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.
I am always looking for ways to use up my extra starter in sourdough breakfast ideas! These sourdough pancakes are the perfect canvas for whatever fillings or toppings you love with your 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!
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.
You'll need the following ingredients to make these easy Sourdough Pancakes:
- 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 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.
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.
While sourdough pancakes are best eaten immediately, you can store them in an airtight container for 1 day.
These pancakes can be stored in the refrigerator for 3-5 days.
I recommend wrapping each pancake individually and freezing them for up to 1 month.
Refrigerated pancakes can be reheated in the microwave or in a warm oven. Frozen pancakes can be reheated in a toaster or microwave.
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Fluffy Sourdough Discard Pancakes
- Nonstick skillet or griddle
- Mixing bowl
- Measuring spoons
- Wide spatula
- 1 cup all-purpose flour weighed in grams or spooned and leveled
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vegetable oil or other neutral oil
- ½ cup sourdough discard
- ½-¾ cup milk more/less depending on consistency preference
- 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.