Sourdough Discard Pancakes

Last winter when my sourdough starter was taking over my kitchen, I started wondering what else I could do with all that discard. These pancakes were a happy accident that turned into a weekend tradition my family actually requests. The tang from the fermented starter makes them taste like something from a fancy breakfast spot, but they come together in about the time it takes to brew a fresh pot of coffee.

My daughter came home from college unexpectedly one Sunday morning and I scrambled to throw something together. She took one bite of these pancakes and declared they were better than anything shes had in any brunch spot. Now whenever she visits, the text before she even arrives is always asking if I have starter ready.

Ingredients

• Sourdough discard: Use unfed starter straight from the fridge, the fermented flavor is what makes these special
• Whole milk: Creates a tender crumb, though buttermilk adds even more tang if you have it
• Eggs: Room temperature eggs incorporate better into the batter for consistent texture
• Unsalted butter: Melt and slightly cool so it does not cook the eggs when you whisk them in
• Vanilla extract: Do not skip this, it balances the sourdough tang beautifully
• All-purpose flour: Provides structure while keeping the pancakes light and fluffy
• Granulated sugar: Just enough to help the exterior caramelize without making them sweet
• Baking powder and baking soda: This double act ensures they puff up nicely despite the acidic starter
• Fine salt: Enhances all the flavors and keeps them from tasting flat

Instructions

Whisk the wet ingredients:

In a large bowl, combine the sourdough discard, milk, eggs, melted butter, and vanilla until the mixture is smooth and streak-free.

Mix the dry ingredients:

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Combine the mixtures:

Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined, leaving some small lumps intact.

Heat your pan:

Warm a nonstick skillet or griddle over medium heat until a drop of water sizzles, then lightly butter the surface.

Cook the pancakes:

Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

Flip and finish:

Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown on both sides.

Keep warm and repeat:

Place cooked pancakes on a warm plate while you repeat with the remaining batter, greasing the pan as needed.

Save

These have become my go-to when friends stay over because I can prep everything the night before and just whisk it together in the morning. Something about standing at the stove while everyone catches up over coffee feels like the best kind of weekend morning.

Make Them Your Own

I have found that tossing a handful of fresh blueberries or chocolate chips into the batter right before cooking makes everyone fight over the last pancake. A pinch of cinnamon in the dry ingredients takes these in a completely delicious direction too.

Freezing For Busy Mornings

Cool any leftover pancakes completely on a wire rack, then stack them between pieces of parchment paper and freeze in a ziplock bag. Pop frozen pancakes in the toaster for a 2 minute breakfast that tastes freshly made.

Serving Ideas That Elevate The Whole Experience

While maple syrup is classic, I love serving these with tart lemon curd and fresh strawberries when I want to feel fancy. A dollop of Greek yogurt and a drizzle of honey makes them feel special without much extra effort.

• Warm your syrup slightly before pouring for restaurant-style presentation
• Top with toasted nuts for added crunch and protein
• Whip some heavy cream with a splash of vanilla for an indulgent finish

Save

There is something deeply satisfying about turning what would be waste into something this delicious. Happy flipping.

Recipe FAQs

→ Can I use sourdough discard straight from the fridge?

Yes, cold sourdough discard works well. Bring it to room temperature for easier mixing if preferred.

→ What gives these pancakes their tangy flavor?

The fermentation in the sourdough discard imparts a subtle tanginess that brightens the pancake's taste.

→ How should I cook the batter for best results?

Use a lightly greased nonstick skillet over medium heat, cooking until bubbles appear before flipping for even golden browning.

→ Can I add mix-ins to the batter?

Yes, blueberries or cinnamon blend nicely without changing the batter consistency significantly.

→ Is freezing leftover pancakes recommended?

Absolutely, pancakes freeze well. Reheat using a toaster or skillet for great texture retention.