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These sourdough discard pancakes are light, fluffy, and lightly tangy with the best soft texture. They’re quick to make, easy to customize, and one of my favorite ways to use up extra sourdough discard for an easy breakfast.
Table of Contents
- Kellie’s Note A Family Favorite
- Why You’ll Love My Sourdough Pancake Recipe
- Ingredients For Sourdough Pancakes
- How to Make Sourdough Pancakes
- How to Store Leftovers
- Kellie’s Tips for the Best Sourdough Pancakes
- What to Serve with Sourdough Pancakes
- More Easy Breakfast Recipes
- Sourdough Discard Pancake Recipe
Kellie’s Note
A Family Favorite
I’ve made a lot of pancakes over the years, and I don’t say this lightly: these sourdough pancakes are one of my favorite pancake recipes ever. They’re light, airy, a little tangy in the best way, and they have that soft, tender texture that makes you reach for just one more before the skillet is even empty.
As someone who cooks and bakes for a living, I’m always chasing recipes that are easy enough for a busy morning but still feel special enough to make again and again. That’s exactly why I keep coming back to this sourdough pancake recipe. It’s quick, it’s simple, and it turns sourdough discard into something everyone is actually excited to eat.
If you keep a starter around, you already know the little victory of finding a delicious way to use up discard instead of tossing it. And if you ask me, sourdough discard pancakes are one of the very best ways to do it. They cook up golden, fluffy, and full of flavor with hardly any extra effort.
Whether you’re making a cozy weekend breakfast or just trying to clean out the jar in your fridge before your next feeding, this sourdough discard pancake recipe is the kind of back-pocket breakfast you’ll want to make on repeat.
Why You’ll Love My Sourdough Pancake Recipe
- These sourdough pancakes are incredibly light and fluffy with just enough tang to make them more interesting than your average stack.
- They’re quick to make, which means no overnight planning and no complicated steps. You can stir the batter together and have pancakes on the table fast.
- It’s a great sourdough discard recipe when you want something practical but still really delicious. You can find everything you need to begin a Sourdough Starter here.
- The ingredient list is made up of simple pantry and refrigerator staples, so there’s a good chance you already have everything you need.
- They’re easy to customize with blueberries, chocolate chips, cinnamon, lemon zest, or whatever pancake mood you’re in.
- And maybe my favorite part: the texture is just so good. Soft centers, lightly golden edges, and a fluffy bite that makes these feel better than a basic pancake recipe.
Ingredients For Sourdough Pancakes
One of the reasons I love this sourdough pancake recipe is that the ingredients are simple and familiar, but each one has a job to do.
- Sourdough discard: This gives the pancakes their signature lightly tangy flavor and helps create that tender texture. Unfed discard works perfectly here. If your discard is especially thick, you may need a splash more milk. If it’s on the thinner side, the batter may need a spoonful or two more flour.
- Flour: All-purpose flour keeps the pancakes soft, fluffy, and easy. You can swap in part whole wheat flour for a heartier texture, but I’d keep at least some all-purpose flour in the mix so they stay light.
- Milk: Milk loosens the batter and helps create that soft, tender crumb. Dairy milk gives great richness, but unsweetened non-dairy milk works well too. If you want more of a buttermilk-style flavor, you can use buttermilk for part or all of the milk.
- Sugar or honey: A little sweetness balances the tang from the sourdough and helps the pancakes brown nicely. You can use granulated sugar, honey, or even maple syrup if that’s what you have on hand.
- Eggs: Eggs add structure and richness and help the pancakes puff as they cook. If you need an egg substitute, a flax egg can work, though the pancakes will usually be a little less airy.
- Butter or oil: Melted butter adds flavor and richness, while neutral oil keeps things easy and still gives you a tender pancake. Either works, so use what you have.
- Vanilla and spices: Vanilla adds warmth and rounds everything out. Cinnamon is an easy add-in if you want a cozy flavor. You can also add lemon zest for a brighter twist.
- Baking powder, baking soda, and salt: This combination is what gives you that fluffy lift. The sourdough discard brings acidity, and the leaveners work with it to create pancakes that rise beautifully and stay tender.
How to Make Sourdough Pancakes
- Whisk the sourdough discard, milk, sugar, eggs, melted butter, and vanilla in a large bowl until smooth. Add the flour, baking powder, baking soda, and salt, then whisk just until the batter comes together. Don’t overmix. A few lumps are fine.
- Let the batter rest for a few minutes while you heat a lightly greased skillet or griddle over medium heat. The batter should sizzle gently when it hits the pan.
- Pour about 1/4 cup of batter for each pancake onto the skillet. When bubbles rise to the surface and the edges look set, flip and cook until golden and fluffy.
- Serve warm with butter, syrup, and your favorite toppings.
How to Store Leftovers
If you have leftover sourdough pancakes, let them cool completely before storing so they don’t trap steam and get soggy.
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave, toaster, or a warm skillet until heated through.
- Freezer: Layer the pancakes between sheets of parchment paper and transfer to a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from the freezer in the toaster, microwave, or a low oven until warm.
If you’re making these for meal prep, the freezer route is especially great. They hold up really well.
Kellie’s Tips for the Best Sourdough Pancakes
- Use discard that smells pleasantly tangy, not harsh or off. Good discard gives you flavor without overwhelming the batter.
- Don’t overmix. A few lumps are completely fine and actually help keep the pancakes tender.
- Keep the heat at medium. If the pan is too hot, the outsides get dark too quickly and the centers won’t have time to cook through.
- Adjust for your discard if needed. A thicker starter may need a splash more milk, while a looser starter may need a little extra flour.
- Let the batter rest for a few minutes if you can. It gives the flour time to hydrate and helps the pancakes cook up a little fluffier.
- Grease the pan lightly instead of heavily. Too much fat in the skillet can make the pancakes fry rather than cook evenly.
- Keep finished pancakes warm in a 200°F oven if you’re cooking for a crowd. That way everyone gets a warm stack at the same time. This matches the hold-warm approach in your recipe notes.
What to Serve with Sourdough Pancakes
More Easy Breakfast Recipes
You can link to any of your favorite breakfast recipes here, but a few strong related categories to keep readers clicking would be:
- The Best Homemade Belgian Waffle
- Best French Toast Recipe Ever
- Easy Overnight French Toast Casserole
- Banana Blueberry Muffins
- Fluffy Blueberry Pancakes
- The Best Lemon Ricotta Pancakes
Sourdough Discard Pancake Recipe
Equipment
- mixing bowls
- whisk
- measuring cup
- measuring spoon
- griddle or large skillet
Ingredients
- 1 cup sourdough discard, (unfed starter; 100% hydration is ideal)
- 1 cup all-purpose flour
- 1 cup milk , (dairy or unsweetened non-dairy)
- 2 tablespoons sugar, (or honey)
- 2 large eggs
- 3 tablespoons melted butter, (or neutral oil), plus more for the pan
- 1 teaspoon vanilla extract, optional
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Optional add-ins: 1/2 teaspoon cinnamon, 1 cup blueberries, 1/2 cup chocolate chips, lemon zest, etc.
Instructions
- In a large bowl, whisk together the sourdough discard, milk, sugar, eggs, melted butter, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Sprinkle in the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine. It’s okay if the batter looks a little lumpy, overmixing leads to tougher pancakes.
- Let batter sit 5–10 minutes. It will thicken and get a bit bubbly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Serve. Enjoy right away with butter, maple syrup, fruit, or whatever you love.
Notes
- Sourdough discard can vary quite a bit in thickness. If your batter seems too thick, add a splash of milk. If it seems too thin, whisk in a little extra flour. This guidance comes directly from your recipe notes.
- Don’t overmix the batter. A few lumps are totally fine and will help keep the pancakes tender instead of tough.
- For the fluffiest pancakes, let the batter rest for 5 to 10 minutes before cooking. It will thicken slightly and get a little bubbly.
- Keep the skillet at medium heat so the pancakes cook through evenly without burning on the outside.
- These freeze beautifully, so they’re great for meal prep breakfasts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, sourdough discard works perfectly in pancakes. It adds a lightly tangy flavor and helps create a soft, tender texture while giving you an easy way to use up extra starter.
Sourdough pancakes can turn out flat if the batter is overmixed, the baking soda or baking powder is old, or the skillet is too hot. For the fluffiest sourdough pancakes, mix just until combined, let the batter rest for a few minutes, and cook over medium heat.
Yes, these sourdough discard pancakes are great for making ahead. Store leftovers in the refrigerator for a few days or freeze them for a quick breakfast you can reheat anytime.
