Sourdough Pancakes

If you’ve been building up jars of sourdough discard and wondering what to do with it, this is the perfect solution. These sourdough pancakes come out incredibly fluffy, lightly tangy, and golden on the edges — everything you want in a weekend breakfast. They’re quick, effortless, and a delicious way to reduce waste while making something everyone will love. Grab your warmed syrup… you’re going to need it.

Step-by-Step Instructions

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt to evenly distribute everything.

Add the Wet Ingredients

Stir in the sourdough discard, milk, beaten egg, and oil. Mix just until the batter comes together. It’s perfectly fine if it looks a little lumpy that’s the secret to tender pancakes.

Heat the Pan

Grease a cast-iron skillet or griddle with butter or a touch of oil and warm it over medium-low heat. A gentle heat prevents burning while allowing the inside to cook through.

SPour & Cook

Use about ⅓ cup of batter per pancake. Cook until bubbles form and begin popping on the surface, then flip carefully. Cook another minute or so until golden and fluffy.

Serve Warm

Transfer cooked pancakes to a plate and repeat with the remaining batter. Enjoy with butter, maple syrup, berries, or any toppings you love.

Notes & Tips

• Want more tang? Let the batter rest for 15–30 minutes before cooking — the flavor deepens beautifully.
• Extra fluffy hack: Separate the egg, whip the egg white to soft peaks, and fold it in at the end.
• Customize it: Add blueberries, chocolate chips, cinnamon, or banana slices right on top while cooking.
• Thickness control: If the batter feels stiff, add a splash of milk. Too thin? Add a spoonful of flour.
• Make ahead: Store leftover pancakes in the refrigerator for 3–4 days or freeze up to 2 months.

FAQ

Can I use active starter instead of discard?
Yes! just use the same amount. The flavor will be slightly milder.

Can I make this batter gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend designed for baking.

Why room-temperature ingredients?
Cold ingredients slow down the baking-soda reaction that makes pancakes rise. Room-temp creates better lift.

Can I double the recipe?
For sure! it scales beautifully and is perfect for feeding a crowd.

Fluffy Sourdough Pancakes: The Ultimate Discard Recipe

Cooking Time: 10 minutes 10 minutes

Nutrition facts: 20M calories 30M fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough discard (at room temperature)
• 1 1/2 cups 2% milk (at room temperature)
• 1 large egg, beaten (at room temperature)
• 2 tablespoons vegetable oil
• Butter or oil, for greasing

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the sourdough discard, milk, egg, and oil to the dry ingredients. Mix gently until just combined. A few lumps are okay; avoid overmixing.
Grease a pancake griddle or cast iron skillet with butter or oil. Heat over medium-low heat.
Ladle 1/3 cup of batter onto the hot griddle. Cook until bubbles start to form and pop on the surface, then gently flip.
Cook for an additional 1-2 minutes on the second side, or until the pancake is golden brown and cooked through.
Serve warm with butter and maple syrup.

Nutrition

Calories: Approx. 250 per serving (without toppings) Protein: 7g Carbs: 40g Fat: 8g