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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 1/3 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 1/4 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
Equipment
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
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 1/3 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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! 😄
Absolutely delish!
Thanks so much, Wendy! So glad you enjoyed it! 😊
Holy 🚬. These were so good. I’ve only ever made pancakes from a box. This is a complete game changer. I’ll be overfeeding my starter to make sure I have plenty discard haha. Also my family thanks you 😉
This made me laugh 😄 homemade really hits different, right? I love that you’re already planning ahead with extra discard 😂 so glad they were a hit! Tell your family I’m so happy they enjoyed them 💛
These were great. Can i freeze the batter?
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.
These are the best! My husband actually liked them and he’s not a pancake guy.
Hi Linda! Thank you for the kind words! I appreciate you taking the time to share your feedback.
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!
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!
These are delicious and fluffy! I added a tsp of vanilla and blueberries. Thanks for the recipe!
Hi Leora! So glad you loved them! Vanilla and blueberries sound like the perfect addition — thanks for sharing your twist. Appreciate you taking the time to leave a comment!
I’m always looking for ways to use my sourdough starter and discard! I’m a sourdough baby still. This will be a winner in my house. Can I add fruits then freeze? We love fruity pancakes!
Hi! 😊 Yes, you can definitely add fruit — blueberries, apples, or bananas all work great. They also freeze perfectly, just reheat in the toaster or pan. Enjoy your sourdough journey!
I’d like to try this recipe. Would it work OK to substitute the sugar for honey?
Hi Katie! 🤍 Yes, you can definitely use honey instead of sugar. I’d start with a little less since honey is sweeter, and just keep in mind it may add a slight honey flavor and a bit more moisture to the batter. Let me know how they turn out if you try it! 😊
Can I use oat milk for lactose-free option?
Hi Francine! Yes, you can use oat milk as a lactose-free option — it works well in this recipe. The pancakes may be slightly less rich, but they’ll still turn out soft and fluffy. Let me know how they come out! 😊
Love this recipe I too make them an freeze for quick fast breakfast. My grandkids think they are cake treats. Lol
That’s such a great idea, Shelley! 😊 Freezing them for quick breakfasts is a total game changer. And I love that your grandkids think they’re cake treats — that just makes it even better! Lol Thanks so much for sharing!