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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.
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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

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.