Sourdough Discard Pancakes are a wonderful way to use up that extra sourdough starter you might have sitting in the fridge. These pancakes are fluffy and light with a slight tang that comes from the sourdough discard, giving them a unique twist on a classic breakfast favorite. They’re easy to make and have a nice balance between a tender crumb and just enough body to hold any toppings you like.
I love making these pancakes when I want something a little bit special but still simple. Using the sourdough discard feels like a little secret ingredient that adds a depth of flavor without complicating things. Plus, it’s such a satisfying feeling to reduce waste and turn that discard into something everyone at the table enjoys. I usually mix in a touch of cinnamon or vanilla to make them even cozier.
My favorite way to serve these pancakes is with a drizzle of maple syrup and fresh fruit on top—blueberries or sliced bananas work perfectly. Sometimes I add a dollop of yogurt or a sprinkle of nuts for a bit of texture. They make a perfect weekend breakfast, especially when you have time to sit down, relax, and enjoy the simple pleasure of warm pancakes made with a little extra love.
Key Ingredients & Substitutions
Sourdough discard: This is the base of the recipe. It adds a mild tang and helps with fluffiness. If you don’t have discard, you can use buttermilk or plain yogurt for a similar effect.
Flour: All-purpose flour works great here. For a gluten-free version, try a cup-for-cup gluten-free flour blend.
Milk: I use regular milk, but plant-based options like almond or oat milk also work well.
Butter/Oil: Melted butter gives great flavor, but neutral oils like vegetable or canola oil work if you want a lighter taste.
Leavening (baking powder and baking soda): The baking soda reacts with the acidity in the sourdough discard to create air bubbles. Make sure these are fresh for fluffy pancakes.
How Do You Get Light and Fluffy Pancakes Without Overmixing?
The key is in gentle mixing and watching the batter.
- Combine the wet and dry ingredients carefully until just mixed—not too much—you want small lumps to stay.
- Fold in baking powder and baking soda last to keep the batter fresh and bubbly.
- Cook on medium heat; high heat will brown the outside too fast and leave the inside raw.
- Look for bubbles forming on top and edges setting before flipping for even cooking.
Patience when mixing and cooking makes all the difference for fluffy, tender pancakes every time.
Equipment You’ll Need
- Non-stick skillet or griddle – it helps cook pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – you’ll need one large for batter and a smaller one for wet ingredients to keep things organized.
- Whisk or fork – for blending wet ingredients smoothly and mixing the batter gently.
- Measuring cups and spoons – to get your ingredients just right for perfect pancakes every time.
- Spatula – a thin, flexible one makes flipping pancakes quick and clean.
Flavor Variations & Add-Ins
- Add blueberries or chocolate chips for a sweet burst in every bite—perfect for a special morning.
- Stir in a pinch of cinnamon or nutmeg to bring a warm, cozy spice note.
- Mix in chopped nuts like walnuts or pecans for crunch and extra texture.
- Swap milk for buttermilk to intensify the tang and tenderize the pancakes more.
How to Make Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed or discard portion)
- 1 cup all-purpose flour
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons sugar
- 2 tablespoons melted butter or oil, plus extra for cooking
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon vanilla extract or a pinch of cinnamon for added flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 to 15 minutes to cook the pancakes. So, you can have a hot stack of delicious sourdough discard pancakes ready in about 20 to 25 minutes total.
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large bowl, combine the sourdough discard, all-purpose flour, and milk. Stir gently until the ingredients are mostly combined. It’s okay if there are some lumps — don’t overmix!
2. Prepare the Wet Mixture:
In a smaller bowl, whisk together the egg, sugar, melted butter or oil, and vanilla extract if you’re using it. Once smooth, pour this wet mixture into the bowl with the sourdough mixture.
3. Combine and Add Leavening:
Sprinkle the baking powder, baking soda, and salt over the batter. Fold these in gently just to combine. Overmixing can make your pancakes tough, so stir carefully until everything is just incorporated.
4. Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles start to form on the surface and the edges look set—about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
5. Serve and Enjoy:
Place the cooked pancakes on a plate and keep warm while you finish cooking the rest. Stack them up, top with a pat of butter and a drizzle of maple syrup, and add fresh berries or your favorite toppings. Enjoy your tasty sourdough pancakes!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using in the batter.
Can I Make These Pancakes Vegan?
Absolutely! Use a plant-based milk like almond or oat milk, replace the egg with a flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water), and use oil instead of butter.
How Should I Store Leftover Pancakes?
Cool the pancakes completely, then store them in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat gently in a toaster or on the stovetop.
Can I Add Mix-Ins to the Batter?
Yes! Blueberries, chocolate chips, or chopped nuts work great. Gently fold them in just before cooking to avoid overmixing the batter.
