Quick & Easy Sourdough Discard Pancakes

Who doesn’t love a recipe that can be mixed up in minutes, all in one bowl, and uses up that sourdough discard you’ve been wondering what to do with? You know I do! But those aren’t the only reasons you’ll love these homemade sourdough pancakes…

• Quick – With five minutes of hands-on time, you’ll be flipping these pancakes on the cast iron skillet. Depending on the batch size, you could have breakfast ready in just ten minutes! This means you can make this pancake recipe on a busy weekday morning or save it for those special Saturday morning breakfasts. Plus, it’s such an easy go-to sourdough discard recipe!
• Simple – Just ten ingredients that you likely already have on hand, and you’re on your way to a delicious breakfast everyone in the family will love.
• Customizable – Want chocolate chip pancakes? Easy, just add mini chocolate chips after you pour the pancake batter into the pan. Does someone want blueberry pancakes? Simple! Have a bowl of frozen blueberries ready to top the pancakes after you pour the batter into the pan. Have you tried savory pancakes? Mix in some cooked and crumbled bacon or sausage! By topping each individual pancake with the optional add-ins, you can customize each pancake with barely any extra effort.
• Make Ahead – This recipe can be made the night before and be waiting and ready in the refrigerator. The only thing you’ll need to change is not to add the baking soda when mixing the ingredients together. Rather, save that and add it in the morning. You’ll notice the batter will get a bit bubbly once you add it. Mix it quickly (but don’t over-mix) and start baking the pancakes right away.

When making sourdough pancakes, there are a few tips that you’ll want to make sure you do so you can have the most fluffy and delicious pancakes every time…

• Temperature – Finding the right temperature for your pan and stove isn’t always the easiest. My tip is to do a test pancake and make necessary adjustments (like turning the heat down to medium-low if pancakes are cooking too quickly or burning) or adding more butter or oil if needed. Once you find the sweet spot, I like to jot it down right in my recipe book so next time I make this recipe I remember! If you’re looking at this recipe on your phone, feel free to print it out and store it in a kitchen recipe notebook, along with your notes about cooking temps, etc.
• Don’t Overmix – It’s tempting to continue mixing the batter until you’re certain everything is incorporated. Since we’re using baking soda and sourdough starter, those are the magic ingredients that will give your pancakes their fluffiness. If you overmix the batter, you’ll end up with flat pancakes (they’ll still taste delicious; they just won’t have as many air bubbles!).
• Use a Whisk – Using something like a dough whisk can help avoid over-mixing. You can absolutely use a wooden spoon or spatula, but if you’re not sure how to mix without over-mixing, a whisk can help.
• Keep Pancakes Warm – If you want the whole family to sit down and enjoy breakfast together (or maybe you’re cooking for a crowd), utilize the warm setting of your oven to keep the pancakes warm until the whole batch is done cooking. Just make sure to use a pot holder when removing your plate, casserole dish or baking sheet, as it could also get quite warm! Cover pancakes with a piece of foil to keep them warm.

Ingredients Needed

• Sourdough Discard – If you don’t know what sourdough discard is, then give this easy pancake recipe a try (or these buckwheat pancakes). Or, you can learn how to make a sourdough starter here. Your starter does not need to be active or recently fed. In fact, this recipe works best if your starter is ready for its next feeding or has been sitting in the refrigerator as a sourdough starter discard.
• Butter – You’ll want melted butter for this recipe. Melt your butter ahead of time and allow it to cool before mixing into the batter. You can also use melted and cooled coconut oil or ghee for a dairy-free option.
• Egg – We’re using a whole egg here. Some recipes call for whipping the egg whites to add more fluffiness. While this is a great option, if you’re in a rush this isn’t a necessary step.
• Brown Sugar – I’m using brown sugar (and yes, that is a piece of bread in the jar… it helps the brown sugar from clumping or becoming solid!), feel free to use white sugar. If using a liquid sweetener like honey or maple syrup, you may need to add additional flour to the batter if the consistency becomes too thin.
• Vanilla Extract – If you’re not making homemade vanilla extract yet, then run to that recipe and get some started! Once you try homemade, you’ll never go back to store-bought again!
• Seasonings – It may sound strange to add seasonings to your pancakes, but if you’ve never tried adding nutmeg and cinnamon, it’s a must-try! Also, don’t forget the salt. Salt=flavor! We love Redmond Real Salt (use that link and coupon code “Pioneering” for 15% off at checkout).
• Baking Soda – This is a non-negotiable. In order to give our pancakes that light and fluffy texture we’re all looking for, we have to create lift somehow. That’s where the reaction with the baking soda and the sourdough starter comes in. This is also why we don’t want to overmix our batter (or, if making the batter ahead of time, leave the baking soda out until just before making pancakes). Some people say using both baking soda and baking powder increases the fluffiness of the pancakes; feel free to add a teaspoon of each! Though my pancakes always turn out great without it.
• Milk – If your batter is too thick, you can thin it with a bit of milk or water. Add it in one Tablespoon at a time until the desired consistency is reached.
• Add-Ins – For customizable pancakes, grab some mix-ins and let everyone choose what kind of pancakes they want to eat!

1. Measure all ingredients into a mixing bowl.
2. Stir well to combine. Be careful not to overmix the batter!
3. Add additional milk (or water), if needed, to thin the batter to a pourable consistency. (If the batter is too runny, you can add additional flour, 1 Tablespoon at a time, until desired consistency is reached.)
4. Heat a cast iron skillet over medium (or medium-low) heat and melt a little bit of butter or coconut oil in the pan. Swirl oil around to coat the bottom of the pan.
5. Add batter (about 1/3 cup) and cook until you see a few bubbles coming to the surface of the pancake (about 1 minute). Top pancakes with optional add-ins before you flip them over.
6. Flip the pancake and cook the other side until cooked through (about 1 minute).
7. Place cooked pancakes on a plate in the oven (set to the warm setting or 100°F) to keep pancakes warm until ready to serve.

Did you make these sourdough discard pancakes? If so, please leave a star⭐ rating and your comments📝 on the recipe card below! Then, snap a photo of your pancakes and tag me on social media @melissaknorris so I can see!