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    Home » Homemade Recipes

    Quick and Easy Sourdough Discard Pancakes

    March 31, 2020 by Kristin @ Dirt & Dough 8 Comments

    Jump to Recipe Print Recipe
    A stack of sourdough discard pancakes with blueberries on top and syrup being drizzled.
    A stack of sourdough discard pancakes with a large slice taken out to see the fluffy layers.
    A stack of sourdough discard pancakes with blueberries on top and syrup being drizzled.

    Sourdough discard pancakes are so easy to make and don't require the batter to sit overnight. These pancakes are soft, fluffy, and have that wonderful sourdough flavor. Cooking in butter on a skillet gives these pancakes a beautiful golden brown exterior. Finish it off by topping with your favorite fresh fruit or pure maple syrup.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

    A tall stack of sourdough pancakes with blueberries on top and syrup being drizzled.
    Sourdough Discard Pancakes

    What if I told you that making homemade pancakes is incredibly easy and that you will never reach for a boxed version again? Skip the store-bought pancake mix and try some sourdough discard pancakes!

    These pancakes are made the same day and do not require sitting overnight like some other sourdough pancake recipes. Whip up the batter while the pan is heating up and breakfast is done in minutes!

    If you have a sourdough starter or have even thought about getting into that world, I’m sure you have heard what amazing pancakes they make. The starter gives them such an incredible fluffy texture and taste.

    I'm not much of a pancake person (give me crepes any day of the week) but once I tried sourdough pancakes, they have been a regular staple in our house. We make them at least once a week. Sometimes even more...

    Don't have a starter yet and want to learn more? Read my sourdough starter tutorials.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Substitutions
    • Equipment
    • Storage
    • How Do I Make Pancakes Fluffy?
    • Sourdough Discard Pancakes

    Ingredients

    This pancake recipe is so easy to make and calls for simple pantry ingredients.

    Sourdough starter discard, honey, salt, baking soda, flour, milk and an egg.
    Ingredients
    • Sourdough Starter Discard
    • All-Purpose Flour (bread and Whole Wheat flour will work as well)
    • Whole Milk
    • Honey
    • Salt
    • Baking Powder
    • Baking Soda
    • Egg
    • Butter for Skillet

    Exact measurements in the recipe card.

    Why I use Baking Soda and Baking Powder in my Sourdough Pancakes?

    1. It eliminates having to pre-mix your batter the night before. These pancakes can be made right after the batter is mixed.
    2. Your Starter doesn't need to be active. This means, this recipe is perfect for those developing starters or if you haven't fed yours in a while.

    Typically with most sourdough starter recipes, you have to allow whatever you're making, time to sit and ferment. The wild yeasts in the starter just need a little extra time to do their thing.

    I use both baking powder and soda because using just baking powder, added with the starter, could make them too acidic. Adding the baking soda helps balance that out.

    Instructions

    Step 1: In a medium-sized bowl, whisk together the starter, milk, and honey.

    Step 2: Add in the flour, salt, baking soda, and baking powder. Mix until just combined.

    A batter bowl with flour, salt, baking soda and baking powder.

    Step 3: In a small bowl whisk the egg and fold it into the batter. Be careful to not overmix! See notes below as to why.

    Step 4: Over medium-low heat, warm up a cast iron griddle.

    Step 5: Add a little butter and spread over the griddle. This will add a nice buttery flavor to the pancakes and also help keep them from sticking.

    Butter being melted on a cast iron griddle.

    Step 6: Pour about a cup of the batter onto the skillet and let cook for a few minutes. Once you see little bubbles form all over and the other side is golden brown flip and cook the other side.

    Sourdough pancake being cooked on a cast iron griddle.

    Step 7: Transfer to a plate and repeat steps 5-7 until all the pancakes are done.

    If making large batches and want to keep them warm, I like to turn my oven on as low as it can go and add the pancakes to a cookie sheet until they are all done. That way all the pancakes can be served at the same time and still be perfectly warm.

    Serve with fresh berries, peanut butter, jam, or whatever your favorite toppings are.

    A stack of sourdough pancakes with blueberries on top and a large slice taken out to show the layers.
    Sourdough Discard Pancakes

    Variations

    Gluten-Free: These are not gluten-free and will require a gluten-free sourdough starter. If you have a gluten-free starter you can find a pancake recipe at Vanilla and Bean.

    Add-ins: Every now and then we like to add chocolate chips or fresh blueberries to our pancakes. Once the batter is poured onto the griddle just sprinkle on your desired amount.

    Substitutions

    Flour - This recipe calls for all-purpose flour but can also be made with bread or whole wheat flour.

    Sugar for Honey - I prefer a little honey in this particular recipe instead of sugar. If you don't have honey, 1 tablespoon of sugar can be used instead.

    Equipment

    Batter Bowl. Having a batter bowl allows you to easily pour your pancake batter.

    Whisk - A fork also works great, but I find a flat whisk is the easiest way to get perfectly incorporated pancake batter.

    Griddle. I love my cast iron griddle. It makes the best crust on the pancakes. Make sure to season with a little butter before pouring the batter on.

    Storage

    Sourdough discard pancakes are best eaten right away. If you have extra they will last in the fridge for 2-3 days. Make sure they are in a ziplock bag, airtight container, or wrapped in plastic wrap or aluminum foil.

    They can also be stored in the freezer for up to 3 months.

    Reheating Sourdough Pancakes:

    To reheat from the refrigerator: Place back on a warmed-up griddle for a couple of minutes.

    To reheat from frozen: Allow them to thaw and then warm back up on the griddle. Or pop them in the toaster frozen and you'll have your own homemade Eggo-style pancakes.

    How Do I Make Pancakes Fluffy?

    A large slice of stacked sourdough pancakes showing the fluffy interior.
    Inside Sourdough Discard Pancakes

    Do you struggle to get super-soft, fluffy pancakes? There are some very simple things you can do to help get that perfect texture.

    1. Do not overmix! If you try to mix out all the lumps the pancakes will turn out dense. Just whisk until everything is incorporated and avoid the temptation to keep whisking.
    2. Let it rest for a few minutes. Even though this recipe can be made right away if there is time to let it rest for 10 minutes it will only make them softer.
    3. Only flip once. Wait until the pancakes start to form tons of little bubbles and the other side is nice and golden brown. Avoid flipping it multiple times.
    A sourdough pancake with lots of bubbles.

    Sometimes it's not the ingredients in our pancakes but how we handle them. Try these three tricks above to get irresistible soft and fluffy sourdough discard pancakes. And let me know if it worked!

    Other Breakfast Recipes

    • Sweet Potato and Brussels Sprouts Breakfast
    • Blueberry Lemon Scones
    • Raspberry Lemon Dutch Baby
    • Sourdough Discard Lemon Poppy Seed Muffins

    Other Sourdough Discard Recipes

    Are you looking for other ways to use your sourdough discard? Check out some of the recipes below for inspiration.

    • Sourdough Discard Banana Bread
    • Sourdough Discard Naan
    • Sourdough Discard Lemon Poppy Seed Muffins
    • Sourdough Starter Discard Crackers

    Love this recipe? Please leave a 5-star rating in the recipe card and a comment below. Don't forget to tag me in social media if you make any of my recipes so I can see! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media on Instagram, Pinterest and Facebook.

    A plate with a stack of sourdough discard pancakes with a slice of them taken out.

    Sourdough Discard Pancakes

    Sourdough discard pancakes are so easy to make and don't require the batter to sit overnight. These pancakes are buttery, fluffy, and have that wonderful sourdough flavor. Cooked in butter on a skillet, gives these pancakes a beautiful golden brown exterior. Finish it off by topping with your favorite fresh fruit or pure maple syrup.
    4.8 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Breakfast
    Cuisine American
    Servings 6 Depending on size of pancake

    Ingredients
      

    • 1 Cup Sourdough Starter Discard
    • 1 Cup Milk
    • 1 tablespoon Honey
    • 1 Cup All-Purpose Bread and Whole Wheat flour will work as well
    • 1 teaspoon Salt
    • 1 teaspoon Baking Powder
    • t teaspoon Baking Soda
    • 1 Egg
    • Butter for Skillet

    Instructions
     

    • In a medium-sized bowl, whisk together the starter, milk, and honey.
    • Add in the flour, salt, baking soda, and baking powder. Mix until just combined.
    • In a small bowl whisk the egg and fold it into the batter. Be careful to not overmix! See notes below as to why.
    • Over medium-low heat, warm up a cast iron griddle.
    • Add a little butter and spread over the griddle. This will add a nice buttery flavor to the pancakes and also help keep them from sticking.
    • Pour about a cup of the batter onto the skillet and let cook for a few minutes. Once you see little bubbles form all over and the other side is golden brown flip and cook the other side.
    • Transfer to a plate and repeat steps 5-7 until all the pancakes are done. See notes below on how to keep pancakes warm.
    • Serve with fresh berries, peanut butter, jam, or whatever your favorite toppings are.

    Notes

    How to keep pancakes warm while cooking:
    If making large batches and want to keep them warm, I like to turn my oven on as low as it can go and add the pancakes to a cookie sheet until they are all done. That way all the pancakes can be served at the same time and still be perfectly warm.

    How Do I Make Pancakes Fluffy?

    Do you struggle to get super-soft, fluffy pancakes? There are some very simple things you can do to help get that perfect texture.

    1. Do not overmix! If you try to mix out all the lumps the pancakes will turn out dense. Just whisk until everything is incorporated and avoid the temptation to keep whisking.
    2. Let it rest for a few minutes. Even though this recipe can be made right away if there is time to let it rest for 10 minutes it will only make them softer.
    3. Only flip once. Wait until the pancakes start to form tons of little bubbles and the other side is nice and golden brown. Avoid flipping it multiple times.

    Substitutions

    Flour - This recipe calls for all-purpose flour but can also be made with bread or whole wheat flour.

    Sugar for Honey - I prefer a little honey in this particular recipe instead of sugar. If you don't have honey, 1 tablespoon of sugar can be used instead.

    Variations

    Gluten-Free: These are not gluten-free and will require a gluten-free sourdough starter. If you have a gluten-free starter you can find a pancake recipe at Vanilla and Bean.

    Add-ins: Every now and then we like to add chocolate chips or fresh blueberries to our pancakes. Once the batter is poured onto the griddle just sprinkle on your desired amount.

    Storage

    Sourdough discard pancakes are best eaten right away. If you have extra they will last in the fridge for 2-3 days. Make sure they are in a ziplock bag, airtight container, or wrapped in plastic wrap or aluminum foil.

    They can also be stored in the freezer for up to 3 months.

    Reheating Sourdough Pancakes:

    To reheat from the refrigerator: Place back on a warmed-up griddle for a couple of minutes.

    To reheat from frozen: Allow them to thaw and then warm back up on the griddle. Or pop them in the toaster frozen and you'll have your own homemade Eggo-style pancakes.

    Keyword Breakfast, Pancakes, Sourdough pancakes
    Tried this recipe?Let us know how it was!
    « Cast Iron Cornbread
    How to Make Your Own Sourdough Starter »

    Reader Interactions

    Comments

    1. Jacqueline

      May 04, 2022 at 9:21 am

      The best SD pancake recipe! My search is over Thank you

      Reply
      • Kristin @ Dirt & Dough

        May 05, 2022 at 7:00 am

        Jacqueline, this just made my day! So glad you enjoy them as much as we do.

        Reply
    2. Megan

      December 03, 2020 at 1:55 am

      5 stars
      I have made these multiple times for my family and they are always a hit. Very simple and quick to make, we have even made double batches and frozen them for later.

      Reply
      • Kristin

        December 11, 2020 at 4:35 pm

        I am so glad your family enjoys them! We make big batches as well. So great for quick mornings.

        Reply
    3. Alexa

      June 08, 2020 at 10:44 pm

      5 stars
      I am about to share my sourdough pancake recipe too, and I love that you use milk because so do we! We love buttermilk. Of course your recipe is delicious, just like everything you write. Love it!

      Reply
      • Lilly

        April 04, 2021 at 11:49 pm

        4 stars
        I made waffles with this batter and they were good! I had to modify because I'm on a low sodium diet (baking powder and baking soda both contain a tremendous amount of sodium), but they came out perfectly fine anyway. I added a little nutmeg, and next time I will add vanilla and a little bit more sweetener. Am using the rest of the starter for my first sourdough loaf ever. 😊. Thanks!

        Reply
        • Kristin

          April 05, 2021 at 12:59 pm

          Lilly, I'm so glad you enjoyed them and that you were able to adapt it to your needs. Nutmeg is a great idea! I am going to have to try that as well. Can't wait to hear how your first loaf of sourdough goes.

          Reply

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    My name is Kristin and this is Dirt & Dough, where I share my love for all things homemade and homegrown. I have a deep passion for food, not just preparing but also growing my own. My desire is to teach and inspire others to start cooking delicious meals at home while learning to grow fresh produce in the garden.

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