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Sourdough Discard Pancakes Recipe

These Sourdough Discard Pancakes are light, fluffy, and full of tangy flavor — a delicious, zero-waste way to use your sourdough discard for an easy and satisfying breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup sourdough discard unfed starter
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk or buttermilk
  • 1 large egg
  • 2 tablespoons melted butter plus more for cooking
  • 1 teaspoon vanilla extract optional

Method
 

  1. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla.
  2. In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet mixture and stir until just combined.
  4. Let the batter rest for 5–10 minutes to thicken slightly.
  5. Heat a greased skillet or griddle over medium heat.
  6. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve warm with butter, syrup, or your favorite toppings.

Notes

  • Use discard that smells pleasantly tangy, not overly sour.
  • Don’t overmix the batter to keep pancakes light and fluffy.
  • Adjust batter thickness with milk if needed.