Sourdough Discard Pancakes
Looking for a pancake recipe that is just a little more? These sourdough pancakes are it! With a richer, deeper flavor, they’re a wonderful way to start the day.
The key here is sourdough discard, which comes from making your own sourdough starter at home. The discard takes the place of some of the flour and liquids, making fluffy pancakes you’ll return to again and again!
Why You’ll Love Sourdough Pancakes
- It’s one of the easiest ways to use your sourdough discard, getting breakfast on the table in under 30 minutes.
- Perfect for the whole family! Just add your favorite toppings.
- Fluffy, tender, and unbeatable flavor with a mild tang that pairs perfectly with maple syrup!
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
This recipe won’t work without sourdough discard, so if you’re not already making sourdough, you’ll need 3-7 days before you have a sourdough starter ready to collect discard.
How To Make Sourdough Discard Pancakes
Step 1: Combine dry ingredients
In a large bowl, whisk together the dry ingredients.
Step 2: Combine wet ingredients
In another bowl, mix together the sourdough discard, egg, milk, and melted butter. It should be smooth but not too thick.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and mix until everything is evenly combined. You don’t want to overmix! Lumpy batter is A-OK for pancakes.
Step 4: Cook
Let the batter rest while you set up your griddle or frying pan. Heat to medium, or 350°F on an electric griddle. Add a bit of butter or oil if using a frying pan, then scoop batter using a 1/4 cup measure.
Cook until bubbles form and pop on the top and edges look dry, then flip and cook until golden brown on the bottom. Continue until all the batter is used, then enjoy with your favorite toppings!
Tips & Variations
Make sure you don’t mix the batter too much, or you can end up with flat, not fluffy, pancakes.
Pro Tip: I always like to do 1 tester pancake. This helps determine if you need more flour or more milk in the pancake batter, and you can test the heat level of your skillet before making more.
Sometimes I add a bit of cinnamon or other spices to my pancake batter, just to give a little bit more flavor. Pumpkin pie spice is a great option, especially in autumn!
My kids love these with chocolate chips, so try them with the mini chips for melty sweet flavor in each bite.
Serving suggestions
These are delicious with blueberry sauce on top, or simply with butter and maple syrup.
Serve them as part of a spread with candied bacon and strawberry milk for a truly special morning!
Sourdough Discard Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup sourdough discard
- 3/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- Butter or nonstick spray, for cooking as needed
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt
- In another bowl, stir together the sourdough discard, milk, egg, and melted butter until smooth.1 cup sourdough discard, 3/4 cup milk, 1 large egg, 2 tablespoons unsalted butter
- Add the wet ingredients to the dry ingredients and stir to mix but do not beat vigorously. The flour should be fully incorporated, but the batter should be a bit lumpy, not smooth.
- Heat a skillet or griddle over medium (350°F). If needed, lightly coat with butter or nonstick spray.Butter or nonstick spray
- Use a 1/4 cup scoop to portion out pancake batter, making sure to not crowd the cooking surface so it's easy to flip the pancakes. Cook until bubbles form and pop on the surface and the edges start to dry (2-3 minutes). Flip and cook until golden brown, another 1-2 minutes.
- Place cooked pancakes on a plate and keep warm in a microwave or very low oven, and continue cooking until all the batter is used. Enjoy hot with your favorite pancake toppings!
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.