Fluffy Sourdough Discard Pancakes are a delicious way to use up that sourdough starter discard without wasting a bite. These pancakes are soft, airy, and have a subtle tang from the sourdough, making them a little different from your usual pancake stack. Plus, they’ve got that perfect golden-brown outside and a light, fluffy inside that’s just so inviting.
I love making these pancakes on a lazy weekend morning because they’re quick to whip up and feel a bit special thanks to the sourdough’s natural flavor. Using sourdough discard is such a clever way to avoid throwing it away, and I always feel good turning it into something tasty. I usually add a touch of cinnamon or vanilla to amp up the flavor, but they’re delicious just as they are.
The best part is topping them with your favorite pancake friends—like maple syrup, fresh berries, or a little butter melting down the sides. They’re fun to share, and I find that having these pancakes around brings a cozy, happy start to the day. I seriously look forward to mornings when I get to make them!
Key Ingredients & Substitutions
Sourdough Discard: This is the star here! It adds a mild tang and light texture. If you don’t have discard, you can try plain yogurt or buttermilk for a subtle sour flavor.
Flour: All-purpose works great for fluffy pancakes. For a healthier option, swap half with whole wheat flour, but the pancakes may be a bit denser.
Baking Powder & Baking Soda: These give the pancakes lift and fluff. Baking powder boosts rise; baking soda reacts with the sourdough’s acidity. Don’t skip either!
Milk & Egg: Milk adds moisture, and eggs bind everything and help with fluffiness. Use any milk you prefer—dairy or plant-based—just expect slightly different textures.
Butter or Oil: Melted butter gives a nice richness. If you want dairy-free, vegetable oil or coconut oil are perfect stand-ins.
How Do You Make Pancakes Fluffy Without Overmixing?
The secret to fluffy pancakes is gentle mixing. Stir the wet and dry ingredients until just combined, leaving some lumps in the batter. Overmixing develops gluten, which can make pancakes tough instead of soft.
- Mix all wet ingredients first until smooth.
- Add dry ingredients gradually and fold gently with a spatula.
- Stop mixing as soon as you see the batter come together; a few lumps are okay.
- Let the batter rest 5-10 minutes if you can; it helps the flour hydrate and the sourdough bubbles develop.
- Cook pancakes on medium heat. Too hot burns outside before inside cooks; too low makes them dense.
These small steps help pancakes stay tender, light, and perfectly golden-brown every time.
Equipment You’ll Need
- Non-stick skillet or griddle – I prefer this because it heats evenly and makes flipping easy.
- Mixing bowls – a large one for wet ingredients and a medium for dry — helps keep everything organized.
- Whisk or fork – for stirring the wet ingredients smoothly. Whisk makes it quicker and easier.
- Measuring cups and spoons – ensures your ingredients are just right every time.
- Spatula – for gently flipping the pancakes without tearing them.
Flavor Variations & Add-Ins
- Chocolate chips — toss a handful into the batter for a sweet, melty surprise.
- Cinnamon or nutmeg — add spices to give the pancakes warm, cozy flavor.
- Blueberries or raspberries — fold fresh berries into the batter for natural bursts of sweetness.
- Banana slices — mash a small banana into the batter or add sliced on top for extra moistness and flavor.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (whole or your preference)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Butter and maple syrup, for serving
- Fresh berries (such as raspberries and blueberries), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes for cooking. It’s quick enough for a weekend breakfast and makes a delicious, easy meal.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter or oil, and vanilla extract (if using) until everything is smooth and well combined.
2. Combine the Dry Ingredients:
In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This helps keep the batter light and free of lumps.
3. Put It All Together:
Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula or spoon just until combined. The batter should still be a little lumpy — don’t overmix or your pancakes might turn out dense.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set.
5. Flip and Finish Cooking:
Flip the pancakes carefully, then cook for another 2 minutes or until golden brown and cooked through. Remove and keep warm. Repeat with the remaining batter.
6. Serve and Enjoy!
Stack your pancakes on a plate, add a pat of butter on top, scatter fresh berries around, and drizzle with maple syrup. Enjoy the light, fluffy goodness with a touch of sourdough tang!
Can I Use Frozen Sourdough Discard for Pancakes?
Yes! Just thaw frozen discard in the fridge overnight or at room temperature for a few hours before using. Give it a good stir to reincorporate any liquid before adding to your batter.
Can I Make These Pancakes Vegan?
Absolutely! Substitute the egg with a flax or chia egg (1 tablespoon ground flaxseeds or chia seeds + 3 tablespoons water, mixed and set to gel). Use plant-based milk and coconut or vegetable oil instead of butter.
How Should I Store Leftover Pancakes?
Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through.
Can I Add Mix-Ins to the Batter?
Definitely! Blueberries, chocolate chips, or chopped nuts are all great options. Gently fold them in after mixing your batter for extra flavor and texture.