Fluffy Sourdough Discard Pancakes

If you’ve been feeding a sourdough starter, the chances are you’ve got some sourdough discard going spare. These fluffy sourdough discard pancakes are the perfect way to use it up. These pancakes are light, airy, and slightly tangy, with a golden crisp edge that makes every bite irresistible. Best of all? They’re incredibly easy to make and use simple pantry ingredients. No complicated steps, no waste, just a quick and satisfying breakfast that your whole family will love. Whether you’re new to sourdough or a seasoned baker, this recipe is a must-try way to turn your sourdough discard into something delicious.

If you’re new to sourdough, start with my relaxed sourdough guide. It’ll guide you through baking your first loaf in a relaxed and accessible way. No fancy terminology or strict timings, simply making bread for your family in a way that works for you.

The best part about using sourdough discard in pancakes is the extra depth of flavour it adds. The subtle tang pairs beautifully with maple syrup, butter, fresh fruit or yogurt or homemade jam.  It also adds a lovely texture that’s both soft and fluffy without being too heavy. These pancakes come together in one bowl, making cleaning up really easy, and they’re endlessly adaptable. Add blueberries, chocolate chips, or a dash of cinnamon to switch things up, or keep them simple and classic.

Main Ingredients You’ll Need

Flour

Plain, all-purpose flour works well but you can also use white spelt, white rye or gluten free plain flour.

sourdough discard

You can use fed or unfed starter for these pancakes; both work well.

Eggs

Fresh, room-temperature eggs.

milk

Dairy, Oat, Soya are good options.

How to Make Fluffy Sourdough Discard Pancakes:

1. In a stand mixer or large bowl, combine all the dry ingredients. Add the wet ingredients all at once. I usually use my stand mixer to gently mix everything together until the batter is smooth (a few lumps are perfectly fine). You can also mix by hand if you prefer.
2. Heat a non-stick pan or cast iron skillet over medium heat. Melt a small knob of butter, swirling the pan to coat the surface evenly.
3. Pour about 1/4 cup of batter into the pan. Cook 2 or 3 pancakes at a time but don’t overcrowd pan as you’ll need space for turning. Cook for 1 to 2 minutes, lowering the heat if needed to prevent burning. When bubbles appear on the surface and the edges start to puff up, flip the pancake.
4. Cook for another minute or so until golden brown. Transfer the pancake to a baking sheet and keep warm in a low oven or cover with a clean tea towel while you finish cooking the rest.
5. Between batches, if required wipe out the pan. Add more butter if the pan looks dry. Repeat the cooking process until all the batter is used.
6. Serve the pancakes warm with your favourite toppings: maple syrup, berries, hazelnut/chocolate spread, homemade jam or yogurt are all delicious options.

Fluffy Sourdough Discard Pancakes

Use up your sourdough discard with these easy, fluffy pancakes! Light, tangy, and delicious, they’re quick to make and perfect for a no-waste breakfast. Made with simple ingredients and a hint of natural sourdough flavour, these pancakes will quickly become a family favourite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10 pancakes

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 240 g (2 cups) Plain flour
• 2 Tbsp Sugar
• 1/2 Tsp Fine Salt
• 2 Tsp Baking Powder
• 1 Tsp Bicarbonate of Soda
• 240 g (1 cup) Sourdough Discard (fed or unfed)
• 2 Eggs
• 240 g (1 cup) Milk (dairy or plant-based)
• 40 g (3 tbsp) Melted butter

Equipment

• 1 Stand Mixer or Mixing bowl
• 1 Wooden Spoon
• 1 Measuring Cups/Weighing Scales
• 1 Non-stick pan or skillet
• 1 Spatula

Method

 

1. In a stand mixer or large bowl, combine all the dry ingredients. Add the wet ingredients all at once. I usually use my stand mixer to gently mix everything together until the batter is smooth (a few lumps are perfectly fine). You can also mix by hand if you prefer.
2. Heat a 10-inch pan (cast iron or non-stick) over medium heat. Melt a small pat of butter, swirling the pan to coat the surface evenly.
3. Pour about 1/4 cup of batter into the skillet. Cook for 1 to 2 minutes, lowering the heat if needed to prevent burning. When bubbles appear on the surface and the edges start to puff up, flip the pancake.
4. Cook for another minute or so until golden brown. Transfer the pancake to a baking sheet and keep warm (use low oven or a clean tea towel).
5. Between batches, wipe out the pan if needed. Add more butter if the pan looks dry. Repeat the cooking process until all the batter is used.
6. Serve the pancakes warm with your favourite toppings: Maple syrup, fresh berries, and yogurt are all delicious.

Notes

Fed or Unfed Discard: Both fed and unfed sourdough discard work well in this recipe. Fed discard tends to be milder, while unfed discard adds more tangy flavor.

Hydration Level: This recipe assumes your discard is 100% hydration (equal parts water and flour). If your discard is thicker or thinner, adjust the milk slightly to get the right batter consistency.

Baking Powder: Even with sourdough discard, baking powder is added to help the pancakes rise and stay fluffy.

Egg Alternatives: For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes) or other egg replacers.

Mixing: Mix the batter gently until combined; a few lumps are okay. Overmixing can make the pancakes tough.

Cooking Temperature: Cook pancakes on medium heat to avoid burning and ensure they cook through evenly.

Storage: Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.