Fluffy Sourdough Discard Pancakes
Turn extra sourdough discard into the lightest, fluffiest pancakes ever! These Sourdough Discard Pancakes are incredibly soft, slightly tangy, and ready to top with your favorite toppings. They’re also quick to make and the perfect way to use up extra starter.
Why You’ll Love This Recipe
- No waste – A delicious way to use up sourdough discard.
- Extra fluffy – Thanks to the combination of sourdough starter and baking powder.
- Light tangy flavor – Adds depth without overpowering.
- Quick & easy – No need for overnight fermentation!
Ingredients You’ll Need for Sourdough Discard Pancakes
Simple pantry staples make these pancakes quick and easy:
- 1 cup (240g) sourdough discard – Unfed, straight from the fridge is fine!
- 1 cup (125g) all-purpose flour
- 1 tablespoon sugar – Optional, but adds a slight sweetness.
- 1 teaspoon baking powder – Helps them rise.
- ½ teaspoon baking soda – Reacts with the acidity for extra fluffiness.
- ½ teaspoon salt
- 1 large egg – For structure and richness.
- ¾ cup (180ml) milk – Adjust as needed for consistency.
- 1 teaspoon vanilla extract – Optional, but delicious!
- 1 tablespoon melted butter or oil
How to Make Sourdough Discard Pancakes
Step 1 – Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2 – Combine wet ingredients
In another bowl, whisk together the sourdough discard, egg, milk, vanilla, and melted butter until smooth.
Step 3 – Mix the batter
Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix! A few lumps are okay. Let the batter sit for 5-10 minutes (this helps the baking soda work its magic).
Step 4 – Cook the pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook another 1-2 minutes until golden brown.
Step 5 – Serve & Enjoy!
Stack your pancakes high and top with your favorites—butter, maple syrup, fresh fruit, or even a dusting of powdered sugar!
Tips for the Best Pancakes
- Use thick discard – The thicker your discard, the fluffier your pancakes!
- Don’t overmix the batter – Stir just until combined for light, airy pancakes.
- Let the batter rest – 5-10 minutes helps the pancakes rise better.
- Adjust thickness – Add more milk for thinner pancakes, or a bit more flour for thicker ones.
Topping Ideas
These sourdough discard pancakes are amazing on their own, but even better with delicious toppings:
- Butter + maple syrup.
- Fresh berries or sliced bananas.
- Chocolate chips + whipped cream.
- A drizzle of honey + a sprinkle of flaky salt.
How to Store & Freeze Sourdough Discard Pancakes
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To freeze: Stack pancakes with parchment paper between each, then freeze for up to 3 months. Reheat in the toaster or oven!
Frequently Asked Questions
Can I make the batter ahead of time?
Yes! Mix the batter and refrigerate for up to 24 hours. Just stir before cooking.
What if my sourdough discard is really sour?
Use a little extra sugar or add a splash of milk to mellow it out.
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free blend.
Looking for More Pancake Recipes?
- Evaporated Milk Pancakes
- Easy & Delicious Pumpkin Pancakes
- Easy Almond Milk Pancakes (Dairy-Free & Vegan)
- The Most Fluffy Gluten-Free Banana Pancakes! (GF, DF, V)
These Sourdough Discard Pancakes are the easiest way to turn extra starter into something delicious.
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Fluffy Sourdough Discard Pancakes
Equipment
- Non-stick pan
- Griddle
Ingredients
- 1 cup (240 g) sourdough discard – Unfed, straight from the fridge is fine!
- 1 cup (125 g) all-purpose flour
- 1 tbsp sugar – Optional, but adds a slight sweetness.
- 1 tsp baking powder – Helps them rise.
- ½ tsp salt
- 1 large egg – For structure and richness.
- ¾ cup (180 ml) milk – Adjust as needed for consistency.
- 1 tsp vanilla extract – Optional, but delicious!
- 1 tbsp melted butter or oil
Instructions
Mix the dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients
- In another bowl, whisk together the sourdough discard, egg, milk, vanilla, and melted butter until smooth.
Mix the batter
- Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix! A few lumps are okay. Let the batter sit for 5-10 minutes (this helps the baking soda work its magic).
Cook the pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.Pour ¼ cup of batter onto the pan for each pancake.Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook another 1-2 minutes until golden brown.
Serve & Enjoy!
- Stack your pancakes high and top with your favorites—butter, maple syrup, fresh fruit, or even a dusting of powdered sugar!
Nutrition
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