Why You’ll Love This Recipe

Fluffy Sourdough Discard Pancakes are a brilliant way to use up sourdough starter discard, reducing kitchen waste while creating deliciously light and tangy pancakes. With a tender crumb and crisp edges, these pancakes are perfect for weekend breakfasts or brunches. Their sourdough flavor adds depth without overpowering, making them a favorite for the whole family.

ingredients

Fluffy Sourdough Discard Pancakes (No Waste!)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sourdough starter discardall-purpose flourmilkeggssugarbaking powdersaltbaking sodamelted buttervanilla extract

directions

In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until well combined.

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Let the batter rest for 5-10 minutes to activate the leavening agents and hydrate the flour.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the skillet 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, adjusting the heat as necessary to prevent burning.

Servings and timing

This recipe yields approximately 10 pancakes.
Preparation time: 10 minutes
Resting time: 5-10 minutes
Cooking time: 15 minutes
Total time: 30-35 minutes

Variations

Add blueberries, chocolate chips, or sliced bananas to the batter for extra flavor.
Use buttermilk instead of regular milk for a richer taste.
Add a pinch of cinnamon or nutmeg for a warm spice note.
Top with fresh fruit, yogurt, or a drizzle of maple syrup.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster or skillet for best texture.
Freeze cooked pancakes with parchment between layers for up to 2 months. Reheat directly from frozen.

FAQs

What is sourdough discard?

It’s the portion of unfed sourdough starter removed before feeding. It still contains flavor and texture benefits, making it perfect for recipes like pancakes.

Can I use active sourdough starter instead?

Yes, but the flavor will be more pronounced and may affect rise slightly.

Why are my pancakes flat?

Overmixing the batter or skipping the resting time can result in dense pancakes.

Can I make this batter ahead of time?

It’s best cooked fresh, but you can refrigerate for a few hours before cooking if needed.

Can I make this recipe dairy-free?

Yes, substitute non-dairy milk and plant-based butter.

Are these pancakes very sour?

No, they have a mild tang from the discard, not an overpowering sourness.

Can I make them gluten-free?

Use a gluten-free all-purpose flour blend, though texture may vary slightly.

Why does the batter need to rest?

Resting allows the leavening agents to activate and the flour to hydrate, resulting in fluffier pancakes.

How do I know when to flip the pancakes?

Wait until bubbles form on the surface and the edges look dry before flipping.

Can I double the recipe?

Absolutely, just use a larger mixing bowl and griddle for efficiency.

Conclusion

Fluffy Sourdough Discard Pancakes are a tasty and sustainable way to make the most of your sourdough starter. Quick to whip up and endlessly customizable, they bring both comfort and creativity to your breakfast table. Once you try these no-waste pancakes, they’ll become a staple in your weekend routine.