Have leftover sourdough starter? Don’t toss it — make these Fluffy Sourdough Discard Pancakes instead! They’re soft inside, slightly crisp at the edges, and have that subtle tangy flavor we all love from sourdough.
Perfect for lazy weekend mornings or using up discard midweek, this recipe is one you’ll keep on repeat.
Sourdough Discard Pancake Recipe
I thought that my Best Pancake recipe is the only one I need to make fluffy pancakes without buttermilk. But recently I’ve started experimenting with sourdough starter and these pancakes rocked my pancake world. They are SUPER fluffy and soft, they literally melt in your mouth. It is a fail-proof recipe that you are going to love!
How to Make Fluffy Pancakes
Sourdough pancakes are classic pancakes made with sourdough starter discard. I should admit they are the fluffiest pancakes I’ve ever had. They taste a bit yeasty and are super light. You can easily eat a whole batch by yourself! For this pancake recipe you will need:
- All-purpose flour – Stick with regular flour for best texture. Bread or cake flour will change how the pancakes turn out.
- Sugar – Just enough to add a little sweetness and balance the sourdough flavor. You can reduce it slightly if you prefer less sweet pancakes.
- Baking soda – Reacts with the sourdough’s acidity to make fluffy, airy pancakes. It’s key for rise.
- Baking powder – Gives an extra boost to the batter, especially if your discard isn’t super active.
- Sourdough discard – Use unfed discard straight from the fridge. It adds a gentle tang and helps make the pancakes extra tender. Thick or thin discard both work.
- Milk – Whole milk is best for richness, but 2% is fine too. Let it come to room temp so it blends better.
- Eggs – Room temp eggs mix in more smoothly.
- Oil – A neutral oil like canola or vegetable keeps the pancakes moist. You can also use melted butter for a richer flavor.
It is a perfect way to use sourdough discard instead of throwing away. The best part, these pancakes will be on your table in less than 30 minutes. No need to allow the batter rest overnight because the recipe uses 1 cup of sourdough discard. It is more than enough to make the fluffiest pancakes ever!
How to Cook Perfect Pancakes
- Preheat your griddle or non-stick pan over low-medium heat. Grease the pan with butter.
- While your pan/griddle is heating, mix all the dry ingredients.
- Then mix all the wet ingredients in the measuring cup you use to measure the milk.
- Add the wet ingredients into the bowl with the dry ingredients. Mix. The batter will be lumpy and it is okay.
- Drop ⅓ cup of batter on the hot griddle/pan. Allow pancakes to cook properly. When you see bubbles on the surface, flip and cook until golden. Make sure to cook pancakes over low medium heat. Use a spatula for flipping the pancakes.
What is Sourdough Discard?
Sourdough discard is the part of the sourdough starter that is discarded before feeding. I usually collect sourdough starter discard in a jar and use every time I need it. You can keep it in the fridge for up to one week or freeze it for 6-7 months. For this recipe it can be at room temperature or you can take it directly from the fridge.
Variations to Try
- Cottage Cheese Pancakes – Add ¼ cup cottage cheese for protein-rich fluffiness.
- Vegan? – Replace egg with a flax egg and use non-dairy milk.
- Extra tangy? – Use older discard and swap milk for buttermilk.
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster or skillet to bring back the crisp edges.
- Freeze with parchment between pancakes for up to 1 month.
❓ FAQs About Sourdough Discard Pancakes
Yes, but the texture may be lighter due to more bubbles. Still delicious!
It’s optional but helps the gluten relax and gives a fluffier texture.
Yes, keep it in the fridge overnight. Stir gently before using.
Classic maple syrup, fresh berries, yogurt, condensed milk or lemon curd.
Absolutely! This recipe doubles and even triples beautifully.
More Pancake Recipes to Try
- Fluffiest Buttermilk Pancakes
- Banana Pancake Recipe
- Syrniki (Cottage Cheese Pancakes)
- Blueberry Buttermilk Pancakes
- Homemade Pancake Mix
If you're in the mood to explore more delicious pancake variations, be sure to check out our pancake recipe collection for inspiration.
If you enjoyed these pancakes, please tap a star below to rate the recipe — it helps others find it too! ⭐⭐⭐⭐⭐
Fluffy Sourdough Discard Pancakes
Ingredients
- 2 ¼ cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup sourdough discard
- 1 ¾ cups milk 14 ounces / 440 ml
- 2 large eggs
- 3 tablespoons oil
Equipment
Instructions
- Preheat your pan or griddle over low-medium heat.
- Combine together 2 ¼ cups all-purpose flour, 4 tablespoons sugar, 1 teaspoon baking soda, 2 teaspoons baking powder and ⅛ teaspoon salt in a large bowl.
- In a measuring cup mix together 1 ¾ cups milk, 1 cup sourdough discard, 2 large eggs and 3 tablespoons oil.
- Make a well in the center of the flour and add the wet ingredients. Mix together until smooth. The batter will be lumpy and thick in consistency. If the batter is too thick, fold a few tablespoons of extra milk into the batter until you achieve the desired consistency.
- Pour ⅓ cup of batter onto the pan and spread to make a round shape with the back of your measuring cup.
- Once bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining pancake batter.
- Serve with condensed milk, fruit or ice cream or eat plain and enjoy!
Notes
Nutrition
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Shelli says
These are the best pancakes I’ve ever made!! I highly recommend this recipe. And it makes me happy to use my sourdough discard.
chefjar says
Hey Shelli! That's fantastic to hear! I'm so glad you found the pancakes to be the best you've ever made. And your recommendation is greatly appreciated.
Jena says
Can the remaining batter be saved for the next morning?
chefjar says
Hey Jena! Yes, you can save the remaining sourdough discard pancake batter for the next morning. Store it in an airtight container in the refrigerator. Before using it the next day, you might need to stir it as the ingredients can settle or separate overnight. This method can also enhance the flavor, as the sourdough continues to ferment slightly, adding more depth to your pancakes.
avion says
How long can i keep the mixture in the fridge?
Tatiana says
You can keep the mixture in the fridge for up to 2-3 days. Just give it a good stir before using. 😊
Chloe says
Can these pancakes be frozen once made?
chefjar says
Yes! To freeze them, let the pancakes cool completely after cooking. Then, place them in a single layer on a baking sheet and freeze until solid. Once they're frozen, you can transfer them to a freezer-safe bag or container. Freezing is a great way to store and enjoy your pancakes at a later date.
Kenzie Prudhomme says
These were delicious. Definitely adding to my recipe book. Made more than enough for my family.
chefjar says
Hi Kenzie! Thank you! We're glad to hear you loved them.
Heather B says
These discard pancakes are a total hit!! Extremely light, puffy and delicious💞.Adding to our families beloved recipes🤗
chefjar says
Hi Heather! I'm glad to hear the sourdough discard pancakes were a hit with your family! And thank you for sharing your experience! 🤗
Dawn says
Can these be made with almond milk/non dairy milk?
chefjar says
Hi Dawn! Yes, you can definitely use almond milk or any other non-dairy milk as a substitute in this recipe. It should work just fine!
Jessica says
Made these this morning and I can't stop eating them! So good! I love being able to use my sourdough discard and I've tried other sourdough discard pancake recipes that weren't the best. This one gives you perfectly light and fluffy pancakes. I added a tiny splash of vanilla and used buttermilk instead of regular milk. Thank you for sharing this recipe!
chefjar says
Hi Jessica! Thank you so much for trying out the recipe! I'm glad to hear that you enjoyed the pancakes. Adding a splash of vanilla and using buttermilk sounds like a delicious twist. Your feedback means a lot!
Sierra says
So yummy. I added a little Mexican vanilla to my batter. Man they were gooooood. Totally 100% toddler approved. Thanks for the recipe!!!
chefjar says
Hi Sierra! I'm glad to hear you enjoyed the recipe and that the addition of Mexican vanilla brought an extra layer of deliciousness! And thank you for sharing your tweak; I'm sure it will inspire others to try it out too.
Kelly says
Amy chance I could sub the flour for Oat flour and the sugar for a banana?
Kalynn says
We LOVE these pancakes! they turned out so perfect. our new go-to pancake recipe 🙂 I was going to make them on a weekend trip and wondering if I make the batter 2 days in advance if it would keep okay in the fridge in an air tight container? Thank you!
chefjar says
Thanks so much, Kalynn! I'm glad to hear you love the pancakes. Yes, you can definitely make the batter 2 days in advance. Just store it in the fridge in an airtight container. Give it a good stir before cooking, and you should be all set for your weekend trip. Enjoy and happy pancake making! 😊
Dietrich says
We made these a few times now. Good use of the discard and these come in handy for breakfast. We freeze them in 4 or 5 packs. Works like a charm!
chefjar says
Thanks, Dietrich! That’s awesome to hear you’ve been making these regularly and freezing them in packs! Such a smart breakfast hack, and I’m glad they’re coming in handy. Keep enjoying them! 😄
Wendy Leonard says
Absolutely delish!
chefjar says
Thanks so much, Wendy! So glad you enjoyed it! 😊
Kimberly Ladue says
These were great. Can i freeze the batter?
Tatiana says
Hi Kimberly, thanks so much for your kind words! Yes, you can freeze the pancake batter. Just be sure to give it a good stir after thawing, as it might separate a bit. For best results, freeze it in an airtight container for up to a month.
Linda Dombrowsky says
These are the best! My husband actually liked them and he’s not a pancake guy.
Tatiana says
Hi Linda! Thank you for the kind words! I appreciate you taking the time to share your feedback.
Elizabeth says
OMG! Chef Jar these are heavenly! I used 50/50 all purpose and oat flour. Coconut oil instead of a vegetable oil. What the flapjack?! They are so soft fluffy and just gently break apart in the most delicious way! AND golden delicious!
I have always over cooked pancakes and never mastered that golden color. All of these came out perfectly golden. I sprinkled a little pumpkin pie spice on a few. A few others a sprinkle of cinnamon. I made these for my toddler. They may not last for him!
Tatiana says
Hi Elizabeth! This totally made my day! Love the twist with oat flour and coconut oil — and those spice sprinkles sound perfect. So happy they turned out golden and fluffy for you (and maybe not for your toddler after all 😄). Thanks a bunch for sharing!