There’s nothing better than a weekend morning with a stack of fluffy sourdough pancakes — golden on the edges, soft in the middle, and full of that light sourdough tang. This easy sourdough pancake discard recipe turns leftover starter into the best breakfast treat: quick to make, deeply flavorful, and perfectly airy every time. You can also browse more of my sourdough discard recipes for easy ways to use leftover starter.
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Quick Look at This Recipe
Type: Sourdough Pancakes (Discard or Active Starter)
Level: Beginner friendly
Texture: Fluffy, light, and slightly tangy
Time: About 15 minutes
Servings: 8–10 pancakes
Why You’ll Love It: A quick, delicious way to use sourdough discard and make the fluffiest pancakes with simple ingredients and a subtle sourdough flavor.
Why are sourdough pancakes better?
Sourdough pancakes rise beautifully thanks to the combination of natural fermentation and fresh leavening. The starter gives them a light, airy texture and a gentle tang that you don’t get from regular pancake batter. It’s also a great way to use up sourdough discard, especially if you keep a jar of it in the fridge. If you’re new to sourdough, you can start with my simple guide on How to Make a Sourdough Starter From Scratch, and learn more about What Is Sourdough Discard for easy ways to use it in baking.
Sourdough Pancake Add-ins
Sourdough pancakes are delicious as-is, but a few simple add-ins can make them extra special. Try one of these ideas to match the season or your favorite flavors.
Sweet Add-Ins
- Chocolate chips
- Fresh blueberries or mixed berries
- Sliced bananas
- Chopped nuts
- Cinnamon sugar
- Toffee bits
Savory Add-Ins
- Shredded cheddar
- Crumbled bacon
- Fresh herbs like chives or rosemary
Favorite Combinations
- Peanut butter and banana
- Apple cinnamon
- Lemon blueberry
Equipment for Fluffy Sourdough Discard Pancakes
Large bowl
Airtight container (for storage)
Cast-iron skillet or hot griddle
Ingredients for Sourdough Discard Pancakes Recipe
- 1 cup of starter discard (240g) (or active sourdough starter)
- 1 cup all-purpose flour (120g)
- 1 tablespoon sugar (12.5g)
- 1 teaspoon baking powder (5g)
- ½ teaspoon baking soda (2.5g)
- ½ teaspoon salt (5g)
- 1 large egg
- ¾ cup of milk (180 grams) (or buttermilk for extra tang)
- 2 tablespoons melted unsalted butter (28g) (or coconut oil)
- 1 teaspoon vanilla extract (5g)
Fluffy Sourdough Pancakes Easy Recipe
Prepare the wet ingredients
In a medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
Mix the dry ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the wet and dry ingredients
Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be a bit thick. Do not overmix. If you prefer thinner pancakes, add a splash of milk to adjust the consistency.
For a long fermentation option, cover the bowl with plastic wrap and refrigerate for 12 to 24 hours before cooking. You can also cook the pancakes right away.
Cook the pancakes
Heat a griddle or skillet over medium heat and lightly grease it with butter or oil.
Scoop about ¼ cup of batter for each pancake onto the hot surface.
Cook for 2 to 3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes, or until golden brown.
Serve
Serve warm with butter, maple syrup, fresh fruit, or a drizzle of Old-Fashioned Hot Fudge Sauce for a special treat.
If you enjoy baking with discard, you might also like my Sourdough Banana Bread Recipe.
Tips for the Best Sourdough Pancake Batter
- If your batter feels too thick, add a little more milk until it reaches the consistency you prefer.
- Let the batter rest for 5 to 10 minutes before cooking to help the leavening activate and create a fluffier texture.
- A pinch of cinnamon or nutmeg is an easy way to add warmth and extra flavor.
- Cook pancakes on medium heat so they rise evenly without over-browning.
- Use buttermilk instead of milk for a tangier flavor and extra tenderness.
Can I make these pancakes with active sourdough starter instead of discard?
Yes. Active starter works just as well and gives the pancakes a slightly lighter rise.
Why are my sourdough pancakes not fluffy?
Overmixing the batter is the most common cause. Mix until just combined and let the batter rest for a few minutes before cooking.
Can I make the batter the night before?
Yes. Mix the batter, cover it, and refrigerate it overnight for 12 to 24 hours. The flavor will deepen and the texture will stay soft.
Do sourdough pancakes taste sour?
They have a gentle tang, not a strong sour flavor. Buttermilk or long fermentation can make the flavor more noticeable.
Can I freeze leftover sourdough pancakes?
Yes. Let them cool, stack with small pieces of parchment between them, and freeze in an airtight container. Reheat in a skillet, toaster, or oven.
Can I make these pancakes with freshly milled flour?
Yes. Start with the same measurements and add a small splash of extra milk only if the batter feels too thick.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
The Best Fluffy Sourdough Pancake Discard Recipe
Equipment
- Large bowl
- Airtight container (for storage)
- Cast-iron skillet or hot griddle
Ingredients
- 1 cup starter discard 240g (or active sourdough starter)
- 1 cup all-purpose flour 120g
- 1 tablespoon sugar 12.5g
- 1 teaspoon baking powder 5g
- ½ teaspoon baking soda 2.5g
- ½ teaspoon salt 5g
- 1 large egg
- ¾ cup milk 180 grams (or buttermilk for extra tang)
- 2 tablespoons melted unsalted butter 28g (or coconut oil)
- 1 teaspoon vanilla extract 5g
Instructions
- In a medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be a bit thick. Do not overmix. If you prefer thinner pancakes, add a splash of milk to adjust the consistency.
- Optional: For a long fermentation option, cover the bowl with plastic wrap and refrigerate for 12 to 24 hours before cooking. You can also cook the pancakes right away.
- Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. Scoop about ¼ cup of batter for each pancake onto the hot surface.
- Cook for 2 to 3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes, or until golden brown.
- Serve warm with butter, maple syrup, fresh fruit, or a drizzle of Old-Fashioned Hot Fudge Sauce for a special treat.
Notes
- If your batter feels too thick, add a little more milk until it reaches the consistency you prefer.
- Let the batter rest for 5 to 10 minutes before cooking to help the leavening activate and create a fluffier texture.
- A pinch of cinnamon or nutmeg is an easy way to add warmth and extra flavor.
- Cook pancakes on medium heat so they rise evenly without over-browning.
- Use buttermilk instead of milk for a tangier flavor and extra tenderness.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
