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Stack of homemade sourdough discard pancakes with syrup and butter on white counter. Fluffy, golden, imperfectly shaped pancakes from overhead.

sourdough discard pancakes

4 from 1 vote
Fluffy, tangy sourdough discard pancakes made from leftover starter; light, golden, and perfect for breakfast. Zero-waste, family-approved, and endlessly customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, Homestyle Baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard 100% hydration unfed
  • 1 cup milk Or buttermilk or dairy-free alt
  • 1 egg
  • 2 tablespoon melted butter Or oil of choice
  • ¾ cup all-purpose flour Spoon & level
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda Add just before cooking if rested
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract Optional

Equipment

  • 1 Mixing bowl Large enough for batter
  • 1 Whisk Or fork For mixing wet ingredients
  • 1 Measuring cups For flour, milk, and discard
  • 1 Measuring spoons For leaveners and vanilla
  • 1 Griddle or skillet Non-stick or cast iron preferred
  • 1 Spatula For flipping pancakes

Method
 

  1. In a large bowl, whisk sourdough discard until smooth.
  2. Add milk, egg, melted butter, and vanilla. Whisk to combine.
  3. In a separate bowl, mix dry ingredients: flour, baking powder, soda, salt.
  4. Gently fold dry ingredients into wet until just combined.
  5. Let batter rest for 15–30 minutes (or overnight).
  6. Heat skillet over medium. Lightly grease.
  7. Pour ¼ cup batter for each pancake. Cook until bubbles form.
  8. Flip and cook until golden and set.
  9. Serve warm with toppings of choice.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.