Sourdough Discard Danish Pancakes with Strawberries

Last Updated on August 25, 2026 by Lisa Keys

Sweet, juicy strawberries stuff these sourdough discard Danish pancakes, which puff to golden perfection in an ebelskiver pan. I missed Mother's Day by a day and a dollar, but I refuse to keep this sourdough discard recipe from my strawberry and sourdough lovers. Just like my sourdough discard banana bread and waffle recipe these require no special holiday to make.

How to make overnight sourdough pancakes

• Start by mixing sourdough discard, milk, cake flour and sugar. Cover and let sit overnight.
• In the morning, add butter, salt, baking powder, vanilla and egg yolks.
• Then, whip the egg whites to just firm peaks and fold them in.
• Spoon some batter into the buttered hot wells of the pan and top with strawberries. Cover with a little more batter.
• Finally, cook and turn until the pancakes are golden brown.

You don't have an aebelskiver pan? Well, you must get to the nearest kitchen store or order one on-line because serving these strawberry stuffed sourdough discard Danish pancakes to your friends and family guarantees you rock-star status in the kitchen. Trust me.

Sourdough Discard Danish Pancakes with Strawberries

Lisa Keys

One of my favorite uses of sourdough discard this recipe starts the night before and finishes in the morning.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Brunch

Cuisine American

Servings 6

Calories 148 kcal

Ingredients

  

1x2x3x

• 3 oz. (62.5 g) sourdough starter or discard
• ¾ cup (184) g milk
• 2 teaspoons sugar
• ¾ cup (109 g) cake flour
• 2 tablespoons unsalted butter, melted plus extra for greasing pan
• ¼ teaspoon fine sea salt
• ½ teaspoon baking powder
• ½ teaspoon vanilla
• 2 eggs, separated
• ½ cup diced strawberries, plus 10 strawberries, sliced
• Whipped Cream
• Maple syrup
• Powdered sugar

Instructions

 

• The night before, in a medium-sized mixing bowl, whisk sourdough starter, milk, sugar and cake flour until blended. Cover and set aside on counter overnight.
• In the morning, stir in melted butter, salt, baking powder, vanilla and egg yolks.
• Whip egg whites to just stiff peaks. Using a rubber spatula, fold egg whites into batter.
• Brush the wells of an ebelskiver pan with butter and place over medium heat. When the bubbling of the butter subsides, spoon 1 tablespoon of batter into each well.
• Spoon 1 teaspoon of diced strawberries into the center of each pancake. Top each with enough batter to fill the well. Cook the pancakes for 3 to 5 minutes or until bottoms are golden brown and crisp.
• Use two wooden chopsticks or skewers to turn pancakes. Cook 2 to 3 minutes more or until lightly brown.
• Repeat with remaining ingredients keeping cooked pancakes warm in a 200F oven.
• To serve, arrange warm pancakes on individual serving plates and top with sliced strawberries, whipped cream, maple syrup and a dusting of powdered sugar, if desired. 

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 166mgPotassium: 83mgFiber: 0.5gSugar: 3gVitamin A: 246IUCalcium: 69mgIron: 0.4mg

Keyword aebelskivers, breakfast, ebelskivers, pancakes, sourdough, sourdough discard, strawberry, stuffed

Tried this recipe?Let us know how it was!

Now don't fret if you don't have any sourdough starter. You can make these bacon caramel ebelskivers or this savory lobster ebelskiver without that ingredient. Think Father's Day.

And for some healthy pancakes do try my carrot pancakes or cinnamon swirl gluten free pancakes or light and fluffy pumpkin pancakes.

This post is featured by Twinkl in their 'Pancake Day 2022' blog