Sourdough Discard Pancakes Recipe

If you’re a sourdough baker, you know how quickly sourdough discard can pile up. Instead of throwing it away, why not turn it into a delicious breakfast? Sourdough discard pancakes are an easy, flavorful way to use up extra discard while making fluffy, tangy pancakes that your whole family will love.

These pancakes have a slightly tangy flavor, thanks to the natural fermentation in the sourdough starter. The acidity in the discard reacts beautifully with baking soda, creating an ultra-light and airy texture. Whether you’re a seasoned sourdough baker or just getting started, this recipe is a great way to make use of every bit of your starter.

By the end of this article, you’ll have all the knowledge you need to whip up the best sourdough discard pancakes—crispy on the edges, fluffy in the center, and bursting with flavor

Ingredients for Sourdough Discard Pancakes

Making sourdough discard pancakes requires just a few simple ingredients. The combination of sourdough discard, baking soda, and buttermilk creates fluffy, flavorful pancakes with a slightly tangy taste.

Essential Ingredients

• Sourdough Discard (1 cup) – Unfed sourdough discard adds tanginess and improves texture.
• All-Purpose Flour (1 cup) – Provides structure and a soft, fluffy texture. You can substitute whole wheat flour for a heartier option.
• Milk or Buttermilk (¾ cup) – Buttermilk enhances the tangy flavor, but regular milk works well too.
• Eggs (2 large) – Help bind the batter and add richness.
• Baking Soda (1 teaspoon) – Reacts with the sourdough discard’s acidity to create a light and airy texture.
• Salt (½ teaspoon) – Enhances flavor and balances the sweetness.
• Sugar (1 tablespoon) – Adds a hint of sweetness; adjust to taste.
• Melted Butter or Oil (2 tablespoons) – Adds moisture and richness.
• Vanilla Extract (1 teaspoon, optional) – Enhances the flavor with a subtle sweetness.

Optional Add-Ins for Flavor Variations

If you want to customize your pancakes, consider these add-ins:

• Cinnamon (½ teaspoon) – Adds warmth and depth of flavor.
• Blueberries or Chocolate Chips (½ cup) – Mix in for extra sweetness and texture.
• Nuts (¼ cup, chopped) – Walnuts or pecans add crunch and flavor.
• Lemon Zest (1 teaspoon) – Enhances the tangy notes of the sourdough discard.

Now that you have all your ingredients, let’s move on to the step-by-step method for making perfect sourdough discard pancakes.

Step-by-Step Recipe for Sourdough Discard Pancakes

Now that you have all your ingredients ready, it’s time to make the perfect batch of sourdough discard pancakes. Follow these simple steps for light, fluffy, and flavorful pancakes.

Step 1: Mix the Wet Ingredients

1. In a large mixing bowl, whisk together the sourdough discard, milk (or buttermilk), eggs, melted butter (or oil), and vanilla extract (if using) until well combined.
2. Ensure the mixture is smooth and free of lumps before moving to the next step.

Step2: Combine the Dry Ingredients

1. In a separate bowl, sift together the flour, baking soda, salt, and sugar to ensure even distribution.
2. If using additional spices like cinnamon, mix them in with the dry ingredients.

Step 3: Gently Mix the Batter

1. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
2. Be careful not to overmix—some small lumps are okay. Overmixing can lead to dense pancakes.

Step4: Let the Batter Rest

1. Allow the batter to sit for 5 to 10 minutes. This rest period helps the gluten relax and gives the baking soda time to react with the sourdough discard for extra fluffiness.

Step 5: Heat the Pan and Cook the Pancakes

1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
2. Pour about ¼ cup of batter onto the skillet for each pancake.
3. Cook until bubbles appear on the surface and the edges look slightly set (about 2-3 minutes).
4. Flip and cook for another 1-2 minutes until golden brown.
5. Repeat with the remaining batter, adding more butter or oil as needed.

Step 6: Serve Warm

1. Stack the pancakes on a plate and serve immediately with your favorite toppings.
2. Enjoy them with maple syrup, butter, fresh fruit, or a dusting of powdered sugar.

Now that you know how to make the perfect sourdough discard pancakes, let’s look at some expert tips to take them to the next level.

Tips for the Best Sourdough Discard Pancakes

To make sure your sourdough discard pancakes turn out light, fluffy, and full of flavor, follow these expert tips.

1. Use Active Baking Soda

Baking soda reacts with the acidity of the sourdough discard to create air bubbles, making the pancakes light and airy. Always use fresh baking soda for the best results. If it’s expired, your pancakes may turn out flat and dense.

2. Don’t Overmix the Batter

Overmixing can develop too much gluten, leading to tough and chewy pancakes. Stir the ingredients until just combined—some lumps are perfectly fine.

3. Let the Batter Rest

Allowing the batter to rest for 5 to 10 minutes helps hydrate the flour and allows the baking soda to activate fully, resulting in fluffier pancakes.

4. Preheat the Pan Properly

A well-heated pan is crucial for evenly cooked pancakes. Preheat your skillet or griddle over medium heat and test it by flicking a few drops of water onto the surface—if they sizzle and evaporate quickly, it’s ready.

5. Grease the Pan Lightly

Too much butter or oil can cause the pancakes to fry instead of cook evenly. Lightly grease the pan with a small amount of butter or neutral oil before cooking each batch.

6. Flip at the Right Time

Wait until bubbles form on the surface and the edges start to set before flipping the pancake. Flipping too early can result in undercooked centers.

7. Keep Pancakes Warm

To keep pancakes warm while cooking multiple batches, place them on a baking sheet in a 200°F oven until ready to serve.

8. Adjust Sweetness and Flavor

If you prefer sweeter pancakes, add more sugar or vanilla extract. If you like a more savory version, reduce the sugar and serve with toppings like bacon and eggs.

Common Mistakes When Making Sourdough Discard Pancakes and How to Avoid Them

Even experienced cooks can run into problems when making pancakes. Here are some of the most common mistakes and how to fix them for perfect sourdough discard pancakes every time.

1. Overmixing the Batter

The mistake: Stirring the batter too much breaks down the gluten and leads to dense, tough pancakes.

How to fix it: Mix the ingredients until just combined, leaving a few small lumps. This prevents overdevelopment of gluten and keeps the pancakes light and fluffy.

2. Cooking at the Wrong Temperature

The mistake: If the pan is too hot, the pancakes burn on the outside while remaining raw inside. If it’s too cool, they turn out pale and dense.

How to fix it: Preheat the skillet over medium heat. Test the temperature by flicking a few drops of water onto the pan—if they sizzle and evaporate quickly, the pan is ready. Adjust heat as needed while cooking.

3. Not Letting the Batter Rest

The mistake: Skipping the resting period leads to flatter pancakes with a less developed flavor.

How to fix it: Let the batter sit for 5 to 10 minutes before cooking. This allows the ingredients to combine fully and gives the baking soda time to react with the sourdough discard for extra fluffiness.

4. Using Old or Inactive Baking Soda

The mistake: Expired baking soda won’t create enough rise, making the pancakes dense.

How to fix it: Check the freshness of your baking soda by mixing a teaspoon with vinegar—if it fizzes immediately, it’s still active. Always use fresh leavening agents for the best results.

5. Flipping Too Early (or Too Late)

The mistake: Flipping the pancakes before they are ready causes them to fall apart. Waiting too long results in dry, overcooked pancakes.

How to fix it: Flip the pancakes when bubbles form on the surface and the edges start to set. This usually happens around 2 to 3 minutes after pouring the batter. Cook the other side for about 1 to 2 minutes until golden brown.

6. Using Too Much Oil or Butter in the Pan

The mistake: Excess oil or butter can make the pancakes greasy instead of golden brown.

How to fix it: Use a small amount of butter or oil and wipe off any excess with a paper towel between batches. This ensures even cooking and prevents an oily texture.

Now that you know how to avoid these common mistakes, let’s look at some delicious ways to serve your sourdough discard pancakes.

Conclusion: Enjoying the Best Sourdough Discard Pancakes

Sourdough discard pancakes are one of the easiest and most delicious ways to use up leftover sourdough starter. With their fluffy texture and subtle tang, they bring a unique twist to traditional pancakes while reducing food waste.

By following the step-by-step recipe and tips provided, you can achieve perfectly light and airy pancakes every time. Whether you prefer them with classic maple syrup and butter or want to experiment with creative toppings, these pancakes are a versatile breakfast option that the whole family will love.

Beyond pancakes, sourdough discard is an incredible ingredient for many other breakfast and baked goods, from waffles and biscuits to muffins and pizza dough. Instead of throwing away excess starter, turn it into something delicious and satisfying.

Now that you have everything you need to make the best sourdough discard pancakes, it’s time to get cooking. Enjoy your homemade pancakes and explore new ways to use sourdough discard in your kitchen!

Related Article Recipes You Might Like

If you love experimenting with breakfast recipes, why not try adding a protein-packed twist to your morning routine? Pair your sourdough discard pancakes with this creamy and nutritious protein pudding for a satisfying post-workout meal. Looking for a bite-sized alternative? These mini pancakes are just as fluffy and perfect for dipping into maple syrup or fruit compote. And if you’re craving something savory, balance out your breakfast spread with a hearty chorizo breakfast burrito—a flavorful combination of eggs, cheese, and spicy chorizo wrapped in a warm tortilla.

FAQs: Sourdough Discard Pancakes

Can you bake bread with sourdough discard?

Yes, you can bake bread with sourdough discard, but it won’t work as the sole leavening agent unless it’s recently fed and active. However, discard can add flavor and texture to baked goods like sandwich bread, quick breads, and flatbreads. If you want to make sourdough bread using only discard, you’ll need to add commercial yeast or use a long fermentation process to develop structure and rise.

What to make for breakfast with sourdough discard?

Sourdough discard is perfect for a variety of breakfast recipes, including:

• Pancakes – Light, fluffy, and slightly tangy.
• Waffles – Crispy on the outside, soft on the inside.
• Crepes – Thin and delicate, perfect for sweet or savory fillings.
• Muffins – Moist and flavorful with a tender crumb.
• Biscuits – Flaky and buttery, great for breakfast sandwiches.

Can I add sourdough discard to anything?

Almost! Sourdough discard can be added to many baked goods and savory recipes to enhance flavor and texture. It works well in:

• Cakes and muffins – Adds moisture and depth of flavor.
• Cookies – Creates a soft, chewy texture.
• Pizza dough – Enhances the chewiness and taste.
• Crackers – Produces a crispy, tangy snack.
• Battered foods – Works in pancake batter, tempura, or fritters for a light and airy texture.

What can I make with sourdough discard?

Beyond pancakes, you can use sourdough discard in:

• Sourdough banana bread – A delicious way to use up ripe bananas.
• Sourdough pretzels – Soft and chewy with a deep flavor.
• Sourdough flatbreads – Great for wraps or as a pizza base.
• Sourdough brownies – Rich and fudgy with a slight tang.
• Sourdough dumplings – A perfect addition to soups and stews.