Best Fluffy Sourdough Pancakes Recipe Using Discard
Y’all, if you’ve been on the sourdough journey and have some leftover sourdough starter (or maybe you just forgot to feed it), don’t toss it out! That discard is gold for making the best fluffy sourdough pancakes. It truly is the easiest way to make delicious pancakes.
These pancakes are a little tangy, perfectly golden brown, and the fluffiest you’ve ever made. Regardless if it’s a lazy Saturday morning or you’ve got the whole family gathered, this easy sourdough pancake recipe is the way to go. Plus, it’s a great way to use up that sourdough discard you might otherwise throw away.
If you’re looking for the easiest way to make homemade pancakes, this is it! You only need a large bowl for mixing your ingredients, and the batter ferment process happens naturally with the active sourdough starter. In a pinch, you can even make them the next day if you store the batter in the fridge. 🙂
Why Use Sourdough Discard for Pancakes?
One of my favorite ways to use sourdough discard is in these pancakes! With just a few remaining ingredients, you can whip up a batch of fluffy sourdough discard pancakes that everyone in the family will love.
The key is letting the batter ferment just a bit before cooking, which gives your pancakes that delicious, tangy flavor.
Using sourdough discard recipes is the best thing you can do to reduce food waste while enjoying a tangy pancake flavor that’s completely unique.
And the best sourdough pancakes have a little more complexity in taste than your regular pancake recipe.
It’s a fun way to use up leftover sourdough starter, and it’s a bonus if you’re trying to avoid the usual leavening agents like store-bought baking powder alone.
The discard gives a little extra boost to the hydration starter, making these pancakes extra light and fluffy.
Ingredients for Fluffy Sourdough Pancakes
- 2 cups (240g) all-purpose flour (or swap out half for whole wheat flour for a healthier option)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) baking soda
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon salt
- 1 cup (240g) sourdough discard (unfed or active)
- 1 1/2 cups (360ml) milk (whole milk gives the best results, but use what you’ve got)
- 1 large beaten egg
- 2 tablespoons (28g) coconut oil (or use olive oil if that’s what you’ve got)
Instructions
Gather Your Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. These are your dry ingredients that make up the backbone of the pancake fluffiness.
If you want extra fluffy pancakes, let the batter sit for a few minutes after mixing. This allows the leavening agents (baking powder and baking soda) to activate fully, giving you a little more lift in every bite.
Combine Wet Ingredients
In another bowl, whisk together the sourdough discard, milk, egg, and coconut oil (or olive oil if you’re feeling extra healthy).
Make sure the sourdough discard is at room temperature for best results—you don’t want to shock that batter with cold starter.
Don’t skimp on the sourdough discard! The fermentation process adds a subtle tanginess and complexity to the pancakes that you won’t get with regular pancakes.
Mix Wet and Dry Ingredients
Add your wet ingredients to the dry ingredients and mix until just combined. This is the easiest way to get the best pancake batter without over-mixing.
You want to keep it lumpy! Over-mixing will leave you with dense, flat pancakes, and we’re not about that life.
Cook on a Cast-Iron Skillet or Hot Griddle
Heat your hot griddle or cast-iron skillet over medium heat. I like to heat it to medium-high heat and then turn it down to medium-low heat as I get going.
Medium-low heat is the secret to perfectly cooked sourdough discard pancakes. Keeping the hot pan at a medium-low heat ensures that the pancakes cook slowly and evenly, giving them that golden, fluffy texture we all crave.
Lightly grease with a small pat of butter or coconut oil. Pour about 1/4 cup (60ml) of batter onto the griddle.
You’ll know it’s time to flip when the first side is golden brown and you see bubbles forming on the top. Flip it over, and cook for another 2-3 minutes until the second side is golden.
Serve with Favorite Toppings
Now for the fun part! Stack your fluffy sourdough pancakes high and serve them up with your favorite toppings.
I like a drizzle of maple syrup, some fresh berries (blueberries, strawberries, or even some sliced bananas), and maybe a few chocolate chips if I’m feeling fancy.
Or if you’re in the mood for something savory, a bit of melted butter and a sprinkle of salt is good stuff.
Sourdough Discard Pancakes Tips
- If you’re making sourdough waffles, try using the same sourdough pancake batter—just pour it into the waffle iron for a crispy twist on your favorite pancake recipe. Waffles are an easy way to use up leftover sourdough starter and enjoy a crunchy, golden treat the next day.
- If you’ve got some bread flour lying around, it’s a great choice for making sourdough bread or sourdough waffles. The higher protein content in bread flour gives your baked goods a chewier texture, which is perfect for tangy pancakes or hearty english muffins.
- Sourdough starter discard recipes like these pancakes are the best ways to use up that extra starter instead of tossing it. Plus, you can always store your excess sourdough starter in a ziplock bag in the fridge for later. Once you’ve got your starter, all you need is basic ingredients like cup of milk, active starter, and a cup of batter to get started.
- For a little extra sweetness, try adding chocolate chips or fresh berries to your pancakes or waffles. After cooking, stack those fluffy sourdough discard pancakes high, drizzle with maple syrup, and you’ve got the perfect breakfast to kick off your weekend!
- If you’re making a double batch, you can store the extra batter in the fridge for the next morning. Just make sure to cover it with a lid or a ziplock bag to keep it fresh in an airtight container.
Final Thoughts
This easy sourdough pancake recipe is the best way to use your excess sourdough starter and make the best pancakes. If you’ve got a cup of starter that’s calling your name, these pancakes are sure to hit the spot.
Serve them up with some fresh blueberries or your favorite toppings.
So there you have it, the easiest way to make fluffy sourdough pancakes using your sourdough discard. Enjoy and remember, Saturday mornings don’t get much better than this!
Sourdough recipes don’t just stop at pancakes. You can use that same sourdough starter for sourdough bread, english muffins, and even to make delicious sourdough waffles. The possibilities are endless when you start using unfed sourdough starter and sourdough starter discard recipes.
Best Fluffy Sourdough Pancakes (Using Sourdough Discard)
Ingredients
- 2 cups 240g all-purpose flour (or swap out half for whole wheat flour for a healthier option)
- 2 teaspoons 8g baking powder
- 1 teaspoon 5g baking soda
- 2 tablespoons 25g granulated sugar
- 1 teaspoon salt
- 1 cup 240g sourdough discard (unfed or active)
- 1 1/2 cups 360ml milk (whole milk gives the best results, but use what you’ve got)
- 1 large beaten egg
- 2 tablespoons 28g coconut oil (or use olive oil if that’s what you’ve got)
Instructions
Gather Your Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. These are your dry ingredients that make up the backbone of the pancake fluffiness.
Combine Wet Ingredients:
- In another bowl, whisk together the sourdough discard, milk, egg, and coconut oil (or olive oil if you’re feeling extra healthy). Make sure the sourdough discard is at room temperature for best results—you don’t want to shock that batter with cold starter.
Mix Wet and Dry Ingredients:
- Add your wet ingredients to the dry ingredients and mix until just combined. This is the easiest way to get the best pancake batter without over-mixing. You want to keep it lumpy! Over-mixing will leave you with dense, flat pancakes, and we’re not about that life.
Cook on a Cast-Iron Skillet or Hot Griddle:
- Heat your hot griddle or cast-iron skillet over medium heat. Lightly grease with a small pat of butter or coconut oil. Pour about 1/4 cup (60ml) of batter onto the cast-iron, then turn it down to medium-low heat. You’ll know it’s time to flip when the first side is golden brown and you see bubbles forming on the top. Flip it over, and cook for another 2-3 minutes until the second side is golden.
Serve with Favorite Toppings:
- Stack your fluffy sourdough pancakes high and serve them up with your favorite toppings. I like a drizzle of maple syrup, some fresh berries (blueberries, strawberries, or even some sliced bananas), and maybe a few chocolate chips if I’m feeling fancy. Or if you’re in the mood for something savory, a bit of melted butter and a sprinkle of salt is good stuff.
Notes
- Customizable Ingredients: Swap out all-purpose flour for whole wheat flour or bread flour for a heartier texture. You can also use coconut oil instead of butter for a dairy-free option.
- Batter Resting Time: Allowing the batter to rest for about 20 minutes enhances fermentation, resulting in fluffier pancakes with a richer flavor.
- Storage Instructions: Leftover pancakes can be cooled completely and stored in an airtight container or ziplock bag for up to 3 days. Reheat in a toaster oven or on a skillet for a fresh taste.
- Double Duty: The same batter works beautifully for sourdough waffles—just pour it into your waffle iron for a crispy alternative.
- Nutritional Note: This recipe incorporates the benefits of fermentation, making it a healthier option compared to traditional pancake recipes.
About The Author
Kacie is a wife, homeschool mom of 4 boys, holistic esthetician, and a sixth-generation homesteader with a passion for natural and sustainable living, creating a home that educates the mind and nurtures the soul, and reclaiming our independence like our ancestors before us.
