If you’re keeping a sourdough starter, you know the routine every feeding means a little discard. But instead of tossing that valuable by product, why not turn it into something incredible? Sourdough pancakes are a flavorful, easy, and satisfying way to repurpose your discard and elevate your breakfast.
You’re not alone in this journey! There’s a growing list of delicious recipes using discard like these sourdough discard waffles or sourdough discard doughnuts, that prove sustainability and indulgence can go hand in hand.
But today, we’re diving deep into the perfect sourdough pancake, with texture, taste, and timing all working in your favor.
What Is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you remove during feedings. It’s typically tossed away, especially in the early stages of maintaining a starter. But don’t throw it out discard is still full of flavor and can be used in everything from crackers to pancakes.
Why Use Sourdough Discard?
Using sourdough discard in pancakes isn’t just about reducing waste. It also brings a boost of complex flavor, a delightfully tender texture, and potential health benefits thanks to the fermentation process.
Beyond just breakfast, it’s part of a broader movement in sustainable baking. If you’re looking for more zero-waste inspiration,
If you’re curious about other breakfast uses, check out this list of delicious sourdough discard breakfast recipes to keep mornings interesting and eco-friendly.
Ingredients for the Best Sourdough Pancakes
Here’s what you’ll need for a basic yet delicious sourdough discard pancake recipe:
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Wet Ingredients:
- 1 cup sourdough discard (100% hydration)
- 2 large eggs
- 1 cup milk (or dairy-free alternative)
- 3 tablespoons melted butter or oil
Toppings (Optional but Recommended):
Toasted nuts or yogurt
Pure maple syrup
Fresh berries
Powdered sugar
Tools You’ll Need
Cooking sourdough pancakes doesn’t require fancy gadgets, but having the right tools makes the process a breeze:
- Mixing bowls: Use a large one for the batter to prevent spillage.
- Whisk or hand mixer: Ensures a smooth, lump-free batter.
- Non-stick griddle or skillet: For perfectly golden, evenly cooked pancakes.
- Spatula: Essential for flipping without breaking your pancakes.
Equipped with these ingredients and tools, you’re all set to create sourdough pancakes that’ll impress even the pickiest eaters.
Methods: Same-Day vs. Overnight Fermentation
Both methods have their benefits, and choosing one depends on how much time you have and what flavor profile you prefer.
Same-Day Pancakes (Quick & Convenient)
- Mix all ingredients in a bowl.
- Let the batter sit for 5–10 minutes to become bubbly.
- Cook immediately in a preheated skillet.
Overnight Pancakes (Deep Flavor & Fermentation)
Result: fluffier texture and more pronounced sourdough tang.
Mix all ingredients except baking powder and baking soda.
Cover and refrigerate overnight.
In the morning, mix in leavening agents before cooking.
For those who enjoy experimenting, using discard overnight (like in these lemon blueberry sourdough breads) adds next-level flavor.
How to Cook Sourdough Discard Pancakes
Here are the essentials for flipping the perfect pancake:
- Use a non-stick or cast iron skillet.
- Heat on medium-low and test with a small drop of batter first.
- Grease with a small pat of butter.
- Pour ⅓ cup of batter per pancake.
- Flip once bubbles appear and the edges are set.
Pro Tip: Use a wide spatula for flipping and keep cooked pancakes warm in a 250°F oven while finishing the batch.
If you’re curious about more breakfast recipes to complement your sourdough pancakes, check out our Delicious Sourdough Discard Breakfast Recipes.
Popular Variations & Add-Ins
Once you’ve nailed the basic recipe, get creative!
Sweet Add-ins:
- Chocolate chips
- Mashed banana
- Cinnamon and vanilla
- Lemon zest and blueberries
Savory Add-ins:
- Cheddar cheese and herbs
- Chopped spinach and garlic
- Diced cooked bacon
These can be added directly into the batter or sprinkled on top before flipping.
Storage, Freezing & Reheating Tips
Yes, you can save your pancakes for later! Here’s how:
- Let pancakes cool completely.
- Freeze individually on a parchment-lined tray.
- Once solid, transfer to a zip-top bag.
To Reheat:
- Pop them in a toaster for crispy edges.
- Or microwave covered with a damp towel for a soft finish.
Common Mistakes to Avoid
- Batter too thick: Add more milk, a tablespoon at a time.
- Too sour? Use fresher discard or mix with half fresh flour.
- Not fluffy? Ensure baking soda is fresh and batter is bubbly before cooking.
- Burnt outside, raw inside: Lower the heat and be patient.
FAQs About Sourdough Pancakes and Discard
What Else Can I Make With Sourdough Discard?
Sourdough discard is incredibly versatile. Besides pancakes, you can use it in waffles, muffins, crackers, and even pizza dough. Its tangy flavor adds depth to both sweet and savory recipes. If you’re looking for ideas, try exploring recipes that incorporate sourdough discard into everyday meals.
Can I Freeze Sourdough Pancake Batter?
Yes, you can freeze pancake batter made with sourdough discard. Pour the batter into a freezer-safe bag, squeeze out excess air, and seal it tightly. When you’re ready to use it, thaw the batter overnight in the fridge, stir well, and cook as usual.
Why Are My Sourdough Pancakes Tough?
Tough pancakes are often the result of overmixing. Stir the batter gently, just until the dry and wet ingredients are combined. Avoid vigorous mixing to preserve the light and fluffy texture.
Do I Need a Special Starter for Sourdough Pancakes?
No special starter is required. The sourdough discard from any starter will work perfectly, whether it’s whole wheat, rye, or all-purpose flour-based.
If you have more questions, don’t hesitate to experiment and adjust to your taste preferences. After all, sourdough pancakes discard recipes are meant to be flexible!
Related Recipes and Uses for Sourdough Discard
Top 5 Recipes to Try
If you love sourdough pancakes discard, there’s a whole world of recipes waiting for you. Here are five popular ideas:
- Sourdough Waffles: Crispy on the outside, tender inside, and full of tangy goodness.
- Sourdough Crackers: Perfect for snacking or pairing with cheese.
- Sourdough Banana Bread: A unique twist on a classic loaf.
- Sourdough Biscuits: Buttery, flaky, and slightly tangy.
- Sourdough Pizza Crust: The ultimate base for homemade pizzas.
Each of these recipes utilizes sourdough discard, reducing waste while creating delicious treats.
Sourdough Pancakes as a Base for Other Dishes
Sourdough pancakes aren’t just for breakfast! Use them as a savory base for toppings like smoked salmon, avocado, or sautéed mushrooms for a brunch-worthy dish. You can even turn leftover pancakes into dessert by layering them with whipped cream and fruit.
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How to Make Perfect Sourdough Pancakes with Discard
- Total Time: 30 minutes
- Yield: About 10 pancakes (6-inch)
- Diet: Vegetarian
Description
Fluffy, golden, and slightly tangy, these sourdough discard pancakes are the perfect way to use up leftover starter. Made with simple pantry staples, they come together quickly and are ideal for both busy mornings and relaxed brunches. Naturally fermented and easily customizable with sweet or savory toppings!
Ingredients
Dry Ingredients:
1½ cups all-purpose flour
2 tbsp sugar
½ tsp fine sea salt
2 tsp baking powder
1 tsp baking soda
Wet Ingredients:
1 cup sourdough discard (100% hydration)
2 large eggs
1 cup milk (dairy or non-dairy)
3 tbsp melted butter or oil
To Cook:
Butter or oil for greasing the skillet
Optional Toppings:
Maple syrup, fresh berries, powdered sugar, yogurt, toasted nuts
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Add the sourdough discard, eggs, and milk. Mix gently until just combined; a few lumps are okay.
Fold in the melted butter or oil. Let the batter rest for 5–10 minutes to activate leavening.
Heat a non-stick or cast iron skillet over medium-low heat. Lightly grease the pan.
Scoop about ⅓ cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set.
Flip and cook for another 1–2 minutes until golden brown on the other side.
Serve warm with your favorite toppings.
Notes
For overnight pancakes, mix all ingredients except baking powder and baking soda the night before. Refrigerate, then stir in leavening agents in the morning.
If the batter feels too thick, add 1 tbsp milk at a time to thin it out.
These pancakes can be frozen and reheated—perfect for busy mornings.
To make it dairy-free, use plant-based milk and oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: sourdough discard pancakes, sourdough breakfast, zero-waste pancakes, fluffy pancakes, fermented pancakes