Fluffy Sourdough Discard Pancakes (20-Minute Recipe!)

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.

A stack of sourdough discard pancakes drizzled with syrup, topped with juicy blackberries. More blackberries are scattered around the stack on a blue plate, while a bowl filled with them is blurred in the background.

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 bowl containing a mix of dry ingredients, perfect for sourdough discard pancakes, including flour, sugar, and a pinch of salt, is placed against a light background.

Step 1: Prep the Dry Ingredients

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

A whisk rests on a mound of white flour in a large, rounded mixing bowl with handles. The bowl is placed on a white surface, creating a clean and minimalistic baking setup.

Step 2: Whisk the Dry Ingredients

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

A mixing bowl with flour, two cracked eggs, and liquid ingredients prepares the base for delicious sourdough discard pancakes. Nearby are two smaller bowls, one with milk and another holding a frothy yeast mixture, sitting on a light surface ready to enhance your breakfast creation.

Step 3: Add the Wet Ingredients

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

A mixing bowl with a pale sourdough discard pancake batter and a whisk resting on its edge. The batter is smooth and creamy in texture, with small air bubbles visible on the surface. The whisk has a light blue handle.

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 griddle with six slightly bubbling sourdough discard pancakes is shown. A square dish with a brush resting on its edge is placed above the griddle. The brush has a blue handle, and there appears to be oil or butter in the dish.

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-brown sourdough discard pancakes cooking on a flat 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 golden sourdough discard pancakes topped with blackberries sits on a blue plate. Maple syrup cascades from a white pitcher, while more blackberries temptingly await in a bowl nearby. The scene is elegantly set against a crisp white backdrop.
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.

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!

Fluffy Sourdough Discard Pancakes (20-Minute Recipe!)

A stack of sourdough discard pancakes drizzled with syrup, topped with fresh blackberries, sits elegantly on a white plate. In the background, a bowl brimming with more blackberries adds a touch of rustic charm.
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.
Gina Dickson
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 12 pancakes

Ingredients

Dry 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

Wet Ingredients:

  • 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)

To Serve (optional):

  • Maple syrup
  • Berries fresh
  • Powdered sugar

Instructions

  • Set your oven to 250°F to keep cooked pancakes warm.

Mix the Batter

  • In a large bowl, whisk together the dry ingredients.
    1 ½ cups all-purpose flour, 2 tablespoon sugar, ½ teaspoon salt, 2 teaspoon baking powder, 1 teaspoon baking soda
  • Add the wet ingredients to the bowl. Mix gently until the batter is mostly smooth (a few lumps are fine).
    1 cup sourdough starter, 2 eggs, 1 cup milk, 3 tablespoon vegetable oil

Cook the Pancakes

  • Heat a 10-inch skillet (cast iron or non-stick) over medium-low heat. Add a small pat of butter or oil to coat the pan.
  • Pour ⅓ cup of batter into the skillet. Cook for 1–2 minutes until bubbles form on the surface and the edges puff slightly. Flip and cook the other side for 1 minute until golden.
  • Transfer cooked pancakes to a baking sheet in the oven to stay warm.

Repeat

  • Wipe the skillet with a paper towel if needed. Add more oil and continue cooking pancakes until all the batter is used.

Serve

  • Stack the pancakes on a platter. Serve with maple syrup, berries, and powdered sugar, if desired.
    Maple syrup, Berries, Powdered sugar

Notes

Note* The recipe uses about ⅓ cup of batter per pancake, which typically makes pancakes that are about 5–6 inches in diameter.

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.
A stack of golden sourdough discard pancakes topped with syrup and fresh blackberries on a light blue plate. A bowl of blackberries sits in the background, resting on a yellow and white patterned cloth.

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