Okay, if you’re anything like me, you’ve probably been staring at that jar of sourdough discard in your fridge, wondering what to do with it. Well, let me tell you, this Sourdough Discard Pancakes recipe is about to become your new best friend.
I saw it on Pinterest and instantly knew I had to try it. You take your leftover starter and turn it into something amazing, fluffy, golden pancakes with just the right amount of tang from the sourdough.
These Sourdough Pancakes are honestly a whole vibe. The texture? Light as a cloud. The flavor? Rich, buttery, and with that perfect sourdough kick. Whether you’re an experienced sourdough baker or just starting out, these discard pancakes are so easy to make and will have you thinking, “Why didn’t I try this sooner?”
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Once you’ve made these, regular pancakes won’t cut it anymore. So, if you’re ready to give your sourdough discard a delicious new life, this recipe is the way to go.
After making these, you’ll definitely want to try my Sweet Potato Pancakes, just as fluffy and packed with flavor!
Why You’ll Love These Sourdough Discard Pancakes
Perfectly Fluffy Texture – These pancakes are so light and airy, they practically melt in your mouth. The sourdough discard works its magic to create a pancake that’s thick, yet soft and pillowy.
Slightly Tangy Flavor – The natural tang from the Sourdough Discard Pancakes adds a depth of flavor that regular pancakes just can’t match.
Incredibly simple to prepare – requires no complicated methods or special skills! Just mix the ingredients, pour onto the griddle, and enjoy. You’ll feel like a pancake pro, even if it’s your first time making Sourdough Pancakes.
No Waste, Just Tasty – Stop tossing out that sourdough starter! By using the discard, you’re not only creating a mouthwatering breakfast, but you’re also making the most of every last bit of your sourdough starter.
Endless Toppings – These pancakes are a blank canvas! From maple syrup to fresh fruit or whipped cream, the Sourdough Pancakes are the perfect base forwhatever toppings you love.
The Ingredients You’ll Need:
- Sourdough discard- the true highlight of this recipe! Using leftover sourdough starter gives your pancakes a subtle tang and depth of flavor that regular pancakes just can’t match. It also helps create a light, fluffy texture.
- All-Purpose Flour- A must-have for structure and softness, all-purpose flour provides the base for your pancake batter, giving them just the right consistency for fluffiness.
- Granulated Sugar- A touch of sweetness without overpowering the natural tang of the sourdough. It helps balance the flavor and adds a bit of golden color to the pancakes.
- Baking Powder- The key to extra fluff! Baking powder helps your pancakes rise, making them light and airy with that perfect texture.
- Baking Soda- Works in harmony with the sourdough discard to enhance the rise, giving your pancakes that perfect fluff and airy bite.
- Salt- Just a pinch! Salt brings out the sweetness and balances the flavors for a more well-rounded taste.
- Egg- Provides richness and helps bind everything together, creating a smooth batter and giving your pancakes structure.
- Buttermilk- This adds moisture and a tangy flavor that compliments the sourdough, making your pancakes extra tender and fluffy.
- Melted Butter- For richness and flavor! It makes the pancakes wonderfully moist and adds a delicious buttery taste in every bite.
- Vanilla Extract- A warm, aromatic addition that enhances the flavor of the pancakes, giving them a lovely hint of sweetness and complexity.
How to Make Sourdough Discard Pancakes
Start by gathering everything
Before you even think about turning on the stove, get your ingredients together. It’s much easier to mix everything when you have everything in place.
Mix your dry ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. The dry ingredients are the foundation for fluffy pancakes, so make sure you get them well-combined.
Stir in the wet ingredients
Now, in another bowl, whisk together your sourdough discard, egg, buttermilk, melted butter, and vanilla extract. You want to make sure the mixture is smooth and blended well. Don’t worry if there are a few lumps; we’re not making a cake batter here, pancakes need a little texture!
Bring it all together
Slowly pour your wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold them together until just combined.
A slightly lumpy texture is completely acceptable.
Resist the urge to overmix, this is where the magic happens, and those little lumps will dissolve as the pancakes cook.
Preheat your pan or griddle
Now it’s time to heat things up! Warm up a non-stick skillet or griddle over medium heat until evenly heated.
You can test if it’s hot enough by dropping a tiny bit of batter onto the surface, if it sizzles gently, you’re good to go.
Cook the pancakes
Spoon a little batter onto the hot surface, about ¼ cup at a time, and let it spread out naturally.
Cook for about 2-3 minutes on the first side until bubbles start to form on the top and the edges begin to look set.
Flip it carefully, and cook for another 1-2 minutes until golden brown. Enjoy!
Craving even more pancake goodness? If these Sourdough Discard Pancakes got you hooked, you have to try my Cottage Cheese Pancakes.
They’re soft, rich, and packed with protein, perfect for when you want something a little different but just as delicious!
Topping Ideas for Your Sourdough Discard Pancakes
- Whipped Cream & Fresh Berries – A classic combo that feels fancy and fresh.
- Maple Syrup & Chopped Nuts – The perfect balance of sweet and crunch. Think toasted pecans or walnuts.
- Peanut Butter & Banana – A little creamy, a little fruity, and all kinds of delicious.
- Nutella & Sliced Strawberries – For when you want that rich, chocolatey goodness with a burst of berry sweetness.
- Cinnamon Sugar & Warm Honey – Simple, cozy, and totally irresistible.
- Greek Yogurt & Granola – For a tangy twist and added crunch. Bonus: it’s a bit healthier!
3 Mistakes to Avoid When Making Sourdough Discard Pancakes
Overmixing the batter
It’s tempting to stir the batter until it’s completely smooth, but resist! A few lumps are perfectly fine.
Overmixing activates the gluten too much, which can make your pancakes tough. Gently fold the ingredients together for light and fluffy results.
Cooking on too high heat
It might be tempting to crank up the heat to speed things up, but cooking on high will burn the outside while leaving the inside undercooked.
Medium heat is your best friend for perfectly golden, evenly cooked pancakes.
Not letting the batter rest
While it’s not a must, letting your batter sit for a few minutes before cooking allows the flour to fully hydrate and the bubbles from the baking soda and powder to activate.
This little rest makes the pancakes even fluffier!
FAQs
Can I swap the sourdough discard for an active starter instead?
Absolutely! If you have an active starter, you can use it. Just make sure to reduce the amount of liquid in the recipe slightly to balance out the added moisture from the active starter.
Do I need to use buttermilk?
Buttermilk adds a nice tang and fluffiness, but if you don’t have it on hand, you can substitute with regular milk or even make your own buttermilk by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
How do I store leftover pancakes?
Keep any remaining pancakes in an airtight container in the refrigerator for up to three days, or freeze them for a month to extend their freshness. Just pop them in the toaster or heat them up on a skillet to enjoy!
Now! are ready to take your pancakes to the next level? You’ll love my Banana Chocolate Chip Pancakes.
They’re soft, sweet, and packed with gooey chocolate, perfect for a cozy breakfast!
SUPER EASY Sourdough Discard Pancakes: Perfect Breakfast!
Ingredients
- 1 cup 240g sourdough discard (unfed, room temperature)
- 1 cup 125g all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup 180ml buttermilk
- 2 tablespoons 30g melted butter
- 1 teaspoon vanilla extract optional
Instructions
- Before you start cooking, take a moment to gather all your ingredients. Having everything ready makes the whole process feel much smoother and helps things come together perfectly.
- In a spacious mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make sure they’re well combined.
- In a separate bowl, whisk the sourdough discard, egg, buttermilk, melted butter, and vanilla extract together.
- Mix until smooth, don't worry about a few lumps; it's okay to have a little texture in pancake batter!
- Now, pour the wet ingredients into the dry mixture and gently fold them together.
- Be careful not to overmix, the batter should stay a little lumpy. This is key to getting those soft, fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat until evenly warmed.
- Scoop about ¼ cup of batter onto the hot griddle and let it spread on its own.
- Cook for about 2-3 minutes until bubbles appear and the edges start to look set. Next, flip and cook for an additional 1-2 minutes until perfectly golden brown.
- Enjoy your delicious sourdough discard pancakes!
Notes
- Keep the heat on medium. Too high, and the pancakes might burn outside while staying raw inside.
- Let the batter rest for a minute or two before cooking. This gives the ingredients time to mesh and makes your pancakes even fluffier!
