Easy Sourdough Discard Pancakes

These easy sourdough discard pancakes are a simple, one bowl breakfast made with leftover sourdough discard or active starter. You can mix the batter and cook them right away, or let it rest overnight if that works better for your morning.

These easy sourdough pancakes are one of my favorite ways to use up extra sourdough discard and make a simple breakfast feel a little more special. The batter comes together in one bowl, can be made the same day or mixed the night before, and gives you soft homemade pancakes with simple ingredients. If you’re looking for more breakfast recipes that use up discard, my sourdough waffles, sourdough Dutch baby, and sourdough crepes are all worth keeping on repeat too.

Why you'll love this recipe:

• A simple one bowl pancake recipe
• Recipes like this and sourdough banana bread are a great way to use leftover sourdough discard or starter,
• Can be made the same day or mixed ahead the night before
• Soft, tender pancakes with classic homemade flavor
• Easy to customize with your favorite toppings like my apple maple caramel sauce!

Key Ingredients:

• Sourdough discard or active starter gives these pancakes flavor and makes them a great way to use what you already have.
• Milk keeps the batter smooth and helps create a soft texture. You can use whole milk or whatever milk you usually keep on hand.
• Eggs adds structure and richness.
• Melted butter gives the pancakes better flavor and those soft buttery edges.
• Baking powder and baking soda help the pancakes rise and keep them light.

Get the full list of ingredients and measurements on the printable recipe card below.

How to Make Sourdough Pancakes:

1. Mix the wet ingredients. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla if using.
2. Add the dry ingredients. Sprinkle in the flour, sugar, baking powder, baking soda, and salt. Stir just until the batter comes together. A few small lumps are fine, so do not overmix.
3. Cook right away or rest the batter. For same day pancakes, let the batter sit for about 5 to 10 minutes while your skillet heats. If you want to make the batter ahead, cover the bowl and refrigerate it overnight. Give it a gentle stir before cooking the next day.
4. Cook the pancakes. Heat a buttered skillet or griddle over medium heat. Scoop the batter onto the hot surface and cook until bubbles form on top and the edges look set. Flip and cook the other side until golden brown.
5. Serve warm. Serve with butter, maple syrup, fresh berries, banana slices, peanut butter or your favorite pancake toppings.

Expert Tips

• Do not overmix the batter or you will lose that soft fluffy texture.
• Let the batter sit for a few minutes before cooking so it relaxes a bit.
• Keep the skillet at medium or medium low so the centers cook through without the outsides getting too dark.
• Flip only when you see bubbles across the top and the edges start to look set.
• Add a little more milk if your batter feels too thick since sourdough discard can vary a lot.
• Stir in the baking soda and baking powder last for the best rise.

Sourdough Discard Pancakes FAQs:

More sourdough discard ideas:

Need to use up some of your discard? Try these: