These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.

Three whole wheat sourdough pancakes on a plate topped with butter and maple syrup. A bite of all three pancakes has been cut out and are on a fork situated on the plate.

As a registered dietitian, I’m a big fan of whole grains.

This year, I’ve made it a goal to share more 100% whole wheat sourdough recipes on the blog. So far, I’ve added whole wheat sourdough pizza dough, English muffins, focaccia, pita, and bread… and now these pancakes are joining the mix!

Whole grains are great because they're packed with fiber, vitamins, and minerals. Plus, using whole wheat flour in pancakes gives them a bit more staying power—so you’ll feel more energized after breakfast.

These sourdough whole wheat pancakes are soft, fluffy, and lightly sweet, with a subtle vanilla flavor and a nutty undertone from the whole wheat flour. I also love that they use up a full cup of sourdough discard and come together the same day—no overnight rest needed.

And if you’ve got a waffle maker at home, you’re in luck—this batter works for waffles, too!

I have a few other sourdough pancake recipes on the blog, but this one’s my go-to when I want something a little more wholesome without giving up that cozy weekend breakfast feel.

I hope you enjoy them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard— Adds tangy flavor and extra moisture, plus it’s a great way to use up your leftover starter. Make sure it’s at room temperature before mixing.
Whole Wheat Flour— Full of fiber and nutty flavor. You can swap in white whole wheat flour for a lighter flavor or use a mix of whole wheat and all-purpose flour if you prefer a less dense pancake.
Greek Yogurt— Adds creaminess and helps keep the pancakes tender. Using whole milk Greek yogurt gives the best texture, but fat-free or low-fat versions work too.
Whole Milk— Whole milk will give you the richest, most tender pancakes, but any milk will work fine.
Butter— Gives these pancakes a buttery flavor and helps create crispy, golden edges. You can use melted coconut oil or a neutral oil like vegetable or canola oil instead.
Granulated Sugar— Just 3 tablespoons to add a touch of sweetness.
Eggs— Using room temperature eggs helps them blend smoothly into the batter.
Baking Powder & Baking Soda— These work together to give your pancakes a nice rise and light, fluffy texture.
Kosher Salt— Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.

The ingredients to make sourdough whole wheat pancakes. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, butter, sugar, whole wheat flour, Greek yogurt, eggs, baking powder and soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? Fold in up to 1 cup of your favorite add-ins for a fun twist on these sourdough whole wheat pancakes. Here are a few ideas to get you started:

Fresh or frozen berries– blueberries, raspberries, chopped strawberries
Banana– sliced or mashed for natural sweetness
Chocolate chips or chunks– dark, milk, white, or even flavored chips
Chopped nuts– try walnuts, pecans, or slivered almonds for crunch
Shredded coconut– adds a tropical touch
Diced apples + cinnamon– cozy and perfect for fall mornings
Mini marshmallows + chocolate chips + graham cracker crumbs– hello, s’mores pancakes!
Warm spices– like cinnamon, pumpkin pie spice, or a pinch of cardamom
Zest it up– add a little lemon or orange zest for brightness
Chopped dried fruit– like dates, cranberries, or apricots for a chewy bite

Tips for Success

Measure carefully. For the most accurate results, use a kitchen scale. If you're using measuring cups, gently spoon the flour in and level it off to avoid adding too much.
Don’t overmix. Fold the dry ingredients into the wet just until combined—it's okay if the batter is a little lumpy.
Let the batter rest. After mixing, let the batter sit for about 5 minutes. This gives the whole wheat flour time to hydrate and helps the batter thicken up for fluffier pancakes.
Preheat your pan. Make sure your skillet or griddle is hot before adding the batter, then adjust the heat as needed so the pancakes cook through without burning.
Flip when ready. Watch for bubbles forming and popping on the surface—this is your sign it’s time to flip.
Keep them warm. Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.

How to Make Sourdough Whole Wheat Pancakes

Here is how to make whole wheat sourdough pancakes with discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.

Whole wheat flour and other dry ingredients in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the milk, sourdough discard, yogurt, melted butter, and vanilla. Mix until smooth.

Sourdough discard, butter, milk, and other ingredients in a glass mixing bowl.

Step 3: Combine batter. Add the dry ingredients to the wet and gently fold until just combined. Let it rest for 5 minutes to thicken.

Sourdough whole wheat pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a buttered skillet over medium-low. Scoop about ¼ cup of batter per pancake and cook 2–3 minutes, or until bubbles form and edges set. Flip and cook another 1–2 minutes. Enjoy warm with your favorite toppings!

A whole wheat sourdough pancake cooking in a cast iron skillet.

A cooked sourdough whole wheat pancake in a cast iron skillet.

To Make Waffles: Use about ½ cup of batter in a preheated, greased waffle iron. Cook according to your waffle maker’s instructions, usually about 4–5 minutes or until the steam slows down.

How to Store

Store any leftover pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap each pancake in plastic wrap to prevent sticking, then place them in a freezer-safe container. They’ll keep well in the freezer for up to 2 months.

When you’re ready to enjoy them again, let the pancakes thaw at room temperature, then reheat gently in the oven, toaster oven, or microwave.

A stack of sourdough whole wheat pancakes topped with a pat of butter and maple syrup on a small white plate.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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