This sourdough discard pancakes recipe comes together in about 30 minutes all in one bowl, for a delightful breakfast that your family will love! Switch up the toppings or mix-ins to suit your taste, making this the perfect “clean out the fridge” meal. Seriously, it’s such a cozy way to kick-start your day or to enjoy for a relaxing weekend brunch!
Ingredients Breakdown
Let’s talk about what you’ll need for these fluffy delights!
- 1 cup of sourdough starter or discard
- 1 cup of all-purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder and 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of milk
- 1 large egg
- 2 tablespoons of melted butter
- Butter or oil for cooking
How to Make Sourdough Discard Pancakes
Are you ready? Let’s dive into the deliciousness!
Mix Your Wet Ingredients: In a large bowl, whisk together 1 cup of sourdough starter, 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter until well combined. You should see a creamy, slightly bubbly texture. It smells just amazing!
Combine Dry Ingredients: In another bowl, mix together 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Mix It All Together: Gradually add your dry ingredients to the wet ingredients, stirring until just combined. The batter might be a bit lumpy, don’t worry! That’s how you get the fluffiest pancakes.
Heat Your Pan: Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil (I prefer butter for that rich flavor).
Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, this should take around 2-3 minutes. Then flip and cook until golden brown.
Serve and Enjoy: Serve warm with your favorite toppings, like maple syrup, fresh fruit, or a sprinkle of powdered sugar!
Personal Connection
This is my go-to recipe for a cozy Saturday morning breakfast when the family is still lounging in their pajamas. I’m a real sucker for pancakes, and I love how this recipe uses sourdough starter. I mean, who doesn’t want a delicious twist on a classic breakfast staple? And the best part is you can use whatever ingredients you have on hand. Need to throw in some berries or chocolate chips? Go for it!
If you loved this sourdough discard pancakes recipe, be sure to check out my Homemade Sourdough Crackers, my Sourdough Monkey Bread, or my Sourdough English Muffins!
Why This Recipe Works
Quick & Easy
These pancakes couldn’t be simpler! They come together in 30 minutes or less, making them perfect for busy mornings or last-minute brunch ideas.
Customizable
One of the best features is just how customizable they are. Feel free to use whatever mix-ins you’ve got on hand, fresh fruits, chocolate chips, or even nuts. Each batch can be something new and exciting!
Crowd-Pleaser
I promise, the whole family will love these pancakes. They’re fluffy, flavorful, and perfect for everyone at the breakfast table. My kids ask for them constantly!
Serving & Storage Tips
Serving Suggestions
These sourdough discard pancakes are super versatile! Serve them with a drizzle of maple syrup, a pat of butter, fresh fruit, or even a dollop of yogurt. I also love them with some peanut butter and sliced bananas, sooo good!
Storage
Leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days.
Reheating Instructions
To reheat, simply pop them in the toaster or microwave for about 15-20 seconds until warmed through. You can also skewer them on a stick and quickly heat them in a pan for a few minutes, crisping them up again.
Freezer Friendly
These pancakes are freezer friendly! Just let them cool completely, then stack with parchment paper in between each pancake and place them in a freezer bag. They should keep for about 2 months. When you’re ready to enjoy, thaw overnight in the fridge or reheat straight from the freezer.
Final Thoughts
This sourdough discard pancakes recipe is an essential in your breakfast rotation. It uses up that leftover starter you’ve been looking to get rid of, feels comforting and indulgent, yet is still simple enough to whip up on any busy morning. The versatility, whether you add fresh fruit, chocolate chips, or nuts, makes it a fun adventure every time.
You’ll want to eat the entire stack yourself, trust me! Now, get ready to make some pancakes that truly shine. Happy cooking, friends!
Let’s get flipping! Follow us on Pinterest for daily meal inspiration!
Sourdough Discard Pancakes
Ingredients
Method
- In a large bowl, whisk together the sourdough starter, milk, egg, and melted butter until well combined.
- In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined—do not overmix; the batter can be lumpy.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown.
- Serve warm with toppings like maple syrup, fresh fruit, or powdered sugar.