Light and fluffy, Sourdough Discard Pancakes are a great way to use your extra sourdough starter. You won't go back to the boxed pancake mix after you've had homemade pancakes with sourdough!
Sourdough pancakes are my favorite way to make pancakes. 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!
This is just 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! Serve these pancakes with blueberry sauce, you won't regret it!
- Why You'll Love These Sourdough Discard Pancakes
- Ingredients to Gather
- What is Sourdough Discard?
- How To Make Sourdough Discard Pancakes
- Variations Of These Pancakes
- How To Serve Sourdough Discard Pancakes
- Tips For Making The Perfect Sourdough Discard Pancakes
- Storage Instructions
- Frequently Asked Questions
- Other Recipes To Try
- 📖 Recipe
Why You'll Love These Sourdough Discard Pancakes
- It's a great way to use up extra sourdough starter! I look at my sourdough starter as gold! It can make so many delicious baked goods, so don't waste it! I love making chocolate chip sourdough biscotti, sourdough blueberry muffins, and even sourdough pumpkin cookies!
- They are a great make ahead breakfast! These fluffy sourdough pancakes will last up to 5 days in the refrigerator. The sourdough pancake batter can be made ahead of time and then the next morning cook up fresh pancakes, or make a big batch on a Saturday morning and keep the rest for breakfast throughout the week.
- The kids will love them! My kids love helping me in the kitchen, and mixing these fluffy pancakes is a great way to get the involved and help in the kitchen!
Ingredients to Gather
- Leftover Sourdough Starter- Inactive, straight from the refrigerator or room temperature, but not fed. If you are new to sourdough, you can make your own sourdough stater from scratch, buy one, or get one from a sourdough friend. When you feed your sourdough starter, keep the extra in a mason jar in the refrigerator and use it for sourdough discard bread when you don't have a ton of time on your hands. You can do so much with sourdough discard! I've compiled a bunch of recipes and ideas for sourdough discard recipes!
- Baking Powder and Baking Soda- Even though we are using sourdough starter in this recipe, the baking powder and baking soda add more rise to the pancakes. This will make these sourdough pancakes light and fluffy.
- Buttermilk- Regular milk or your favorite nondairy milk can be substituted. 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?
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
Pro Tip! Make this pancake batter the night before to add to the fermentation process. This will make the homemade sourdough pancakes a little more sour, like a classic sourdough bread.
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
- Chocolate Chip Sourdough Pancakes- Add 1 cup of semisweet chocolate chips to the batter
- Blueberry Pancakes- Add a cup of fresh or frozen blueberries to the batter before cooking.
- Pumpkin Spice Pancakes- Add 1 teaspoon of pumpkin spice seasoning and ½ cup of pumpkin puree to the batter.
- Funfetti Pancakes- for the kids! Add ½ cup of sprinkles to the batter.
- 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
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.
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. You can also 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
Yes! You can use active starter instead. It will give a little more rise to the pancakes.
No, they do not have that classic sour flavor that you would get in a loaf of sourdough bread. That is because we are not letting the batter ferment overnight. You definitely can do that by making the batter, covering it with plastic wrap, and then placing it in the refrigerator. In the morning, cook the pancakes on a hot griddle.
Sure! Line a rimmed baking sheet with parchment paper and then pour the batter into the baking sheet. Bake at 375 degrees F for 12-15 minutes or until the top is golden brown and the batter is cooked through.
Simple Sourdough Discard Pancakes
- 1 cup Sourdough Starter Inactive
- 1 cup Buttermilk or Milk
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoon Melted Butter
- 1 ½ cup All Purpose Flour
- 2 tablespoon Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- In a medium bowl, add the buttermilk, eggs, vanilla, melted butter, and sourdough starter. Mix well with a whisk. Set that aside.
- In a separate bowl, add the flour, sugar, baking soda, and baking powder. Mix to combine.
- 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.
- Preheat a pan and add 1 tablespoon of butter to the pan. When the butter is melted, add a scoop of the batter to the pan.
- When the outside of the pancakes start to look dry and there are bubbles in the middle of the pancake, carefully flip the pancake over.
- Let the other side cook for 2-3 minutes until both sides are golden brown. Repeat this process for the rest of the pancakes.
- To make your own buttermilk at home, milk 1 tablespoon of vinegar with 1 cup of milk. Allow that to sit for 5 minutes.
- Inactive starter means it came straight from the refrigerator and has not been fed recently.
- Add chocolate chips, blueberries, strawberries, or sprinkles to this batter for more variations on this recipe.
- The amount of pancakes this recipe will yield depends on the size of your spoon. Smaller scoops of batter will yield more pancakes, larger scoops of batter will yield less pancakes.