Sourdough Discard Pancakes are a simple and tasty way to use up extra sourdough starter that might otherwise go to waste. These pancakes are fluffy with just the right amount of tanginess from the sourdough, making them a little different from your usual breakfast pancakes. They have a light texture and golden edges that are irresistibly crispy.
I love making these pancakes because they feel like a little reward for all the time and care that goes into keeping a sourdough starter alive. Plus, it’s a great way to reduce waste and enjoy a homemade treat at the same time. One tip I’ve found helpful is to let the batter rest for a few minutes before cooking—it really brings out the flavor and makes the pancakes even fluffier.
My favorite way to serve these pancakes is with a drizzle of maple syrup and a sprinkle of fresh fruit. Sometimes I add a dollop of yogurt or a little butter for an extra cozy touch. No matter how you serve them, these pancakes make breakfast feel special, even on a busy weekday morning.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the main ingredient giving the pancakes their mild tang and fluffiness. If you don’t have discard, you can use plain yogurt or buttermilk for a similar effect.
Flour: All-purpose is great, but you can swap half of it with whole wheat flour for a nuttier flavor and added fiber.
Baking Soda & Baking Powder: These leavening agents help make the pancakes light and fluffy. Baking soda reacts with the sourdough acidity, so both are important here.
Milk: You can use regular milk or buttermilk. Buttermilk adds extra tang and tenderness, which matches well with the sourdough flavor.
Butter or Oil: Melted butter adds richness, but vegetable oil works perfectly if you want a dairy-free option.
How Do I Get Fluffy Pancakes from Sourdough Discard?
Getting fluffy sourdough discard pancakes is all about mixing and timing:
- Mix wet and dry ingredients gently. Overmixing can make the pancakes tough.
- Let the batter rest for 5-10 minutes. This gives the baking soda time to react with the sourdough acid, creating bubbles that lift the batter.
- Cook on medium heat, so the pancakes brown without burning and cook through inside.
- Look for bubbles on the surface and edges setting before flipping. This is the sign they are ready.
Patience is key, but these simple steps help you enjoy soft, fluffy pancakes every time.
Equipment You’ll Need
- Non-stick skillet or griddle – I like this because it cooks pancakes evenly and stops them from sticking.
- Mixing bowls – at least two, so you can mix wet and dry ingredients separately for easy combining.
- Whisk or fork – helps blend the batter smoothly without lumps.
- Measuring cups and spoons – to get the right amounts of ingredients for perfect pancakes.
- Spatula – ideal for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or sliced bananas to the batter for natural sweetness and a fruity twist.
- Stir in a handful of chocolate chips for a rich, sweet surprise perfect for kids or special treats.
- Mix in cinnamon or nutmeg to add warm spice flavors that brighten the tangy sourdough taste.
- Swap half the milk for buttermilk to boost the tang and make pancakes even softer.
Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed or discarded starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk (or buttermilk for extra tang)
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- Optional: 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook the pancakes. Allow an extra 5-10 minutes for the batter to rest before cooking. In total, you’ll spend around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough discard, flour, sugar, baking soda, baking powder, and salt until everything is well combined.
2. Combine Wet Ingredients:
In a separate bowl, beat the egg and then stir in the milk and melted butter. Add vanilla extract if you are using it.
3. Make the Batter:
Pour the wet ingredients into the dry mixture. Gently stir just until all the ingredients come together. It’s okay if the batter is a bit lumpy—don’t overmix!
4. Rest the Batter:
Let the batter rest for 5 to 10 minutes. This step allows the baking soda to react with the sourdough and helps make the pancakes fluffier.
5. Cook the Pancakes:
Heat 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 skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
6. Flip and Finish Cooking:
Flip the pancakes carefully and cook for another 1 to 2 minutes until the second side is golden brown and the pancake is cooked through.
7. Serve and Enjoy:
Place the cooked pancakes on a plate and keep warm while you cook the rest. Serve warm with butter, maple syrup, fresh fruits, or your favorite toppings. Enjoy!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just thaw it overnight in the fridge and give it a good stir before using. This helps bring it back to a smooth consistency for mixing into the batter.
Can I Make the Pancake Batter Ahead of Time?
You can prepare the batter a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before cooking, and add a splash of milk if it thickens too much.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or on a skillet over medium heat for best texture.
What’s the Best Way to Make Pancakes Without Overmixing?
Mix just until the ingredients are combined. It’s okay if the batter is a bit lumpy—this helps keep the pancakes tender and fluffy.
