Pancakes are a treat any day of the week, and these fluffy Sourdough Discard Pancakes are a great way to make a delicious breakfast and use up some of your sourdough discard! This is a same-day recipe, with no rise time needed. They're also very adaptable, so you can easily add berries, or chocolate chips, or other toppings that you enjoy with pancakes.
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Pancakes come together with 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 (1 part flour, 1 part water). If your sourdough starter has a different ratio, you'll need to adjust some of the ingredients in this recipe.
- Non-dairy milk: I use almond milk, but you can use any non-dairy (or dairy, for that matter) milk you prefer.
- Unsalted butter: There is some butter in the pancakes themselves, and you'll need more to grease your skillet before cooking the pancakes. Alternatively, you can also use cooking spray to grease your skillet.
- Your favorite pancake toppings! For me, I like to serve pancakes with butter, maple syrup, and some fresh fruit.
See full recipe below for detailed instructions.
These Sourdough Discard Pancakes come together in just a few easy steps!
In a large bowl, whisk together your dry ingredients.
In a medium bowl, lightly beat the eggs, then whisk together with the milk.
Add the egg and milk mixture, the sourdough discard, and the melted butter to the dry ingredients.
Mix together with a wooden spoon, then use a whisk to break up any clumps.
Grease a skillet with butter or cooking spray, then pour ¼-1/2 cup of batter into the center of the pan. Let cook until bubbly and the edges begin to set (about 2-4 minutes).
Flip and cook until lightly browned, about 2-4 minutes. Serve immediately with your favorite toppings.
When you're cooking the pancakes, I find the first pancake needs the skillet to be at a higher temperature than the next pancakes as the skillet is still warming. I tend to start at medium-high for the first pancake, then reduce the heat to medium for the remaining pancakes.
Hint: When stirring the batter, it's easiest to mix the wet and dry ingredients together with a wooden spoon. Then switch to a whisk to break up any clumps so you have a smooth batter.
Working with 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 (1 part flour, 1 part water). If your starter has a different ratio, you will need to adjust the ingredients.
Make sure your sourdough discard is unfed and at room temperature before adding it to the recipe. This will ensure that it activates and rises correctly.
This is a very adaptable recipe and a great base to modify. Here are a few of my favorite variations:
- Add blueberries - Fold 1 cup fresh or frozen blueberries into the batter. If using frozen berries, make sure they are thawed before adding, 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 - If you want just a hint of extra flavor, add 1-2 Tablespoons lemon zest for a little lemon kick.
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.
You can also freeze pancakes. Once they're 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 not stick and will be easier to separate for reheating. Let frozen pancakes thaw in the fridge, and reheat in the microwave for 30-60 seconds.
Know your sourdough starter! Every 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 recipe is designed to be made with sourdough discard. Without it, you would need to adjust several of the ingredients.
Working with room temperature discard (rather than discard straight from the refrigerator) ensure that it will rise correctly.
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard this (in the trash or compost) or use it in sourdough discard recipes like this one.
This is a same-day recipe, and there is no need to let the batter rise before making the pancakes.
Sourdough Discard Pancakes
- 2 Tablespoons unsalted butter melted and cooled
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 eggs lightly beaten
- 1 ¼ cups non-dairy milk
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- Toppings (butter, maple syrup, fruit)
- Melt the butter and set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, combine the eggs and milk and whisk to combine.
- Add the sourdough discard to the bowl of dry ingredients, then pour in the cooled, melted butter and the milk and eggs mixture. Carefully mix with a wooden spoon, then use a whisk 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-high heat. Pour approximately ½ cup batter into the center of the pan. Cook for 2-4 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.
- Reduce the heat to medium for the remaining pancakes. Serve pancakes immediately with your favorite toppings.