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Sourdough Discard Pancake Recipe

This sourdough discard pancake recipe turns leftovers into fluffy, flavorful pancakes with a slight tang. The batter cooks quickly and creates a light, tender texture. Simple ingredients and flexible options make it perfect for easy breakfasts, delivering consistent and satisfying results without extra effort or complicated preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup sourdough discard
  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp butter melted

Equipment

  • Mixing Bowl
  • Skillet
  • Spatula
  • Whisk
  • Measuring Cups
  • Tray
  • Freezer
  • Plate

Method
 

  1. Combine sourdough discard, milk, and egg in a mixing bowl until smooth.
  2. Add flour, sugar, baking soda, and salt, then mix gently to form a soft batter.
  3. Stir in melted butter and avoid overmixing to keep pancakes light.
  4. Heat a skillet over medium heat and lightly grease the surface.
  5. Pour batter into rounds and cook until bubbles form and edges set.
  6. Flip and cook until golden and fluffy, then serve warm.

Notes

For softer pancakes, avoid overmixing and cook gently. For crispier edges, cook longer with slightly higher heat. Freeze cooked pancakes on a tray before storing. Handle gently when flipping. Add fruit or chocolate chips for variation. Store leftovers in refrigerator up to three days.