Sourdough Discard Pancakes are a wonderful way to use up your extra sourdough starter while making fluffy, tender pancakes that have a hint of tangy flavor. These pancakes are soft and golden, with just the right balance of lightness and a subtle sour note that really makes them stand out from your regular breakfast stack.
I love making these pancakes because they’re a fantastic way to reduce waste and get creative in the kitchen. Using the sourdough discard means you don’t have to throw away any starter, and it adds a little extra depth to the pancakes without needing any fancy ingredients. Plus, the batter comes together quickly, which is perfect for those mornings when you want something tasty without a lot of fuss.
My favorite way to serve these is with a drizzle of maple syrup and some fresh berries on top. It’s like a little celebration on your plate! Sometimes I add a sprinkle of cinnamon or a handful of chocolate chips to the batter for a special twist. These pancakes have become a regular weekend morning treat in my house because they’re so easy and delicious, and everyone loves how soft and fluffy they turn out.
Key Ingredients & Substitutions
Sourdough discard: This leftover starter adds a mild tang and tenderness to the pancakes. If you don’t have discard, you can replace it with plain yogurt or buttermilk for similar flavor and texture.
All-purpose flour: Standard flour works great here. For a nuttier or heartier feel, try whole wheat or a gluten-free blend, but the pancakes may turn out denser.
Baking powder & baking soda: These leaveners help the pancakes rise and get fluffy. Make sure your baking powder is fresh to get a good rise.
Milk: Whole milk gives richness, but any milk (dairy or plant-based) can be used. Almond or oat milk are good dairy-free options.
Egg: The egg adds structure and helps bind the batter. For an egg-free version, use a flax or chia egg (1 tbsp ground seeds + 3 tbsp water, mixed and rested).
Butter or oil: Melted butter adds flavor and moisture, while oil gives a lighter texture. Use whichever you prefer or have on hand.
How Do I Make Pancakes Light and Fluffy Without Overmixing?
Overmixing pancake batter can make the pancakes tough. Here’s how to avoid that and keep them fluffy:
- Mix dry ingredients and wet ingredients separately first.
- Combine by stirring gently just until ingredients come together; some lumps are okay.
- Avoid stirring too long or aggressively—stop once you don’t see dry flour.
- Resting the batter for 5-10 minutes can help the flour hydrate and create more tender pancakes.
- Cook on medium heat; if too hot, the outside burns before the inside cooks.
Following these tips helps you make soft, fluffy pancakes every time that have a great texture with a slight tang from your sourdough discard.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and prevents sticking, making flipping pancakes easier.
- Mixing bowls – one for dry ingredients and one for wet keeps things organized and mixing simple.
- Whisk or fork – great for blending ingredients smoothly without overmixing.
- Measuring cups and spoons – helps you get the batter just right every time.
- Spatula – a thin, flexible one makes flipping pancakes quick and clean.
Flavor Variations & Add-Ins
- Blueberries or chocolate chips – add to the batter for a burst of sweetness in every bite.
- Banana slices – mix in for natural sweetness and moist texture.
- Cinnamon or vanilla extract – sprinkle a bit into the batter for warm, cozy flavors.
- Swap milk for buttermilk – gives a richer flavor and extra fluffy pancakes.
How to Make 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 as preferred)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil, plus more for cooking
- Optional toppings: butter, maple syrup, chia seeds, fresh strawberries, berries of choice
Time Needed:
Preparing the batter and cooking the pancakes will take about 20 to 25 minutes total. This includes mixing the ingredients, heating the skillet, cooking each batch, and plating with your favorite toppings.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined.
2. Combine Wet Ingredients:
In a separate bowl, beat the egg well. Add the milk and melted butter or oil, and whisk until smooth.
3. Make the Batter:
Pour the wet ingredients into the dry mixture. Stir gently just until combined — a few lumps are okay! Avoid overmixing to keep the pancakes tender and fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
5. Serve and Enjoy:
Keep cooked pancakes warm on a plate. Stack them high, add a pat of butter, drizzle with maple syrup, sprinkle chia seeds if you like, and garnish with fresh strawberries or your favorite berries. Treat yourself to a tasty, fluffy breakfast with a subtle tang!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge before using. Give it a good stir to reincorporate any liquid, and then measure out your cup for the recipe.
Can I Make These Pancakes Vegan?
Absolutely! Replace the egg with a flax or chia egg (1 tablespoon ground seeds mixed with 3 tablespoons water, rested for 5 minutes) and use a plant-based milk like almond or oat, plus a neutral oil instead of butter.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm gently in a skillet over low heat.
Can I Add Fruit or Flavorings to the Batter?
Yes, try folding in blueberries, chocolate chips, or sliced bananas before cooking. You can also add a pinch of cinnamon or a splash of vanilla extract for extra flavor.
