Introduction
Ever wondered what magic you could whip up with that leftover sourdough discard? Meet your new breakfast obsession: Tasty Sourdough Discard Pancakes! These fluffy, tangy pancakes bring a rich depth of flavor you just can’t get from regular batter. Bonus? They take only about 10 minutes to mix and 10 minutes to cook — a weekday win!
If you love quick, flavor-packed breakfasts, you’ll also love our Easy Cinnamon French Toast Bake.
Table of Contents
What is Sourdough Discard and Why Use It?
Sourdough discard is the portion you remove before feeding your starter. While it’s often tossed, it’s packed with flavor — a slightly tangy, fermented punch! Instead of wasting it, turn it into something delicious like pancakes, muffins, crackers, or even waffles.
Using discard makes your kitchen more sustainable and your recipes more flavorful. It’s a win-win!
Why You’ll Love These Tasty Pancakes
- Big Flavor, Little Effort: Natural tanginess elevates basic pancakes with almost no extra work.
- Zero Waste: Smart kitchen hacks = a greener planet.
- Budget-Friendly: Pantry staples + discard = magic!
- Quick Cooking: From mixing bowl to plate in under 20 minutes.
Get ready to whip up something delicious and sustainable!
Ingredients for Tasty Sourdough Discard Pancakes
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Butter or oil for cooking
Optional Add-ins: Blueberries, chocolate chips, cinnamon, or vanilla extract.
How to Make Tasty Sourdough Discard Pancakes
Step 1: Mix the Wet Ingredients
In a large bowl, whisk together the sourdough discard, egg, and milk until smooth.
Step 2: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, sugar, and salt.
Step 3: Make the Batter
Gradually stir the dry ingredients into the wet ingredients. Mix just until combined. Do not overmix! (Lumpy batter = fluffy pancakes!)
Step 4: Heat and Grease the Skillet
Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set (about 2-3 minutes), then flip and cook the other side until golden brown.
Step 6: Serve and Enjoy
Stack ‘em high! Serve with your favorite toppings and enjoy immediately.
Delicious Topping Ideas
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup or honey drizzle
- Whipped cream or vanilla yogurt
- Toasted nuts or granola
- Crispy bacon or savory sausage on the side
Pro Tip: Mix berries directly into the batter for a fruity twist!
Variations & Storage Tips
- Flavor Boosts: Add 1 tsp vanilla extract, cinnamon, or lemon zest.
- Mix-ins: Stir chocolate chips, banana slices, or nuts into the batter.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze pancakes in a single layer with parchment paper between them. Reheat in toaster or oven!
Make-ahead tip: Double the batch and freeze extras for quick weekday breakfasts!
Top Tips for Tasty Sourdough Discard Pancakes Success
- Use fresh discard: Fresher discard means lighter pancakes.
- Don’t overmix: Overmixing can make pancakes tough.
- Medium heat only: Keeps them golden without burning.
- Grease the skillet lightly: Too much fat = greasy pancakes.
Little things make a big difference!
Final Thoughts
From sourdough scraps to a beautiful breakfast — these pancakes are a true kitchen win! Whether you’re looking to reduce waste, maximize flavor, or simply try something new, Tasty Sourdough Discard Pancakes are here to delight.
Ready to flip your first batch? Share your creations and tag us — we love seeing your delicious results!
Don’t forget to check out more amazing breakfast recipes here!
FAQs About Sourdough Discard Pancakes
Can I use active sourdough starter instead of discard?
Yes! It will make the pancakes slightly airier but still delicious.
Are these pancakes sour?
They have a mild tang, not overpowering. Perfectly balanced!
Can I make these dairy-free?
Absolutely. Substitute the milk with almond milk, oat milk, or any plant-based milk you prefer.
Can I freeze sourdough discard pancakes?
Definitely! Stack between parchment, freeze, and toast when ready.
Tasty Sourdough Discard Pancakes
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Butter or oil for cooking
Optional Add-ins:
- 1/2 cup blueberries or chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Mix Wet Ingredients:
- In a large bowl, whisk together sourdough discard, egg, and milk until smooth.
Mix Dry Ingredients:
- In a separate bowl, sift together flour, baking powder, sugar, and salt.
Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined. (It’s okay if the batter is slightly lumpy.)
Heat the Skillet:
- Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and the edges look set (about 2-3 minutes), then flip and cook until golden on the second side.
Serve:
- Stack pancakes, add your favorite toppings, and enjoy!
Notes
- Carbohydrates: 22g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 1g
- Sugar: 3g
- Sodium: 200mg