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If you’re a pancake lover and haven’t tried making Sourdough Discard Pancakes yet, you are seriously missing out! These fluffy sourdough pancakes come together fast and make the perfect quick breakfast for busy mornings. They’re made with simple ingredients you probably already have on hand, and you can easily switch things up by folding in blueberries, chocolate chips, or other favorite mix-ins. Soft, golden, and slightly tangy from the discard, they’re sure to become a new family staple.
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“I have tried 4 different pancake recipes for discard. THIS IS the WINNING ONE!! All the others are going in the trash. Thank you!” -Elizabeth
If you love pancakes as much as I do, be sure to try my Sourdough Pumpkin Pancakes, Sourdough Gingerbread Pancakes, and Lemon Blueberry Sourdough Protein Pancakes. Or if you prefer waffles, check out my Sourdough Protein Waffle recipe. Or even better, check out my oven-baked cinnamon roll pancakes featured in my new cookbook, Same Day Sourdough.
Table of Contents
- Reasons you will love this recipe
- Important Ingredients and Substitutions
- Mix-in ideas for pancakes
- Instructions to make Quick & Easy Sourdough Discard Pancakes
- Can I long-ferment sourdough pancake batter?
- Recipe Tips
- How to store and freeze Sourdough Discard Pancakes
- Recipe FAQ
- More sourdough Breakfast recipes
- Sourdough Discard Pancakes Recipe
Reasons you will love this recipe
- Soft and fluffy – What I love most about these pancakes is how fluffy they are! They are so soft and delicious and cook up perfectly every time.
- Kid approved – My kids absolutely love this pancake recipe!
- Easy to make extras – I like to make a double batch because they store so well, and it makes breakfast for my kids so easy.
- Good use of sourdough discard- I always love being able to use up some of my sourdough starter discard in a recipe.
- Customizable – You can easily add your favorite add-ins like chocolate chips, cinnamon, or blueberries, or top with maple syrup, fresh berries, or whipped cream.
Important Ingredients and Substitutions
- Sourdough Discard– You can use sourdough discard straight from the fridge or active starter; either one will work. If you have a lot of discard to use up, check out my other sourdough discard recipes.
- Baking Powder& Baking Soda- Both baking powder and baking soda are critical for getting a fluffy, well-risen pancake.
- Milk- I like using whole milk for the best flavor and texture, but if you need a dairy-free option, coconut milk is my top choice since it still gives you that rich, full-fat result. You can also use almond or soy milk, although keep in mind the pancakes may turn out a little less soft and moist.
- Butter- For a dairy-free option, replace butter with coconut oil or vegetable oil.
See all the ingredients and amounts in the recipe card below.
Mix-in ideas for pancakes
Regular pancakes are always a hit, but this recipe is the perfect chance to get creative. From chocolate chips or chunks, cinnamon chips, blueberries, raspberries, or other fruits and nuts there are so many options.
For the best results, sprinkle your mix-ins onto the uncooked side of the pancake once it’s on the skillet or griddle. This keeps everything evenly distributed.
Instructions to make Quick & Easy Sourdough Discard Pancakes
Step 1: Begin by mixing the dry ingredients together in a large bowl. Add the all-purpose flour, sugar, salt, baking powder, and baking soda.
Step 2: In a separate bowl, combine the wet ingredients. Melt butter in the microwave and let it cool slightly. Then combine the melted butter with the large eggs, milk, vanilla extract, and sourdough discard.
Step 3: Pour the wet ingredient mixture into the dry ingredients whisk until just combined. It’s okay if it’s lumpy.
Step 4: Preheat a cast iron skillet or griddle to medium heat. Spray with non-stick spray or add oil or butter to the pan.
Scoop 1/3 cup of batter onto the hot griddle or pan. Sprinkle mix-ins on top if desired. Wait a couple of minutes until the sides of the pancake begin to brown and the top has bubbles throughout. Flip the pancake over and continue to cook for an additional 3 minutes on the second side or until the pancake is lightly golden brown. Serve with butter and maple syrup.
Can I long-ferment sourdough pancake batter?
Yes, if you would like to ferment the batter overnight you can. Simply mix all the ingredients together except the baking powder and baking soda and place the batter in the fridge covered overnight. Right before baking, mix in the baking soda and powder until just combined.
Recipe Tips
- Cook low and slow- Avoid high heat. This makes the outside brown too quickly while the inside stays gummy. Stick with medium heat so the pancakes have time to rise and cook through. If they are still browning too fast, lower the heat to medium low and adjust as needed.
- Flip only once- Do not keep flipping the pancakes. Too many flips cause them to deflate. Wait until the edges look set and the top is covered with bubbles before flipping. Then cook for 2 to 3 minutes on the second side.
- Do not overmix the batter- Gently fold the ingredients together until just combined. Overmixing will deflate the bubbles from your discard and make the pancakes tough instead of fluffy.
- Warm your griddle or skillet first- A fully heated pan helps the pancakes cook evenly and prevents sticking. Lightly grease it with butter or oil before each batch.
How to store and freeze Sourdough Discard Pancakes
Pancakes will stay fresh for about a week in the fridge in an airtight container or bag. To reheat, you can microwave them or add them back to a warm pan or griddle to reheat.
Sourdough discard pancakes freeze beautifully, making them perfect for quick breakfasts later on. To freeze, place the pancakes in a single layer on a baking sheet and flash freeze for about 1 hour. Once firm, transfer them to a large freezer-safe bag and store for up to 3 months.
Another option is to stack the pancakes with pieces of parchment or wax paper between each before sealing them in a freezer-safe bag.
Then, to reheat them in the microwave, place your desired amount of pancakes on a plate and heat them in 30-second increments until they are warmed all the way through. Typically, it will take a minute or less for even a large stack. You can also use your toaster oven if you prefer.
Recipe FAQ
Yes! Either active starter or discard will work great in this recipe.
If you would like to keep your pancakes warm as you cook the next batch, you can add them to a sheet pan and cover with foil and them place them in a 200°F oven until ready to serve.
Yes, if you’d like to make buttermilk pancakes, you can substitute buttermilk for the milk in the recipe.
Flat or dense sourdough pancakes usually come down to a couple of common mistakes:
Overmixing the batter: Stirring too much develops the gluten, which leads to tough, rubbery pancakes that don’t rise. Stop mixing as soon as the ingredients are combined. It is normal for the batter to have lumps.
Flipping more than once: Pancakes should only be flipped a single time. Flipping back and forth causes them to deflate and lose their fluffy texture.
Absolutely. Just be sure to use a large mixing bowl and cook in batches.
Your heat is too high. Stick with medium to medium low heat for fluffy, fully cooked pancakes.
More sourdough Breakfast recipes
Sourdough Breakfast Recipes
Sourdough Breakfast Bars with Jam
Sourdough Bread Recipes
Overnight Sourdough Cinnamon Rolls Recipe
Spring Sourdough Recipes
Carrot Cake Sourdough Cinnamon Rolls
Sourdough Discard Recipes
Quick & Easy Sourdough Mini Muffins (Little Bites copycat)
Tried this Sourdough Discard Pancakes or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Discard Pancakes
Equipment
Ingredients
- 280 grams all purpose flour, 2 cups
- 50 grams sugar, ¼ cup
- 14 grams baking powder, 1 Tablespoon
- 3 grams baking soda, ½ teaspoon
- 3 grams salt, ½ teaspoon
- 2 eggs, 100 grams
- 57 grams unsalted butter, melted, ¼ cup
- 360 grams milk, 1 ½ cups
- 120 grams sourdough discard, ½ cup
- 4 grams vanilla extract, 1 teaspoon
- 168 grams chocolate chips or chunks, 1 cup
Instructions
- Mix together the wet ingredients in a large bowl.2 eggs, 57 grams unsalted butter, melted, 360 grams milk, 120 grams sourdough discard, 4 grams vanilla extract
- Combine dry ingredients in a separate bowl.280 grams all purpose flour, 50 grams sugar, 14 grams baking powder, 3 grams baking soda, 3 grams salt
- Mix the dry ingredients into the wet ingredients until just combined. It's okay if it is lumpy. Fold in chocolate chips or chunks if desired.168 grams chocolate chips or chunks
- Preheat a skillet or griddle to medium heat. Spray with non-stick spray or melt butter.
- Scoop ⅓ cup of batter onto the griddle.
- Wait a couple minutes until the sides are starting to brown and the top has bubbles. Flip the pancake over and continue to cook an additional 3 minutes or until the pancake is slightly browned.
- Serve with butter and maple syrup if desired.
Notes
Tips:
- In order to achieve fluffy pancakes it is imperative not to cook the pancakes on high heat. This will cause the pancakes to brown too quickly on the outside but will be gummy and undercooked on the inside. It is better to cook at a medium heat so the inside of the pancake has adequate time to rise and cook while the outside lightly browns.
- Don’t flip the pancakes before they are ready. You only want to flip the pancake once. Too many flips will cause the pancake to deflate and lose the desired fluffy texture. Wait for the pancake edges to begin browning and the top of the batter to be bubbly before flipping it. Then let it cook for another two to three minutes on the other side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my, these are delicious and so fluffy! This is now my go-to recipe for sourdough discard pancakes, and the thick batter would also likely work well for waffles. I added chopped pecans to my batter so they would be incorporated throughout. By the way, I set the griddle at 250 degrees F and it was the perfect temperature to cook the pancakes slowly; they were lightly browned on the outside and not gummy in the middle.
Thank you for a fantastic recipe!