Sourdough Discard Pancakes
Sourdough Discard Pancakes (Soft, Fluffy & Easy)
If you’ve got sourdough discard sitting in your fridge, these pancakes are one of the easiest and most satisfying ways to use it. They cook up soft, fluffy, and lightly golden with just a hint of that classic sourdough flavor.
What makes this recipe so good is how simple it is. You mix everything ahead of time, let it rest overnight, and the next morning you’re just a few minutes away from a warm stack of homemade pancakes.
One thing I really appreciate about this recipe is how flexible it is. You don’t have to be overly precise, and it still turns out great every time. It’s the kind of recipe that feels forgiving, which makes it perfect whether you’re new to sourdough or have been keeping a starter for a while.
It’s also a great way to make use of something that might otherwise get tossed. Instead of thinking of discard as waste, this turns it into a warm, homemade breakfast that actually feels like a treat. It’s simple, but it feels intentional and satisfying.
More Sourdough Recipes You’ll Love
- Easy Sourdough Recipes (Starter & Discard)
- How to Make a Sourdough Starter
- What Is Sourdough Discard?
- Sourdough Discard Drop Biscuits
Why You’ll Love This Recipe
- Uses up sourdough discard
- Soft, fluffy texture
- Easy overnight prep
- Simple ingredients you already have
- Perfect for a cozy breakfast at home
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- Pinch of salt
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sourdough discard
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
Instructions
1. Mix the Base
In a large bowl, whisk together the eggs, sugar, and vanilla until smooth.
Stir in the sourdough discard until combined.
Add the flour and milk, mixing just until the batter comes together. Don’t overmix.
2. Refrigerate Overnight
Cover the bowl and place it in the fridge overnight. This step gives the batter time to develop flavor and helps create a soft texture.
3. Add Leavening
When you’re ready to cook, stir in the baking powder and baking soda until fully mixed.
4. Cook
Heat a skillet over medium heat and add a little butter.
Scoop about ¾ cup of batter for each pancake onto the skillet.
Cook until bubbles form on top and the edges look set, then flip and cook until golden brown.
5. Serve
Serve warm with butter, syrup, or your favorite toppings.
Jennie’s Thoughts
This is one of those recipes I come back to all the time because it just makes sense. If I already have discard in the fridge, I might as well turn it into something we’ll actually enjoy.
I love that I can mix it up the night before and not have to think about it in the morning. There’s something really nice about just walking into the kitchen, heating up a pan, and having pancakes ready without a lot of effort.
The flavor is what really makes these stand out for me. They’re still classic pancakes, but there’s just a little extra depth from the sourdough that makes them feel homemade in the best way.
Tips for Best Results
- Don’t overmix the batter
- Letting it rest overnight improves both texture and flavor
- Cook on medium heat so they don’t brown too quickly
- Add a splash of milk if the batter thickens overnight
Serving Ideas
- Maple syrup and butter
- Fresh fruit
- Powdered sugar
- A little extra butter melted on top
These sourdough discard pancakes are simple, comforting, and a great way to use something you already have on hand. Once you try them, they’re the kind of breakfast you’ll keep coming back to.
These pancakes are especially nice on slower mornings when you want something a little more comforting. They cook up soft and fluffy with lightly crisp edges, and they hold up well to whatever you like to put on top—whether that’s syrup, fruit, or just a little extra butter.
Once you get into the habit of saving your discard for recipes like this, it really changes how you think about sourdough. It becomes less about maintenance and more about having something useful and delicious ready to go whenever you need it.
