Sourdough Discard Pancakes

I am completely obsessed with these pancakes. The moment the smell of the sourdough starter hits the hot skillet, you know something incredible is about to take shape. Fluffy, warm, and just the right amount of tang, these pancakes whip up in no time and make for a delicious breakfast or brunch, especially when the mornings feel like they are on fast forward. Plus, they are perfect for a lazy Sunday or a quick weekday breakfast.

Although these delightful pancakes are a fantastic way to use up sourdough discard, they stand on their own as a breakfast staple. There’s nothing quite like sitting down to a stack of pancakes that feels both comforting and satisfying without the fuss of complicated processes. Pair them with fresh fruit or a drizzle of syrup, and you have yourself a winning dish that will impress any guest.

Reasons to Try This Recipe

What makes these pancakes absolutely irresistible? Let’s break it down, shall we?

• Fast and Easy: From start to finish, this recipe takes just about 15 minutes. You can whip up breakfast faster than you can hit the snooze button one more time.
• Simple Ingredients: You probably already have most of the ingredients on hand. Think all-purpose flour, milk, and eggs—all kitchen staples ready to transform your morning.
• One Pan Wonder: Easy cleanup is key. Everything you need is whisked together in one bowl, and any leftover batter can be stored easily for another day.
• Crowd Pleaser: These pancakes are universally loved, which means happy bellies all around, whether you’re feeding kids or brunching with friends.
• Make Ahead Friendly: If you want to ramp up meal prep, you can mix the dry ingredients in advance or even make a big batch of pancakes and freeze them for busy mornings.

Ingredient Notes

Let’s dive into what makes this pancake batter come to life.

The heart of this recipe starts with sourdough discard. Not only does it reduce food waste, but it also brings a delightful tangy flavor and enhances the fluffiness of the pancakes. If you don’t have sourdough discard on hand, but don’t want to miss out on this deliciousness, you can easily substitute it with yogurt or buttermilk.

Next up is all-purpose flour. This type of flour creates the perfect texture for light and fluffy pancakes. If you’re looking for a gluten-free option, almond flour is a fantastic substitute that will provide added nutrients and flavor.

Baking powder and baking soda work hand in hand to give these pancakes their rise and fluffiness. You can usually find them in your pantry, but if you run out of baking powder, a mix of baking soda combined with vinegar or lemon juice will do the trick in a pinch. Just remember, baking powder is a must-have for best results!

Finally, don’t forget about sugar. A tablespoon or two adds the right touch of sweetness, balancing the tangy flavor of the sourdough. If you want to reduce sugar, feel free to cut it down or swap it out with honey or maple syrup directly in the batter.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted butter or vegetable oil

How to Make Sourdough Discard Pancakes

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
   This base creates the structure for your pancakes, allowing them to rise beautifully.
2. Mix the sourdough discard, milk, egg, and melted butter until well combined in another bowl.
   The combination of wet ingredients will enhance the tanginess and moisture in the pancakes.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
   A little lumpiness is perfectly fine; it results in a softer pancake.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
   You want a hot surface to achieve the golden brown color on your pancakes.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
   Give them a bit of space; they’ll spread slightly as they cook.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
   Watch for that perfect golden hue, signaling a fluffy inside.
7. Repeat with the remaining batter until it’s all gone.
   You can keep cooked pancakes warm in the oven at low heat if serving a crowd.
8. Serve warm with your favorite toppings.
   Whether it’s a drizzle of maple syrup or a dollop of whipped cream, the options are limitless.

Pro Tips for Success

• Don’t Overmix: A few lumps are ideal for tender pancakes. Overmixing can lead to dense results.
• Use a Non-Stick Surface: A great non-stick skillet goes a long way in ensuring perfect pancakes without sticking or breaking.
• Adjust Consistency: If the batter seems too thick, add a splash more milk to get the perfect pour.
• Pay Attention to Heat: If your skillet is too hot, you’ll end up with burnt pancakes on the outside and raw batter on the inside.

How to Store Leftovers

These pancakes can be stored in an airtight container in the fridge for about 3 days. For longer storage, freeze them stacked between sheets of parchment paper. They will be fine for up to 2 months. To reheat, simply pop them in the toaster or microwave, and they will taste as fresh as they did on day one.

Frequently Asked Questions

How long does it take to prepare these pancakes?
These pancakes are quick to make. You can have them ready in under 15 minutes, from mixing to serving on the table. If you make the batter the night before, it’ll save you even more time in the morning.

Can I substitute the sourdough discard?
Absolutely! If you don’t have sourdough discard, you can easily replace it with an equal amount of yogurt or buttermilk. This will retain the moistness and add a delightful taste!

Can I make these pancakes gluten-free?
Yes, you can! Swap out the all-purpose flour for a gluten-free flour blend. Just make sure the blend includes xanthan gum to help with the pancake’s structure and fluffiness.

The Bottom Line

These pancakes can quickly turn any ordinary morning into something special. With their delicious flavor and fluffy texture, they will soon become a staple in your kitchen. No more wasting sourdough discard—transform it into a breakfast favorite that everyone will love.

Did you make this recipe? I would love to hear how it went. Drop a comment below, leave a rating, or share a photo with me on social media. Your feedback makes my day and helps me create more recipes you will love.

Sourdough Discard Pancakes

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Fluffy and tangy pancakes made using sourdough discard, perfect for breakfast or brunch.

• Author: zayn
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted butter or vegetable oil

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Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Mix the sourdough discard, milk, egg, and melted butter until well combined in another bowl.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter until it’s all gone.
8. Serve warm with your favorite toppings.

Notes

For leftovers, store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in a toaster or microwave.