Sourdough Discard Pancakes - Made with simple kitchen staples plus sourdough starter or discard to create the most fluffy and flavorful pancakes your family will thank you for!
This sourdough pancake recipe will not result in your average stack of flapjacks. They’re going to be so much better than that! With buttery crisp edges and a super fluffy interior, you won’t find a better recipe for the best sourdough pancakes.
Using sourdough starter or the discard not only makes them extra fluffy but also gives them incredible flavor. Plus, if you enjoy using your starter for things other than Same Day Sourdough Focaccia bread, best sourdough pizza rolls, sourdough bread, like sourdough strawberry galette, you’ll love these just as much!
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Why You’ll Love This Recipe
- You can make them the night before to help make your mornings even easier.
- A stack of pancakes is the best way to start your day
- The texture and flavor of sourdough discard pancakes is even better than the already awesome classic recipe.
- Can be served with all your favorite toppings!
Tips for Sourdough Discard Pancake Recipe
- Before you begin, check that your baking powder and baking soda are fresh. Expired leavening agents won’t give them the extra rise you’re looking for.
- Always grease your pan, even if it is stainless steel or nonstick. The last thing you want is to try and flip your pancakes over and they’re stuck!
- You can also make these on a pancake griddle if preferred.
- Using butter to cook your pancakes will get you those delicious crisp edges.
- Do a test pancake first to ensure the heat isn’t too high. If your pancake cooks too quickly or burns, turn the heat down.
- You may need to turn the heat down as you work through your batches. The longer the skillet is on, the hotter it’ll be.
Ingredients
Dry Ingredients
- All-purpose flour - I use all-purpose flour because that’s usually what I keep on hand. I haven’t tried with a different type, but I don’t see why you couldn’t try this recipe with a different kind.
- Sugar - Adds a touch of sweetness.
- Sea salt - Brings out the flavor of the fluffy sourdough pancakes.
- Leavening agents - Baking powder and baking soda.
Wet Ingredients
- Sourdough starter - This can be either the discard or active starter. Both will work!
- Large eggs - To bind the pancakes so that they don’t fall apart.
- Milk - Use whatever milk you have on hand. Buttermilk would be a great choice, as would 2%.
- Vanilla - For even more fantastic flavor.
- Avocado oil - You’ll also need some to coat the skillet. However, nonstick cooking spray or butter works too.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Sourdough Pancakes
Step 1: In a large bowl, whisk the dry ingredients together. Then, into the same bowl, add the wet ingredients. Gently mix the batter until smooth, but some lumps are ok. Let the batter sit for a few moments.
Step 2: Heat a large nonstick skillet over medium-low heat and swirl oil to coat the bottom of the pan.
Step 3: Use a ⅓ measuring cup to pour the batter into the pan. You can also use an ice cream scoop for this. Add a few pancakes to the skillet (or however many can fit at once without touching). Reduce the heat to low.
Step 4: Once the edges start to crisp and bubbles start forming, flip the pancakes to finish cooking on the other side. They should be golden brown.
Step 5: Repeat with the remaining batter and then enjoy!
Make Ahead Overnight Preparation
Combine all ingredients EXCEPT for the baking powder and baking soda. Whisk together, cover with plastic wrap, and then chill in the fridge overnight.
In the morning, sift the baking powder and baking soda into the bowl and whisk well to combine. The texture should be thick and bubbly, so add a Tablespoon of milk at a time to thin it out, if necessary.
Let the batter sit for 5 minutes as you preheat the pan and continue as directed. The batter can be used cold, so you’re all ready to go!
What to Serve with Fluffy Sourdough Pancakes
There are so many options! You could go with the classic maple syrup and fresh berries or go with something a little extra like strawberry sauce, chocolate sauce, or whipped cream.
Sometimes we’ll have it with yogurt or warm almond butter and honey drizzled on top.
Pancakes are made even better when served with a fresh fruit salad and eggs in a nest.
Recipe FAQs
A sourdough starter is a naturally fermented yeast that is grown by “feeding” it. There is a more in depth process but in a nutshell, you feed your sourdough starter with flour and water, but to keep it fresh, you need to discard some of it first.
That discard is perfectly usable! So, they are both part of the same process, just one is active and the other isn’t quite as active.
Keep leftover sourdough discard pancakes covered in an airtight container in the fridge for up to 4 days. You can also keep them frozen for up to 2 months. If you’re freezing them, layer them with parchment paper so they don’t freeze stuck together.
I always think the microwave is the easiest and best way to reheat pancakes. They stay nice and soft that way!
More Breakfast Recipes
- Peanut Butter Granola
- Khachapuri Georgian Cheese Bread - Cheeseboat
- Ground Turkey Omelette Roll Recipe
- Avocado Toast with Egg (Video)
- Quick Einkorn Pancakes (Video)
- 5-ingredient Savory Waffles
- Strawberry Stuffed French Toast
- BLT Sandwich
- Breakfast Egg Sandwich
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📖 Recipe
Sourdough Discard Pancakes
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup milk whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil plus more to coat the skillet, or use melted coconut oil
Instructions
Overnight Preparation
- Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight in the fridge.
- The next day, sift the powders directly into the bowl and give it a good whisk to combine everything together.
- The texture should be thick and bubbly. Add extra milk, 1 tablespoon at a time, to thin out the texture if needed.
- Let the batter sit for at least 5 minutes, it should be nice and bubbly before using. The batter can be used cold.
Same Day Preparation
- In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms, let rest for 5-10 min.
- In a large (stainless steel) skillet, add 1 tablespoon of oil over low heat. Swirl the pan around to coat.
- Pour ⅓ cup of batter into the pan uaing an ice cream scoop. Cook until golden color on both sides, cooking on low heat. When the edges begin to puff up and bubbles appear on the surface, flip it over. Serve with fresh berries, maple syrup or strawberry sugar pure.
Video
Notes
- Make sure your baking powder and baking soda are fresh before starting — expired leavening won’t give your pancakes that beautiful rise and fluffy texture.
- Always grease your skillet or griddle, even if it’s nonstick. A light coating of oil or butter helps prevent sticking and gives you that picture-perfect flip every time.
- You can cook these on a griddle or skillet — whichever you prefer. Both work great!
- If you love crisp, golden edges, use butter for cooking your pancakes. It adds flavor and that irresistible buttery crust.
- Start with a test pancake to check your temperature. If it browns too quickly, lower the heat — you want gentle, even cooking so the inside stays soft and fluffy.
- As you work through your batches, remember that the pan will get hotter over time. Adjust the heat as needed to keep your pancakes perfectly golden from start to finish.
Melody
I make these all the time and add chocolate chips to make them extra appealing. These are delicious and are a great way to use discard. Thank you!
Laurie
This was my first try at making my own sourdough starter (discard) pancakes. The first ones were a bit flat, but I figured it out. I just needed to relax and stop over spreading the batter. We scarfed them up. YUMMY. Thank you.
Love Keil
Aww, I love this! First time and you nailed it, sometimes it just takes that little adjustment. So glad you enjoyed them (and that they disappeared fast!). Thank you Laurie for giving the recipe a try! 🥞
Andrea Case
Can you use canola or vegetable oil? Or do you use avacado oil to be healthier?
Love Keil
Great question! 😊 You can absolutely use canola or vegetable oil, both work just fine for pancakes. I like using avocado oil because it’s a bit lighter and has healthy fats, but any neutral oil you have on hand will still give you delicious results!
Molly
Made these (for the second time) this morning for breakfast and cannot recommend this recipe enough! The pancakes turn out perfectly and are so delicious. I did the same day preparation and used buttermilk instead of regular whole milk this time and they were absolutely perfect. I also make extra because they warm up so nicely the days after!
Love Keil
Yay, I’m so happy to hear it, Molly! It’s wonderful that you’ve made these pancakes more than once and they keep turning out perfectly. I love your tips—same-day prep, using buttermilk for extra fluffiness, and making extra for easy reheating later are such smart ideas. There’s nothing better than a stack of pancakes that taste just as amazing the next day! Thank you so much for sharing your experience and kind words, it really makes my day to hear how much you enjoy this recipe. 💛
Cynthia Sandoval
My go to recipe! Thank you! Delish!
Love Keil
Aww, I love hearing that! So happy it’s become your go-to, thank you Cynthia for making it and sharing! 💛