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.

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Why You’ll Love This Recipe

  • They’re a no-waste win: If you’ve got a jar of sourdough discard hanging out in your fridge, this is the perfect way to use it up—nothing wasted, everything cozy.
  • That signature tang: The sourdough gives these pancakes a soft, fluffy texture with a hint of tang that makes them feel homemade in the best way.
  • Quick and fuss-free: No need to plan ahead—just mix them up and have breakfast (or dinner!) on the table in under 30 minutes.
  • Made with what you’ve got: Pantry staples, a bit of starter, and you’re good to go. No need to run to the store.
  • Comfort food at its best: These pancakes are warm, filling, and the kind of simple meal that brings everyone to the table.
  • Easy to make your own: Add berries, cinnamon, a handful of chocolate chips—or just serve with butter and maple syrup for a classic farmhouse breakfast.

“I just made it, first time making pancakes from scratch and they are fluffy and delicious!” – Lisett

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Ingredients

  • Flour: all-purpose flour
  • Baking powder, baking soda, and salt
  • Sugar: granulated sugar
  • Sourdough discard: room temperature
  • Milk: 2% at room temperature
  • Egg: beaten at room temperature
  • Butter: melted

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.

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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

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
  2. Combine wet ingredients: In a separate mixing bowl, mix one cup of sourdough discard, milk, and beaten egg until smooth.
  3. 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.
  4. Add butter: Gently fold in the melted butter until just incorporated into the batter.
  5. 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.
  6. 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.
  7. Serve warm: Serve the fluffy sourdough discard pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of butter.
  8. Repeat: Continue with the remaining batter, adding more coconut oil to the skillet as needed.

FAQ

Yes! You can use fed, active starter if that’s what you have on hand. It’ll give a slightly milder flavor and a touch more rise, but the recipe still works beautifully.

No worries—just add a splash of milk or water to thin it out until it pours easily but isn’t runny. Every starter is a little different in texture, so a quick adjustment is totally normal.

It’s best fresh, but you can mix it up and let it rest for about 30 minutes to an hour if needed. Just give it a gentle stir before cooking, and don’t overmix.

Let them cool completely, then store in an airtight container in the fridge for up to 3 days. They also freeze really well—just reheat in the toaster or a warm skillet just like my sourdough discard waffles.

I like to batch bake and freeze these pancakes while also prepping other homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Your pan might be too hot. Try lowering the heat and giving the pan a minute to cool. Cast iron holds heat really well, so medium-low is usually perfect.

Recipe Variations

  • Blueberry sourdough pancakes: Gently fold fresh or frozen blueberries into the batter before cooking. A sprinkle of lemon zest makes them extra bright and flavorful.
  • Banana nut pancakes: Mash a ripe banana into the batter and stir in a handful of chopped walnuts or pecans for a hearty, comforting twist.
  • Apple cinnamon pancakes: Dice up a small apple and toss it in with a dash of cinnamon and a pinch of nutmeg—tastes like a cozy fall morning.
  • Chocolate chip pancakes: Stir in ¼–½ cup of chocolate chips (dark, milk, or mini chips all work!) for a kid-approved treat.
  • Savory pancakes: Skip the sugar and add shredded cheddar, chives, and a pinch of garlic powder for a savory version that pairs well with eggs or breakfast sausage.
  • Buttermilk pancakes: Swap some of the milk for buttermilk for extra tenderness and a classic diner-style flavor.

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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

5 from 4 votes

Sourdough Discard Pancakes

These sourdough discard pancakes taste way better than regular pancakes, and they are great way to use up some of your sourdough starter discard. We like to bake a whole batch and freeze the rest for weekday breakfast and a fun school snack.
Print Recipe Pin Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Course: Breakfast
Cuisine: American
Keyword: sourdough discard pancakes, sourdough discard recipes, sourdough pancakes, sourdough starter recipes
Servings: 18 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

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
  2. Combine wet ingredients: In a separate mixing bowl, mix one cup of sourdough discard, milk, and beaten egg until smooth.
  3. 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.
  4. Add melted butter: Gently fold in the melted butter oil until just incorporated into the batter.
  5. 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.
  6. 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.
  7. Serve warm: Serve the fluffy sourdough discard pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of butter.
  8. 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.

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5 from 4 votes

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Recipe Rating




6 Comments

  1. 5 stars
    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!

    Reply