Fluffy Sourdough Discard Pancakes are a wonderful way to turn your sourdough starter discard into something soft, light, and delicious. These pancakes have that slight tangy hint from the sourdough, paired with a fluffy texture that makes each bite so enjoyable. They’re perfect for using up discard in a way that feels like a treat rather than a chore.
I love making these pancakes on a lazy weekend morning when I have time to let the batter rest a bit, which helps make them even fluffier. Using leftover sourdough starter gives them a little extra flavor without any fuss. It’s an easy recipe to whip up and a chance to get creative with toppings—whether it’s maple syrup, fresh fruit, or just a pat of butter.
Whenever I serve these pancakes to friends or family, they always ask for the recipe because the texture is just so good. Plus, they make a great conversation starter when you explain how they’re made from sourdough discard, which is usually just thrown away. It’s a cozy way to start the day and waste less in the kitchen at the same time!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the hero here! Using discard adds a gentle tang and moisture to your pancakes. If you don’t have discard, you can swap with plain yogurt or buttermilk for a similar effect.
Flour: All-purpose flour works great for fluffy texture. For whole grain lovers, try whole wheat flour, but expect a slightly denser pancake.
Baking Powder & Baking Soda: These leaveners help the pancakes rise and stay light. Make sure your baking powder is fresh for best results.
Milk: Whole milk gives richness, but you can use any milk you like—dairy or plant-based—to suit your taste.
Butter or Oil: Adding melted butter or oil keeps the pancakes tender. I like butter for flavor but use oil if you want a neutral taste.
How do I get my sourdough discard pancakes super fluffy without getting tough?
It’s all about mixing and resting. When you combine ingredients, stir gently—stop as soon as you don’t see big pockets of flour. Overmixing develops gluten and makes pancakes tough.
Rest the batter for 5-10 minutes before cooking. This lets the baking soda react with the discard’s acidity and creates bubbles that make pancakes airy.
- Use medium heat—not too hot—to cook pancakes slowly, so they brown nicely without burning.
- Watch for bubbles on top and edges setting before flipping for even cooking.
Tip: If your batter feels too thick after resting, add a tablespoon of milk to loosen it slightly.
Equipment You’ll Need
- Mixing bowls – I recommend a large bowl for mixing the batter easily without spilling.
- Measuring cups and spoons – keeps your ingredients accurate and simplifies the process.
- Whisk or fork – helps combine wet ingredients smoothly without overmixing.
- Non-stick skillet or griddle – ensures pancakes flip easily and don’t stick, making cooking a breeze.
- Spatula – for flipping your pancakes with control and gentle handling.
- Cooking spray or butter – to grease the pan and keep pancakes from sticking.
Flavor Variations & Add-Ins
- Blueberries or raspberries – add fresh or frozen berries into the batter for fruity pockets.
- Chocolate chips – sprinkle some in for sweet, melty goodness.
- Banana slices or mashed bananas – stir into the batter for extra moisture and natural sweetness.
- Cinnamon or vanilla – mix in a pinch of cinnamon or a splash of vanilla extract for richer flavor.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Butter or oil, for cooking
- Maple syrup, sliced bananas, berries, or other toppings as desired
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 15-20 minutes to cook the pancakes. Letting the batter rest 5-10 minutes helps make the pancakes extra fluffy.
Step-by-Step Instructions:
1. Mix Your Dry Ingredients:
In a large bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Stir everything together until well blended.
2. Whisk Wet Ingredients:
In another bowl or measuring cup, whisk together the milk, egg, melted butter (or oil), and vanilla extract if using.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry mixture and stir gently until just combined. The batter should be thick but still pourable. Avoid overmixing to keep your pancakes tender. Let the batter rest for 5-10 minutes to let the baking soda work its magic.
4. Cook the Pancakes:
Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
5. Flip and Finish Cooking:
Flip the pancakes carefully and cook for another 1-2 minutes until they’re golden brown and cooked through.
6. Serve and Enjoy:
Keep cooked pancakes warm and repeat with remaining batter, adding more butter or oil as needed. Serve your fluffy sourdough pancakes warm with your favorite toppings like sliced bananas, fresh berries, maple syrup, or just a pat of butter.
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before mixing your batter for best results.
Can I Make the Pancake Batter Ahead of Time?
You can prepare the batter up to 2 hours ahead and keep it covered in the fridge. Give it a gentle stir before cooking since the baking soda may cause some separation.
How Should I Store and Reheat Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warm.
What if I Don’t Have Sourdough Discard?
You can substitute with buttermilk or plain yogurt to achieve similar tang and tenderness, but the unique sourdough flavor won’t be quite the same.