Fluffy Sourdough Discard Pancakes (20-Minute Recipe!)

Name: Fluffy Sourdough Discard Pancakes (20-Minute Recipe!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ½ cups all-purpose flour (spooned and leveled with a knife); 2 tablespoon sugar; ½ teaspoon salt (fine ); 2 teaspoon baking powder; 1 teaspoon baking soda; 1 cup sourdough starter ((discard or active)); 2 eggs (large ); 1 cup milk ((add more if needed for consistency)); 3 tablespoon vegetable oil ((plus extra for cooking on the griddle) ); Maple syrup; Berries (fresh ); Powdered sugar

If you have leftover sourdough starter lying around, you have to make these fluffy Sourdough Discard Pancakes! The leftover starter gives the pancakes a wonderful flavor and texture due to the acid in the sourdough reacting with the baking soda. All you need is one bowl and 20 minutes, and you can whip up this easy breakfast.

Jump to Recipe

A stack of fluffy pancakes topped with fresh blackberries and drizzled with syrup, served on a blue plate. A bowl of blackberries is in the background, with a striped yellow and white cloth beneath the plate.

With basic ingredients like eggs, milk, and sourdough starter, you’re just a few steps away from a breakfast everyone will be asking for again and again. Serve with a generous drizzle of maple syrup for the best sourdough pancakes you’ve ever eaten.

Great Reasons You Will Want to Make This Recipe

You are going to love how easy it is to make a big batch, of these sourdough pancakes! They are great for lazy weekends or busy mornings when you need something comforting and filling.

These pancakes are also perfect for those who are gluten-sensitive because the acids in the sourdough help to break down gluten enzymes. Plus, using the sourdough starter discard helps reduce waste!

Here’s Your Grocery List For Sourdough Discard Pancakes

You probably already have everything you need to make this recipe right in your kitchen!

Dry Ingredients

An overhead view of labeled bowls containing baking ingredients: a central bowl of all-purpose flour, surrounded by bowls of sugar, baking soda, baking powder, and sea salt on a white background.

Sourdough Starter: Using your sourdough discard gives these pancakes that signature tangy flavor. If you’re using an active sourdough starter, it will add a little more rise and flavor. Just make sure it’s well-mixed and ready to go!
All-purpose flour: You can swap with whole wheat flour if you’re after a heartier pancake, but all-purpose gives the best texture.
Eggs: This helps bind the batter together and provide structure to the pancakes.
Milk: Helps create fluffy pancakes. If you want a lighter pancake, you can always add more or less depending on how thick you like the batter to be. Any kind of milk will work for this recipe.
Baking powder and baking soda: These two leavening agents work together to give the pancakes their fluffiness. Don’t skip these, they’re the key to those light and airy pancakes.
Vegetable oil: This gives the pancakes a tender, fluffy texture! I also add a little to the pan to give the pancakes a crisp, golden crust.

Wet Ingredients

A top-down view of baking ingredients in bowls: a sourdough starter, two eggs, a small piece of unsalted butter, and a bowl of milk, all labeled on a white surface.

Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make Sourdough Discard Pancakes

A white mixing bowl containing various dry baking ingredients, including flour, sugar, and salt, on a light-colored surface.

Step 1: Prep the Dry Ingredients

First, add all the dry ingredients to a large bowl.

A white mixing bowl containing flour and a whisk with a blue handle resting on top, set against a light background.

Step 2: Whisk the Dry Ingredients

Whisk the dry ingredients together so that everything is nice and uniform.

A mixing bowl filled with flour and two cracked eggs on a white surface. Next to the bowl are two smaller bowls, one with a liquid ingredient and the other with a creamy mixture, all prepared for baking.

Step 3: Add the Wet Ingredients

Then, add the eggs, sourdough starter, and milk to the bowl.

A light beige batter in a white mixing bowl with a blue-handled whisk resting on the side, set against a plain white background.

Step 4: Whisk to Combine

Whisk everything to combine, making sure not to overmix the batter. If you overmix the batter, it can produce dense pancakes. We still want lumps; this keeps them light and fluffy.

A flat stovetop griddle with six circles of pancake batter cooking. A small brush and a white square bowl with oil or butter are placed above the griddle.

Step 5: Pour the Batter

Heat up the pan with a small pat of butter or oil, pour in some batter, and cook until bubbles form on top.

Pro tip: Don’t flip until you see the bubbles. This lets you know that the pancakes are fully cooked on the bottom.

Six golden pancakes are cooking on a rectangular griddle.

Step 6: Flip and Serve

Finally, flip the pancakes over to continue cooking until they’re done. When serving, add a generous drizzle of maple syrup or some apple compote.

A stack of pancakes topped with fresh blackberries on a blue plate. Syrup is being poured over them from a white pitcher. A bowl of blackberries is in the background on a light-colored tablecloth.

Illustration of a caramel syrup bottle with a brown label. The label includes the words "Caramel Syrup" and features an image of caramel cubes. The bottle has a handle and a screw cap.

Tips and Variations

Add-ins: Toss in some chocolate chips, banana slices, or even a handful of berries into the batter for extra flavor and fun texture!
Dietary restrictions: Use dairy-free milk (like almond or oat milk) and dairy-free butter. You can also swap the all-purpose flour for your favorite gluten-free flour. Keep in mind that the texture may change slightly!
Vary the sweetness: If you like sweeter pancakes, feel free to add a touch more sugar or top them with sweet fruit like strawberries or raspberries. You can also use sugar-free syrup to cut down on the sugar content.
Make sourdough waffles: Pour the sourdough pancake batter into a waffle iron to make fluffy sourdough waffles!
Add vanilla extract: Vanilla extract can add a depth of flavor that pairs perfectly with these tangy pancakes.
Make a double batch: If you’re serving a hungry crowd, whip up a double batch so there’s plenty to go around! You can also store the other batch in the freezer in case you need a quick breakfast.

My Favorite Tools For Making For Making Sourdough Discard Pancakes

Pancake Griddle (dishwasher safe)

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Pancake Spatula

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Frequently Asked Questions

Do I need to let the batter ferment before using it?

Nope. You can use the batter right away. However, you can make the batter overnight and let the flavors meld until you’re ready to make the pancakes the next morning. I suggest leaving out the baking powder and soda until right before baking, so they don’t deactivate.

Can I freeze leftover pancakes?

Definitely! Just let them cool, then place them in a single layer on a baking sheet to freeze. Once they’re frozen, transfer them to an airtight container and store them for up to a month. Reheat in the toaster or microwave for a quick breakfast.

Serving Ideas

Make a big brunch spread by serving these pancakes with some Cottage Cheese Egg Bites, Cranberry Orange Muffins, or plain old eggs and bacon!

Maple syrup is a must, but you can add a dollop of whipped cream, fresh berries, a dusting of powdered sugar, or even a smear of nut butter!

A Easy Dirty Chai Tea Latte or Iced Matcha Latte would be perfect served alongside these pancakes!

If you’re not ready to serve the pancakes yet, you can keep them warm in the oven. Set your oven to 250°F and place the pancakes on a baking sheet. They’ll stay warm while you wait for guests to arrive or finish prepping the rest of your brunch spread!