If you’ve got sourdough discard sitting in the fridge, these fluffy sourdough discard pancakes are ready in 25 minutes and taste even better than regular pancakes.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Healthy Pancake Recipes
At A Glance
- ⏱ Ready In: 25 minutes
- 🍽 Serves: 8–10 pancakes
- 🌱 Diet: Vegetarian
- 💪 Nutrition Highlights: Good source of protein from egg and milk, plus the gentle gut-friendly benefits of fermented starter
- 🥕 Main Ingredients: Sourdough discard, flour, egg, milk, butter
- 🔥 Flavor Profile: Soft, fluffy, mildly tangy with a hint of sweetness
- 🧊 Meal-Prep Friendly: Keeps 3 days in the fridge, freezes well for up to 2 months
- Best Served With: Maple syrup, fresh berries, or a dollop of yogurt
These sourdough discard pancakes are the easiest way to deal with that jar of starter taking up space in your fridge — no waiting, no waste, just a normal breakfast batter with a scoop of discard stirred in.
The starter discard does something really nice here: it adds a soft tang that keeps these from tasting like a flat, one-note pancake, while still keeping the texture light and fluffy rather than dense. You don’t need an active, bubbly starter for this — straight-from-the-jar discard works perfectly, which makes this one of those recipes that’s genuinely ready whenever you are.
They come together with pantry staples in under 15 minutes of prep, and they hold up well for busy mornings since the batter doesn’t need any rest time. If you’ve been baking sourdough for a while and want a reliable, no-fuss way to use the discard instead of tossing it, this is the recipe to bookmark.
👩🍳 You might also like these recipes: 25+ sourdough discard recipes, high-protein cottage cheese pancakes, paleo soufflé pancakes, blueberry cottage cheese breakfast bake, baked oats with chia seeds & berries, or broccoli fritters.
What You’ll Need
Here is what you’ll need for this sourdough discard pancakes recipe. Find the full measurements in the recipe card below.
- Sourdough discard – the star of the show, adds a mild tang and helps keep the pancakes soft. Straight from the jar is fine, no need to feed it first.
- All-purpose flour – gives the batter structure. Can swap for a 1:1 gluten-free flour blend if needed.
- Sugar – just a touch, to balance the tang from the discard.
- Baking powder and baking soda – both work together for lift, so make sure they’re fresh or your pancakes won’t puff up properly.
- Salt – rounds out the flavor.
- Egg – helps bind everything and adds a little extra protein.
- Milk – for a smooth, pourable batter. Any dairy or plant-based milk works.
- Melted butter – adds richness and helps the pancakes turn golden. Oil works as a swap if needed.
- Butter or oil, for cooking – for greasing the pan between batches.
How To Make Sourdough Discard Pancakes
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make sourdough discard pancakes.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, mix the sourdough discard, egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry and gently stir until just combined — a few lumps are exactly what you want here.
- Heat a non-stick pan or skillet over medium heat and grease lightly with butter or oil.
- Pour about ¼ cup of batter per pancake onto the pan.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Repeat with the remaining batter, greasing the pan between batches as needed.
Recipe Tips
- Don’t overmix the batter. A few lumps mean tender, fluffy pancakes — overmixing leads to tough, dense ones.
- Check your baking powder and baking soda are fresh. This is the most common reason pancakes come out flat.
- Cook this batter right away rather than letting it sit, since it’s leavened with baking powder and soda rather than a long ferment — it works best cooked fresh.
- Keep the heat at medium. Too hot and the outside browns before the inside cooks through.
- Freeze extras in a single layer on a tray first, then transfer to a freezer bag so they don’t stick together.
Serving Suggestions
These are best served warm, straight off the pan, with a generous pour of maple syrup and a pat of butter melting on top. Fresh berries or sliced banana add a nice freshness, and a dollop of yogurt or whipped cream turns them into something a little more special for a weekend breakfast. If you want a bit of a treat, a drizzle of honey or nut-free chocolate spread works beautifully too.
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Ingredients
- 1 cup sourdough starter discard 240 grams
- 1 cup all-purpose flour 125 grams
- 1 tablespoon sugar 12 grams
- 1 teaspoon baking powder 5 grams
- ½ teaspoon baking soda 2.5 grams
- ¼ teaspoon salt 1.5 grams
- 1 large egg
- ¾ cup milk 180 ml / 6 fl oz
- 2 tablespoons melted butter 30 grams
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sourdough discard, egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix — the batter should still look a little lumpy.
- Heat a non-stick pan or skillet over medium heat and lightly grease with butter or oil.
- Pour about 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.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed between batches.
Notes
Important Ingredient Tips: You don’t need active, bubbly discard for this — unfed starter straight from the fridge works perfectly and gives the mildest tang. Key Recipe Tips: Don’t overmix the batter, and double-check your leaveners are fresh — those two things make the biggest difference to how fluffy these turn out. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until warmed through. Make-Ahead Tips: These are best cooked fresh, but you can freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or pan. FAQs: Can I use active sourdough starter instead of discard? Yes, but discard works best here for a milder flavor and softer texture. Why are my pancakes not fluffy? Make sure your baking powder and baking soda are fresh, and avoid overmixing the batter. Can I make the batter ahead of time? It’s best cooked immediately for the fluffiest results. Can I make these dairy-free? Yes, swap the milk and butter for your favorite dairy-free alternatives.
Nutrition
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