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Last year I was gifted a sourdough starter from my friend Jen from church, and I quickly found myself with extra discard in the fridge and started experimenting with ways to use it. Pancakes seemed like an easy way to incorporate the starter, but it took a few rounds of testing to get them exactly the way I wanted.
What I was aiming for was tall, fluffy diner-style pancakes with those beautiful airy pockets inside — the kind that soak up butter and maple syrup perfectly. If you want your sourdough breakfast a little more hearty, try my Sourdough Discard Waffles.
After a few batches and small adjustments to the batter, these sourdough discard pancakes finally turned out exactly right. They cook up thick, soft, and lightly tangy, and now they’ve become a regular part of our Monday night routine.
One night a week we serve Breakfast for Dinner, it’s one way I make my meal planning simpler, it help beat the fatigue that comes with figuring out what’s for dinner every. single. night! – AND it’s one of our kids favorite meals! Sometimes it’s these Sourdough Pancakes, usually with a side of eggs. Some nights it’s Fluffy Pancakes, or Cinnamon Sugar French Toast, Cinnamon Rolls, Hotel Style Waffles or Sourdough Waffles, and sometimes it’s Sourdough Discard Crepes with a side of Air Fryer Bacon or Sausage and Homemade Hot Chocolate.
Browse all my Breakfast Recipes and build your breakfast for dinner menu!
If you’ve already been baking with sourdough at home, you might also enjoy our Sourdough Discard Crepes, Sourdough Discard Brownies or the soft, fluffy Sourdough Discard Cinnamon Rolls, which use up extra starter in a completely different way.
Looking for more ways to use extra starter? You can also browse the full collection of my Sourdough Recipes here on the site.
Why You’ll Love This Recipe
- A great way to use sourdough discard instead of throwing it away
- Pancakes cook up thick, fluffy, and tender
- Slight sourdough tang adds depth of flavor
- Batter comes together in just a few minutes
- Perfect for weekend breakfasts or slow mornings
- Freezes beautifully for quick breakfasts later
Because we do breakfast for dinner most Monday nights, these pancakes often end up on the table alongside something savory to round out the meal. A pan of Southwest Breakfast Burritos, or Homemade Biscuits and Gravy makes the perfect protein-packed pairing, especially when we’re feeding a hungry crowd.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Salt
- Sourdough discard
- Milk
- Eggs
- Vegetable oil
Equipment
Large Mixing Bowl – A roomy mixing bowl gives you enough space to gently combine the batter without overmixing.
Whisk – A simple whisk helps evenly distribute the leavening ingredients and keeps the batter smooth.
Measuring Cups and Spoons – Accurate measurements help maintain the tall, fluffy structure these pancakes are known for.
Large Nonstick Griddle or Skillet – A wide griddle makes it easy to cook multiple pancakes at once and helps them cook evenly.
Flexible Spatula – A thin spatula slides easily underneath the pancakes for clean flipping.
If you enjoy making homemade breakfasts regularly, the same griddle works wonderfully for recipes like Cinnamon French Toast Sticks or more traditional (sourdough free) Fluffy Pancakes.
How to Make
The key to tall, fluffy pancakes is how the batter is mixed and how it cooks on the griddle.
Start by whisking together the dry ingredients so the baking powder and baking soda are evenly distributed throughout the flour. This step is important because it ensures the pancakes rise evenly as they cook.
Next, create a well in the center of the dry ingredients before adding the sourdough discard, milk, eggs, and oil. Adding the wet ingredients into the well allows everything to combine gradually instead of forming lumps of dry flour.
When mixing the batter, stir only until everything comes together. A few small lumps are completely fine. Overmixing develops gluten in the flour, which can make pancakes tough instead of soft and fluffy.
Sourdough discard adds both flavor and structure to the batter. Older discard that has rested in the refrigerator for a few days often produces the best flavor, giving the pancakes a subtle tang that pairs beautifully with maple syrup.
Heat a griddle to about 350°F and lightly grease the surface with butter or oil. A properly heated surface helps the pancakes set quickly and develop that classic golden exterior.
For extra tall pancakes like the ones shown in the photos, use closer to ½ cup batter per pancake. The thicker batter creates the signature height and airy interior pockets.
As the pancakes cook, small bubbles begin forming on the surface and the edges start to look set. That’s the signal that the structure has formed enough to flip without collapsing.
Once flipped, the second side finishes cooking quickly and develops a golden surface that contrasts with the soft interior.
Serve the pancakes warm with butter and maple syrup.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSourdough Discard Pancakes
These sourdough discard pancakes are thick, fluffy, and lightly tangy with a soft airy crumb. They’re a perfect way to use extra sourdough discard and cook up beautifully golden on the griddle. Serve them warm with butter and maple syrup for a classic homemade breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12-16 pancakes
- Category: Breakfast
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 TBSP baking powder
- 1 tsp baking soda
- 1/4 cup granulated sugar
- 1 1/4 tsp salt
- 1 1/2 cups sourdough discard
- 2 1/4 cups milk
- 2 large eggs
- 3 TBSP vegetable oil
- Butter or oil for greasing the griddle
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
- Create a well in the center of the dry ingredients.
- Add the sourdough discard, milk, eggs, and vegetable oil.
- Stir gently until the batter just comes together. It’s completely fine if a few small lumps remain. Avoid overmixing, which can make the pancakes dense.
- Heat a large griddle or skillet over medium heat (about 350°F).
- Lightly grease the surface with butter or cooking oil.
- Pour 1/3–1/2 cup batter onto the hot griddle for each pancake.
- For extra tall, thick pancakes like the ones shown in the photos, use closer to 1/2 cup batter per pancake.
- Cook until bubbles begin forming on the surface and the edges start to look set, about 2–3 minutes.
- Flip the pancakes and cook an additional 2–3 minutes, until golden brown and cooked through.
- Serve warm with butter and maple syrup.
Notes
Sourdough Starter Tip
This recipe works best with thick sourdough discard that has been sitting in the refrigerator for a few days. Older discard develops more sourdough flavor and reacts well with the baking soda to help create tall, fluffy pancakes.
Freshly fed starter can also be used. If planning ahead for this recipe, consider feeding your starter with a slightly higher ratio of flour than water so the discard is thicker & slightly less hydrated.
If the batter feels too thick, add a small splash of milk until it reaches a thick but pourable consistency.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick griddle or skillet
- Spatula
Recipes That Pair Well With This
Because we do breakfast for dinner on Monday nights, these pancakes often end up as part of a full breakfast-style meal.
For a savory balance, try serving them alongside Southwest Breakfast Burritos, or Homemade Biscuits and Gravy, which add protein and make the meal more filling.
If you’re planning a cozy brunch spread, you can also serve these pancakes alongside Bakery-Style Cinnamon Rolls or the soft and fluffy Sourdough Discard Cinnamon Rolls for a full sourdough-inspired breakfast table.
For cozy dinners that lean away breakfast-for-dinner, I also have recipes for many of your favorite comfort foods like Creamy Beef Enchiladas, Tater Tot Chicken Casserole, or Slow Cooker Pineapple Chicken.
Try topping your pancakes with a nice dollop of my Homemade Honey Butter. And if you enjoy experimenting with flavors, a little drizzle of homemade Garlic Butter on savory pancakes is a surprisingly delicious twist.
And of course, a generous drizzle of maple syrup is always a good idea.
More Recipes to Try
If you enjoy cozy homemade breakfasts and comfort food, you might also enjoy:
- Sourdough Discard Brownies
- Bakery-Style Double Chocolate Chip Cookies
- Fluffy Steamed Rice
- Chick-fil-a Style Brownies
- Garlic Butter Pasta
- Cheeseburger Sliders
- Grilled Cheese Hawaiian Rolls
- Southwest Chicken Sandwich
These recipes are all simple, family-friendly meals that fit perfectly into busy weeknights or relaxed weekend cooking.
Tips for Little Helpers
Kids often love helping with pancake breakfasts.
Younger helpers can whisk the dry ingredients or help stir the batter gently. Slightly older kids can help pour the batter onto the griddle or watch for the bubbles that signal when it’s time to flip.
Cooking together in the kitchen is one of the best ways to build memories while teaching basic cooking skills.
Tips for Success
- Don’t overmix the batter. A few lumps are perfectly fine.
- Cook pancakes on a griddle heated to about 350°F for even browning.
- Use ½ cup batter if you want extra thick pancakes.
- Let the pancakes cook until bubbles form before flipping.
- Use a light touch when flipping so the pancakes stay tall.
FAQs
Can I use freshly fed sourdough starter?
Yes. Fresh starter works fine, though older discard tends to have a deeper sourdough flavor.
Why are my pancakes dense?
Dense pancakes are usually caused by overmixing the batter or cooking on a griddle that isn’t hot enough.
Can I make the batter ahead of time?
The batter works best when cooked soon after mixing so the leavening stays active.
Why are my pancakes so thick?
Using a larger portion of batter creates tall pancakes with visible air pockets, which is the style this recipe produces.
Storage
Leftover pancakes can be stored in an airtight container in the refrigerator for 3–4 days.
Reheat in the microwave, toaster, or a skillet over medium heat until warmed through.
Freezing Instructions
These pancakes freeze very well.
Allow them to cool completely, then place parchment paper between each pancake and store them in a freezer-safe bag or container.
Freeze for up to 2 months.
Reheat directly from frozen in a toaster, oven, or microwave.
Variations
You can easily customize these pancakes.
- Add chocolate chips to the batter for a sweeter version.
- Stir in blueberries or strawberries for a fruity variation.
- Add a little cinnamon and vanilla for warm spice flavor.
- Top with peanut butter instead of maple syrup for extra protein.
Final Thoughts
Sourdough baking often leaves us with extra discard, and this recipe is one of the most satisfying ways to use it.
These pancakes are thick, fluffy, lightly tangy, and perfect for slow mornings with your family. They’re simple enough for everyday breakfasts but cozy enough to feel special. Once you make pancakes this way, it’s hard to go back.
While you’re here, browse all my Breakfast Recipes
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