Sourdough Discard Pancakes are a great way to turn sourdough starter leftovers into a fluffy, tender breakfast treat. These pancakes have a nice tangy flavor from the sourdough discard that pairs perfectly with the light and airy texture, making each bite a little different from your usual pancake. Plus, they come together easily and use simple ingredients you probably already have in your kitchen.
I love making these pancakes when I have extra sourdough discard and don’t want to waste it. It feels like a little kitchen magic turning something that might be thrown away into a warm stack of pancakes everyone is eager to eat. I usually add a bit of cinnamon or vanilla for an extra depth of flavor, and sometimes mix in fresh fruit or chocolate chips if I’m feeling playful. It’s an easy recipe I always keep on hand.
My favorite way to serve these pancakes is with a drizzle of maple syrup and a pat of butter on top. They’re great for lazy weekend mornings when I want something comforting but not too heavy. I’ve noticed that friends and family often ask for this recipe once they try it because the tangy flavor is a fun twist on a classic breakfast. If you have sourdough discard sitting around, this is definitely a recipe to try!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star here! It adds a subtle tang that makes the pancakes unique. If you don’t have discard, a mix of regular yogurt or buttermilk plus a little lemon juice can mimic the tang.
Flour: All-purpose flour works best for a light texture. You can swap in whole wheat flour for a nuttier flavor but expect a denser pancake.
Baking Powder & Baking Soda: These help the pancakes rise and become fluffy. Don’t skip them! If you only have baking powder, use 1 ½ teaspoons instead of both.
Milk or Buttermilk: Buttermilk adds extra tang and tender crumb. If you use regular milk, no worries—it’s still delicious.
Butter: Melted butter adds richness to the batter and helps with browning. You can use oil instead if preferred, but butter gives more flavor.
How Do I Get Fluffy Pancakes Without Overmixing the Batter?
Mixing the wet and dry ingredients together can be tricky. Overmixing develops gluten, making pancakes tough instead of soft and fluffy.
- Pour the wet into the dry ingredients.
- Stir gently just until no large pockets of flour remain.
- It’s okay if the batter has some lumps—those will cook out.
- Rest the batter for 5 minutes before cooking to let the baking soda and powder activate.
Following these steps will give you light pancakes with a tender crumb and that slight tang from the sourdough discard—a lovely twist on a classic!
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and makes flipping pancakes easy without sticking.
- Mixing bowls – one large for dry ingredients and one smaller for wet, to keep things tidy.
- Whisk – helps blend the batter smoothly without overworking it.
- Measuring cups and spoons – for precise ingredient amounts to get perfect pancake texture.
- Spatula – a thin, flexible one makes flipping pancakes safe and simple.
Flavor Variations & Add-Ins
- Add fresh blueberries or raspberries to the batter for a juicy burst in each bite.
- Mix in chocolate chips for a sweet, melty surprise—kids and adults love this twist.
- Sprinkle cinnamon and nutmeg into the dry mix to warm up the flavor, great for cozy mornings.
- Swap half of the all-purpose flour for whole wheat for a nuttier taste and extra fiber.
Sourdough Discard Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup milk (or buttermilk for extra tanginess)
- 2 tablespoons melted butter (plus extra for cooking and serving)
- 1 teaspoon vanilla extract (optional)
For Serving:
- Maple syrup
- Fresh strawberries or fruit (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and 10 minutes to cook the pancakes, for a total of roughly 20 minutes. It’s a quick and easy recipe perfect for a cozy morning!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix Wet Ingredients:
In a separate small bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract if using.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter may look a little lumpy—don’t worry, that’s perfect. Avoid overmixing to keep your pancakes tender and fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
5. Serve and Enjoy:
Repeat with the remaining batter, adding more butter to the skillet as needed. Stack your pancakes, top with a pat of butter and a drizzle of maple syrup, and garnish with fresh fruit if you like. Serve warm and enjoy your delicious sourdough discard pancakes!
Can I Use Frozen Sourdough Discard for Pancakes?
Yes, you can! Just make sure to thaw the discard fully in the fridge overnight and bring it to room temperature before mixing. This helps the batter combine smoothly and gives you the best texture.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! Almond milk, oat milk, or any other plant-based milk work well in this recipe. Just keep the quantity the same, and you’ll still get fluffy, tasty pancakes.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or skillet to keep them soft and warm without drying out.
Can I Add Mix-Ins Like Chocolate Chips or Fruit?
Definitely! Fold in chocolate chips, blueberries, or sliced strawberries into the batter before cooking for a fun flavor boost. Just don’t overmix after adding them to keep pancakes tender.
