Sourdough Discard Pancakes
Sourdough discard pancakes are soft, fluffy pancakes made using unfed sourdough starter discard instead of wasting it. This easy recipe shows you how to turn leftover discard into tender pancakes with a subtle tang in under 20 minutes. They cook up golden on the outside and light on the inside, making them perfect for breakfast.
If your sourdough starter keeps producing more “discard” than you know what to do with, congratulations, you’re officially part of the club! Instead of feeling guilty every time you pour it out, let’s flip that sad waste into something delicious.
These sourdough discard pancakes are fluffy, slightly tangy, and guaranteed to make you feel like a breakfast genius. Bonus: you get to say “I bake with sourdough” without needing to bake any bread.
Why You’ll Love This Recipe
This recipe is simple, fast, and uses that leftover sourdough discard sitting in your fridge. The pancakes come out golden on the outside, soft inside, and with a hint of tang that pairs perfectly with syrup or fruit. It’s a clever way to turn leftovers into something everyone will actually fight over.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 (makes about 12 pancakes; 3 pancakes per serving)
How Many Pancakes Does This Recipe Make?
This recipe makes about 12 medium pancakes, serving 4 people with approximately 3 pancakes per serving. The exact number may vary slightly depending on the size of your skillet and how much batter you use per pancake.
Nutrition Information (per serving)
- Calories: 210
- Protein: 6 g
- Fat: 8 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Sugar: 4 g
What Is Sourdough Discard?
Sourdough discard is the portion of starter you remove before feeding your sourdough starter. It’s unfed starter – still full of flavor and natural acidity, but not strong enough to reliably rise bread on its own.
Discard is still active culture, it’s just unfed, so it’s weaker for bread rise, but perfect for quick recipes.
That’s exactly why it works beautifully in recipes like pancakes. The baking powder and baking soda provide the lift, while the discard adds depth, tenderness, and that subtle tang that makes sourdough discard pancakes taste special.
Sourdough discard is naturally acidic and typically maintained at 100% hydration in most home starter setups. Discard acidity varies by starter age, so you may need tiny batter adjustments.
For more traditional sourdough inspiration, you can explore King Arthur’s classic sourdough pancakes.
Can You Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of discard in this pancake recipe. The flavor will be slightly milder, but the texture remains fluffy because the baking powder and baking soda provide the primary lift.
Discard tends to add a slightly deeper tang, while active starter produces a softer, more neutral flavor.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sourdough discard: Use unfed starter straight from the fridge. If your discard is very thick, whisk it with the milk first to loosen it.
Baking soda & baking powder: The soda reacts with the acidity in the discard for extra lift, while baking powder ensures consistent fluffiness.
Milk & butter: Whole milk and melted butter create the softest texture, but you can substitute with plant-based milk or neutral oil if needed.
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Why Sourdough Discard Works in Pancakes
- Unfed sourdough discard adds natural acidity, which reacts with baking soda to create a light, fluffy texture.
- The mild tang balances sweetness, giving these pancakes more depth than traditional versions.
- Discard does not need to be active, making this recipe perfect for using leftover starter straight from the fridge.
- Proper batter consistency ensures tenderness, so avoid overmixing once the flour is incorporated.
Kitchen Tools Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
How to Make Sourdough Discard Pancakes
- Whisk the sourdough discard, milk, egg, and melted butter in a bowl until smooth.
- In another bowl, mix the flour, baking powder, baking soda, sugar, and salt.
- Combine wet and dry ingredients until just mixed. A few lumps are fine. If your discard is very thick, add 1–2 tablespoons of milk to loosen the batter slightly.
- Heat a non-stick skillet over medium heat. Lightly grease it.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form on top. Flip and cook the other side until golden. Cook over medium heat; too high and the outside browns before the center sets.
- Serve warm with maple syrup, butter, or fresh fruit.
Tips for Best Results
- Do not overmix the batter. Overmixing makes pancakes dense.
- Let the batter rest for five minutes before cooking for extra fluff.
- Keep pancakes warm in a low oven while you finish the batch.
Sourdough discard thickness depends on starter hydration and how recently it was fed. If your batter looks too thick, loosen it with 1–2 tablespoons milk; if it’s too thin and spreads fast, whisk in 1–2 tablespoons flour until it pours slowly.
Substitutions & Add-Ins
One of the best things about this sourdough discard pancake recipe is how flexible it is. You can easily adapt it based on what you have in your kitchen.
Milk: Whole milk gives richness, but oat milk or almond milk work just as well.
Butter or Oil: Melted butter adds flavor, while neutral oil makes slightly softer pancakes.
Sugar: Keep it subtle for a balanced breakfast, or increase slightly if you prefer sweeter pancakes.
Add-ins: Fold in blueberries, chocolate chips, or sliced banana right before cooking. For extra warmth, add a pinch of cinnamon or vanilla extract.
How to Store & Freeze Sourdough Discard Pancakes
These sourdough discard pancakes store beautifully, which makes them perfect for meal prep or busy mornings.
Freezing pancakes individually prevents them from sticking together and keeps their texture intact.
Refrigerator: Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4–5 days.
Freezer: Arrange the cooled pancakes in a single layer and freeze until firm. Transfer to a freezer-safe bag and store for up to 2 months.
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To Reheat: Warm in a toaster, skillet, or oven at 300°F (150°C) until heated through. This helps restore their soft texture and lightly crisp edges.
Troubleshooting Sourdough Discard Pancakes
Even simple pancake recipes can behave differently depending on your discard and cooking temperature. Here’s how to fix the most common issues:
Pancakes are too dense: The batter may have been overmixed, or the pan wasn’t hot enough. Mix just until combined and preheat your skillet properly before cooking.
Pancakes spread too much: The batter may be too thin. Add 1–2 tablespoons of flour to thicken slightly.
Pancakes taste too tangy: Very old discard can create a stronger sour flavor. Use fresher discard or add an extra teaspoon of sugar to balance it.
Pancakes brown too quickly: Lower the heat slightly. Medium heat allows the center to cook through without burning the outside.
If you’re on a breakfast kick, you might also love my classic waffle recipe or banana pancakes for other cozy weekend brunches.
Frequently Asked Questions
Can I use sourdough discard straight from the fridge?
Yes. Cold discard works well in pancakes. Simply whisk it with the milk first to ensure a smooth batter before adding the dry ingredients.
Why are my sourdough discard pancakes dense?
Dense pancakes usually result from overmixing the batter or cooking at too low a temperature. Mix gently and cook over medium heat for best results.
Do sourdough discard pancakes taste sour?
They have a mild tang, not a strong sour flavor. The baking powder balances the acidity, creating a soft and lightly flavored pancake.
Can I make the batter ahead of time?
It’s best to cook the batter immediately. If left sitting too long, the baking powder and baking soda lose strength, which can reduce fluffiness.
Sourdough Discard Pancakes
Fluffy sourdough discard pancakes made with unfed starter, baking powder, and simple pantry ingredients. A quick and easy breakfast recipe with a subtle tang and soft texture.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Mix sourdough discard, milk, egg, and melted butter in a bowl.
- In another bowl, combine flour, baking powder, baking soda, sugar, and salt.
- Stir wet and dry ingredients together until just mixed.
- Heat a greased skillet over medium heat.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip.
- Cook the other side until golden and serve warm with syrup or fruit.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Let the batter rest 5 minutes before cooking.
- Keep cooked pancakes warm in a low oven while finishing the batch.
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Nutrition Information:
Yield: 4 Serving Size: 3 pancakesAmount Per Serving:Calories: 210Total Fat: 8gCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 6g
Nutrition information is an estimate and may vary depending on the exact ingredients and brands used. This information is provided as a courtesy and should not be considered medical or dietary advice.
Final Thought
There’s something deeply satisfying about turning sourdough discard into a warm, fluffy breakfast. These sourdough discard pancakes are simple, flexible, and perfect for slow mornings or quick weekday stacks.
If you’re building your own starter, you might also enjoy learning how to make a sourdough starter from scratch. And if you love creative ways to use discard, try it in waffles or homemade English muffins for another cozy breakfast idea.
While many of my recipes lean toward classic, rich desserts, these sourdough discard pancakes are one of those lighter breakfast treats that still feel comforting and homemade.
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