix the Batter
- In a small bowl, whisk together the egg, melted butter, and vanilla extract.
- Add this mixture into the overnight sponge, stirring gently until incorporated.
- Sprinkle in the salt and baking soda, then mix. The batter will foam slightly as the baking soda reacts with the fermented mixture.
Step 3: Cook the Pancakes
- Heat a lightly buttered skillet or griddle over medium heat.
- Use a ladle to pour small rounds of batter onto the hot surface.
- Cook until bubbles form on the top and the bottom is golden brown.
- Flip and cook for another 1–2 minutes, until both sides are golden.
Step 4: Serve and Enjoy
- Stack pancakes on a plate and serve immediately with your favorite toppings—classic maple syrup, fresh berries, whipped cream, or even nut butter.
Tips for the Best Sourdough Pancakes
- Use unfed starter – this recipe is perfect for discard, so no need to use your active starter.
- Don’t skip the overnight rest – that’s what gives these pancakes their depth of flavor and a gut health benefits from the fermentation.
- Cook low and slow – a medium-low heat prevents burning while allowing pancakes to cook through.
- Experiment with add-ins – blueberries, chocolate chips, or cinnamon are delicious variations.
- Keep warm in the oven – place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Serving Suggestions
These pancakes are delicious on their own, but here are some fun ways to dress them up:
- Classic – butter and warm maple syrup.
- Fresh and fruity – topped with sliced bananas, berries, or peaches.
- Nutty and rich – drizzle with almond butter or peanut butter.
- Savory twist – serve with bacon, sausage, or even fried eggs for a hearty breakfast.
- Special occasion – add whipped cream and chocolate shavings for a dessert-style breakfast.
Storing and Freezing
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for later – stack pancakes with parchment paper in between and store in a freezer bag. Reheat in the toaster or oven for a quick breakfast.
Frequently Asked Questions
Yes! You can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic buttermilk.
No- just mix the ingredients together and cook, it will turn out delicious, without the extra benefit of the fermentation.
Yes, but the texture will be a bit denser. You can also use half whole wheat and half all-purpose for a balanced flavor and fluffiness.
This usually happens if your starter was too old or inactive, or if you skipped the baking soda. Make sure your starter is still bubbly enough to add lift.
Sourdough fermentation helps break down gluten and phytic acid, making nutrients more available and pancakes easier to digest. They’re a wholesome upgrade from traditional pancakes.
Yes. Use almond milk (plus 1 tablespoon vinegar or lemon juice) instead of buttermilk, and swap coconut oil or vegan butter for regular butter.
Pin, Comment & Share
These Sourdough Pancakes are the perfect blend of tangy flavor, fluffy texture, and homestyle comfort. Whether you’re feeding a hungry family on a weekend morning or meal-prepping for busy weekdays, this recipe makes breakfast both simple and special.
Once you’ve tried them, they’ll likely become your new favorite way to use up sourdough discard—and a staple recipe in your home just like they are in ours.
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Somehow I missed the work ‘overnight’ in the title. It wasn’t until I mixed the presents together that I saw it…and after reading the comments, I still didn’t want to wait…so I took a risk and mixed it all and cooked them…and they were perfection!
No waiting! Just eating!
Thanks for the recipe.
I have made this recipe myself a few times without fermenting overnight. You just miss out on the benefits of fermenting. But either way it works! I’m so glad you enjoyed the recipe, thanks for commenting and letting me know!
-Ashley