Sourdough Discard Pancakes are a wonderful way to turn what might feel like kitchen waste into a delicious breakfast treat. These pancakes are fluffy and tender with a subtle tang that comes from the sourdough discard, making them a little different from your usual stack. I love how they bring a gentle sourdough flavor without being overpowering, and they cook up with those classic golden-brown edges that make my mouth water every time.
I’m a big fan of using sourdough discard in pancakes because it feels like a smart way to reduce waste while still keeping breakfast fresh and exciting. Whenever I have some discard sitting around from my bread baking, I immediately think pancake morning. The batter is simple to mix up, and you don’t even have to wait for it to rise — which means you get pancakes on the table faster!
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and some fresh berries on the side. Sometimes I also add a little cinnamon or vanilla to the batter, just to jazz them up a bit. They’re a perfect weekend treat or a way to make any morning feel special without a lot of fuss. If you have sourdough discard, give these pancakes a try — they’re a friendly, tasty way to use what you’ve got and start the day off happy.
Key Ingredients & Substitutions
Sourdough discard: This is the star ingredient that adds a mild tang and tender texture. If you don’t bake with sourdough, try using buttermilk instead for a similar flavor twist.
Flour: I stick to all-purpose flour for a light texture. Whole wheat works too but expect denser pancakes.
Baking powder and baking soda: Both are crucial for lift. Don’t skip either; they work together to make pancakes fluffy and light.
Milk: Whole milk adds richness, but you can swap in plant-based milk like almond or oat milk without trouble.
Butter: Melted butter in the batter adds flavor and tenderness. Use oil if you want a dairy-free option.
How Do You Get Pancakes Light and Fluffy, Not Tough?
The key is gentle mixing. After adding dry ingredients to the wet, stir just until everything is moistened. Some lumps are okay. Overmixing develops gluten, making pancakes chewy, not soft.
- Use a whisk or fork to gently fold the dry into the wet ingredients.
- Let the batter rest 5-10 minutes if you can; this gives the baking soda and powder time to activate.
- Cook over medium heat. Too hot and the outside burns before the inside cooks; too low and pancakes won’t get color.
- Look for bubbles on the surface before flipping — that signals readiness.
Equipment You’ll Need
- Non-stick skillet or griddle – ensures even cooking and easy flipping of pancakes without sticking.
- Mixing bowls – one for wet ingredients and one for dry makes mixing easier and keeps ingredients organized.
- Whisk – helps blend wet ingredients smoothly and prevents lumps in the batter.
- Measuring cups and spoons – accuracy helps your pancakes turn out just right every time.
- Spatula – a thin, flexible spatula makes flipping pancakes simple and gentle.
Flavor Variations & Add-Ins
- Add blueberries or chocolate chips to the batter for a sweet twist; they add bursts of flavor and texture.
- Swap sourdough discard for buttermilk if you want a milder tang with the same fluffy texture.
- Stir in cinnamon or nutmeg for a warm, cozy spice that pairs well with maple syrup.
- Mix in mashed bananas or pumpkin puree to add moisture and a subtle fruity or autumn flavor.
Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking and serving
- 1 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Fresh berries (strawberries, blackberries, etc.) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook. It’s a quick and easy breakfast option that comes together fast, perfect for weekday mornings or a relaxing weekend brunch.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract (if using) until the mixture is smooth and well combined.
2. Combine the Dry Ingredients:
In a separate bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
3. Make the Batter:
Slowly add the dry ingredients to the wet ingredients. Stir gently just until combined — it’s okay if there are a few lumps. Avoid overmixing to keep your pancakes light and fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes or until you see bubbles forming on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip each pancake using a spatula. Cook for another 2 minutes or until golden brown and cooked through.
6. Serve and Enjoy:
Move the cooked pancakes to a plate and keep warm while you cook the rest. Serve hot with a pat of butter on top, drizzled with maple syrup, and fresh berries on the side for a delightful breakfast treat.
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to thaw your sourdough discard in the fridge overnight or at room temperature until fully softened before using. Stir it well to reincorporate any liquid before mixing your batter.
Can I Make the Pancake Batter Ahead of Time?
Absolutely! You can prepare the batter and refrigerate it for up to 12 hours. Give it a gentle stir before cooking — the baking soda and powder will still help your pancakes rise beautifully.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster or microwave until heated through, then serve with your favorite toppings.
What Are Good Mix-ins or Toppings for These Pancakes?
Try adding fresh berries, chocolate chips, or a dash of cinnamon to the batter for extra flavor. For serving, classic maple syrup, a pat of butter, or fresh fruit make wonderful toppings.
