Sourdough Discard Pancakes are a wonderfully fluffy and tangy treat made by using the leftover sourdough starter you might usually toss out. These pancakes have a nice light texture with just a hint of sourdough flavor that makes them stand out from your regular pancake stack. They’re thick, soft, and perfectly golden on the outside, ready to soak up all your favorite toppings.
One of the best parts about making these pancakes is turning something you would normally waste into a delicious breakfast. I love that it feels like I’m being smart and tasty all at once! Plus, the slight tang from the sourdough adds a subtle twist that makes people ask for seconds. I usually add a little vanilla or cinnamon to the batter to give them even more warmth and flavor.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a handful of fresh berries on top. Sometimes I like to spread a little butter between layers when stacking them high. They’re perfect for a cozy weekend morning when you have time to really enjoy breakfast and let the house fill with that amazing pancake smell. These sourdough discard pancakes make mornings feel extra special without any fuss.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the secret ingredient that gives these pancakes a mild tang and fluffy texture. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar tang and tenderness.
Milk or Buttermilk: Buttermilk adds extra tang and helps create light, fluffy pancakes. You can use regular milk or a plant-based milk like almond or oat if that’s what you have on hand.
Baking Soda: Baking soda reacts with the acidity in the sourdough discard or buttermilk to help the batter rise. Don’t skip this—even a small amount helps make the pancakes soft and airy.
Butter or Oil: Melted butter adds richness to the batter. You can swap in vegetable oil or a neutral oil if you prefer. Also, keep some for greasing the pan to get a nice golden crust.
How Can I Make Sure My Pancakes Turn Out Fluffy and Light?
The key is not to overmix the batter. When you combine the wet and dry ingredients, stir just until they come together—you might see some small lumps, and that’s okay! Overmixing can develop gluten in the flour, making pancakes tough.
- Let the batter rest for 5-10 minutes to allow the baking soda and starter acids to activate, which helps with fluffiness.
- Heat your pan to medium heat before cooking; too hot and the pancakes burn outside but stay raw inside, too cool and they get dense.
- Watch for bubbles forming on the surface and edges setting before flipping—this is your signal to turn the pancakes for even cooking.
- Use a light layer of butter or oil to prevent sticking, but don’t over-grease to keep them crispy on the outside.
Equipment You’ll Need
- Non-stick skillet or griddle – It cooks pancakes evenly and prevents sticking, making flipping easy.
- Mixing bowls – Use one for wet ingredients and one for dry to keep things organized.
- Whisk – Helps blend ingredients smoothly without lumps, especially in the batter.
- Measuring cups and spoons – Accurate measurements keep your pancakes consistent every time.
- Spatula – A thin, flexible one is great for flipping pancakes without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chopped apples into the batter for a fruity touch that adds sweetness and texture.
- Stir in a teaspoon of cinnamon or pumpkin pie spice for warm, cozy flavor—perfect in fall.
- Swap milk for buttermilk to boost tanginess and tenderness in the pancakes.
- Mix in chocolate chips for a sweet treat that melts as the pancakes cook, great for kids’ breakfasts.
How to Make Sourdough Discard Pancakes?
Ingredients You’ll Need:
For The Pancakes:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
For Serving:
- Fresh berries (blueberries, blackberries, raspberries)
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and mixing, plus around 10 to 15 minutes for cooking the pancakes. You can have a delicious breakfast ready in under 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter (or oil), and vanilla extract until smooth and well combined.
2. Combine the Dry Ingredients:
In another bowl, whisk together the flour, sugar, baking soda, and salt to evenly distribute the leavening and seasoning.
3. Make the Batter:
Pour the dry ingredients into the wet ingredients bowl. Gently stir them together until just combined. It’s fine if there are some lumps; avoid overmixing to keep the pancakes fluffy and tender.
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 for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges look set, usually 2 to 3 minutes.
Carefully flip the pancakes and cook another 2 to 3 minutes on the other side until golden brown and cooked through.
5. Serve and Enjoy:
Transfer the pancakes to a plate and keep warm while you finish cooking the rest. Serve them stacked with a pat of butter, fresh berries, and a generous drizzle of maple syrup.
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just thaw your frozen sourdough discard overnight in the fridge or at room temperature before using. Give it a good stir to ensure it’s smooth for the batter.
Can I Make the Pancake Batter Ahead of Time?
You can prepare the batter a few hours ahead and keep it covered in the refrigerator. Give it a gentle stir before cooking. The baking soda may activate a bit, so they might be slightly less fluffy if stored too long.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster, oven, or skillet for best texture — microwaving can make them soggy.
Can I Substitute the Milk?
Absolutely! You can use any milk you prefer, including plant-based milks like almond, oat, or soy. Using buttermilk instead will add a nice extra tang and make the pancakes even fluffier.
