Sourdough Discard Pancakes
These sourdough discard pancakes are light, fluffy, and such a delicious way to use up that extra sourdough starter. They are quick to make with simple pantry ingredients, so you can have a stack of warm pancakes for breakfast without any fuss!
I love that this pancake recipe uses up sourdough discard so there is no wastage! The discard gives these pancakes a lovely little tang that makes them more flavorful. The batter comes together in a few minutes, making them perfect for a busy morning.
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Why You'll Love This Recipe
- A great way to use sourdough discard. Instead of throwing away the discard, turn it into a delicious breakfast, as I also did for my sourdough discard banana pancakes and easy sourdough waffles.
- Quick and easy. No overnight rest or long prep. Just mix the batter and cook!
- Light, fluffy, and flavorful. These sourdough pancakes have a delicious little tang and the soft, fluffy texture we all love.
- Versatile recipe. This is a wonderful base recipe for pancakes. You can mix in any add-ins you like - cocoa powder, chocolate chips, cinnamon, blueberries, or even your favorite protein powder.
Recipe Ingredients
Flour: All-purpose flour works well here. You can also use whole wheat flour or a 50-50 combination of both.
Sourdough discard: This is what gives these pancakes their lovely flavor and slight tang. Bring the sourdough discard to room temperature before using.
Milk: Use any kind - dairy or your favorite plant-based milk.
Sugar: Just one tablespoon adds a touch of sweetness to the sourdough discard pancakes.
Egg: This helps bind the ingredients and adds moisture. Use a room-temperature egg.
Oil: Use canola or any neutral oil.
Leaveners: Baking powder and baking soda work together to give these pancakes extra lift and a light texture.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Sourdough Discard Pancakes
Recipe Video
Step-By-Step Instructions
Step 1: In a large bowl, combine flour, baking powder, baking soda, sugar, and salt.
Step 2: In a separate bowl, whisk together sourdough discard, egg, milk, oil, and vanilla extract.
Step 3: Pour the wet ingredients over the dry ingredients. Mix only until combined.
Step 4: Grease a skillet with oil or butter and heat it. Add 1/4 cup of batter to the skillet. Cook on medium-low heat for 3-4 minutes, or until the underside is golden and you can see bubbles on top of the pancake.
Step 5: Flip the pancake carefully and cook for 1-2 minutes or until golden.
Step 6: Serve warm with maple syrup and your favorite toppings.
Top Tips
- Don’t overmix the batter. Overmixing develops the gluten and makes gummy pancakes instead of soft, fluffy ones.
- Make sure your baking powder and baking soda are fresh. Old leaveners will leave your pancakes dense.
- Use room-temperature ingredients. This helps create a smoother batter, and the pancakes cook evenly.
- Heat the skillet until hot, then cook on medium-low heat. If the heat is too high, the outside will brown before the inside is cooked.
- Flip the pancakes gently only when the edges are dry, the top has some bubbles, and the bottom side releases cleanly when you check with your spatula. Don’t press them down with your spatula.
How To Serve Sourdough Discard Pancakes
Serve these fluffy sourdough pancakes warm with maple syrup, honey, a pat of butter, fresh berries, sliced bananas, or a spoonful of Greek yogurt. You can also serve them with your favorite nut butter, apple butter, Nutella, or jam like this strawberry chia jam or fresh cherry jam.
How To Store
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave until warm.
To freeze the sourdough discard pancakes, cool them completely, then stack them with parchment paper between each one, and freeze in an airtight container or freezer bag for up to 1 month. Reheat in a skillet or microwave.
Recipe FAQs
What is sourdough discard?
Sourdough discard is the portion of sourdough starter you remove before feeding it. Instead of throwing it away, you can use it in recipes like these peanut butter brownies, sourdough discard bread, and sourdough banana bread.
Can I make these pancakes with an active sourdough starter?
Yes, you can easily use an active starter to make these quick sourdough pancakes.
Can I use cold sourdough discard for this recipe?
It's best to bring the sourdough discard to room temperature before making the batter. This helps the ingredients combine well and gives the pancakes a light, fluffy texture.
Why are my sourdough pancakes gummy?
The most common reason is overmixing the batter or the pan being too hot. Mix the ingredients until just combined; a few lumps are fine. Cook the pancakes at medium-low heat so they have time to cook through while becoming golden and fluffy.
Can I make sourdough discard pancakes without eggs?
This recipe needs an egg for structure, but I have an eggless banana sourdough discard pancake recipe that uses mashed banana instead. It's a reader favorite!
More Easy Breakfast Recipes You'll Love
Recipe
Sourdough Discard Pancakes
Ingredients
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tbsp Sugar
- 1 Egg
- 1 tbsp Canola oil
- 1/2 cup Sourdough discard
- 1/2 cup Milk You may need more
- 1 tsp Vanilla extract
- 1-2 tbsp Oil for the pan
Instructions
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.1 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tbsp Sugar
- In a separate bowl, whisk together the egg, oil, sourdough discard, milk, and vanilla extract.1 Egg, 1 tbsp Vegetable oil, 1/2 cup Sourdough discard, 1/2 cup Milk, 1 tsp Vanilla extract
- Pour over the dry ingredients and mix until just combined. The batter should have a thick, soft-dropping consistency.A lumpy batter is fine. Please don't overmix.If your batter is too thick, add more milk, 1 tablespoon at a time, until you get the correct consistency.
- Grease a skillet or griddle with oil and heat it over medium heat. Pour a small ladleful (about 1/4 cup) of batter onto the skillet.Cook the pancake for 3-4 minutes on medium-low heat, until a few holes form on top and the underside is golden.
- Flip the pancake and cook for 1-2 minutes or until golden.
- Serve immediately with maple syrup and your favorite toppings.
Video
Notes
- Don’t overmix the batter. Overmixing develops the gluten and makes gummy pancakes instead of soft, fluffy ones.
- Make sure your baking powder and baking soda are fresh. Old leaveners can leave your pancakes dense.
- Use room-temperature ingredients. This helps create a smoother batter, and the pancakes cook evenly.
- Heat the skillet until hot, then cook on medium-low heat. If the heat is too high, the outside will brown before the inside is cooked.
- Flip the pancakes only when the edges are dry, the top has some bubbles, and the bottom side releases cleanly when you check with your spatula.
- Flip the sourdough pancakes gently and don’t press them down with your spatula.
