Sourdough Discard Pancakes are fluffy, homemade pancakes made with leftover sourdough starter so it doesn't go to waste! They're simple to make in less than 30 minutes, just like my honey pancakes.
Delicious and beautiful pancakes...Perfect way to use the sourdough discard. I can't wait to try more of your recipes with discard! ⭐️⭐️⭐️⭐️⭐️ - our reader, Micah
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
I am always looking for ways to turn my extra starter into tasty breakfast ideas (like this fluffy coffee cake)! These sourdough pancakes are the perfect canvas for whatever fillings or toppings you love with your fluffy pancakes.
Despite the word "sour" in the name, these pancakes are sweet and fluffy like your favorite diner stack. My sourdough blueberry muffins are another great breakfast recipe to make with your sourdough discard!
Jump to:
Why You'll Love This Recipe
- It's the perfect use for your sourdough starter discard that helps eliminate food waste. If you still have more leftover, try my popular sourdough cookie recipe!
- Light, fluffy pancakes that are quick and easy to make in the morning with just 4 easy steps.
- It's a great base recipe using sourdough discard that can be made into a lot of different variations.
- They aren't overly sweet, like some breakfast recipes can be.
Recipe Ingredients
You'll need the following ingredients to make these easy Sourdough Pancakes:
Ingredient Notes:
- Sourdough starter discard is what makes this pancake recipe unique. Any flour to water ratio sourdough discard will work in this recipe, just adjust the milk as needed.
- Vegetable oil makes the pancakes moist.
- Baking powder adds extra lift to the batter.
- Granulated sugar gives the pancakes just enough sweetness.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Fold chocolate chips, blueberries, or whatever you like into the batter before cooking the pancakes. Or, sprinkle them on top after pouring the batter onto the skillet!
- You can use other types of milk in place of dairy milk but the pancakes may have a slightly different flavor and texture.
- Fry the batter in a cast iron skillet heavily greased with butter for crispy, extra flavorful pancakes.
- Top the sourdough pancakes with fresh berries, maple syrup, or your other favorite toppings.
- The ratio and type of sourdough starter you have may vary the flavor and texture of the pancakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Sourdough Discard Pancakes
Quick Recipe Video
Step-by-Step Instructions
Step 1: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: In a separate bowl, combine the egg, oil, milk, and sourdough discard until fully incorporated.
Step 3: Whisk the wet ingredients into the dry ingredient until the flour streaks disappear.
Step 4: Ladle batter onto a greased griddle or non-stick skillet over medium/low heat, and cook pancakes on both sides.
Expert Baking Tips
- Use a ¼ cup measuring cup or a large ice cream scoop to pour the batter onto the griddle.
- Test the pan's heat by making a mini pancake with 2 tablespoons of batter.
- Flip the pancakes with a wide spatula when the bubbles in the batter slow down and the edges are tan.
- Use sourdough discard that hasn't been fed recently.
- If the batter is too thin, add a bit more flour. If it is too thick, add a bit more milk until you reach your desired consistency.
Common Questions
Sourdough starter is the is leftover after you feed your starter. It is made up of flour, water, and naturally occurring yeast. My sourdough starter is a 1:1 ratio from King Arthur Baking's recipe.
Because the batter uses baking powder which is activated by moisture and heat, it is best to use it as soon as the batter is mixed.
Oftentimes your local bakery will have sourdough starter that they're willing to spare.
I was gifted my starter so I've actually never made one from scratch! However, my friend Lynn has a great article outlining how to make a sourdough starter.
Storage
Room Temperature
While sourdough pancakes are best eaten immediately, you can store them in an airtight container for 1 day.
Refrigerator
These pancakes can be stored in the refrigerator for 3-5 days.
Freezing Instructions
I recommend wrapping each pancake individually and freezing them for up to 1 month.
Reheating Instructions
Refrigerated pancakes can be reheated in the microwave or in a warm oven. Frozen pancakes can be reheated in a toaster or microwave.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Fluffy Sourdough Discard Pancakes
Equipment
- Nonstick skillet or griddle
- Mixing bowl
- Measuring spoons
- Whisk
- Wide spatula
Ingredients
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vegetable oil or other neutral oil
- ½ cup (118.29 g) sourdough discard
- ½-¾ cup milk more/less depending on consistency preference
Instructions
- In a medium/large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, vegetable oil, sourdough discard. Gradually add the milk until you reach your desired consistency.
- Stir the wet ingredients into the dry ingredients just until combined. Clumpy batter is okay!
- Grease a nonstick skillet or griddle with butter and set it to medium/low heat. If you want to test the heat, make a mini pancake with 2 tablespoons of batter.When it's ready, pour ¼ cup of batter onto the skillet for each pancake. Flip them over when the bubbling slows down and the bottoms are tan. They're done when both sides are golden!
- Serve the sourdough pancakes with maple syrup, fresh berries, or any toppings you like!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Megan says
This is a great recipe! We gobbled them up with chocolate chips. I used active starter and buttermilk. for those of you saying it's too thin you added too much milk. Your batter should be on the thicker side and lumpy. Do not over mix it. Also, let the batter sit for 5 minutes before cooking.
Paulette Kreamer says
Had to add more milk but then we're pretty flat and barely made 6 pancakes, also pretty chewy but still ok. I'm pretty new to the world of sourdough so maybe it was my discard. I did add a teaspoon of vanilla too.
Kayla Burton says
Thank you for sharing this, Paulette! Just curious, what's your discard's consistency like? And did you use a scale to weigh ingredients?
Diane says
After reading through the comments I used the scale to weigh the flour. Mine also came out extremely dense. Not fluffy at all and kinda bland.
Kayla Burton says
Hi Diane! I'm sorry to hear that. Is your sourdough discard on the thicker side and has it been fed recently?
Debbra Swenson says
We love these! We add more milk and make them thinner so they are kinda like the German pancakes from IHOP. And yes they have that sourdough smell and flavor! Thank you 😊
Kayla Burton says
Ooh amazing!! I'm so glad you like them! Thanks, Debbra 🙂
Christine says
They tasted ok. not much flavor and were very dense. Not fluffy at all. We ate them anyway. Not sure how to make them fluffier.
Kayla Burton says
Hey Christine, I'm sorry to hear that! Did you use fresh baking powder, and only mix until the ingredients were combined? Sometimes expired/inactive baking powder or over-mixing the batter can make them dense.
Sylvia says
I tried for the first time making soughdough starter. I used this recipe for the discard pancakes. they did not taste like anything. it taste like flour. they sort of smell soughdough, but they taste bland. is that what they are supposed to taste like?
Kayla Burton says
Hi Sylvia! They should taste pretty similar to regular pancakes...did you use a scale to weigh your flour?
Christine says
I agree. I used a scale to measure.
Debbie says
Freakin Awesome BRO
I doubled the recipe and made them as waffles! Excellent! Definitely saving
Jackie Kessler says
Another broken oven baking hit!! I used coconut oil. So delicious!
Kayla Burton says
Aw yay!! Thanks, Jackie!
Cynthia Robison says
Delicious, I did .5 recipe because I'm alone. Are the 110 calories for whole recipe or 2 pancakes is 220, whole recipe 440??
Kayla Burton says
Thank you! It's estimated to be about 110 calories per pancake, but can vary by ingredient amounts and brands.
Ana says
These are so fluffy! I added a teaspoon of cinnamon and it was so yum!