This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.

These sourdough pancakes are fluffy and soft, and oh, so delicious. They really are the best pancakes! With some basic ingredients you can make these delicious pancakes for the perfect start to a Saturday morning.

Do you have an abundance of sourdough discard that needs to be used? Then you have to try these sourdough discard pancakes! Not only are they a great way to use up that discard so it doesn’t go to waste, but your family will love that you make them.

Sourdough discard pancakes with maple syrup and butter

What is Sourdough Discard?

Sourdough discard is part of your sourdough starter that is removed when making delicious things like sourdough bread so that you aren’t left with an enormous amount of starter to feed. This discard is added to baked good to boost the health benefits. During the fermentation process, the wild yeast and bacteria break down the starch and protein in the flour, making these pancakes more digestible than regular pancakes. The pancakes rely on the sourdough discard to add extra flavor and tenderness, similar to buttermilk pancakes, but won’t leave your pancakes with a sour taste.

Sourdough Discard Pancakes Wet Ingredients

Sourdough discard
Milk- I always use whole milk.
Eggs-Using room temperature eggs will make mixing the butter into the batter easier.
Melted butter
Vanilla Extract

Sourdough Discard Pancakes Dry Ingredients

All-purpose flour
Salt
Baking soda
Baking powder

Instructions For Same Day Method

With sourdough discard that is runny and pourable, measure 1 cup of starter and pour into a large bowl. Whisk in room temperature eggs, milk and vanilla extract to the bowl. Make sure that the sourdough discard is fully mixed in with the rest of the ingredients.
Melt 6 T of butter and let cool slightly. While whisking the wet ingredients, slowly pour the melted butter into the batter and mix well.
Add flour, salt, baking soda and baking powder to the batter and mix until just combined. The batter may be lumpy still, that’s ok.
Heat cast iron griddle or cast iron skillet to medium heat while you let your batter rest for a few minutes.
Add a little oil or butter to the hot griddle. Ladle 1/2 cup of batter onto the griddle, leaving room to expand as they cook. Cook 2-3 minutes on the first side, lowering to medium-low heat if needed. Flip when the edges start to turn dull, and you see bubble on the surface.

Sourdough pancake batter on first side on cast iron skillet, and pancake on second side.

a flipped over sourdough pancake on cast iron skillet

Cook an additional minute on the second side until the pancakes are golden brown. I make the first pancake small to help make sure I have the temperature of the pan correct.
Serve warm with a pat of butter and maple syrup. We use our homemade maple syrup!
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Instructions For Over Night Method

Combine sourdough discard, eggs and milk into a large bowl and combine well with a whisk, making sure that the discard is incorporated really well with the other ingredients.
Mix in flour to the wet ingredients. Cover and place in the refrigerator to let the batter ferment overnight.
The next day, add vanilla, melted butter, salt, baking soda and baking powder to the batter and mix until just combined.
Cook and serve as above.

Sourdough pancakes stacked with a fork full of pancake bites

Tips

When using the overnight method, for thick and fluffy sourdough pancakes, wait to mix in the baking soda and baking powder into the pancake batter until the next morning. For thin and fluffy pancakes, mix all the ingredients together the night before. These will have a tender, melt-in-your mouth texture.
Don’t over mix the batter. Those air pockets will make for light, fluffy sourdough pancakes and overmixing will knock them out. A few lumps in the batter is ok.
Allow the pancake batter to rest after mixing to give some time for the reaction of the leavening agent and the natural acid in the sourdough discard to create gas bubbles. More bubbles mean fluffier pancakes!
Make sure your pan is the correct heat. If the pan is too hot, the outside will burn before the middle gets cooked. Too cold and the pancake will absorb the fat from the pan and result in a greasy pancake. The pan should be hot, but not smoking.

Can I Freeze Sourdough Discard Pancakes?

Yes! I love to make a double batch and then freeze the leftovers for a quick breakfast option. After the pancakes have come to room temperature, place on cookie sheet spread apart and into the freezer. When the pancakes are frozen remove from the cookie sheet and into a plastic bag. Freezing this way lets you take them out of the freezer bag individually. Label with the date and use within 3 months for best flavor. To reheat, place frozen pancakes in toaster oven.

Favorite Sourdough Discard Pancakes Topping Options

These homemade sourdough pancakes are delicious with the classic butter and maple syrup combo. For a twist, try with other delicious, sweet and savory toppings options.

Fresh berries and whipped cream
Instead of butter, use peanut butter and top with maple syrup. You get that yummy sweet, salty combination with the addition of a bit of added protein.
Fruit syrups
Chocolate chips
Banana slices and toasted walnuts
Stack with a poached egg, a slice of ham and some creamy hollandaise sauce
Crumbled bacon and melted shredded cheese

I’d love to hear from you! Please rate the recipe and leave me a comment with your favorite way to top these Sourdough Discard Pancakes. Don’t forget to tag #LockremHomestead with your pictures!