Sourdough Discard Pancakes

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Put your sourdough discard to good use with these fluffy Sourdough Discard Pancakes! These pancakes have soft centers, golden edges, and a slight tang from the discard. You can make them with simple pantry ingredients and serve them warm with butter and maple syrup.

 

Looking for another way to use sourdough discard? Try this easy Sourdough Discard Pizza Dough

Ingredient Notes

Here’s what you’ll need to make these fluffy sourdough discard pancakes.

• Sourdough Discard: Use 100% hydration discard for the right batter consistency. It gives the pancakes a slight tang.
• All-Purpose Flour: Unbleached flour works well here and keeps the pancakes soft.
• Instant Dry Milk Powder: Adds a little richness and helps the pancakes brown nicely.
• Baking Powder and Baking Soda: Help the pancakes rise and become light and fluffy.
• Granulated Sugar: Adds just a bit of sweetness to the batter.
• Egg: Helps bind the batter and gives the pancakes a tender texture.
• Melted Butter or Canola Oil: Use butter for a richer flavor or canola oil for a more neutral taste.
• Cold Water: Brings the batter together and helps get it to the right thickness.

How to Make Sourdough Discard Pancakes

Follow these simple steps to make your sourdough discard pancakes. For exact ingredient measurements and the full instructions, see the recipe card below.

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, dry milk powder, baking powder, baking soda, sugar, and salt until evenly combined.

Step 2: Add the wet ingredients

Add the sourdough discard, egg, melted butter, and cold water to the bowl.

Step 3: Mix the batter

Whisk everything together just until combined. Don’t worry about a few small lumps. The batter should be thick but easy to pour. If it feels too thick, stir in more water, one tablespoon at a time.

Step 4: Let the batter rest

Let the batter sit for 2–3 minutes while you heat a nonstick skillet or griddle over medium-low to medium heat.

Step 5: Pour the pancakes.

Lightly butter the heated skillet. Pour about ¼ cup of batter for each pancake, leaving a little space between them.

Step 6: Cook and flip.

Cook until bubbles appear across the surface and the edges start to look set. Flip the pancakes and cook the other side until golden brown and cooked through.

Step 7: Serve warm.

Transfer the pancakes to a plate and serve warm with butter and maple syrup.

Tips for Success

• Keep the skillet temperature steady: If the pancakes brown too quickly but stay wet in the middle, reduce the heat slightly. Thick pancakes need enough time to cook through.
• Adjust for your sourdough discard: Discard consistency can vary depending on how it’s stored. Add a little extra water if the batter is too thick, but avoid making it runny.
• Grease the skillet lightly: Too much butter can cause uneven browning. Use just enough to coat the cooking surface.
• Use a wire rack to keep pancakes warm: If making several batches, place cooked pancakes on a wire rack in a 200°F oven. This keeps them warm without trapping steam underneath.

What to Serve With Sourdough Discard Pancakes

Serve these pancakes with a mix of sweet and savory breakfast favorites for an easy breakfast or weekend brunch.

• Crispy Bacon – Adds a salty, savory contrast.
• Homemade Breakfast Sausage – A hearty side for a filling breakfast.
• Frittata – A simple source of protein to round out the meal.
• Fresh Fruit Salad – Brings a fresh, fruity touch to the plate.
• Honey Butter – Adds a sweet, buttery finish.

I hope these sourdough discard pancakes become a breakfast favorite! Serve them warm with your favorite toppings and enjoy every bite.

Variations

A few simple additions can give these pancakes a different flavor without changing the recipe much.

• Blueberry Pancakes: Fold fresh or frozen blueberries into the batter.
• Chocolate Chip Pancakes: Add a handful of chocolate chips for a sweeter breakfast.
• Cinnamon Pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.
• Buttermilk Pancakes: Replace some of the water with buttermilk for a richer, slightly tangy flavor.

More Pancake Recipes to Try

• Oatmeal Pancakes
• Pumpkin Pancakes
• German Pancakes
• Lemon Ricotta Pancakes
• Homemade Pancake

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

To freeze, let them cool completely, then place parchment paper between each pancake and store in a freezer-safe bag for up to 2 months.

Reheat in the microwave for 20–30 seconds or pop them in the toaster until warmed through.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.