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.
