Sourdough Discard Pancakes
Sourdough discard pancakes is one of the easiest ways to use up that sourdough discard. It is quick to make and extremely delicious!

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What are sourdough discard pancakes?
If you are nursing a sourdough starter, you know all to well that there is an abundance of discard that doesn’t get used. (I used Elle Jay At Home’s Beginner’s Guide to Sourdough to make my sourdough starter.) I’ve made it my mission to not waste a single drop of sourdough discard, which has been challenging. Luckily, my family loves pancakes!
I use this recipe to use all of my sourdough discard that I’ve compiled over the week to make a big batch of pancakes. You don’t have to be exact with the discard in this recipe, you just need to dump the discard you have in with all the other ingredients for delicious pancakes.
Why use sourdough discard for pancakes?
Sourdough discard pancakes are just like regular pancakes, except they have more of a savory, robust flavor. The flavor pairs so well with sweets like maple syrup, jams, or fresh fruits.
The ingredients for these pancakes are your basic ingredients to make pancakes, except you also include the sourdough discard to enhance the flavor.
They cook exactly the same as pancakes. You serve them like normal pancakes and you can even store them in the fridge for leftovers throughout the week.
How to Make Sourdough Discard Pancakes
First, get your frying pan heating up on the stove as you’re getting the ingredients together. You’ll want the pan to heat at medium low heat for about 10 minutes so the pan is nice and evenly heated.
While the pan heats, throw all of the ingredients into a mixing bowl together in no particular order. Mix everything together with a whisk until it looks like everything is well incorporated. There will still be some flour lumps, but no worries, those will cook just fine.
After your pan is ready, drop a little bit of butter into the pan to coat it. Then, I use a 1/2 measuring cup to scoop a heaping size of batter into the pan. You can go bigger or smaller depending on your family’s liking.
Let the batter heat up for 2-3 minutes. You’ll know the pancake is ready to flip when the outer edge starts to look cooked and the middle has bubbles that are bursting.
When the pancake is ready, flip it to the second side. You’ll let the second side cook for about 45-60 seconds or until golden brown.
Repeat this until you’ve used up all of the batter. Don’t forget to add the butter in the pan before each pancake!
This recipe makes about 12-14 pancakes if you’re using the ½ measuring cup. Enjoy the pancakes with butter, maple syrup, peanut butter, jam, fresh fruit, or just plain!

Notes For Recipe
- You can use alternatives to the butter to coat the pan such as olive oil.
- Make the pancakes any size you’d like, just cook accordingly
- Top pancake with maple syrup, jam, or your favorite fruits.
- You can use the sourdough discard at any stage, it doesn’t have to be freshly fed.
- Store your sourdough discard in a mason jar after feeding for the next morning’s breakfast.

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Breakfast Meal Planning
These pancakes store well in the fridge for a week. I make a large batch over the weekend and then we enjoy them for several days throughout the week.
Getting breakfast ready at the beginning of the week saves you time and money! Don’t skip this easy habit if you want to eat healthier and save money at the same time.
If you’re looking for other easy and healthy breakfast ideas that you can make at home, check out
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Sourdough Discard Pancakes

Sourdough discard pancakes is one of the easiest ways to use up that sourdough discard. It is quick to make and extremely delicious!
Ingredients
- 2 Large eggs
- 1 cup + ¼ cup All-purpose flour (150g)
- 2 tsp Baking powder (12g)
- 1 tsp Baking soda (6g)
- 1 tsp Salt (8g)
- 3 Tbsp Sugar (40g)
- 2 Tbsp Olive oil (20g)
- 1 cup + ¾ cup Milk (435g)
- 1 cup Sourdough discard (more or less is fine) (250g)
- Butter for pan
Instructions
- Heat up a frying pan over medium low heat for 10 minutes.
- Combine all ingredients into a mixing bowl. Use whisk to mix together. It is okay if there are lumps.
- Coat center of pan with butter before each pancake. Use about 1/2 cup of batter for each pancake.
- Let pancake heat until the edges start to appear cooked and there are bubbles in the middle of the pancake that are starting to burst.
- Cook the second side for another 45-60 seconds or until browned.
- Repeat for the rest of the batter. Don’t forget to use butter before each pancake.
Notes
- You can use alternatives to the butter to coat the pan such as olive oil.
- Make the pancakes any size you’d like, just cook accordingly
- Top pancake with maple syrup, jam, or your favorite fruits.
- You can use the sourdough discard at any stage, it doesn’t have to be freshly fed.
- Store your sourdough discard in a mason jar after feeding for the next morning’s breakfast.
Nutrition Information:
Serving Size:
1 PancakeAmount Per Serving: Calories: 119
These look delicious!
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