If from-scratch pancakes are a staple in your homestead kitchen, this sourdough discard pancake recipe will be a hit!
These sourdough discard pancakes taste way better than regular pancakes, and they are great way to use up some of your sourdough starter discard—just like my sourdough discard waffles or sourdough discard sandwich bread.” We like to bake a whole batch and freeze the rest for weekday breakfast and a fun school snack.
This post may contain affiliate links, please read our disclosure policy for details.

Why You’ll Love This Recipe
“I just made it, first time making pancakes from scratch and they are fluffy and delicious!” – Lisett

Ingredients

Recipe Tips
Batter consistency: If the batter seems too thick, you can adjust by adding a little more milk or a little water until you reach the desired consistency.
Keep pancakes warm: If you’re making a large batch, keep the finished pancakes warm in a low oven (about 200°F or 90°C) on a baking sheet while you finish cooking the rest.
Resting the batter: For best result let the batter rest for about 5 minutes before cooking, resulting in a fluffier pancakes, as it allows the baking powder and soda to start working.
Change it up: Add fresh fruit or chocolate chips to the sourdough batter to change up this sourdough pancake recipe.
If you’re just getting started with sourdough, be sure to check out my list of must-have sourdough baking tools, and how to make and maintain your own sourdough starter to make your baking days a little easier.
homestead kitchen
Get My Simple Kitchen Printable Bundle
Bring a little order to your from-scratch kitchen. My Simple Kitchen Printable Bundle is filled with practical pages to help you plan meals, track pantry staples, and keep your homestead kitchen running smooth and simple.

Simple Kitchen Printable Bundle
Batch cooking these pancakes?! Make it even easier by using the Simple Kitchen Printable Bundle! It includes a freezer inventory tracker and weekly meal planner so you always know what’s prepped, what’s frozen, and what’s for dinner. Print once, use it all season long.
New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
- Combine wet ingredients: In a separate mixing bowl, mix one cup of sourdough discard, milk, and beaten egg until smooth.
- Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; it’s okay if the batter is a bit lumpy. Do not overmix to ensure fluffy pancakes.
- Add butter: Gently fold in the melted butter until just incorporated into the batter.
- Preheat your pan: Heat a cast iron skillet or a hot griddle over medium heat. Brush with a thin layer of coconut oil to prevent sticking.
- Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set on the first side, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
- Serve warm: Serve the fluffy sourdough discard pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of butter.
- Repeat: Continue with the remaining batter, adding more coconut oil to the skillet as needed.
FAQ
Recipe Variations
Shop The Tools
Join the List
Want More Simple Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal homesteading tips, and simple living inspiration delivered straight to your inbox.
Looking for more simple breakfast recipes to serve alongside your pancakes?” Try my sourdough discard apple cider donuts or warm up a batch of zucchini bread for a cozy weekend spread.
Similar Recipes

Sourdough Discard Pancakes
Equipment
- Cast iron skillet to cook the pancakes
Ingredients
- 2 cups flour all-purpose
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 cup sourdough starter room temperature
- 1 ½ cup 2% milk room temperature
- 1 large egg room temperature
- 2 tbsp butter melted
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
- Combine wet ingredients: In a separate mixing bowl, mix one cup of sourdough discard, milk, and beaten egg until smooth.
- Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; it's okay if the batter is a bit lumpy. Do not overmix to ensure fluffy pancakes.
- Add melted butter: Gently fold in the melted butter oil until just incorporated into the batter.
- Preheat your pan: Heat a cast iron skillet or a hot griddle over medium heat. Brush with a thin layer of coconut oil to prevent sticking.
- Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set on the first side, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
- Serve warm: Serve the fluffy sourdough discard pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of butter.
- Repeat: Continue with the remaining batter, adding more coconut oil to the skillet as needed.
Notes
- Use fed or unfed discard: Either one works great for this recipe. Unfed discard gives a slightly more tangy flavor, while fed starter is a bit milder.
- Don’t overmix the batter: A few lumps are perfectly fine. Overmixing can make the pancakes tough instead of light and fluffy.
- Let the batter rest: Giving it 5–10 minutes to rest helps the bubbles settle and makes for a better texture when cooked.
- Cook low and slow: Medium-low heat works best. These pancakes brown quickly, so keep an eye on them.
- Make ahead and freeze: Let any extras cool completely, then freeze in a single layer before storing in a freezer bag. Just pop in the toaster to reheat.
Did you make this recipe?
We’d love to see! Tag @the.rootedfarmhouse on Instagram! #therootedfarmhouse
I really love this recipe. I’ve used butter and coconut oil. I’ll make them up and eat on them all week with peanut butter! Great discard use! Thanks!
I’ve never tried it with coconut oil! Does the coconut oil taste come through?
I just made it, first time making pancakes from scratch and they are fluffy and delicious!
Just made these and it was a hit!
I’m so happy you loved it! 😊
Great recipe just as it’s written. We didn’t change a thing. Light and fluffy!