How to Make Sourdough Discard Pancakes

🥞 Sourdough Discard Pancakes

If you’re throwing away your sourdough discard, you’re missing one of the easiest and most delicious things you can make with it.

These pancakes are light, soft, and slightly tangy, with just enough structure from a small amount of whole wheat flour. Because the recipe relies more on the discard than on flour, the flavor is deeper and the texture is more delicate than traditional pancakes.

This is simple, practical cooking. No waste, no fuss, just something really good you can make in minutes.

FLAVOR PROFILE

These pancakes are tender and fluffy with a subtle tang from the sourdough. The edges can crisp up beautifully while the inside stays soft and almost custardy. They are not overly sweet, which makes them perfect for both syrup and butter or savory toppings like eggs or bacon.

🔥 TIPS FOR SUCCESS

✔ Your discard matters
Thicker discard will give you thicker pancakes. Runny discard will make them thinner, almost like crepes.

✔ Do not overmix
Mix just until combined. Overmixing makes them tough.

✔ Use medium heat
Too hot and they burn outside before cooking through. Too low and you lose that golden finish.

✔ Let the batter sit for a few minutes
This helps hydrate the flour and improves texture.

✔ Adjust as you go
This is a flexible recipe. Add a splash of milk or a little flour depending on your batter.

🔥 TIPS FOR CRISPY EDGES

✔ Cook in a mix of butter and oil
✔ Let the pancakes sit undisturbed before flipping
✔ Use a properly heated pan
✔ Slightly thicker batter helps create contrast between soft center and crisp edges

🧊 STORAGE

✔ Refrigerator
Store in an airtight container for up to 3 days

✔ Freezer
Freeze with parchment between pancakes for up to 2 months

✔ Reheat
Toast or heat in a skillet for best texture. Microwave works but softens the edges

🧠 STARTER TIPS (IMPORTANT)

✔ Use discard from a healthy starter
✔ If it smells overly harsh or unpleasant, don’t use it
✔ Room temperature discard mixes better
✔ If your starter has been neglected, feed it once before using the discard

⚡ FINAL THOUGHT

This is one of those recipes that makes sourdough feel easy instead of intimidating.

And honestly, once you start making these, you might find yourself keeping a starter just for the pancakes.

How to Make Sourdough Discard Pancakes

✅ Ingredients

Serves 2–3 (depending on how hungry people are 😄)

✔ 1 cup sourdough discard
✔ ¼ cup whole wheat flour
✔ 1 egg
✔ ~½ cup milk (adjust as needed)
✔ 1 teaspoon baking soda
✔ ½ teaspoon salt
✔ 1–2 tablespoons sugar (optional)
✔ 1 tablespoon melted butter or oil
✔ 1 teaspoon vanilla (optional)

👩‍🍳 Instructions (Adjusted to your version)
Mix the wet ingredients
In a bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla.
Add the dry ingredients
Add the whole wheat flour, baking soda, salt, and sugar. Mix just until combined.

👉 This batter will be thinner than traditional pancake batter. That’s normal.

Adjust consistency
If it feels too thick, add a splash of milk. If too thin, a tiny bit more flour.
Cook
Heat a skillet over medium heat and lightly grease it.

Pour the batter and cook until bubbles form and edges set. Flip and cook until golden.

Print the Recipe Here