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Easy Sourdough Discard Pancakes
These sourdough discard pancakes turn 1 cup (240 g) of unfed starter into a stack of fluffy, gently tangy pancakes in about 25 minutes, with no overnight rest. You whisk the discard together with flour, milk, one egg, melted butter, a little sugar, baking powder, and baking soda, then cook the batter on a hot griddle like any weekend pancakes. The discard does two jobs at once: it uses up what you would otherwise throw away, and its mild acidity reacts with the baking soda for extra lift and a soft sourdough flavor. The recipe makes about 8 to 10 pancakes, enough for two or three people, and works with cold discard straight from the fridge. Prep is roughly 10 minutes and cooking another 15, so breakfast is on the table fast. Serve them hot with butter and maple syrup.
Ingredients
| Ingredient | Metric | US |
|---|---|---|
| Sourdough discard (unfed) | 240 g | 1 cup |
| All-purpose flour | 120 g | 1 cup |
| Milk | 240 ml | 1 cup |
| Large egg | 1 | 1 |
| Unsalted butter, melted | 28 g | 2 tbsp |
| Sugar | 12 g | 1 tbsp |
| Baking powder | 4 g | 1 tsp |
| Baking soda | 3 g | 1/2 tsp |
| Salt | 3 g | 1/2 tsp |
Instructions
- Mix the wet ingredients. In a large bowl, whisk together the discard, milk, egg, and melted butter until smooth.
- Add the dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt. Whisk just until combined; a few lumps are fine. The batter will bubble as the soda meets the discard's acidity.
- Heat the pan. Warm a griddle or nonstick skillet over medium heat and lightly grease with butter. It is ready when a drop of water dances on the surface.
- Cook. Pour about 1/4 cup of batter per pancake. Cook 2 to 3 minutes until bubbles form on top and the edges set, then flip and cook 1 to 2 minutes more until golden.
- Serve. Serve hot with butter and maple syrup, fruit, or a dusting of sugar. Keep finished pancakes warm in a 90°C / 200°F oven while you cook the rest.
Nutrition (estimate)
Per serving of 2 pancakes, without toppings: about 250 calories, 34 g carbohydrate, 7 g protein, and 9 g fat. This is a rough estimate and will change with your milk, butter, and syrup.
Frequently asked questions
Can I use cold sourdough discard straight from the fridge?
Yes. Cold discard works fine here; it just whisks in a little stiffer. Let it sit out for 10 minutes while you gather the other ingredients if you want it to blend more easily, but it is not required.
Do I need baking powder and baking soda if I'm using discard?
Yes. Sourdough discard has no leavening power left, so the baking powder and soda do the lifting. The baking soda also reacts with the discard's acidity for extra fluff, which is why the batter bubbles as you mix it.
Can I make the batter ahead of time?
For the fluffiest pancakes, cook the batter within about 15 minutes of mixing, while the leavening is active. You can stir the wet ingredients and discard together the night before, then whisk in the dry ingredients just before cooking in the morning.
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