I grew up on pancakes, but these sourdough discard pancakes quickly replaced my usual stack. They’re an easy, slightly tangy way to use up leftover starter—no feeding required—and they crisp on the edges while staying pillowy inside. Perfect for weeknight breakfasts, lazy weekend brunches, or anytime you want something comforting without wasting your sourdough discard.
Why you’ll love this dish
Sourdough discard pancakes turn an otherwise wasted ingredient into breakfast gold. The discard adds a subtle tang and tender crumb, while the combination of baking powder and baking soda gives lift even if your starter is cold or dormant. They’re fast, forgiving, and kid-approved—ideal for mornings when you want something better than boxed mix but don’t have a lot of time.
"I made a double batch and my family declared these the best pancakes in weeks—light, tangy, and ready in under 20 minutes." — a satisfied home cook
These pancakes are also budget-friendly (no special ingredients), flexible with dairy and flour swaps, and great for reducing waste if you maintain a sourdough starter.
Step-by-step overview
You’ll whisk the wet ingredients (starter, milk, eggs) until smooth, combine the dry ingredients separately, then fold them together gently so the batter stays fluffy. Heat a skillet over medium, ladle about 1/4 cup per pancake, cook until bubbles appear, flip, and finish until golden. From start to finish this takes roughly 15–20 minutes for a small batch.
What you’ll need
- 1 cup all-purpose flour (substitute 1:1 with whole wheat for nuttier flavor; use gluten-free cup-for-cup blend if needed)
- 1 cup sourdough starter or discard (active or refrigerated discard both work)
- 1 cup milk (dairy or plant-based like oat or almond)
- 2 large eggs
- 2 tablespoons sugar (can reduce to 1 tbsp or use maple syrup/honey)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons melted butter or oil (plus more for the pan)
Notes: If your discard is very sour, cut sugar slightly or add a splash more milk. For richer pancakes, use buttermilk in place of the milk and reduce baking powder to 1/2 teaspoon.
Directions to follow
- In a large bowl, whisk the sourdough starter, milk, and eggs until completely smooth and homogenous.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Pour the dry ingredients into the wet and fold gently with a spatula. Mix until just combined — small lumps are fine. Overmixing makes tougher pancakes.
- Heat a non-stick skillet or griddle over medium. Brush or swirl a little melted butter or oil to coat the surface.
- Pour about 1/4 cup of batter for each pancake onto the hot pan, leaving space between them.
- Cook until the surface shows bubbles and the edges look set, about 2–3 minutes. Flip and cook 1–2 more minutes until the underside is golden brown.
- Serve pancakes warm with your favorite toppings: butter, maple syrup, fresh fruit, or yogurt.
Best ways to enjoy it
Serve a short stack with warm maple syrup and a pat of butter for classic comfort. For a brunch spread, plate with crispy bacon, scrambled eggs, and a fruit salad. Try dollops of Greek yogurt, toasted nuts, and a drizzle of honey for a brighter, protein-rich option. For a fun kid-friendly twist, fold in a handful of chocolate chips or mini blueberries before cooking.
How to store & freeze
Refrigerate: Cool pancakes completely, then store in an airtight container for up to 3 days.
Freeze: Layer cooled pancakes with parchment between them in a freezer bag or container for up to 2 months. Reheat from frozen in a toaster, oven (350°F / 175°C for 8–10 minutes), or microwave for 30–60 seconds.
Reheat tip: To revive crisp edges, warm in a skillet over medium for a minute per side or use a toaster oven.
Food safety: Do not leave cooked pancakes at room temperature for more than two hours. Discard if left out longer.
Helpful cooking tips
- Temperature matters: Medium heat gives a golden outside and fully cooked interior. Too hot and they’ll burn before cooking through.
- Batter thickness: Aim for a pourable but not runny batter. If it’s too thick, add a splash of milk; if too thin, a tablespoon of flour helps.
- Don’t overmix: Stir until just combined. Small lumps mean tender pancakes.
- Rest optional: Letting the batter rest 5–10 minutes can relax gluten and improve texture, but it’s not required.
- Use a 1/4-cup measure for uniform pancakes and even cooking.
Creative twists
- Blueberry Lemon: Fold in fresh blueberries and a teaspoon of lemon zest.
- Banana Oat: Mash one ripe banana into the wet mix and replace 1/4 cup flour with quick oats.
- Vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water), plant milk, and oil in place of butter. Add 1/4 teaspoon extra baking powder if needed.
- Savory: Omit sugar, add chopped chives and shredded cheddar for a savory stack. Serve with smoked salmon or a fried egg.
- Gluten-free: Use a cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Helpful answers
Q: Can I use active starter or only discard?
A: Both work. Active starter will add lift and flavor; discard (unfed) works fine because the chemical leaveners (baking powder/baking soda) do most of the rising.
Q: My batter is very sour — how do I mellow it?
A: Reduce the discard to 3/4 cup and add an extra 1/4 cup milk, or increase sugar slightly. Using buttermilk or adding a tablespoon of honey can balance the tang.
Q: How many pancakes does this recipe make?
A: Using 1/4 cup batter per pancake, expect about 8 medium pancakes — enough for 2–3 people depending on appetite.
Q: Can I make the batter ahead?
A: Yes — store covered in the fridge up to 24 hours. Note: refrigerated batter may thicken; add a splash of milk to loosen before cooking.
Q: Are these pancakes safe if my discard was refrigerated?
A: Yes. Refrigerated discard is safe to use for cooking. If it shows any off smell (not tangy) or mold, discard it entirely.
Conclusion
If you want more sourdough pancake inspiration and techniques, check out this detailed guide: Sourdough Pancakes {For the Absolutely Fluffiest Pancakes Ever!}. For additional flavor ideas and troubleshooting, this post is also excellent: Best Sourdough Pancakes – The Clever Carrot.
Sourdough Discard Pancakes
Ingredients
Wet Ingredients
- 1 cup sourdough starter or discard active or refrigerated discard works
- 1 cup milk dairy or plant-based like oat or almond
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour substitute 1:1 with whole wheat or gluten-free blend
- 2 tablespoons sugar can reduce to 1 tbsp or use maple syrup/honey
- 1 teaspoon baking powder reduce to 1/2 teaspoon if using buttermilk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients for Cooking
- 2 tablespoons melted butter or oil plus more for greasing the pan
Instructions
Preparation
- In a large bowl, whisk the sourdough starter, milk, and eggs until completely smooth and homogenous.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Pour the dry ingredients into the wet and fold gently with a spatula. Mix until just combined — small lumps are fine.
Cooking
- Heat a non-stick skillet or griddle over medium. Brush or swirl a little melted butter or oil to coat the surface.
- Pour about 1/4 cup of batter for each pancake onto the hot pan, leaving space between them.
- Cook until the surface shows bubbles and the edges look set, about 2–3 minutes. Flip and cook 1–2 more minutes until the underside is golden brown.
Serving
- Serve pancakes warm with your favorite toppings: butter, maple syrup, fresh fruit, or yogurt.
