Fluffy Sourdough Discard Pancakes

That jar of sourdough discard sitting in the back of your fridge can start to feel like a tiny, bubbling chore. You don’t want to throw it away (the guilt is real!), but you also don't always have the time or energy for a full-day bread project.

That is exactly why I’m obsessed with these fluffy sourdough discard pancakes. They turn that "scrap" into a breakfast that tastes way better than any boxed mix. 

They have that signature sourdough tang, but they’re incredibly light and fluffy!

These pancakes are the perfect canvas for all of your favorite breakfast toppings.

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Fluffy Sourdough Discard Pancakes Recipe 

• Servings: 8–10 pancakes
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Fluffy Sourdough Discard Pancakes Ingredients 

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk
• 2 tablespoons melted butter
• Butter or oil, for cooking

Whenever my sourdough starter goes bad (hey, things happen), I get going again with this Breadtopia sourdough starter. It's great!

How to Make Sourdough Discard Pancakes

Place a heavy bottom pan or skillet over medium heat and lightly grease it with a little butter or oil or preheat your griddle. I set my griddle to 350ºF. Use whatever your normal pancake temperature is because griddles tend to vary. 

The photos below show a tri-ply stainless pan instead of the griddle because my griddle looks bad.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.

In a separate bowl, mix your sourdough discard, egg, milk, and melted butter until it’s nice and smooth.

Pour the wet ingredients into the dry bowl. Gently stir until just combined.  Do not over mix. If the batter is a little lumpy, you’re doing it right! That’s the secret to the fluff.

Use about ¼ cup of batter for each pancake. Pour or paddle the mixture onto your pan or griddle.

You obviously want a larger pan or a griddle, but the smaller pan fits in photos better!

Cook until bubbles start forming and popping on the surface and the edges look set (usually 2–3 minutes).

Give them a flip and cook for another 1–2 minutes until they are perfectly golden brown.

Keep going until all that delicious batter is gone! I like to keep pancakes on a wire rack in the oven set to “keep warm” to make sure everyone gets served warm pancakes at the same time.

Serving Suggestions

These are a blank canvas for all your favorite toppings:

• Keep it classic withmaple syrupand a pat of butter.
• Top with fresh fruit like blueberries, strawberries, or banana slices.
• Add a dollop of yogurt or whipped cream for a little decadence.
• Drizzle with honey or a chocolate spread.

Sourdough Pancake Storage & Reheating Tips

• Store leftovers in an airtight container for up to 3 days in the fridge. They’re great for quick weekday breakfasts!
• You can freeze these in a single layer, then toss them into a freezer bag for up to 2 months.
• You can heat pancakes in the microwave, but sticking them in an oven or toaster oven is more satisfying. Preheat your oven to 350º and heat them in a single layer for 5-10 minutes.

FAQs

Can I use active sourdough starter instead of discard? 

You sure can! However, discard is actually the MVP here because it gives a milder flavor and a slightly softer texture that we all love in a pancake.

Why are my pancakes not fluffy? Two common culprits: either your baking powder or baking soda is past its prime, or you might have over mixed the batter. Remember: lumps are your friends!

Can I make the batter ahead of time? It’s best to cook these immediately. The reaction between the sourdough and the leavening agents happens pretty fast, so cooking them right away ensures maximum fluffiness.

Can I make these dairy-free? Definitely. Just swap the milk and butter for your favorite dairy-free alternatives (like almond milk and coconut oil) and you're good to go.

Don't get batter on your phone. Print the recipe using the card below!

Yield: 8-10

Fluffy Sourdough Discard Pancakes

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These fluffy sourdough pancakes have just the right amount of tang!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk
• 2 tablespoons melted butter
• Butter or oil, for cooking

Instructions

Get a non-stick pan or skillet over medium heat and lightly grease it with a little butter or oil or preheat your griddle. I set mine to 350ºF. Use whatever your normal pancake temperature is because griddles tend to vary.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, mix your sourdough discard, egg, milk, and melted butter until it’s nice and smooth.
Pour the wet ingredients into the dry bowl. Gently stir until just combined. Do not over mix. If the batter is a little lumpy, you’re doing it right! That’s the secret to the fluff.
Use about ¼ cup of batter for each pancake. Pour or paddle the mixture onto your pan or griddle.
Cook until bubbles start forming and popping on the surface and the edges look set (usually 2–3 minutes).
Give them a flip and cook for another 1–2 minutes until they are perfectly golden brown.
Keep going until all that delicious batter is gone! I like to keep pancakes on a wire rack in the oven set to “keep warm” to make sure everyone gets served warm pancakes at the same time.