Sourdough Discard Pancakes

Use your sourdough discard in the morning to whip up some fluffy, flavorful sourdough pancakes!

Okay, these pancakes are sublime.

This was the first time I'd ever used discard in something on the sweet side, and I had doubts. But they are so good!!

These are so fluffy, and the discard gives them such amazing flavor. All the delicious texture of a regular pancake, with just a hint of sourdough tang.

They're good enough to eat on their own, or doused in syrup and whipped cream 🙂

I can't emphasize enough how good these are fresh from the griddle with a heavy pour of maple syrup. The sweet + tang combination is the BEST!

Using discard in a recipe

If you have quite a bit from your active starter to discard, you can use it right in this recipe!

Or, you can store up your discard in the fridge until you have enough to make these pancakes. Just make sure to give it a whiff before you use it. If it still smells like something you'd want to eat, it's okay to use. The longer your discard has been sitting, the more sour your pancakes will be (which is not a bad thing!).

Since sourdough discard doesn't have any leavening power left, you'll need to use baking powder and soda to get fluffy pancakes. The starter is here to contribute delicious, nuanced sourdough flavor to these pancakes!

Key Ingredients

• Flour - Of course!
• Sugar - For just a hint of sweetness.
• Salt - I love pancakes a smidge on the salty side. 1 teaspoon is just right here!
• Baking powder + soda - To make the pancakes fluffy.
• Sourdough discard - It gives these pancakes the most delicious sourdough flavor!
• Eggs - To hold it all together and make these pancakes moist.
• Milk - Milk makes pancakes rich and moist. I use whole but any kind will work.
• Melted butter - I prefer melted butter to oil almost always. Here, it will resolidify slightly when mixed into the batter because of the cold milk + eggs, and then it will melt when you cook the pancakes to make little crispy spots. It's so good!
• Vanilla - It's optional, but I wouldn't skip it! You can really taste it in the pancakes, in the best way.

How to make sourdough pancakes

Make the batter

Combine the dry ingredients. I like to use my stand mixer for this so I can have it mixing while I get the wet ingredients, but you can easily do it by hand in a bowl!

Mix in the wet ingredients until combined, being careful not to overmix. There will be lumps in the batter - this is okay!

It's that easy! They come together almost as quickly as pancakes from a mix.

Cook the pancakes

Preheat a nonstick griddle or large skillet over medium heat. Add batter in ¼-cup scoops and cook for 1-2 minutes, until the edges are cooked and there are bubbles appearing on the tops. Flip and cook one minute more.

Serve with syrup and butter.