Sourdough Discard Pancakes

These Sourdough Discard Pancakes are a delicious breakfast that’s quick, easy, and uses up leftover sourdough starter.

With just a few basic ingredients, this great recipe is perfect for a cozy Saturday morning or any day you’re craving homemade pancakes!

If you’re looking for other breakfast recipes, try our Whole Wheat Pancakes, Cake Mix Blueberry Muffins, or Cinnamon French Toast.

Also, our Dutch Oven Sourdough Bread is an easy sourdough recipe!

Why use Sourdough discard in pancakes?

Sourdough pancake recipes are a great way to use up extra starter with no waste, turning it into a stack of pancakes that’s fluffy and delicious.

This is the easiest way to use up that discard and one of those sourdough recipes that makes breakfast both practical and tasty. It’s a great way to reduce food waste and get more mileage from your sourdough starter.

Looking for another delicious way to use discard? Try these Sourdough Crumpets. They’re so yummy!

What you’ll love about this Sourdough Pancakes Recipe:

• Easy Recipe: Made with basic ingredients, these pancakes come together quickly.
• Fluffy and Delicious: The fermentation process of the starter makes these some of the best sourdough pancakes you’ll ever try!
• Great Recipe for Discard: An easy way to use extra sourdough starter without waste.

Recipe Ingredients:

You’ll need the following ingredients to make these amazing Sourdough Pancakes: 

• Sourdough starter discard
• Eggs
• Maple syrup 
• Baking soda
• Salt

INGREDIENT NOTES:

• Sourdough Starter Discard: A great way to use up leftover sourdough starter, adding tangy flavor to these delicious pancakes!
• Maple Syrup: Adds a touch of sweetness to the batter. You could also use brown sugar instead. 
• Baking Soda: Reacts with the acidity of the sourdough discard to make the pancakes fluffy.

HOW TO MAKE SOURDOUGH DISCARD PANCAKES STEP-BY-STEP:

Step 1: Preheat an electric griddle to medium-low heat (325–350°F) or a cast-iron skillet over medium heat. Ensure the surface is hot enough that a drop of water sizzles and evaporates almost instantly.

Step 2: In a large bowl, combine the sourdough discard, eggs, and maple syrup. Whisk until the mixture is smooth and well combined, creating your sourdough pancake batter.

Step 3: Sprinkle the baking soda and salt over the wet mixture. Stir gently until just combined, being careful not to overmix. Let the batter rest for a little bit, this helps create fluffy pancakes.

Step 4: Lightly oil your griddle with olive oil, coconut oil, or a small pat of butter. Scoop about 1/4 cup of batter for each pancake and pour it onto the preheated griddle.

Step 5: Cook the pancakes on the first side until little bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes on the other side, until golden brown and cooked through.

Step 6: Transfer the cooked pancakes to a baking sheet lined with paper towels to keep warm while cooking the rest of the batter.

Step 7: Serve the stack of pancakes warm with pure maple syrup, fresh fruit, or your favorite toppings.

Pro Tip:

If your pancakes are sticking, try using a cast-iron skillet or adjust the heat slightly. Medium-low heat helps cook the pancakes evenly without burning.

Storage and Reheating:

Storage: Keep leftovers in a ziplock bag or airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in a toaster, oven, or microwave for a quick delicious breakfast.

To Freeze: Layer pancakes between parchment or plastic wrap and store in a freezer-safe container for up to 3 months. Reheat directly from frozen for convenience.

Additions & Substitutions:

ADDITIONS:

• Fruits: Mix in blueberries, chopped bananas, or diced apples for extra flavor.
• Spices: Add a dash of cinnamon or nutmeg for a warm twist.
• Extras: Sprinkle chocolate chips or nuts into the batter for added texture.

SUBSTITUTIONS:

• Sourdough Starter Discard: Replace with an active starter or 1 cup of buttermilk mixed with 1/2 cup of all-purpose flour, but it won’t be considered a sourdough starter recipe. 
• Maple Syrup: Substitute with honey, or omit for a less sweet batter.
• Baking Soda: Replace with 2 teaspoons of baking powder if you prefer. Baking soda works best with sourdough discard because of its acidity.

FAQs about Sourdough Discard Recipes:

Why should I let the batter rest?
Allowing the batter to rest for a few minutes ensures the baking soda reacts fully, resulting in fluffy sourdough pancakes.

Can I make these with a gluten-free sourdough starter?
Yes, a gluten-free sourdough starter works well and produces equally delicious pancakes.

Can I use this batter for sourdough waffles?
Absolutely! This batter works great for sourdough waffles when cooked in a waffle iron.

What Can I Serve with these Sourdough Pancakes?

These Sourdough Starter Pancakes pair perfectly with crispy bacon, scrambled eggs, or fresh fruit for a complete breakfast.

I’m excited for you to try this Sourdough Discard Pancakes? After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! 

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