Sourdough Discard Pancakes are the perfect way to turn a little kitchen leftover into a stack of fluffy, tender pancakes. They have that gentle tang from the sourdough discard, which gives them a unique flavor, plus a nice softness that just melts in your mouth. These pancakes are lightly crisp on the outside and perfectly airy inside, making them a delightful morning treat or a sweet snack anytime.
I love making these pancakes because they use up the sourdough discard, which I always seem to have on hand but don’t want to waste. It feels so good to use something that might otherwise get thrown away! I usually add a bit of cinnamon or vanilla to the batter to give them an extra touch of warmth. Plus, they’re quick and simple to mix up—no fancy ingredients needed.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a handful of fresh berries on top. Sometimes I spread a little butter or cream cheese between the layers for a richer taste. They’re also great for sharing with friends or family on a lazy weekend morning. Nothing beats a cozy breakfast with warm sourdough pancakes and good company.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the main ingredient that adds a mild tang and tender texture. If you don’t have discard, you can use plain yogurt or buttermilk as a substitute to get a similar tangy flavor.
Flour: I use all-purpose flour for the best balance of texture and fluffiness. You can swap in whole wheat or a gluten-free blend, but the pancakes might be a bit denser.
Baking Powder and Baking Soda: These help the pancakes rise and stay fluffy. Make sure your baking powder is fresh for the best results.
Milk: Whole or 2% milk works great here. For a dairy-free option, try almond or oat milk—they keep the batter nice and smooth.
Egg: The egg binds the batter and adds richness. For an egg-free version, you can use a flax egg (1 tbsp ground flax + 3 tbsp water).
Melted Butter: Adds flavor and moisture. You can swap with oil like coconut or vegetable oil if you prefer.
How Do I Get Fluffy Pancakes Without Overmixing the Batter?
Fluffy pancakes come from mixing just enough to combine the wet and dry ingredients, but not too much.
- Mix your wet ingredients well first, then add the dry ingredients.
- Stir gently and stop as soon as no large flour patches remain. It’s okay if a few lumps stay.
- Overmixing activates gluten and makes pancakes tough.
- Let the batter rest for 5-10 minutes if you can; this helps the baking powder and soda work their magic.
With these steps, your pancakes will be light and soft, perfect for stacking high and drizzling with syrup.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and helps pancakes cook without sticking.
- Mixing bowls – one for wet ingredients and one for dry to keep things neat and easy.
- Whisk – great for blending wet ingredients smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts and consistent pancakes.
- Spatula – a thin, flexible one helps flip pancakes carefully without breaking them.
Flavor Variations & Add-Ins
- Add fresh blueberries or sliced bananas into the batter for fruity bursts in each bite.
- Mix in a teaspoon of cinnamon or pumpkin pie spice to warm up the pancakes on chilly mornings.
- Stir in chocolate chips for a sweet treat—perfect for kids or dessert pancakes.
- Try swapping butter for browned butter to add a nutty, richer flavor to your stack.
Sourdough Discard Pancakes
Ingredients You’ll Need:
- 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 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking and serving)
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes. In just about 25 minutes, you’ll have a delicious stack ready to enjoy!
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract (if using) until smooth and combined.
2. Combine Dry Ingredients:
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt together evenly.
3. Make the Batter:
Add the dry ingredients into the wet ingredients. Stir gently until just combined—it’s fine if the batter has a few lumps. Avoid overmixing, which can make the pancakes tough.
4. Cook the Pancakes:
Heat a skillet or griddle over medium heat, and lightly grease it with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. Flip carefully and cook the other side for about 1 to 2 minutes, until golden brown.
5. Serve Warm:
Remove pancakes from the skillet and keep warm. Serve your stack with butter, maple syrup, and fresh berries or your favorite toppings. Enjoy!
Can I Use Frozen Sourdough Discard for Pancakes?
Yes! Just thaw frozen sourdough discard in the fridge overnight or at room temperature for a few hours before using. Stir it well to incorporate any liquid that may have separated for best results.
Can I Make the Pancakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Keep in mind the texture might be slightly different but should still be delicious.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster, oven, or skillet until heated through for a tasty second round.
Can I Add Mix-Ins to the Batter?
Yes! Fold in blueberries, chocolate chips, or chopped nuts right after mixing the batter for extra flavor and texture. Just be gentle to avoid overmixing.
