Name: Sourdough Discard Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sourdough discard (unfed starter); 2 large eggs; 3/4 cup whole milk; 2 tablespoons melted butter or oil; 1 teaspoon vanilla extract (optional); Butter or oil for cooking

Why You’ll Love This Recipe

These pancakes are a brilliant way to reduce food waste while creating something truly delicious. The sourdough discard adds a unique flavor depth and helps produce a soft, airy texture. This recipe is easy to whip up, doesn’t require any resting time, and can be made with pantry staples. Whether you’re a sourdough beginner or veteran, this is a go-to recipe you’ll want to keep on hand.

Ingredients

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

Sourdough discard (unfed sourdough starter)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk
Melted butter or oil
Vanilla extract (optional)
Butter or oil for cooking

Directions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the sourdough discard, eggs, milk, melted butter, and vanilla extract if using.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook the other side for another 1–2 minutes until golden brown.
Repeat with the remaining batter, greasing the pan as needed.
Serve warm with your favorite toppings like syrup, fruit, or a pat of butter.

Servings and timing

This recipe makes about 10–12 pancakes, serving 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add fruit: Fold in blueberries, diced apples, or banana slices for a fruity twist.
Spiced version: Add cinnamon, nutmeg, or pumpkin spice for extra warmth.
Chocolate lovers: Stir in chocolate chips or drizzle with chocolate sauce.
Dairy-free: Use plant-based milk and oil instead of butter.
Whole grain: Substitute part or all of the flour with whole wheat flour for a heartier texture.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for 20–30 seconds per pancake or warm in a toaster or oven at 350°F until heated through.
To freeze, cool pancakes completely, then stack with parchment paper between each one and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen.

FAQs

What is sourdough discard?

Sourdough discard is the portion of starter that’s removed during feedings. It’s unfed, inactive starter and adds flavor and moisture to baked goods.

Can I use active sourdough starter?

Yes, but discard is ideal here since you’re not relying on it for leavening—just for flavor and texture.

Do these pancakes taste sour?

They have a light tang from the discard, but they’re not overly sour. The flavor is well-balanced and pleasant.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing to preserve the leavening action from the baking powder and soda.

What kind of milk should I use?

Whole milk gives the richest texture, but any dairy or non-dairy milk will work.

Can I make this recipe vegan?

Yes, substitute the eggs with flax eggs or a commercial egg replacer and use non-dairy milk and oil.

Why are my pancakes not fluffy?

Be careful not to overmix the batter and make sure your baking powder and soda are fresh.

Can I cook these on a griddle?

Absolutely. A griddle set to medium heat works great for evenly cooking multiple pancakes at once.

Can I add mix-ins to the batter?

Yes! Blueberries, chocolate chips, or chopped nuts can be folded in before cooking.

How do I keep pancakes warm while I finish cooking?

Place cooked pancakes on a baking sheet in a warm oven (200°F) until ready to serve.

Conclusion

Sourdough Discard Pancakes are a simple, tasty, and resourceful way to make use of your leftover starter. With their tender crumb, mild tang, and endless topping options, they’re a delightful twist on the classic breakfast pancake. Keep this recipe in your rotation for a satisfying and sustainable start to your day.