Sourdough Discard Pancakes (Fluffy & Easy)

Sourdough Discard Pancakes are the perfect way to transform your leftover starter into a fluffy, buttery breakfast that’s ready in just 30 minutes. I discovered this recipe on a particularly productive baking weekend when my discard jar was overflowing and I couldn’t bear to waste it. Instead of tossing it, I whisked it into pancake batter, and the results were incredible. The slight tang from the sourdough adds depth without overpowering the classic pancake flavor, while the buttermilk keeps everything tender and light.

These pancakes have become my Saturday morning favorite. There’s something deeply satisfying about using every bit of your starter, and the fact that you don’t need to wait for the batter to rise makes them perfect for busy mornings. Whether you’re drizzling them with maple syrup or topping them with fresh berries, these Sourdough Discard Pancakes deliver that diner-style fluffiness we all crave. Plus, they use simple pantry staples you likely already have on hand.

What You’ll Need for Fluffy Sourdough Pancakes

Before you start mixing, gather your ingredients for the best Sourdough Discard Pancakes. I always measure my sourdough discard by weight for consistency, and I recommend using real buttermilk if possible since it makes such a difference in texture.

• 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda (this reacts with the buttermilk for extra lift)
• ½ teaspoon salt
• 1 cup (240g) sourdough discard, unfed (straight from the fridge works great)
• 1 cup (240ml) buttermilk (see substitution tip below)
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted and slightly cooled

Pro tip from my kitchen: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly. This homemade version works beautifully in these pancakes and creates the same tender crumb.

How to Make Perfect Sourdough Discard Pancakes

I recommend having all your ingredients at room temperature before you begin. This helps everything combine smoothly and ensures your pancakes cook evenly on the griddle.

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make sure there are no clumps of baking powder, as these can create uneven rise in your Sourdough Discard Pancakes.

Step 2: In a separate medium bowl, whisk together the sourdough discard, buttermilk, egg, and melted butter. Whisk vigorously for about 30 seconds until the mixture is smooth and the egg is fully incorporated. The discard should blend in completely without any streaks.

Step 3: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. You should still see a few small lumps in the batter. Don’t overmix here, as this is the number one mistake that leads to tough, dense pancakes instead of fluffy ones.

Step 4: Let the batter rest for 5-10 minutes at room temperature while you heat your griddle or large non-stick pan over medium heat. During this resting time, the batter will thicken slightly and the gluten will relax, which is key for tender pancakes. You’ll also notice the baking powder starting to activate and create tiny bubbles.

Step 5: Lightly grease your hot griddle with butter or a neutral oil. To test if it’s ready, flick a drop of water on the surface. It should sizzle and evaporate within a few seconds. Pour ¼ cup of batter onto the griddle for each pancake, spacing them about 2 inches apart. You can typically cook 3-4 pancakes at a time on a standard 10-12 inch griddle.

Step 6: Cook for 2-3 minutes without disturbing them. Watch for bubbles to form across the entire surface of each pancake and for the edges to look set and slightly dry. This is your visual cue that they’re ready to flip.

Step 7: Using a thin spatula, flip each pancake in one smooth motion. Cook for another 1-2 minutes on the second side until golden brown. The second side always cooks faster than the first. If your pancakes are browning too quickly but seem raw inside, reduce to medium-low heat.

Step 8: Transfer finished pancakes to a plate and serve immediately for the fluffiest texture. Cooking the full batch in 3-4 rounds will take about 20 minutes total. If you need to keep them warm while cooking the rest, place them on a baking sheet in a 200°F oven.

What to Serve with Sourdough Discard Pancakes

These pancakes pair beautifully with both sweet and savory toppings, making them incredibly versatile for any breakfast mood.

Fresh berry compote: The natural tartness of berries complements the subtle tang from the sourdough starter and adds a fresh, fruity element that balances the richness of the butter.

Pure maple syrup and butter: A classic combination that never fails. The warm butter melts into every fluffy layer while the maple syrup adds sweetness without overwhelming the sourdough flavor.

Whipped cream and sliced bananas: This creates a dessert-like breakfast that feels indulgent but uses simple ingredients. The creamy texture contrasts nicely with the fluffy pancakes.

Crispy bacon or breakfast sausage: For a heartier meal, the salty, savory meat pairs perfectly with the slightly tangy pancakes and creates a satisfying sweet and savory balance.

Greek yogurt and honey: This adds protein and creates a lighter topping option while the honey provides gentle sweetness that lets the sourdough flavor shine through.

More Delicious Breakfast Recipes to Try

These Sourdough Discard Pancakes are just the beginning of what you can create with leftover starter. For another fantastic way to use sourdough discard, try the soft and pillowy Sourdough Discard Naan – perfect for wrapping around scrambled eggs or dipping in yogurt for a savory breakfast option. The Sourdough Discard Cinnamon Rolls offer a sweeter morning treat with that same tangy depth.

When hosting brunch, round out the menu with hearty options like Southern Breakfast Enchiladas with Sausage Gravy for guests who prefer savory flavors, or serve these pancakes alongside the protein-packed Everything Bagel Cottage Cheese Bites. For bread lovers, the crusty Easy Garlic Herb Dutch Oven Bread makes an excellent savory companion that balances the sweetness of maple syrup-drizzled pancakes.

Storing and Reheating Your Pancakes

I recommend letting your Sourdough Discard Pancakes cool completely before storing to prevent condensation and sogginess. Stack them with small pieces of parchment paper between each pancake, then transfer to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days and make fantastic quick breakfasts throughout the week.

For freezing, place cooled pancakes in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then transfer them to a freezer-safe bag or container where they’ll last for up to 3 months. This method prevents them from sticking together so you can grab just one or two at a time.

To reheat, pop refrigerated pancakes in the toaster for 1-2 minutes until warmed through and slightly crispy on the edges. Frozen pancakes can go straight into the toaster from the freezer, just add an extra minute. You can also microwave them for 30-45 seconds, though they won’t be quite as crispy. Pro tip: I prefer the toaster method because it revives that fresh-off-the-griddle texture better than any other reheating method.

Common Questions About Sourdough Pancakes

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