The Best Sourdough Discard Pancakes Recipe

If you’ve been looking for a great way to use up your sourdough discard, this is it. I’ve made a lot of sourdough discard recipes over the last year, and this recipe makes the easiest breakfast thus far. It’s very customizable and can be made with a ton of different flavors, but I promise you’ll love it plain on its own with just maple syrup and that signature sourdough tang.

Make these homemade pancakes over a hot griddle on a Saturday morning as a treat for yourself or your family. Throw on your favorite toppings and pair it with a cup of milk or coffee for the ultimate easy breakfast experience. Or make it as a meal prep at the beginning of the week so you can have a quick meal ready for the next day. Whatever you end up using it for, I know this will become your new favorite pancake recipe just like it did for me!

Since you are here and love sourdough starter discard recipes, check out this Sourdough Discard Cinnamon Rolls Recipe, this Sourdough Discard Biscuits Recipe, or this Small Batch Sourdough Bread Recipe.

Ingredients for this Sourdough discard Pancakes recipe

Here are the ingredients you will need to make these fluffy sourdough pancakes. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• All-Purpose Flour: provides the structural base for the pancakes.
• Baking Powder and Baking Soda: act as the leavening agents, helping the pancakes rise and have a fluffy texture.
• Salt: enhances and balances the overall flavor.
• Sourdough Discard: adds the signature tangy flavor that makes these pancakes so unique.
• Buttermilk: contributes moisture and acidity to these fluffy pancakes.
• Sugar: adds a touch of sweetness to the pancakes and balances the tangy pancakes.
• Large Egg: binds the ingredients together and helps with the structure.
• Melted Butter: adds richness and moisture to the sourdough pancake batter.
• Vanilla Extract: helps to enhance the flavor.

How to make this fluffy Sourdough discard Pancakes

This is how you can make the best pancakes. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

1. Warm a non-stick pan over medium-low heat as you prepare the pancake batter.
2. Combine the sourdough discard, buttermilk, egg, melted butter, sugar, and vanilla in a large bowl. Whisk until the wet ingredients are well blended.
3. Gently fold in the flour, baking powder, baking soda, and salt. Mix until just combined, don’t overmix. It’s okay if the batter remains slightly lumpy.
4. Lightly grease the hot pan with butter or coconut oil. Pour about ½ cup of batter onto the skillet for each pancake. Cook the first side until bubbles appear on the surface and the edges are set, then flip and cook the other side until golden brown. It will be roughly 2-3 minutes per side depending on the heat.
5. Serve hot and top with your favorite additions. Enjoy!

Tips and Tricks for best results

• Use a digital kitchen scale instead of measuring cups to accurately weigh out your dry ingredients.
• Ensure your refrigerated ingredients are at room temperature for smoother blending.
• For an even fluffier pancake, allow the batter to rest for 5-10 minutes after mixing, as it will help the gluten relax and not be as chewy.
• You could use the first pancake as a “test batch” to gauge the heat and batter consistency and adjust them if needed.

Why do you need to make this recipe?

• If you’re a fan of regular pancakes, you’ll absolutely love this great recipe because of its tangyness.
• They’re a lifesaving delicious breakfast for busy mornings!
• You’re using reducing food waste instead of just tossing your sourdough discard in the trash.
• It only requires a few simple ingredients you can grab at any grocery store.

Frequently Asked Questions – FAQ

​Can I use milk instead of buttermilk?

Not using buttermilk is not advised because it’s needed to activate the leavening agent and is essential for the texture and flavor. If you don’t have buttermilk, you can make it using regular milk or whole milk. To make homemade buttermilk, add one tablespoon of lemon juice or vinegar to one cup of milk and let it sit for 5 minutes.

How do I store leftover sourdough discard pancakes?

Put your leftover pancake in an airtight container and place it in the refrigerator. It should last for up to 3-4 days.

Can I freeze them?

Yes, you can! Place the cooled pancakes in a single layer on a sheet pan and freeze until solid, then transfer to a freezer bag.

How do I reheat my leftover pancakes?

Reheat directly from the fridge or freezer in a cast-iron skillet, toaster, oven, microwave, or toaster oven.

What flavors can I try?

​There are a ton of different flavors you can use to make the best sourdough pancakes ever! A few of the first options that come to mind are:

• Mixing fresh berries or chocolate chips into the batter or use them as a topping.
• Use different flours such as whole wheat flour or buckwheat flour, you might have to adjust the liquids because each flour has a different absorbense level.
• Aside from maple syrup, try toppings like fresh fruit, whipped cream, and nut butter.

Can I prepare the batter ahead of time?

Absolutely! You can prepare the wet ingredients and dry ingredients separately and one day before. Then combine them just before cooking the next day. However, the batter is best used fresh for optimal texture. If you do need to make these pancakes in advance, it’s best just to cook them and then store them in the fridge for the week ahead.

The Best Sourdough Discard Pancakes Recipe

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