Name: Sourdough Discard Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed); 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup milk; 1 large egg; 2 tablespoons melted butter or oil; 1 teaspoon vanilla extract (optional); Butter or oil for cooking

Fluffy, tangy, and golden brown, these Sourdough Discard Pancakes are my favorite way to turn leftover sourdough starter into something warm and comforting. The natural tang from the discard pairs perfectly with a soft, tender crumb, creating a delicious pancake that’s ideal for weekend brunch or even a quick weekday breakfast.

Why You’ll Love This Recipe

I love this recipe because it turns kitchen waste into something absolutely crave-worthy. The sourdough discard adds a depth of flavor that regular pancakes just can’t match, and the ingredients are simple and pantry-friendly. Whether I’m looking for a quick breakfast or a cozy brunch, these pancakes come together in minutes and never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup sourdough discard (unfed)

1 cup all-purpose flour

1/2 teaspoon baking soda

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 large egg

2 tablespoons melted butter or oil

1 teaspoon vanilla extract (optional)

Butter or oil for cooking

Directions

I start by whisking together the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, I combine the milk, egg, melted butter or oil, and vanilla extract if I’m using it.

I pour the wet mixture into the dry ingredients and stir gently until everything is just combined. It’s important not to overmix.

I let the batter rest for 5–10 minutes while heating a skillet or griddle over medium heat.

Once the skillet is hot, I lightly grease it with butter or oil and pour about 1/4 cup of batter per pancake.

I cook the pancakes until bubbles form on the surface and the edges begin to look set, about 2–3 minutes.

Then I flip and cook the other side for 1–2 more minutes until they’re golden and cooked through.

I serve them warm with toppings like maple syrup, fresh fruit, or a dollop of yogurt.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 185 kcal per serving

Variations

Add-ins: I sometimes mix in blueberries, chocolate chips, or chopped nuts to change things up.

Dairy-free: I swap in plant-based milk and oil instead of butter to make it dairy-free.

Whole wheat version: I replace half of the all-purpose flour with whole wheat flour for a nuttier taste.

Savory twist: I leave out the sugar and vanilla and serve the pancakes with eggs, cheese, or smoked salmon.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for 20–30 seconds or warm them in a skillet over low heat until heated through. They also freeze well—just layer them between sheets of parchment paper and store in a freezer bag. When I’m ready to eat, I reheat them straight from frozen in the toaster or oven.

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FAQs

How do I know if my sourdough discard is still good to use?

If it smells pleasantly tangy and hasn’t developed mold or any pink/orange streaks, it’s fine to use in recipes like these pancakes.

Can I make the batter the night before?

Yes, I sometimes mix the batter the night before and refrigerate it. I let it come to room temperature for a few minutes before cooking.

What toppings go best with sourdough pancakes?

I love topping mine with maple syrup, berries, sliced bananas, or even nut butter for a heartier breakfast.

Why are my pancakes not fluffy?

Overmixing the batter can make pancakes tough. I mix until just combined and let the batter rest before cooking to help them turn out fluffy.

Can I double the recipe?

Absolutely. I often double the batch if I’m cooking for a crowd or want leftovers to freeze for later.

Conclusion

Sourdough Discard Pancakes are one of the easiest and tastiest ways I use up extra starter. They’re fluffy, flavorful, and endlessly customizable. Whether it’s a lazy weekend or a busy morning, this recipe helps me start the day with something warm and satisfying—all while reducing waste in the kitchen.

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