Easy Sourdough Discard Pancakes Recipe
If you’re looking for an easy way to use leftover starter, these sourdough discard pancakes are one of the best recipes to make.
They’re light, fluffy, slightly tangy, and come together with simple pantry ingredients, making them perfect for busy weekday mornings or slow weekend breakfasts.
Instead of throwing away extra sourdough discard, turn it into a stack of tender pancake recipe everyone will love.
Why You’ll Love Discard Pancakes
- Great way to use extra starter
- Fluffy with a slight tang
- Freezer friendly
- Ready in about 20 minutes
- Kid approved
How to Make Sourdough Discard Pancakes
- Mix the batter: Whisk together the wet ingredients, then stir in the dry ingredients until just combined. Don’t overmix—a few lumps are perfectly fine.
- Let the batter rest (optional): Rest for 5–10 minutes for even fluffier pancakes.
- Cook: Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
- Flip: When bubbles form on the surface and the edges look set, flip and cook until golden brown on the other side.
- Serve: Enjoy warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.
Tip: These pancakes freeze well, so make a double batch for quick breakfasts recipes throughout the week.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Yes. Cold sourdough discard works perfectly in pancakes since baking powder and baking soda provide the rise rather than the starter itself.
Flat pancakes are usually caused by overmixing the batter, expired baking powder, or cooking on a skillet that isn’t hot enough.
Not usually. Sourdough discard gives pancakes a mild tang that adds flavor without overpowering the sweetness. Older discard may create a slightly stronger sour flavor.
Absolutely. Let them cool completely, freeze in a single layer, then store in a freezer-safe bag for up to three months.
More Homemade Breakfast Recipes You’ll Love
Give these delicious recipes a go and treat yourself to some fantastic homemade goodies!
- Start your day with buttermilk waffles that are perfect for breakfast or brunch.
- Use your sourdough discard to make fluffy and delicious Sourdough Biscuits that are great for any meal.
- Dive into the world of sourdough baking with our comprehensive Beginner’s Guide to Sourdough, perfect for newcomers.
Ultimate Pancake Bar Kit – 30-Page Printable Party Set
Sourdough Pancake Recipe
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons melted butter or oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, mix together the sourdough starter, flour, and milk.
- Cover and let it sit at room temperature for about 8 hours or overnight. This will give your pancakes a nice tangy flavor.
- When you're ready to make the pancakes, whisk in the egg, sugar, melted butter or oil, baking soda, salt, and vanilla extract (if using) until the batter is smooth and well combined.
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Keep the cooked pancakes warm in a low oven or cover with a clean towel while you finish cooking the rest of the batter.
- Serve your sourdough pancakes with your favorite toppings like maple syrup, fresh berries, or whipped cream.
- Keep cooked pancakes warm in a low oven or cover them with a clean towel until you’re ready to serve.
Notes
How to store and reheat
- Refrigerator: 3–4 days
- Freeze up to 3 months
- Reheat in toaster, microwave or skillet
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