Fluffy Sourdough Discard Pancakes are a fun and tasty way to use up that sourdough starter discard without letting it go to waste. These pancakes come out light and fluffy with a slight tang from the sourdough, adding a unique twist to your usual breakfast. They’re thick, soft, and perfect for stacking high on your plate.
I love making these pancakes when I have some sourdough discard sitting in the fridge because it’s such a simple and delicious way to use it. The tang adds just enough flavor without being overpowering, and the texture is so soft that everyone in the family asks for seconds. Plus, mix-ins like blueberries or chocolate chips can be added easily to make them extra special.
My favorite way to serve these pancakes is warm with butter and maple syrup on top, but they’re also fantastic with fresh fruit or a dollop of yogurt. They make weekend mornings feel cozy and a bit more special, and knowing you’re reducing food waste makes them even better. Give these pancakes a try next time you have some sourdough discard – your taste buds and the planet will thank you!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient that adds a nice tang and tenderness. You can use either white or whole wheat starter discard, though whole wheat will make pancakes slightly denser and heartier.
Flour: All-purpose flour works best for a balanced texture. If you prefer gluten-free, use a blend designed for baking, but pancakes may be a bit more delicate.
Baking Powder & Baking Soda: These leavening agents help the pancakes rise. Don’t skip them—they’re why the pancakes are fluffy despite the heavier discard.
Milk: Whole milk gives the richest flavor, but you can swap for any milk like almond or oat milk for a dairy-free version.
Butter: Melted butter adds flavor and moisture. For a dairy-free option, try coconut oil or a neutral oil like vegetable or canola oil.
How Do You Get Pancakes Light and Fluffy, Not Dense or Chewy?
The secret is in mixing and cooking:
- Don’t overmix: Combine wet and dry ingredients gently. A few lumps in the batter are fine—over-stirring develops gluten and makes pancakes tough.
- Use fresh leavening: Make sure baking powder and baking soda are fresh so the pancakes rise well.
- Preheat your pan: Medium heat works best. Too hot, and pancakes burn outside but stay raw inside; too low means pale, dense pancakes.
- Watch for bubbles: Flip when bubbles form on the batter surface and edges look set. This tells you the first side is cooked enough to flip without falling apart.
Following these tips will give you pancakes that are soft, fluffy, and nicely risen every time.
Equipment You’ll Need
- Large mixing bowls – I use these for mixing the dry and wet ingredients separately, making the process easier and less messy.
- Whisk – it helps combine everything smoothly without overmixing the batter.
- Non-stick skillet or griddle – I love a hot, well-greased surface to get golden, evenly cooked pancakes.
- Measuring cups and spoons – for accurate measurements, which are key to fluffy pancakes.
- Spatula – perfect for flipping the pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Blueberries or raspberries: Mix fresh or frozen berries into the batter before cooking for fruity bursts in every bite.
- Chocolate chips: Fold in a handful for a sweet, indulgent treat perfect for kids or sweet mornings.
- Banana slices: Add mashed banana or slices into the batter to enhance flavor and moisture.
- Spices: Stir in cinnamon, nutmeg, or vanilla extract for extra warmth and aroma.
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
- ¼ teaspoon salt
- 1 large egg
- 1 cup whole milk (or milk of choice)
- 2 tablespoons unsalted butter, melted (plus extra for cooking and serving)
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Fresh berries (blueberries and raspberries), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. It’s a quick, easy breakfast you can whip up any morning, perfect for busy weekdays or cozy weekends.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps evenly combine the leavening agents and sugar in the flour.
2. Prepare Wet Ingredients:
In another bowl, combine the sourdough starter discard, egg, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and consistent.
3. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix—the batter will have some lumps and that’s okay! Overmixing can make the pancakes tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter. Pour about ¼ cup of batter for each pancake onto the pan. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
Flip each pancake carefully and cook for another 2 minutes, or until golden brown and cooked through.
5. Serve and Enjoy:
Stack your pancakes on a plate. Top with a pat of butter, fresh blueberries and raspberries, and drizzle generously with maple syrup while warm. Enjoy your fluffy, flavorful sourdough discard pancakes!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using. This helps the batter mix evenly and ensures the pancakes cook properly.
Can I Make These Pancakes Vegan?
Absolutely! Swap the egg for a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water, let sit 5 minutes), use plant-based milk, and replace butter with coconut oil or a vegan butter substitute.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a toaster or skillet to keep them fluffy.
Can I Add Other Mix-Ins to the Batter?
Yes! Fresh or frozen berries, chocolate chips, or chopped nuts work great. Just fold them in gently after mixing the batter to avoid overmixing.