Easy Sourdough Pancakes (with Sourdough Discard)
As an Amazon Associate I earn from qualifying purchases.
f you’ve got sourdough discard piling up, these Sourdough Pancakes are the easiest (and tastiest) way to put it to good use. They come together in about 30 minutes and have this lightly tangy flavor with a fluffy, tender texture that totally hits the spot. The batter is super simple to mix and rest, too! You can fold in blueberries, drop in chocolate chips, or keep them plain and classic. They’re perfect for a slow weekend breakfast, but quick enough for a weekday treat too. Whether you’re working with a cast-iron skillet or your favorite griddle, these flip up golden and soft every time.
Why You’ll Love Sourdough Pancakes
- Subtle Tangy Flavor: The sourdough discard adds just the right hint of tang that makes these pancakes stand out from the usual stack.
- Light and Fluffy Texture: Thanks to the discard and baking powder combo, you get pancakes that are soft inside with golden edges.
- Quick Morning Win: No need to plan ahead—these come together fast and cook up in minutes.
- Great Way to Reduce Waste: Perfect for using up sourdough discard instead of tossing it.
- Works with Add-Ins: From blueberries to chocolate chips, the batter holds up well to your favorite mix-ins.
Ingredients Needed To Make Sourdough Pancakes
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour or 1.1 GF flour
- Baking soda
- Baking powder
- Kosher salt
- Sugar or honey granules
- Avocado oil or coconut oil
- Sourdough starter discard
- Milk (any kind)
- Vanilla extract
- Egg
Optional Add-Ins:
- Fresh blueberries
- Chopped strawberries
- Banana, thinly sliced
- Chocolate chips
- Ground cinnamon
How To Make Sourdough Pancakes
- Mix the dry ingredients together in a bowl.
- In a separate bowl, whisk the wet ingredients until smooth.
- Combine the wet and dry ingredients and gently mix until just combined.
- Let the batter sit for a bit while you heat your pan.
- Scoop some batter into the pan and cook until bubbles form on top.
- Flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Commonly Asked Questions
Can I make the pancake batter ahead of time?
Yes, you can mix the batter the night before and store it in the fridge. Just give it a quick stir before cooking. If it thickens too much, add a splash of milk to loosen it up.
Why do I need to let the batter rest?
Letting the batter rest gives the flour time to hydrate and the bubbles time to settle, which leads to fluffier, more tender pancakes. Don’t skip this step if you want that perfect texture.
Can I use active sourdough starter instead of discard?
Yes, active starter works fine. It might give the pancakes a bit more lift and tang, but the flavor will still be delicious either way.
How do I know when to flip the pancakes?
Wait until you see bubbles forming on the surface and the edges look set. That’s your cue to flip. The second side usually cooks faster than the first.
What kind of pan works best?
A non-stick skillet or griddle is easiest for flipping, but a well-seasoned cast iron skillet gives the best golden color and crisp edges.
Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat in a toaster or warm skillet.
How do I store leftover pancakes?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster, oven, or skillet for best results. Avoid the microwave if you want to keep them crisp on the outside.
Easy Sourdough Pancakes (with Sourdough Discard)
Equipment
- Whisk or spoon
- Measuring cups and spoons
- Non-stick skillet or griddle
- Ladle or scoop
Ingredients
- 1 ¾ cups all-purpose flour or 1.1 gluten-free flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 1/2 tbsp sugar or honey granules if using honey, add with liquids
- 2 tbsp avocado oil or coconut oil
- ¾ cup sourdough discard starter
- 1 ½ cups milk any kind
- 2 tsp vanilla extract
- 1 egg
Optional Add-Ins
Fruit Variations:
- 1 cup fresh blueberries fold into batter
- 1 cup chopped strawberries
- 1 banana thinly sliced (add banana directly to each pancake after ladling batter into pan)
Sweet Variations:
- 1 cup chocolate chips
- ½ tsp ground cinnamon for warmth
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, mix the sourdough discard, milk, vanilla, oil, and egg (add honey here if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
- Heat a non-stick skillet or griddle over medium-low. Lightly grease with butter or oil.
- Ladle about ¼ cup of batter per pancake into the pan. Cook 3–5 minutes, until bubbles form on top. Flip and cook an additional 3 minutes until golden.
- Serve warm with your favorite toppings.
Nutrition
These sourdough pancakes have totally earned a permanent spot in my weekend rotation. They’re super easy to make, and that slight tang from the discard makes them feel extra special. Whether I’m adding blueberries or chocolate chips, they always hit the spot. Just don’t be surprised if you end up doubling the batch next time.