Sourdough Discard Pancakes – Fluffy Morning Magic
There’s something timeless about a stack of golden pancakes sizzling on a griddle as morning sunlight spills across the kitchen. And when those pancakes happen to be made from your bubbly sourdough discard, breakfast feels downright magical. These Sourdough Discard Pancakes are tender, light, and subtly tangy — a perfect way to turn what would be waste into a cozy, weekend-worthy treat.
The beauty of this recipe lies in simplicity. Whether you’re a seasoned sourdough baker or just learning the rhythm of feeding your starter, this pancake recipe makes sure not a drop of that precious discard goes to waste. They come together quickly, puff beautifully, and taste like pure comfort — all with the faintest tang that pairs beautifully with butter and syrup.
Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (adjust slightly for desired batter thickness)
- 1 large egg
- 2 tablespoons melted butter (plus extra for greasing pan)
- 1 teaspoon vanilla extract
Instructions:
- In a medium mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla until smooth and well combined.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and stir gently just until combined. Don’t overmix — a few small lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Scoop about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown.
- Serve warm with butter, maple syrup, and your favorite fruit toppings.
Tips & Tricks:
- If your sourdough discard is particularly thick, add a splash more milk to thin the batter slightly.
- For extra flavor, stir in a pinch of cinnamon or a handful of blueberries before cooking.
- Always preheat your griddle fully before adding the batter — this ensures even browning and that perfect golden crust.
Variations:
- Blueberry Bliss: Fold in ½ cup of fresh or frozen blueberries for a burst of sweetness.
- Chocolate Chip Delight: Add mini chocolate chips and a dusting of powdered sugar.
- Protein Boost: Swap half the flour for oat flour or add a scoop of protein powder for a heartier breakfast.
Sourdough Discard Pancakes
Ingredients
Equipment
Method
- In a bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla.
- In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Combine wet and dry ingredients; mix gently until just combined.
- Heat skillet over medium heat, grease lightly with butter.
- Pour 1/4 cup batter per pancake and cook until bubbles form; flip and cook until golden.
- Serve warm with butter, syrup, or fruit.
Notes
Serving Suggestions:
Stack your pancakes high and top them with softened butter, a drizzle of pure maple syrup, and a sprinkle of powdered sugar. For a fancier twist, add Greek yogurt and fresh berries. Pair with a hot cup of coffee or a creamy chai latte for the coziest morning imaginable.
Storage Information:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven at 350°F for 5 minutes. They also freeze beautifully — just stack with parchment between each pancake, seal in a freezer bag, and reheat straight from frozen.
FAQ:
Can I use active starter instead of discard?
Yes! Just reduce the baking powder slightly since the active starter will give a bit of rise on its own.
Can I make the batter the night before?
Absolutely. Mix the wet and dry separately and combine them in the morning for the fluffiest result.
What if I don’t have milk?
You can substitute with any plant-based milk or even buttermilk for a tangier flavor.
History / Fun Facts:
Sourdough discard has long been treasured in homestead kitchens — a byproduct of nurturing wild yeast that’s too precious to waste. Long before commercial yeast, sourdough was the foundation of daily breadmaking, and clever cooks learned to fold that extra starter into everything from biscuits to pancakes. It’s a delicious nod to heritage baking and sustainability — where even the simplest breakfast tells a story of care, patience, and tradition.
These Sourdough Discard Pancakes are proof that waste can turn into something wonderful — warm, fluffy, and good for the soul. Every bite is a reminder that sometimes the best breakfasts are born from what we already have.
