Easy and Delicious Sourdough Discard Pancakes
These easy and delicious sourdough discard pancakes are the perfect way to use up your leftover starter. They’re fluffy, flavorful, and tangy with a golden finish that turns any morning into a treat. Ideal for a quick breakfast or weekend brunch.
Equipment
- Mixing bowl
- Whisk
- Nonstick skillet or griddle
- Measuring cups
- Spatula
Ingredients
- 1 cup sourdough discard unfed, straight from fridge
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract optional
Instructions
- In a large mixing bowl, combine the sourdough discard, flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract if using.
- Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
- Let the batter rest for 5 to 10 minutes while you preheat a skillet or griddle over medium heat.
- Lightly grease the surface with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges begin to dry, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 minutes.
- Serve warm with maple syrup, butter, or fresh fruit.
Notes
Make the batter ahead of time and store in the fridge overnight for quicker mornings.
For dairy-free pancakes, use almond or oat milk and coconut oil.
Add chocolate chips, blueberries, or chopped nuts for variation.
These pancakes freeze well for up to a month—just reheat in the toaster or oven.