Sourdough Discard Pancakes

In less than ten minutes, you'll have a big stack of fluffy Sourdough Discard Pancakes that everyone loves! This pancake recipe is undeniably delicious!

It's been shared and made hundreds of times over the years by lots of amazing sourdough enthusiasts! Serve these pancakes with blueberry sauce, you won't regret it!

With a hint of vanilla extract and a slight tang from the sourdough discard, these pancakes will quickly become a new family favorite recipe! They are light, fluffy, and full of flavor! If you need a change from regular pancakes, this recipe is for you!

Sourdough discard is always in my refrigerator because I am always making sourdough bread. This recipe is perfect to use that extra sourdough discard that you aren't sure what to do with!

One of the great things about this recipe is that it is a base sourdough pancake recipe. You can add chocolate chips, blueberries. strawberries, sprinkles, and so much more to jazz up these pancakes for your family! If you love these pancakes, you have to try my sourdough banana pancakes too!

Ingredients to Gather

• Leftover Sourdough Starter- Inactive, straight from the refrigerator or room temperature, but not fed.
• Baking Powder and Baking Soda- These ingredients will make these sourdough pancakes light and fluffy.
• Buttermilk- To make your own buttermilk, add 1 tablespoon of vinegar to 1 cup of milk.
• Eggs- to add a little rise and a little fat to the pancakes. You can use flax eggs instead of a regular egg too.
• Flour- All-purpose flour is best. Most pancakes are made with all purpose flour, but if you would like to add a little more nutty flavor, use a combination of whole wheat flour and all purpose flour in the dry ingredients.
• Melted Butter- Coconut oil or vegetable oil can be used if you prefer to not use melted butter in the pancake batter.

See printable recipe card for full recipe information on ingredients and quantities.

What is Sourdough Discard?

Bakers often talk about sourdough discard, but what is sourdough discard? I look at my sourdough discard as gold! I love making chocolate chip sourdough biscotti, sourdough blueberry muffins, and even sourdough pumpkin cookies!

If you are new to sourdough, you can make your own sourdough stater from scratch, buy one, or get one from a sourdough friend. You can do so much with sourdough discard! I've compiled a bunch of recipes and ideas for sourdough discard recipes!

Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make sourdough bread with, you feed it equal parts water, flour, and starter. You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand!

If you are new to sourdough, be sure to check out how to keep a sourdough starter  post all about how to keep your sourdough starter happy.

How To Make Sourdough Discard Pancakes

Step 1: In a medium bowl, add the buttermilk, eggs, vanilla, melted butter, and sourdough starter.

Step 2: In a separate large mixing bowl, add the flour, sugar, baking soda, and baking powder. Mix to combine.

Step 3: Pour the wet ingredients into the dry ingredients and mix well. Do not overmix. It's ok if there are a few lumps left in the batter.

Step 5: Preheat a pan or cast iron skillet over medium heat or medium-low heat and add 1 tablespoon of butter to the pan. When the butter is melted, add a ¼ cup of batter to the pan. After a few minutes of cooking on the first side, carefully flip the pancake over to the second side.

Step 6: Let the other side cook for 2-3 minutes until both sides are golden brown. Repeat this process for the rest of the pancakes and then top the pancakes with your favorite toppings or favorite fresh fruit.

Variations Of These Pancakes

If you want to spice up these pancakes, there are so many different ways you can make them more exciting! Here are just a few suggestions

1. Chocolate Chip Sourdough Pancakes- Add 1 cup of semisweet chocolate chips to the batter
2. Blueberry Pancakes- Add a cup of fresh or frozen blueberries to the batter before cooking.
3. Pumpkin Spice Pancakes- Add 1 teaspoon of pumpkin spice seasoning and ½ cup of pumpkin puree to the batter.
4. Funfetti Pancakes- for the kids! Add ½ cup of sprinkles to the batter.
5. Vanilla Cinnamon Pancakes- Add 2 teaspoons of vanilla extract instead of one and 1 teaspoon of cinnamon to the batter.

Tips For Making The Perfect Sourdough Discard Pancakes

Keep these simple tips in mind when making pancakes so you make perfect pancakes every time!

• Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, if you want perfect pancakes, just let it hang out and cook in the pan or hot griddle.
• The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the pancake batter and show on the surface of the pancakes. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes to the second side.
• Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly and you make the best pancakes you can make.
• Do not cook the pancakes too high. Medium-low heat to medium heat is the best for cooking pancakes. Anything higher than medium-high heat will be too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.

Storage Information

These fluffy sourdough pancakes will last up to 5 days in the refrigerator. The pancake batter can be made ahead of time and then the next morning cook up fresh pancakes.

You can cook the pancakes and let them hang out in a 200 degree oven on a baking sheet until you are ready to serve them. Make the pancakes, place them in an airtight container, and then when you are ready to serve them, reheat them in a 200 degree oven until they are warm.

You can freeze pancake batter. Place the batter in an airtight container, cover, and freeze for up to three months. When you are ready to use the batter, take it out and let it defrost in the refrigerator for a few hours.

These pancakes also freeze well! Make the pancakes and then place them on a baking sheet. Freeze them until they are completely solid and then place them in an airtight container. This will prevent the pancakes from sticking together.

Frequently Asked Questions

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