When I first started baking sourdough, I quickly found myself with more discard than I knew what to do with. That’s when I stumbled upon sourdough discard pancakes, and honestly, they changed my breakfast game forever. The first time I served them to my family, their eyes lit up with surprise—“Is this really made from discard? It’s so fluffy and flavorful!” This simple recipe turned what used to be wasted starter into a weekend favorite that even the pickiest eaters can’t resist.
Sourdough discard pancakes fit perfectly into real-life cooking because they’re forgiving, quick, and packed with character. The tang from the discard builds depth you won’t get with a regular pancake batter. Plus, they’re a great way to get more mileage out of your sourdough starter without making a whole new loaf. Whether it’s a lazy Sunday morning or a birthday brunch, these pancakes bring folks together around the table, and that’s why I’m so excited to share this recipe with you. If you’re a fellow home cook looking for easy, delicious recipes that make weeknights and weekends better, these sourdough discard pancakes are worth trying.
If you want more ideas for using sourdough discard, you might enjoy my sourdough discard focaccia pizza or the crowd-pleasing sourdough discard banana muffins. And if you’re curious about pancake batter from sourdough starter beyond my take, these Sourdough Discard Pancakes from Sugar Geek Show offer a fantastic twist. Let’s go through everything you need to serve up some fluffy sourdough pancakes that’ll become your new easy sourdough discard breakfast favorite.
What You’ll Need:
- 1 cup sourdough discard (unfed, room temperature) No problem if your discard is a bit thick or thin—that just impacts the batter’s texture slightly, and that tangy flavor always shines through.
- 1 cup all-purpose flour (you can swap half for whole wheat flour for a nuttier taste) I love mixing half white and half whole wheat for more depth without losing fluffiness.
- 1 tablespoon sugar (white or brown works) For budget-friendly sweetness, regular white sugar from the grocery’s spice aisle is perfect here.
- 1 teaspoon baking powder This is the secret to those fluffy sourdough pancakes rising nicely.
- ½ teaspoon baking soda Pairs perfectly with baking powder to give these pancakes a light texture.
- ½ teaspoon salt Enhances flavor, and yes, just regular table salt works.
- 1 large egg Adds richness and helps bind everything. No eggs? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested a few minutes).
- ½ cup milk (dairy or plant-based like almond or oat milk) I usually grab whatever I have on hand—it’s an easy swap and doesn’t change the flavor much.
- 2 tablespoons melted butter or oil Butter gives a rich taste, but oil works well if you want something neutral and dairy-free.
- Vanilla extract (optional), 1 teaspoon My secret trick is adding a splash—it lifts everything and makes this easy sourdough discard breakfast taste a bit like a treat.
You’ll notice this sourdough discard pancakes recipe uses ingredients you probably already have—because good cooking shouldn’t require a special trip to the store each time. If you happen to have leftovers, the batter keeps well in the fridge for 24 hours, saving time for another easy breakfast. Ready for the fun part?
For more inspiration on recipes using sourdough discard, check out these Sourdough Discard Banana Muffins or this handy guide on Sourdough English Muffins.
Let’s Cook It Together!
- Mix dry ingredients first. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps evenly disperse the leavening agents so your sourdough discard pancakes rise evenly.
- Add wet ingredients. Stir in your sourdough discard, egg, milk, melted butter, and vanilla extract (if using). You’ll notice the batter thickens but is still pourable—perfect texture for pancakes.
- Rest the batter for 5-10 minutes. This brief wait lets the baking powder and baking soda work alongside the sourdough’s natural tang, resulting in those fluffy sourdough pancakes you’re craving. While waiting, you can prep your skillet or griddle—no wasted time.
- Heat your skillet over medium heat. Add a little butter or oil to keep pancakes from sticking and get that golden crust.
- Pour batter to form pancakes. I usually go with ¼ cup scoops so pancakes cook through nicely. Quick tip: If your pancakes spread too thin or too thick, adjust the batter with a splash more milk or a spoonful of flour.
- Cook pancakes until bubbles form on top, about 2-3 minutes. Then flip carefully and cook the other side for another 2 minutes or so.
- Serve warm and enjoy! Your kitchen should smell incredible by now from the nutty, tangy scent of sourdough in the air.
If your batter seems too thick, add a bit more milk. If too runny, sprinkle in a little flour. It might take a pancake or two to get your perfect size and fluffiness. I’ve learned from experience: patience here makes all the difference in how light your sourdough discard pancakes turn out.
Many home cooks shy away from using sourdough discard in pancakes thinking the batter will be complicated, but it’s really just like regular pancakes with a bit more personality. If you want even more ideas to pump up your stash of sourdough discard recipes, this Fluffy Sourdough Discard Pancakes – Broken Oven Baking version is a fantastic read for a softer pancake texture.
How to Serve & Enjoy It!
Sourdough discard pancakes are a crowd-pleaser that shine with classic toppings. My go-to is butter and pure maple syrup—simple, satisfying, and everyone smiles. For a twist, try fresh berries or sliced bananas on top; their natural sweetness contrasts beautifully with the tang of the pancake.
For a balanced breakfast, serve your sourdough discard pancakes alongside crispy bacon or breakfast sausage. The savory-meets-sweet combo is a classic for a reason. I also love a side of yogurt mixed with honey and chopped nuts to add creaminess and crunch.
These pancakes are perfect for weekend brunches, busy weekday mornings, or when you want to impress guests with minimal effort. Presentation is easy: stack them high, sprinkle powdered sugar, and add a sprig of mint if you have it. It makes breakfast feel special.
Leftover sourdough discard pancakes? You can freeze them in a sealed container and toast for a quick snack later. Or use them as sandwich bread for a breakfast sandwich with egg and cheese.
Seasonally, I often add cinnamon and nutmeg to the batter for a cozy fall breakfast or toss in some frozen blueberries in spring. The versatility of using sourdough discard in pancakes means you can make it your own and have an easy sourdough discard breakfast that never gets old.
If your family enjoys this, they’ll also love the way sourdough discard shows up in focaccia pizza. Check my version here: Sourdough Discard Focaccia Pizza.
Your Questions Answered
Can I make sourdough discard pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge for up to 24 hours. The batter might thicken overnight, so just give it a gentle stir before cooking. Cooked pancakes can be reheated in a toaster or oven.What’s the best substitute for milk in sourdough discard pancakes?
I’ve used almond, oat, and soy milk with great results. Dairy milk can be replaced 1:1 with any plant-based alternative. Just choose unsweetened for a more neutral flavor, or vanilla-flavored for a subtle twist.Can I make sourdough discard pancakes gluten-free?
You can! I recommend using a gluten-free all-purpose flour blend that includes xanthan gum. The texture will be a bit different but still yummy thanks to the discard’s tang.How do I adjust this sourdough discard pancakes recipe for more servings?
Simple—just multiply the ingredients by the desired number of servings. The batter keeps well for a day, too, so it’s easy to scale based on how many friends or family you’re feeding.What if I don’t have baking powder?
You can use 1 teaspoon baking soda plus an extra tablespoon of lemon juice or white vinegar to activate it in the batter.Can I add mix-ins to sourdough discard pancakes?
Definitely! Blueberries, chocolate chips, or chopped nuts are all popular and delicious. Add them just before cooking.Does the sourdough discard flavor come through strongly?
Yes, but in a good way—a mild tang that makes the pancakes stand out from regular batter. If you want it less tangy, letting the batter rest longer before cooking helps mellow the flavor.
If you want even more help on using sourdough discard in pancakes, this guide on Sourdough Pancakes {For the Absolutely Fluffiest Pancakes Ever!} is a favorite among home cooks looking for extra tips.
Final Thoughts
Sourdough discard pancakes hold a special place in my recipe box because they turn something often wasted into an everyday delight. My best sourdough discard pancakes tips?
- Don’t rush the resting step—it allows the leaveners and sourdough to work together for fluffiest pancakes.
- Adjust batter thickness with milk or flour to find your perfect pancake texture.
- Add a splash of vanilla extract for a surprisingly rich flavor boost.
I’ve tested different flour combos, tried with and without eggs, and experimented with milk types. Among all, the classic version with a mix of white flour, sourdough discard, and vanilla gets requested most often. However, my favorite variation is with blueberries folded in right before cooking.
For those wanting an easy sourdough discard breakfast that’s both reliable and delicious, this recipe hits the mark every time. I hope you make these pancakes your own and enjoy the warm, tangy flavor that brings people together in the best way.
Go on and give these sourdough discard pancakes a try—you’ve got a simple, flavorful crowd-pleaser right in your kitchen.
If you want to try other delicious ways to use sourdough discard, check out this sourdough discard focaccia pizza or these easy sourdough discard banana muffins. For a bread alternative, this easy sourdough English muffins recipe is fantastic.
For more tips and recipe ideas, these real-life-friendly sourdough discard pancakes links below might inspire you further:
- Sourdough Discard Pancakes by Sugar Geek Show
- Fluffy Sourdough Discard Pancakes – Broken Oven Baking
- Sourdough Pancakes {For the Absolutely Fluffiest Pancakes Ever!}
Happy cooking, fellow home cooks!
Sourdough Discard Pancakes
Fluffy and flavorful pancakes made using sourdough discard for a natural tang and tender crumb. Perfect for a delicious breakfast that reduces food waste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the sourdough discard, milk, and egg until combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Stir in the melted butter or oil.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
For extra flavor, add a teaspoon of vanilla extract or a handful of fresh berries to the batter before cooking.