Sourdough Discard Pancakes Recipe

If you’ve got a jar of sourdough starter sitting on your counter, here’s another reason to love it — sourdough pancakes. 

When I first started keeping a sourdough starter, I was always looking for ways to use up the extra discard. One weekend, I decided to mix it into pancake batter — and it completely changed my breakfast game. 

The pancakes came out light and flavorful with just the right hint of sourness. Since then, they’ve become a weekend tradition in my kitchen.

Whether you’re new to sourdough or have been baking with it for years, these pancakes are simple to make and guaranteed to impress.

Why You’ll Love These

Sourdough pancakes have that perfect balance between light and hearty. The fermentation gives them depth, while the butter and milk keep them tender. They’re easy enough for a weekday breakfast but special enough for a slow Sunday morning.

And they’re versatile — you can make them sweet with maple syrup and berries, or go savory with butter and a drizzle of honey. Once you’ve tried them, you’ll never go back to boxed mix again.

Ingredients (Serves 4–6 Pancakes — About 12 Medium Pancakes)

• 1 cup sourdough starter (active or discard)
• 1 cup all-purpose flour
• 1 cup milk (whole or 2%)
• 1 tablespoon sugar
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional)

Optional toppings: fresh fruit, syrup, butter, or yogurt

Mix the Batter

In a large bowl, whisk together the sourdough starter, flour, and milk until smooth. Let it sit for 10–15 minutes — this rest allows the batter to thicken slightly and gives the sourdough time to do its work.

In a separate small bowl, whisk the egg, melted butter, and vanilla extract. Stir this mixture into the sourdough batter until well combined.

Add the sugar, baking powder, baking soda, and salt. Mix gently until the ingredients are just incorporated. Don’t overmix — a few small lumps are fine. Overmixing makes pancakes tough instead of fluffy.

Rest and Bubble

Let the batter rest for another 5–10 minutes while you preheat your pan or griddle. You’ll see bubbles start to form — that’s a good sign your sourdough is active and ready. This quick rest also helps the gluten relax, giving you softer pancakes.

Heat and Pour

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter for each pancake.

Cook until bubbles appear on the surface and the edges start to look set, about 2–3 minutes. Flip and cook for another 1–2 minutes on the other side, until golden brown and cooked through.

The pancakes should be fluffy with slightly crisp edges — soft in the center but not soggy.

Serve Warm

Stack the pancakes on a plate and serve immediately with your favorite toppings. My go-to combination is a pat of butter melting over the top, a drizzle of maple syrup, and a few fresh berries.

If you’re feeling indulgent, try a spoonful of whipped cream or a dusting of powdered sugar. For a savory version, add a fried egg and a sprinkle of crumbled feta or bacon on top.

Why I Love This Recipe

This recipe feels like a perfect blend of old-fashioned comfort and modern kitchen creativity. It’s a great way to use up sourdough discard without waste, and it’s incredibly forgiving. Even on my laziest mornings, I can pull it off without measuring every gram perfectly.

What I love most is that it feels homemade in the best way. The flavor has a depth you can’t get from ordinary pancakes — a little tangy, slightly nutty, and perfectly balanced. It’s comfort food that somehow feels nourishing, too.

Storing and Reheating

If you have leftovers (which rarely happens), you can store them in an airtight container in the fridge for up to 3 days. Reheat in the toaster or a warm oven to bring back the texture.

To freeze, let them cool completely, then stack with parchment paper between each pancake and store in a freezer bag. They’ll keep for up to 2 months.

To reheat from frozen, pop them straight in the toaster or microwave for about 30 seconds per pancake.

Make Ahead Tip

You can mix the wet and dry ingredients separately the night before, then combine them in the morning right before cooking. This saves time and still gives you that fresh, fluffy texture.

My Verdict

Sourdough pancakes are one of those small pleasures that make breakfast feel like an occasion. They’re easy, comforting, and a little bit special — a great example of how a simple recipe can turn into something memorable.

If you’re already keeping a sourdough starter, this is the perfect way to use it up. If you’re not, this recipe might just convince you to start one. The flavor, the texture, the smell — it all comes together in a way that makes mornings better.

Serve them to your family, your friends, or just yourself with a hot cup of coffee — and enjoy the kind of breakfast that feels slow, cozy, and completely worth it.

Can I Make These Pancakes with Sourdough Discard?

Yes, absolutely. In fact, sourdough discard works perfectly here. It won’t make the pancakes rise quite as much as active starter, but the flavor is fantastic — slightly tangy and rich. If you’re using discard, make sure your baking soda and baking powder are fresh to help with lift.

Can I Make the Batter Ahead of Time?

You can prepare the batter up to a day in advance. Store it covered in the refrigerator overnight, then give it a quick stir before cooking. The pancakes may be slightly tangier after resting, but that just adds more flavor. If it thickens too much, add a splash of milk before cooking.

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