Fluffy Sourdough Discard Pancakes

Looking for a delicious way to use up your leftover sourdough starter? These fluffy sourdough discard pancakes might just become your new favorite breakfast!

When we first started our sourdough journey, we quickly realized just how much starter discard we were accumulating. Rather than throwing it away, we decided to put it to good use. And what better place to start than homemade pancakes?

After experimenting with a few variations, we landed on a recipe that delivers everything we want in a pancake: a beautifully golden exterior, a soft and fluffy center, and just a hint of that signature sourdough flavor.

The best part? There’s no need to wait for your starter to rise. You can use sourdough discard straight from the refrigerator and have a delicious homemade breakfast on the table in no time!

Why You’ll Love These Sourdough Discard Pancakes

• Incredibly fluffy: A combination of baking powder and baking soda helps create beautifully light pancakes.
• Less waste: Put leftover sourdough starter to good use instead of throwing it away.
• Quick and easy: No overnight preparation or lengthy fermentation required.
• Simple ingredients: Everything you need is probably already in your kitchen.
• Delicious flavor: A subtle sourdough tang adds something special to a classic breakfast favorite.

Sourdough Discard Pancake Ingredients

• 120 g (approximately ½ cup) sourdough discard
• 120 g (1 cup) all-purpose flour
• 180 g (¾ cup) milk
• 1 large egg
• 28 g (2 tablespoons) unsalted butter, melted
• 15 g (1 tablespoon) granulated sugar
• 8 g (2 teaspoons) baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 5 g (1 teaspoon) vanilla extract

How to Make Fluffy Sourdough Discard Pancakes

1. Combine the wet ingredients. In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
2. Mix the dry ingredients. In a separate bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.

3. Prepare the batter. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. A few small lumps are perfectly fine! Avoid overmixing, which can lead to dense pancakes.

4. Heat your skillet. Preheat a nonstick skillet or griddle over medium to medium-low heat. Lightly grease with butter if needed.
5. Cook the pancakes. Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook for about 2–3 minutes, or until bubbles begin to form on the surface and the edges start to set.

6. Flip and finish. Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through.
7. Serve and enjoy! Stack your pancakes high and serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Our Tips for Extra-Fluffy Pancakes

Don’t overmix the batter. This is probably our biggest tip! A few lumps are much better than a perfectly smooth batter that produces tough pancakes.

Use both baking powder and baking soda. We experimented with our recipe and found that adding baking powder made a noticeable difference in fluffiness.

Watch your heat. Cooking over medium to medium-low heat gives the centers time to cook without burning the outside.

Wait for the bubbles. Once bubbles appear and the edges begin to look set, it’s time to flip!

Can You Use Sourdough Discard Straight From the Fridge?

Absolutely! One of our favorite things about this recipe is that you don’t need an active, bubbly starter. Unfed sourdough discard can be used directly from the refrigerator, provided it has been stored properly and shows no signs of spoilage.

That makes these pancakes a convenient way to use up your discard without planning ahead.

Final Thoughts

What started as an experiment to reduce sourdough waste quickly turned into one of our favorite homemade breakfasts.

These pancakes are simple, delicious, and surprisingly fluffy. Whether you’re just beginning your sourdough journey or have been maintaining a starter for years, this recipe is definitely worth adding to your breakfast rotation.

And if you’re anything like us, you might even find yourself looking forward to having extra sourdough discard!

Because everyone could use a little more R&R!