Pancakes are a treat any day of the week, and these Sourdough Discard Pancakes are a great way to make a delicious breakfast and use up some of your sourdough discard! This recipe is also very adaptable, so you can easily add berries, chocolate chips, or your other favorite pancake add-ins!
If you're looking for more sourdough discard recipes for breakfast and brunch, check out these Sourdough Discard Bagels, Sourdough Discard Cinnamon Rolls, and these Sourdough Discard Blueberry Muffins.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, tips for struggling sourdough starter, and how to use sourdough discard.
Why you'll love this recipe
- This easy recipe comes together in about 30 minutes!
- Sourdough Discard Pancakes are very adaptable so you can easily add your favorite add-ins like blueberries or chocolate chips. You can also use those as toppings with these pancakes!
- This recipe is a great way to use up some of your sourdough discard, but this recipe can also be made with active sourdough starter, if you prefer.
- The sourdough discard gives a bit of sourdough flavor and a little additional lift to these pancakes.
Ingredients
Sourdough Discard Pancakes come together with just a few pantry staples, so you likely have everything you need. You'll also need your sourdough discard!
- Sourdough discard: You want your sourdough discard to be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your sourdough starter has a different ratio, you may need to adjust some of the ingredients in this recipe.
- Orange zest: This is optional, but the orange zest gives some brightness to the pancakes. You could also use lemon zest, if you prefer.
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Add blueberries - Fold 1 cup fresh or frozen blueberries into the batter. If using frozen berries, make sure they are thawed before adding to the batter, and pour off any excess water.
- Add chocolate chips - Mix ½ cup chocolate chips into the batter, or you can drop them into the pancakes once you've poured the batter into the pan.
- Add lemon zest - Add 1-2 Tablespoons lemon zest instead of orange zest for a different citrus kick.
- Use regular dairy milk - If dairy is not an issue for you, you can make this recipe using regular dairy milk.
- Use an egg substitute - If you're not baking with eggs, you can use a liquid egg substitute (such as Just Egg) in this recipe.
- In a waffle mood instead? Try these Sourdough Discard Waffles and these Sourdough Sweet Potato Waffles!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Pancakes
These Sourdough Discard Pancakes come together in just a few easy steps! The full recipes with directions is at the bottom of this post.
In a large bowl, whisk together your dry ingredients.
In a medium bowl, lightly beat the eggs, then whisk together with the milk and vanilla extract.
Add the egg and milk mixture, the sourdough discard, orange zest, and the melted butter to the dry ingredients.
Whisk the batter together to combine and remove any clumps. If you want to add any add-ins (like blueberries, etc. this is where you would fold them in!).
Grease a skillet with butter or cooking spray, then pour ⅓ cup of batter into the center of the pan. Let cook until bubbly and the edges begin to set (about 2-3 minutes).
Flip and cook until lightly browned on both sides, about 2-3 minutes. Serve immediately with your favorite toppings.
Expert Baking Tips
- When stirring the batter together, use a whisk to break up any clumps so you have a smooth batter. No one wants a lump of flour in their pancake!
- Remember that the skillet is still heating up with the first pancake. I tend to start at medium heat for the first pancake, then reduce the heat to medium-low for the remaining pancakes, but this will vary based on the temperatures of your stovetop.
- Every sourdough starter (and therefore, the discard) is different. If it seems like your batter is too thick, add more milk to reach your desired consistency. If the batter seems a bit thin, add more flour, 1 Tablespoon at a time, to reach your desired consistency.
- This is a base pancake recipe. I highly recommend topping these pancakes with fresh fruit, maple syrup, butter, or your other favorite toppings!
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or you can use it in sourdough discard recipes like these Sourdough Discard Pancakes!
Keep in mind that every sourdough starter is different. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, tips for struggling sourdough starter, and how to use sourdough discard.
Equipment
There is nothing exceptional that you need to make Sourdough Discard Pancakes! Grab a few mixing bowls, a whisk and spatula and a skillet and you'll be ready to go. Use a kitchen scale to measure your sourdough discard.
kitchen essentials
My Favorite Kitchen Scale
Perfect for measuring your sourdough discard and other ingredients!
Storage
Refrigerator Storage: Pancakes are best eaten fresh and warm, but they can also easily be stored. If you plan to eat them within 1-2 days, store the pancakes in an airtight container in the refrigerator. To reheat, warm in the microwave for about 30 seconds, then add your toppings.
Freezer Storage: Once fully cooled, transfer the pancakes to an airtight container or freezer-safe bag and freeze for up to 2 months. Keep in mind that the pancakes will stick together. If you place a piece of wax paper between each then they will be easier to separate for reheating. Let frozen pancakes thaw in the fridge or at room temperature, then reheat in the microwave for 30-60 seconds to make them warm and soft again.
Recipe FAQ
Yes, you can! To do so, replace the sourdough discard with sourdough starter in a 1:1 substitute.
Working with room temperature discard (rather than discard straight from the refrigerator) ensures that it will rise correctly.
Yes! If you want to add things like chocolate chips, blueberries and more to these pancakes, you can! Once you've mixed together the wet and dry ingredients, fold in your add-ins. Then the pancakes are ready to cook!
If your pancakes are cooked on the outside, but not yet cooked on the inside, your skillet is too hot. Reduce the heat and let the pancakes cook at a slightly lower temperature for a longer time, to ensure the centers are set.
I recommend topping these pancakes with fresh fruit, maple syrup, butter, or your other favorite toppings!
Sourdough Discard Pancakes
Ingredients
- 2 Tablespoons unsalted butter melted and cooled, plus more for skillet
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 2 eggs beaten
- 1 ¼ cups non-dairy or regular dairy milk
- 2 teaspoons vanilla extract
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 Tablespoon orange zest optional
Instructions
- Melt the butter and set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
- In a medium bowl, beat the eggs. Add the milk and vanilla extract and whisk to combine.
- Add the sourdough discard to the bowl of dry ingredients, then pour in the melted butter, the eggs mixture and the orange zest. Whisk the batter together to remove any clumps. If needed, add more milk to reach your desired consistency.
- Grease a skillet with butter or cooking spray and heat over medium-low heat*. Pour approximately ⅓ cup of batter into the center of the pan. Cook for 2-3 minutes until the pancake is bubbling, the edges are starting to set, and the bottom is lightly browned. Carefully flip the pancake and cook an additional 2-3 minutes until lightly browned on both sides. Transfer to a plate.
- Repeat with remaining pancakes. Serve immediately with your favorite toppings!
Betsy says
OMG!!!!! At 77, I have to say these are the most DELICIOUS pancakes I have ever made.
On to more of your discard recipes.
Regards,
Betsy
Jessica Vogl says
This is the HIGHEST compliment! Thank you, Betsy!
Jean says
I was skeptical when I first looked at the recipe,( nutmeg & orange zest. Love them both but haven't tried in a pancake) but your other recipes haven’t steered me wrong yet!
These were absolutely fantastic!! It will definitely be a keeper. I thank you so much!
Jessica Vogl says
So glad you tried it and that it was a hit! Thank you!
Marlin Vis says
Why aren’t you using grams. Easier.
Jessica Vogl says
I'm slowly adding metric measurements to all of my recipes (and all newly published recipes have both cups and grams). This is just an older one that I haven't updated yet! It's coming!
Vickie says
Perfect recipe! Can’t wait to try a chocolaty chip version next weekend!
Amylynn says
Made these but added baking soda as well. They taste amazing. The previous recipe I followed was more bland. Thanks for the flavor!
Afton says
My first sourdough recipe was a success! I created my own starter about 14 days ago and I was finally ready to start experimenting with it!! I made this and they turned out so good, flavor and texture was perfect and it was a family favorite! I followed the recipe perfectly (I used skim milk) and they looked great! Can’t wait to make them again!
Jessica Vogl says
Amazing! And welcome to the sourdough world!
Abby says
Hi! Could the batter be made the night before and put in the refrigerator overnight, then use the next day?
Jessica Vogl says
I haven’t tried this! They might be a little flatter (there won’t be fluffiness from beating the eggs), but it should work in general!
Kara says
I enjoy several of your recipes. However…with this one, the pancakes turned out doughy/mushy in the center even though they were fully cooked. They didn’t have a fluffy texture that we were looking for. Also, when doubling the recipe, there’s an error in the recipe that has the same amount of discard as the single serving recipe.
Jessica Vogl says
Appreciate the feedback!
Seth Bullock says
First time using this recipe with our young starter. We had to add more flour to get our consistency we like. Will definitely save this recipe.