If you’ve ever looked at your jar of sourdough discard and thought, “I should probably throw this out…” don’t do it! Instead, make these pancakes.
Sourdough pancakes have become a staple around here. Whether it’s a slow Saturday on the homestead, or a weekday morning when the kids are up before the sun, these are one of the easiest ways to turn “extra starter” into something warm, filling, and absolutely delicious.
They’ve got that perfect balance of fluffy inside, golden edges, and just a hint of tang from the discard. Top them with butter, syrup, fresh fruit… or whatever makes your morning feel a little more homemade. 💛
Table of Contents
Why Use Sourdough Discard in Pancakes?
Using sourdough discard in pancakes adds flavor and fluff. The natural acidity in the starter helps tenderize the batter and gives the pancakes a beautiful rise especially when paired with baking soda.
Plus, it’s the ultimate no-waste recipe. You get to use every bit of that bubbly jar, while making something quick, cozy, and kid-approved.
Ingredients You’ll Need
Here’s what you need to make 6–8 pancakes:
- 1 cup sourdough discard (unfed is fine)
- 1 cup milk (any kind)
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tbsp sugar (optional but tasty)
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional: 1 tsp vanilla extract for added sweetness this is always a must for me!
Step-by-Step Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together:
- Sourdough discard
- Milk
- Egg
- Melted butter
- Vanilla (if using)
2. Add the Dry
Stir in the flour, sugar, salt, and baking soda. Mix just until combined. The batter will be thick—don’t overmix!
Let the batter rest for 5–10 minutes while your pan heats up.
3. Cook the Pancakes
Preheat a skillet or griddle to medium heat and grease lightly with butter or oil.
Scoop ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.
4. Serve Hot
Pile ’em up, top ’em off, and serve them while warm. 😋
Favorite Mix-Ins + Toppings
Mix into the batter:
- Blueberries
- Chocolate chips
- Cinnamon + nutmeg
- Mashed banana
Top with:
- Maple syrup 🍁
- Whipped cream
- Powdered sugar
- Peanut butter & honey
- Fresh sliced fruit
These freeze beautifully too, so go ahead and make a double batch!
Storing + Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Flash freeze pancakes on a tray, then transfer to a bag. Reheat in toaster or skillet!
- Reheat: Microwave 20–30 seconds or reheat in a pan with a little butter
Related Recipes with Discard
Made these pancakes and loved them? Snap a photo,
Tag me @homesteadwildflower and share your stack! Let’s keep turning “extras” into something extra-delicious 🥞❤️
Cheers
Linnea
#sourdoughdiscard #fromscratchlife #homesteadkitchen