How to Make Sourdough Discard Pancakes

These sourdough discard pancakes are light, fluffy, and ready in just ten minutes, and trust me, they’re worth every bite! After years of testing sourdough recipes, this is the pancake recipe I keep coming back to because it’s foolproof and full of flavor! It’s the perfect way to use up your discard and make something everyone will love!

Sourdough discard is always in my refrigerator because I am always making sourdough bread. Of course, I can't let it go to waste. So, I put it to use with recipes like my sourdough discard chocolate crinkle cookies, sourdough discard blueberry scones, and these discard sourdough pancakes!

Light, fluffy, and full of sweet, tangy flavor with a hint of vanilla, these pancakes are a delicious change from regular pancakes, especially when served warm topped with blueberry sauce. One of the most popular recipes on the site, they've been shared and made hundreds of times over the years.

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, you feed it with equal parts water, flour, and starter.

However, you can't feed your entire starter, because it doubles and triples in size. That's a lot of starter to have on hand! So, most bakers discard the excess, and use it to make sourdough discard recipes like chocolate chip sourdough biscotti, sourdough blueberry muffins, sourdough Dutch baby, and even sourdough pumpkin cookies!

If you are new to sourdough, be sure to check out my post on how to make a sourdough starter. Then, read more on how to keep a sourdough starter to keep your sourdough starter happy and thriving.

Ingredients for Discard Sourdough Pancakes

These easy sourdough discard pancakes come together with less than ten basic ingredients!

• Leftover sourdough starter. Inactive, straight from the refrigerator or room temperature, but not fed.
• Leavening agents. Baking powder and baking soda make the pancakes light and fluffy.
• Buttermilk. To make your own buttermilk, add 1 tablespoon of vinegar to 1 cup of milk, and let the mixture curdle.
• 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. However, if you would like to add a little more nutty flavor, use a combination of whole wheat flour and all purpose flour.
• 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.

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 4: Preheat a pan or cast iron skillet over medium heat or medium-low heat, and add 1 tablespoon of butter or oil to the pan. Once 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 5: Let the other side cook for 2-3 minutes until both sides are golden brown. Repeat this process for the rest of the 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. Then, serve warm with your favorite toppings, and enjoy!

Recipe Variations

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

• Add 1 cup of semisweet chocolate chips to the batter.
• Add a cup of frozen or fresh berries like blueberries, raspberries, or strawberries to the batter before cooking.
• Add 1 teaspoon of pumpkin spice seasoning and ½ cup of pumpkin puree to the batter to make pumpkin spice pancakes.
• Add ½ cup of sprinkles to the batter for bright funfetti pancakes for the kids!
• Add 2 teaspoons of vanilla extract instead of one and 1 teaspoon of cinnamon to the batter.

Serve your pancakes warm with toppings like butter, maple syrup, fresh berries, chocolate chips, chopped nuts, and whipped cream.

Sourdough Pancake Tips

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 them 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

Once cooked, leftover pancakes will stay fresh for up to five days in the refrigerator. You can also prepare the pancake batter a day in advance. Then, cook it up the next morning.

How to freeze pancake batter

You can also 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.

How to freeze sourdough discard pancakes

Cooked pancakes also freeze well for up to 1 month! Make the pancakes, and place them on a baking sheet. Freeze them until they are completely solid. Then, place them in an airtight container. This will prevent the pancakes from sticking together.

How to reheat frozen pancakes

Thaw in the fridge, and reheat in the microwave, a 200 degree oven, or in a skillet over medium heat.

Sourdough Pancakes (with Discard) FAQs

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