Are you looking for a delicious way to use up your sourdough discard? These fluffy sourdough discard pancakes are the perfect way to reduce waste while enjoying a hearty breakfast. Light, tangy, and incredibly easy to make, this recipe is a must-try for sourdough bakers of all levels.

Why Use Sourdough Discard for Pancakes?

If you bake sourdough bread, you probably have extra discard on hand. Instead of throwing it away, put it to good use! Here’s why sourdough discard makes pancakes even better:

• Enhanced flavor: The natural tang of sourdough gives pancakes a unique depth.
• Fluffier texture: The natural fermentation process helps create airy, tender pancakes.
• No waste: An easy and sustainable way to use up excess starter.
• Beginner-friendly: No long fermentation is required—just mix, cook, and enjoy!

Ingredients You’ll Need

These pancakes come together with simple pantry staples:

• 1 cup sourdough discard (active or inactive)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract (optional, but adds great flavor)

Optional Add-ins:

• 1/2 teaspoon cinnamon
• 1/2 cup blueberries or chocolate chips
• 1 mashed banana for extra moisture

Step-by-Step Instructions

Follow these simple steps to make the best sourdough pancakes:

1. Preheat the pan: Heat a non-stick skillet or griddle over medium heat.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, mix the sourdough discard, milk, egg, melted butter, and vanilla extract.
4. Blend: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. A few lumps are okay—don’t overmix!
5. Cook the pancakes: Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
6. Serve & enjoy: Stack them up and serve with your favorite toppings.

Tips for the Best Sourdough Pancakes

• For fluffier pancakes, let the batter rest for 10 minutes before cooking.
• For crispy edges, use butter instead of oil in the pan.
• Avoid overmixing—this keeps the pancakes light and airy.
• Make-ahead tip: Store the batter in the fridge overnight for a quick breakfast.

Frequently Asked Questions

Can I make these pancakes without eggs? Yes! Substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup applesauce.

Can I make them gluten-free? Yes, swap out all-purpose flour for a 1:1 gluten-free flour blend.

Can I freeze these pancakes? Absolutely! Lay them in a single layer on a baking sheet, freeze, then store in a freezer bag. Reheat in a toaster or microwave.

Final Thoughts

Sourdough discard pancakes are a delicious, waste-free way to enjoy your starter beyond bread. Whether you’re a seasoned sourdough baker or just getting started, this recipe is a perfect addition to your breakfast routine.

Have you tried these pancakes? Leave a comment below and let me know how they turned out! And if you’re on Instagram, tag me @YourHandle so I can see your pancake creations!