Fluffy Sourdough Discard Pancakes are a wonderful way to make the most of your sourdough starter discard while treating yourself to a stack of soft, airy pancakes. These pancakes have a gentle tang from the sourdough, balanced by a tender crumb that melts in your mouth with every bite. They’re perfect for those mornings when you want something a little extra special but still easy to whip up.
I love making these pancakes because they give new life to the starter discard that might otherwise go to waste. There’s something so satisfying about turning that leftover starter into a breakfast favorite that everyone can enjoy. Plus, the slight sourdough flavor adds a nice depth that you don’t usually get in regular pancakes. I always find myself smiling while flipping these fluffy beauties.
My favorite way to serve these pancakes is with a pat of butter, a drizzle of warm maple syrup, and a handful of fresh berries on top. The mix of sweet syrup and the tiny sourdough tang is just perfect. These pancakes also freeze beautifully, so I like to make a big batch and keep some ready for busy mornings when I need something quick and comforting.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe, adding a mild tangy flavor and tenderizing the pancakes. If you’re out of discard, you can use plain yogurt or buttermilk for a similar slight tang.
Flour: All-purpose flour works great here, but you can swap it for whole wheat flour for a nuttier taste and extra fiber. Just expect a denser texture.
Leavening Agents (Baking Powder & Baking Soda): These help the pancakes rise and become fluffy. Make sure your baking powder is fresh for best results. If you don’t have baking powder, increase baking soda slightly but add a little extra acid like vinegar or lemon juice.
Butter & Milk: Butter adds richness while milk thins the batter. You can use any milk you prefer: dairy or plant-based like almond or oat. Melted butter can be swapped for vegetable oil if needed.
How Do You Keep Pancakes Fluffy and Avoid Overmixing?
The key to fluffy pancakes is mixing the batter just until ingredients come together. Overmixing develops gluten and makes pancakes tough.
- Start by combining wet ingredients thoroughly in one bowl.
- Add dry ingredients gently and stir only until you see no big flour patches.
- The batter should be slightly lumpy—this is good!
- Let the batter rest 5-10 minutes before cooking; it helps relax gluten and improves fluffiness.
When cooking, cook on medium heat so pancakes brown nicely without burning, and flip only once bubbles form on top and edges look set. This helps keep the rise intact for that soft texture inside.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to gently combine the ingredients without making the batter tough.
- Whisk or fork – helps blend everything smoothly and prevents lumps in the batter.
- Measuring cups and spoons – crucial for getting the right balance of ingredients, especially leaveners and liquids.
- Non-stick skillet or griddle – ensures the pancakes flip easily and cook evenly without sticking.
- Spatula – perfect for flipping the pancakes gently to keep them fluffy.
- Cooking spray or butter – to lightly grease the pan so the pancakes don’t stick and get a nice golden crust.
Flavor Variations & Add-Ins
- Blueberries or raspberries – fold fresh berries into the batter for bursts of fruity flavor in every bite.
- Chocolate chips – sprinkle some into the batter for a sweet, melty surprise.
- Banana slices – add mashed banana to the batter for extra sweetness and moisture.
- Spices like cinnamon or nutmeg – mix into the dry ingredients to add warm, cozy flavors.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk (whole or your choice)
- 2 tablespoons melted butter, plus more for cooking and serving
- 1 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Fresh berries (optional), for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook, so you can have a stack of warm, fluffy pancakes ready in about 25 minutes. It’s quick enough for a weekend breakfast or a special weekday treat!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter discard, milk, and egg until everything is well blended and smooth.
2. Add the Dry Ingredients:
Sprinkle in the flour, sugar, baking powder, baking soda, and salt. Stir gently just until you no longer see flour — the batter will be slightly lumpy, and that’s okay. Don’t overmix!
3. Stir in Butter and Vanilla:
Add the melted butter and vanilla extract if using. Give it one last gentle stir to combine all ingredients evenly.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles appear on top and edges look set.
Flip carefully and cook an additional 1-2 minutes until golden and cooked through.
5. Serve and Enjoy:
Keep the cooked pancakes warm on a plate while you finish the batch. Serve them stacked with a pat of butter, a drizzle of maple syrup, and fresh berries on the side if you like. Enjoy your fluffy, tangy sourdough pancakes!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using. This helps it mix more smoothly into the batter.
Can I Substitute Milk With a Non-Dairy Alternative?
Absolutely! Almond, oat, soy, or any plant-based milk work well. Just use the same amount as called for in the recipe.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for best results.
Can I Add Mix-Ins Like Blueberries or Chocolate Chips?
Definitely! Fold in fresh or frozen blueberries, chocolate chips, or even nuts right before cooking for extra flavor and texture.
