Fluffy Sourdough Discard Pancakes are a wonderful way to turn your sourdough starter discard into a stack of soft, airy pancakes. They have that gentle tang from the sourdough along with a golden, tender crumb that’s perfect for soaking up syrup or your favorite toppings. Every bite is light and fluffy, with just a hint of sourdough flavor that makes them extra special.
I love making these pancakes because they’re an easy way to use up discard without wasting anything. Plus, the sourdough adds a little something different from your usual pancake recipe. I find that letting the batter rest for a bit helps the pancakes become even fluffier—it’s a small step that really makes a difference, and I always look forward to flipping those perfectly puffed cakes on my griddle.
These pancakes are best served hot with butter and a drizzle of maple syrup, but they also pair amazingly with fresh fruit or a sprinkle of powdered sugar. I usually make a big batch on weekend mornings when I have time to savor the process and enjoy breakfast with my family. It’s a simple recipe that brings a cozy start to the day and makes good use of something that might otherwise get tossed.
Key Ingredients & Substitutions
Sourdough starter discard: This gives pancakes a mild tang and great texture. If you don’t have discard, you can use buttermilk or yogurt for a similar tangy effect.
Flour: All-purpose flour works best for a tender crumb. You can swap half with whole wheat for nuttiness but expect a denser pancake.
Baking powder and baking soda: These leaveners help the pancakes rise nicely and get fluffy. Don’t skip them even with sourdough discard—it boosts lift.
Milk: Regular milk is great here, but you can use plant-based milk like almond or oat milk if you prefer.
Butter or oil: Adds moisture and flavor. Melted butter gives a richer taste, while oil is a neutral option if you want a lighter pancake.
How Do You Get Fluffy Pancakes Using Sourdough Discard?
Fluffiness comes from a blend of good ingredients and proper technique. Here’s what helps:
- Combine dry and wet ingredients gently. Over-mixing can make pancakes tough.
- Let the batter rest for about 10 minutes. This gives time for the leaveners to work and gluten to relax.
- Heat your pan to medium and cook pancakes until bubbles form before flipping. This ensures even cooking and a light texture.
- Use baking powder and baking soda alongside your sourdough discard for extra rise and fluff.
Taking these steps ensures thick, airy pancakes with a nice golden crust and a slight tang from the sourdough. It’s a simple way to make breakfast feel special!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the batter, making it easier to combine everything.
- Whisk or fork – helps get the ingredients smooth and combined without overmixing.
- Griddle or non-stick skillet – perfect for cooking pancakes evenly and easily flipping them.
- Measuring cups and spoons – ensure your ingredients are precise for fluffy results.
- Spatula – makes flipping pancakes simple and prevents tearing.
Flavor Variations & Add-Ins
- Mix in chocolate chips or blueberries for a fruity or sweet twist—great for kids or special mornings.
- Stir in a teaspoon of vanilla extract or cinnamon to add warmth and aroma to the batter.
- Use Greek yogurt instead of milk for a tangy flavor and extra protein.
- Top with sliced bananas, chopped nuts, or a dollop of whipped cream for extra flavor and texture.
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 (adjust as needed for batter consistency)
- 2 tablespoons melted butter or vegetable oil
- Butter and maple syrup for serving
- Fresh berries (strawberries, raspberries, blueberries) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter plus 10 minutes of resting time, then about 15-20 minutes to cook all the pancakes. In total, you’ll spend around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough starter discard, flour, sugar, baking powder, baking soda, and salt until they are evenly combined.
2. Mix Wet Ingredients:
In a separate bowl, beat the egg. Add the milk and melted butter (or oil) and whisk until blended.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined — the batter should still be a little lumpy. If it seems too thick to pour, add a splash of milk to thin it out.
4. Let the Batter Rest:
Allow the batter to sit for about 10 minutes. This rest helps the leavening agents activate and the batter become fluffy.
5. Cook the Pancakes:
Heat a greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake onto the pan. Cook for 2 to 3 minutes until bubbles form on top and edges look set.
6. Flip and Finish:
Flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
7. Serve and Enjoy:
Keep cooked pancakes warm while you finish the batch. Serve topped with a pat of butter, a drizzle of maple syrup, and fresh berries on the side or on top for a delicious breakfast.
Can I Use Frozen Sourdough Discard for Pancakes?
Yes! Just make sure to thaw your frozen sourdough discard in the refrigerator overnight and stir it well before using. This helps ensure an even texture in your batter.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container or zip-top bag in the fridge for up to 3 days. To reheat, warm them in a toaster, oven, or microwave until heated through.
Can I Make These Pancakes Vegan?
To make a vegan version, substitute the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based milk and oil instead of butter.
What Should I Do If My Pancakes Are Not Fluffy?
To get fluffier pancakes, be sure not to overmix the batter and allow it to rest for 10 minutes before cooking. Also, cooking on medium heat helps them rise and cook evenly without burning.