Fluffy Sourdough Discard Pancakes (So Easy & Tasty!)

The wonderful thing about sourdough baking is its ability to create something delicious from simple ingredients.

But if you bake with sourdough often, you’re probably familiar with the inevitable sourdough discard. Instead of letting it go to waste, why not turn it into a stack of incredibly fluffy, slightly tangy pancakes?

A stack of golden-brown sourdough discard pancakes beautifully arranged on a large white ceramic plate. Each pancake is generously topped with a dollop of fluffy whipped cream and a scattering of fresh blueberries and chocolate chips for added color and texture. A drizzle of warm maple syrup cascades down the sides, glistening under the light.

On the side of the plate, a small white ceramic bowl filled with homemade berry compote complements the dish, inviting guests to indulge further. A fork with an elegant handle rests beside the plate, ready for enjoyment.

In the background, a clear glass carafe filled with freshly brewed coffee stands next to a white ceramic mug, designed to enhance the overall cozy brunch atmosphere.

The setting is on a clean, white marble surface, providing a stunning contrast to the vibrant colors of the pancakes and toppings, ensuring a visually appealing presentation that tempts the eyes and the palate alike.

This recipe was born one lazy Sunday morning when I realized I still had leftover sourdough discard in the fridge. Instead of tossing it, I decided to experiment.

The result? Golden-brown pancakes that quickly became a breakfast favorite in my household.

Now, making these pancakes is a cherished weekend tradition, filling our kitchen with the warm, comforting aroma of sizzling batter on the griddle.

Why You’ll Love This Recipe

Zero waste – repurpose your sourdough discard.
Light, fluffy texture – with a subtle sourdough tang.
Customizable – can be enjoyed with chocolate chips, berries, or nuts.
Quick and easy – ready in under 30 minutes.

Ingredients & Substitutions

1¼ cups sourdough discard
¾ cup milk (or non-dairy alternative, or use buttermilk for extra flavor)
1 large egg (separate the white for extra fluff, optional)
3 tablespoons melted butter (for richer flavor and crispier edges)
1 cup all-purpose flour (or whole wheat, but reduce slightly for a lighter texture)
1 tablespoon sugar (adjustable, or swap for honey/maple syrup)
2 teaspoons baking powder
½ teaspoon baking soda (for better rise and fluff)
½ teaspoon salt
½ teaspoon vanilla extract (optional, but recommended)
¼ teaspoon cinnamon (optional, adds warmth)
Optional toppings: Chocolate chips, blueberries, chopped nuts, or extra spices

A photo of a large clear glass mixing bowl on a white marble surface. The bowl contains sourdough starter, milk, 1 egg yolk, melted butter, and sugar. A stainless steel whisk with a wooden handle is partially submerged in the bowl. Nearby, a small ceramic dish with vanilla extract sits untouched, and a small glass dish with 3 tablespoons of melted butter is positioned to the side. A cracked egg shell and a big bowl of flour surround them. The lighting is bright, emphasizing the creamy consistency of the mixture.

Prep & Cook Time

Activity	Time
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Step-by-Step Instructions

Mix the wet ingredients: In a large bowl, whisk together sourdough discard, milk, egg yolk, melted butter, vanilla, and sugar until smooth.
Prepare the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Combine the mixtures: Gently fold the dry ingredients into the wet mixture. Do not overmix—lumps are fine.
Optional for extra fluff: Whip the egg white to stiff peaks and fold it into the batter last.
Rest: Let the batter rest for 10-15 minutes (optional, but improves texture).
Preheat and cook: Heat a greased skillet over medium-low heat. Pour ¼ cup of batter per pancake and cook until bubbles form and the edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes.
Serve warm: Keep pancakes warm in a 200°F oven while making the rest. Top with syrup, cream, yogurt, fruit, or nut butter.

A close-up view of a stack of sourdough discard pancakes with a pat of butter on top and a drizzle of syrup dripping down the sides and pooling on the ceramic plate. Blueberries surround the pancake stack.

Expert Tips for Perfect Pancakes

Let the batter rest: Allowing the batter to sit for 10-15 minutes before cooking helps improve texture and fluffiness.
Adjust consistency: If the batter is too thick, add a splash more milk. If too thin, sprinkle in a little more flour.
Use medium heat: Cooking on too high heat can burn pancakes before they fully cook inside.
Grease between batches: Lightly brush the skillet with oil or butter between each batch to prevent sticking.
Make ahead: Double the recipe and freeze extras for quick breakfasts. Simply reheat in a toaster or oven.

Nutrition Facts

Nutrient	Amount per Serving
Calories	150
Protein	4g
Carbohydrates	22g
Fat	5g
Sodium	200mg

FAQs About Sourdough Discard Pancakes

Can I make these pancakes gluten-free?
Yes! Use a 1:1 gluten-free flour blend to substitute the all-purpose flour. The texture may be slightly different, but they’ll still be delicious.

Can I store leftover pancakes?
Absolutely! Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.

Can I prepare the batter the night before?
While it’s best to make the batter fresh, you can mix the dry and wet ingredients separately and combine them just before cooking.

Are these pancakes freezer-friendly?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in a toaster or microwave.