Sourdough Discard Pancakes are a delightful way to turn something extra into a breakfast favorite. These pancakes are fluffy and tender, with a hint of tangy flavor thanks to the sourdough discard. They feel like a little treat that’s both comforting and a bit special, without any complicated steps.
I love making these pancakes because they’re such a smart way to use up my sourdough discard instead of throwing it away. It feels good to reduce waste while serving up something my family really enjoys. Plus, the slight tang from the discard adds a nice twist to the classic pancake taste that I don’t get tired of.
My favorite way to eat them is piled high with butter and a drizzle of maple syrup, or sometimes topped with fresh berries and a spoonful of yogurt. They’re perfect for a slow weekend morning when I want the house to smell cozy and warm. I think you’ll find yourself making these pancakes often once you give them a try!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe and adds a nice tangy flavor. If you don’t have discard, you can use yogurt or buttermilk alone, but you will miss the distinctive sourdough taste.
Buttermilk: Buttermilk helps create fluffy pancakes. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Baking Powder & Baking Soda: Both help the pancakes rise and get fluffy. Don’t skip these, or your pancakes may turn out flat.
Butter: Melted butter in the batter adds richness. You can swap butter for oil, but butter gives the best flavor.
How Can I Make Pancakes Tender Without Overmixing the Batter?
Overmixing pancake batter makes the gluten develop too much, leading to tough pancakes. Here’s how to keep your pancakes soft and tender:
- After combining wet and dry ingredients, stir gently just until you no longer see dry flour. Some lumps are okay.
- Avoid vigorous stirring or beating at this stage.
- Let the batter rest for 5-10 minutes if you have time; this helps the ingredients blend and creates a better texture.
Following these tips will give you light pancakes with a tender crumb and a nice rise from the sourdough’s natural leavening.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and helps prevent sticking for easy flipping.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing neat and organized.
- Whisk – great for blending ingredients smoothly without overworking the batter.
- Measuring cups and spoons – ensure you get the right amounts for perfect pancakes every time.
- Spatula – a thin, flexible one makes flipping pancakes simple and safe.
Flavor Variations & Add-Ins
- Add blueberries or chocolate chips to the batter – they add bursts of sweetness and a fun twist.
- Mix in cinnamon or nutmeg – warm spices that boost the cozy flavor of the pancakes.
- Swap buttermilk for coconut milk – adds a slight tropical note and works well for dairy-free versions.
- Top with sliced bananas and chopped nuts – for extra texture and natural sweetness.
How to Make Sourdough Discard Pancakes?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed, discarded starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 2 tablespoons melted butter, plus extra for cooking and serving
- Maple syrup, for serving
- Fresh strawberries (optional, for garnish)
How Much Time Will You Need?
This pancake recipe takes about 10 minutes to prepare and around 15 minutes to cook, so you should have your delicious stack ready in about 25 minutes. It’s quick enough for a weekday breakfast but special enough for a weekend treat.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt until everything is evenly combined.
2. Prepare the Wet Ingredients:
In a separate bowl, beat the egg together with the buttermilk and melted butter until smooth.
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spoon or spatula until just combined. A few small lumps are okay; try not to overmix to keep your pancakes tender and fluffy.
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 onto the skillet for each pancake. Cook until you see bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes carefully and cook for another 1 to 2 minutes on the other side until golden brown and cooked through.
5. Serve and Enjoy:
Place cooked pancakes on a warm plate and keep them warm as you cook the rest. Serve your stack with butter and a generous drizzle of maple syrup. Add fresh strawberries if you like for a fresh, colorful touch.
Can I Use Frozen Sourdough Discard for Pancakes?
Yes! Just thaw your sourdough discard in the fridge overnight or at room temperature before using. Give it a good stir to regain its consistency before mixing it into the batter.
Can I Make Pancakes Ahead of Time?
Absolutely! You can prepare the batter ahead and refrigerate it for up to 24 hours. Gently stir before cooking. Cooked pancakes keep well in the fridge for 2–3 days and can be reheated in the toaster or microwave.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before adding it to the recipe. This gives a similar tang and helps tenderize the pancakes.
How Do I Keep Pancakes Warm While Cooking the Rest?
Place cooked pancakes on a baking sheet and keep them warm in an oven preheated to about 200°F (95°C) until ready to serve. This way, everyone can enjoy hot pancakes together!
