Sourdough Discard Pancakes are a fun and tasty way to use up your leftover sourdough starter. These pancakes come out light, fluffy, and just a little tangy from the starter, giving them a unique flavor that’s different from your usual breakfast stack. They have a great balance of crisp edges and soft centers, making each bite really satisfying.
I love making these pancakes when I’m squeezing in every bit of my sourdough starter and don’t want to waste any. Plus, they’re super easy to whip up with just a few other simple ingredients you probably already have on hand. I always add a little vanilla or cinnamon for an extra cozy touch that everyone enjoys at the table.
My favorite way to serve these pancakes is with fresh fruit, a drizzle of maple syrup, and a dollop of yogurt or butter on top. They make Sunday mornings feel special without any fuss. If you haven’t tried sourdough discard pancakes before, I promise they’re a clever and delicious way to start your day!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Sourdough Starter Discard: This ingredient adds a subtle tang and light texture to your pancakes. If you don’t have discard, you can use yogurt or buttermilk as a substitute to keep a nice tangy flavor.
Flour: All-purpose flour works best here for a tender but sturdy pancake. You can swap part of it for whole wheat flour for a nuttier flavor, but the pancakes may be a bit denser.
Baking Powder & Baking Soda: Both help your pancakes rise and get fluffy. Make sure your baking powder is fresh for the best lift. Skip the baking powder and just use baking soda if you use buttermilk or discard as the acid.
Milk: Use any milk you have—dairy or plant-based like almond or oat milk. The batter consistency should be pourable but not too thin.
Butter or Oil: Melted butter adds flavor, while vegetable oil keeps pancakes tender. I usually use butter in the batter and a bit more to grease the pan for delicious golden edges.
How Do I Make Pancakes Fluffy and Avoid Overmixing the Batter?
The trick for fluffy pancakes is to combine ingredients gently. After adding the wet to dry, stir just until everything is moistened. The batter will have lumps, and that’s okay! Overmixing can make pancakes tough and chewy.
- Use a large spoon or spatula to fold ingredients together gently.
- Stop mixing as soon as you see no dry flour patches.
- Let the batter rest 5 minutes if possible; this helps the flour hydrate and the baking soda activate.
When cooking, wait for bubbles to pop on the top and edges to look set before flipping—this means the pancake is ready to turn without tearing.
Equipment You’ll Need
- Non-stick skillet or griddle – cooks pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – one for dry ingredients and one for wet helps keep things organized.
- Whisk or spoon – to mix batter smoothly without overworking it.
- Measuring cups and spoons – for accurate ingredient amounts so pancakes turn out just right.
- Spatula – flexible and thin to flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add fresh berries or chocolate chips to the batter for a sweet surprise in every bite.
- Stir in cinnamon or nutmeg for warm, cozy flavors—perfect for fall mornings.
- Swap some of the all-purpose flour for whole wheat for a heartier texture and nuttier taste.
- Mix in mashed banana or pumpkin puree to boost moisture and add natural sweetness.
How to Make Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk (any kind)
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook your pancakes. There’s no resting time required, so you can enjoy a warm stack of pancakes ready in about 20-25 minutes!
Step-by-Step Instructions:
1. Mix Your Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps spread the leavening agents evenly for perfectly fluffy pancakes.
2. Prepare the Wet Ingredients
In another bowl, beat the egg well. Then add the sourdough discard, milk, melted butter or oil, and vanilla extract if using. Stir to combine all the wet ingredients smoothly.
3. Combine Wet and Dry
Pour the wet ingredients into your dry ingredients. Gently stir just until mixed. Your batter may have some lumps — that’s okay! 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 brush with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles start appearing on the surface and the edges look set, about 2-3 minutes.
5. Flip and Finish Cooking
Flip each pancake carefully and cook for another 1-2 minutes until golden brown and cooked through. Transfer cooked pancakes to a warm plate and continue cooking the remaining batter, greasing the pan if needed.
6. Serve and Enjoy!
Stack your pancakes high and top with a pat of butter and a drizzle of maple syrup. Fresh fruit like strawberries or blueberries make a great addition to this tangy, fluffy breakfast treat!
Can I Use Frozen Sourdough Discard for Pancakes?
Yes! Just thaw it in the fridge overnight or at room temperature for a couple of hours before using. Give it a gentle stir to recombine before measuring it out for the recipe.
Can I Make These Pancakes Vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk and oil instead of butter. The texture will be slightly different but still delicious.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze them for up to 2 months—just separate with parchment paper and thaw before reheating.
Can I Add Mix-ins to the Batter?
Yes! Fresh berries, chocolate chips, or nuts make tasty additions. Fold them in gently after combining the wet and dry ingredients to avoid overmixing the batter.
