The Best Sourdough Discard Pancake Recipe

If from-scratch pancakes is 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. We like to bake a whole batch and freeze the rest for weekday breakfast and a fun school snack.

What is the Difference Between Sourdough Pancakes and Regular Pancakes?

Ingredients

Regular Pancakes: Typically made with all-purpose flour, milk, eggs, sugar, baking powder, and/or baking soda. The leavening agents are baking powder and/or baking soda, which provide the rise.

Sourdough Discard Pancakes: Include the addition of sourdough discard to the batter. Sourdough discard is the portion of a sourdough starter that is usually removed and discarded before feeding the starter with fresh flour and water. The discard still contains wild yeasts and lactic acid bacteria, contributing to the flavor and texture of the pancakes.

Texture

Regular Pancakes: Often light, fluffy, and soft, especially when the batter is not overmixed, allowing the leavening agents to create air bubbles that expand when cooked.

Sourdough Discard Pancakes: Are also light and fluffy but contain a wonderful chewier texture due to the fermentation process of the sourdough discard. The wild yeast in the discard also contributes to a bit of rise, adding to the fluffiness.

Flavor:

Regular Pancakes: Typically have a neutral, sweet flavor, making them a versatile base for a variety of toppings and mix-ins.

Sourdough Discard Pancakes: Have a more complex flavor profile, often described as slightly tangy flavor, which comes from the fermentation process of the sourdough discard. This tanginess adds a unique and desirable dimension to the fluffy sourdough pancakes.

How to freeze Sourdough Discard Pancakes

Freezing sourdough discard pancakes is a great way to preserve them for a quick and easy breakfast option later on. Here’s how we do it:

Let the pancakes cool: After cooking, transfer the pancakes to a wire cooling rack and allow them to cool completely to room temperature. This helps prevent condensation from forming when they’re frozen, which can lead to soggy pancakes when reheated.

Transfer to a freezer-safe container or bag: Once the pancakes have cooled, transfer them to a freezer-safe container or a resealable freezer bag. If you’re using a bag, try to remove as much air as possible to prevent freezer burn. If you’re stacking the pancakes, consider placing a sheet of parchment paper between each pancake to prevent sticking.

Label the container: Write the date and contents on the container or bag. This will help you keep track of how long the pancakes have been in the freezer.

Storage time: Frozen pancakes are best used within 1-2 months for optimal quality, but they can be kept in the freezer for up to 3 months.

To reheat: You can reheat frozen pancakes without thawing. For best results, simply pop them in the toaster, microwave, or oven. If using a toaster or oven, set it to a medium setting to warm the pancakes evenly without burning them. In the microwave, use a lower power setting and heat in short intervals, flipping or rotating the pancakes as necessary to ensure even heating.

Ingredients Needed

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough discard at room temperature,
• 1 1/2 cups 2% milk at room temperature
• 1 large egg, beaten at room temperature
• 2 melted butter (or coconut oil), melted 

How to Make Sourdough Discard Pancakes

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 Coconut Oil: Gently fold in the melted coconut 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.

More Sourdough Discard Recipes

• Sourdough Discard Chocolate Chip Muffins

Sourdough Discard Pancakes

5 from 1 vote

hese 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 TimePrep Time 5 minutes minutes

Cook TimeCook Time 15 minutes minutes

ServingsServings 18 pancakes

Cook ModePrevent your screen from going dark

Equipment

• Cast iron skillet, to cook the pancakes

Ingredients  

1x2x3x

• 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

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.
• 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.
• Keeping 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.
• Change it up: Add fresh fruit or chocolate chips to the sourdough batter to change up this sourdough pancake recipe.