Save your sourdough discard and turn it into thick, fluffy, tangy Sourdough Pancakes. This easy recipe delivers perfectly textured pancakes in about 25 minutes and makes good use of discard you might otherwise toss. A how-to video is included.
Flavorful Sourdough Discard Pancakes
When I first started baking sourdough, I disliked how much discard I had to throw away. Because I feed my starter often, I was discarding a lot. Rather than waste it, I explored discard recipes and landed on these sourdough pancakes. They’re easy, tender, and have a gentle tang that’s similar to buttermilk. The batter can also be made up to two days ahead, which makes weekend breakfasts simple and stress-free.
Why try these sourdough pancakes
- Thick, fluffy pancakes that are perfect with butter and syrup.
- Make-ahead batter: prepare the batter up to 48 hours in advance.
- Subtle tang: the discard gives a pleasant sourdough flavor similar to buttermilk.
- Added nutrients: discard contains vitamins and beneficial organisms, so it’s more than just empty carbs.
What You Need
Sourdough discard pancakes require common pantry ingredients. A few notes about key components:
- Sourdough discard: This is the portion removed from your starter before feeding. It still has flavor and nutrients and contributes a buttermilk-like tang to the batter.
- Flour: Use all-purpose flour and measure it properly for the best results.
- Sugar: Granulated sugar works great; coconut sugar can be used but yields a slightly different flavor.
- Butter: Unsalted melted butter is preferred. Let it cool slightly before adding so it doesn’t cook the eggs.
- Milk: Whole milk is recommended, at room temperature. The discard provides the acidity, so regular milk balances the batter better than buttermilk here.
- Eggs: Room-temperature eggs mix more smoothly with the batter and help produce a lighter texture. If needed, there are quick methods to bring eggs to room temperature.
SAM’S TIP: If the melted butter re-solidifies when added to cooler ingredients, small clumps may form. That’s fine—avoid over-mixing. A slightly lumpy batter gives tender pancakes, while overworking the batter can make them dense.
How to Make Sourdough Pancakes
Preparing the batter
- Combine dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl; set aside.
- Mix the wet ingredients. In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla until combined.
- Incorporate the butter. Slowly drizzle in the melted butter while whisking. Small lumps are okay.
- Fold together. Gently fold the wet ingredients into the dry until just combined. Stop as soon as the flour is incorporated—over-mixing will make the pancakes tough. Let the batter rest while you heat the skillet; the batter may thicken slightly.
Cooking the pancakes
- Preheat and grease the skillet. Warm a skillet over medium heat and brush with a little oil or butter.
- Portion the batter. Scoop batter into the pan—about 1/2 to 2/3 cup per pancake for thick rounds. If the batter doesn’t spread, use the back of a spoon to nudge it outward.
- Watch for bubbles. Flip the pancakes when bubbles form and begin to burst on the surface and the edges look set.
- Finish cooking. Cook until the second side is golden brown, then transfer to a plate and repeat with remaining batter.
SAM’S TIP: The first pancake is often a test pancake. Use it to judge the pan temperature; adjust the heat up or down as needed so subsequent pancakes cook evenly and look their best.
Frequently Asked Questions
Sourdough discard contains vitamins, minerals, and beneficial microbes similar to a starter, so it does offer nutritional benefits. That said, these pancakes are typically served with butter, syrup, or other toppings, so they’re an indulgent breakfast rather than a health food.
Yes. You can prepare and refrigerate the batter for up to 2 days. Note that pancakes made from refrigerated batter can be slightly less fluffy than those made immediately.
This is a favorite discard recipe, but there are many ways to use discard—pancakes, pizza crust, quick breads, and more. Experimenting with discard in recipes is a great way to reduce waste and add flavor.
I’d love to hear how these sourdough pancakes compare to traditional buttermilk pancakes for you. Enjoy!
Sourdough Pancakes
Equipment
- Mixing bowls
- Skillet
Ingredients
- 4 Tablespoons unsalted butter, melted
- 1 1/4 cups (155 g) all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (200 g) sourdough discard
- 1 cup (236 ml) whole milk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- Oil or butter for brushing skillet
Instructions
- Melt the butter and let it cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk sourdough discard, milk, eggs, and vanilla until combined.
- While whisking, drizzle in the melted butter. Small clumps are fine.
- Gently fold the wet ingredients into the dry until just combined. Do not over-mix.
- Brush a skillet with oil or melted butter and warm over medium heat. Let the batter rest while the pan heats; it will thicken slightly.
- Portion 1/2–2/3 cup batter into the pan for each pancake. Cook until bubbles form and edges look set.
- Flip and cook until golden brown on the second side. Repeat with remaining batter.
- Serve immediately with butter, maple syrup, fruit, or whipped cream.
Notes
Storing
Pancakes are best fresh but can be stored in an airtight container at room temperature for a day or two and reheated. You can also freeze cooled pancakes in an airtight container. Batter can be refrigerated up to 2 days—pancakes may be slightly less fluffy when made from chilled batter.
Nutrition
Nutrition information is an approximation.
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