Fluffy Sourdough Discard Pancakes are a wonderful way to use up your sourdough starter discard while making a stack of soft, light pancakes that everyone will love. These pancakes have a slight tang from the sourdough, which adds a perfect twist to the classic breakfast favorite. The texture is wonderfully airy and tender, making each bite a little bit special without any extra fuss.
I love making these pancakes when I have some sourdough discard sitting in the fridge because it feels like I’m turning something that might go to waste into a delicious meal. Plus, the sourdough flavor adds a bit of depth you don’t get with regular pancakes. I usually mix the batter in the morning, and by the time I’m ready to cook, it’s just perfect—light, fluffy, and full of flavor. If you want them a bit sweeter, a drizzle of maple syrup or some fresh fruit on top works great!
These pancakes are so easy to make that they’ve quickly become my go-to weekend breakfast. I like serving them with butter and a little honey or just plain with my morning coffee. It’s a cozy way to start the day, especially when you know you’ve made something from scratch with just a few simple ingredients. Give these a try, and you might find yourself looking forward to having sourdough discard on hand just to make this treat!
Key Ingredients & Substitutions
Sourdough discard: This adds a nice tang and airiness to the pancakes. If you don’t have discard, you can use plain yogurt or buttermilk for a similar effect.
Flour: All-purpose flour works well here. For a gluten-free option, try a blend made for baking, but expect a slight texture change.
Baking powder & baking soda: These leaveners are key for fluffiness. Don’t skip them, or the pancakes may turn out dense.
Milk: Whole milk adds richness, but you can swap for any plant-based milk. Just pick an unsweetened one to keep balance.
Melted butter: It adds flavor and moisture. For dairy-free, use coconut oil or a mild vegetable oil.
Vanilla extract (optional): I love adding vanilla for a subtle sweet aroma, but it’s totally fine to leave it out.
How Do You Keep Sourdough Pancakes Light and Fluffy?
The secret is to handle the batter gently and use the right mix of leaveners. Here’s what helps:
- Combine dry and wet ingredients separately, then stir them together just until mixed. A few lumps are okay!
- Don’t overmix—the batter can get tough if you stir too much.
- Let the batter rest for 5–10 minutes to let bubbles form and activate the leaveners.
- Cook on medium heat so the pancakes have time to rise and cook through without burning.
- Watch for bubbles on the surface before flipping—it’s a good sign the inside is cooking up nice and fluffy.
With these tips, you’ll get pancakes that are soft, tall, and full of that gentle sourdough tang. Happy cooking!
Equipment You’ll Need
- Large mixing bowl – I use it to whisk together all the ingredients easily and prevent spills.
- Whisk or spoon – makes combining the wet and dry ingredients smooth without overmixing.
- Non-stick skillet or griddle – ensures the pancakes cook evenly and release easily.
- Measuring cups and spoons – keep your ingredients accurate for fluffy, consistent results.
- Spatula – helps turn the pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Mix in chocolate chips or chopped nuts for added texture and flavor.
- Add mashed banana or applesauce to naturally sweeten and make the batter extra moist.
- Sprinkle cinnamon or nutmeg into the dry ingredients for warm, cozy flavors.
- Top with Greek yogurt, honey, or whipped cream for extra richness and flavor contrast.
How to Make Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or any preferred milk)
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
Toppings:
- Fresh berries (raspberries, blueberries)
- Butter
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and 15 to 20 minutes to cook the pancakes, depending on your stove and pan size. It’s a quick and easy breakfast once you have your ingredients ready!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. This blends up all the dry ingredients nicely.
2. Combine Wet Ingredients:
In another bowl, add the milk, egg, melted butter, and vanilla extract if using. Whisk everything together until fully combined and smooth.
3. Make the Batter:
Slowly pour the wet mix into the dry ingredients. Gently stir with a spoon or spatula just until combined. It’s okay if there are a few lumps here and there — don’t overmix! This helps keep pancakes fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. For each pancake, scoop about ¼ cup of batter onto the hot skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
Flip carefully and cook 1-2 minutes more until the other side is golden brown and the pancake is cooked through.
5. Serve and Enjoy:
Place warm pancakes on a serving plate. Top with a pat of butter, fresh raspberries, blueberries, and drizzle with maple syrup. Serve immediately and enjoy your delicious, fluffy sourdough discard pancakes!
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to completely thaw the discard in the fridge overnight and give it a good stir before using. This helps maintain the batter’s texture and rise.
Can I Make the Batter Ahead of Time?
Absolutely. You can prepare the batter in the morning and let it rest at room temperature for up to an hour before cooking. This allows the flavors to develop and the leaveners to activate for fluffier pancakes.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or microwave just before serving to keep them soft and delicious.
Can I Substitute Milk with a Dairy-Free Alternative?
Yes, plant-based milks like almond, oat, or soy milk work well. Just choose an unsweetened variety to keep the pancake flavor balanced.
