How to Make Delicious Sourdough Discard Pancakes

There’s nothing quite like fresh, homemade pancakes for breakfast! These sourdough discard pancakes are delicious and fluffy, with healthier ingredients than your average pancake. Let’s dig in!

Our family loves pancakes! To be honest, the main reason I keep up my sourdough starter is to make pancakes with the discard. Delicious!

My kids love eating these sourdough discard pancakes straight off the pan with nothing on them. Personally, I go for butter and a light drizzle of pure maple syrup. Fresh berries are an added plus! Nuts and chocolate chips also go great, either cooked inside or sprinkled on top.

Ingredients

Flour- All-purpose flour works great. If you prefer whole wheat or have a grinder to make it fresh, those work well too.

Baking Soda

Salt- I love Redmond’s Real Salt.

Milk- Any milk should work. If I have buttermilk on hand, that’s my go-to.

Coconut Oil- I always cook with unrefined.

Eggs- Anyone have fresh eggs to share?!

Maple Syrup- Yes, the real thing. If you’d prefer honey or sugar, go for those instead. I chose maple syrup for the mommas like me with babies under 1.

Sourdough Discard- The true star of the show! Fresh or refrigerated works great. Not only does it add a nice flavor, but sourdough also breaks down the gluten in flour and is good for your gut. If you don’t have sourdough starter, you can add more flour and milk, but your pancakes won’t turn out the same.

Vanilla- Optional, but it takes the flavor to the next level.

Process: How to Make Sourdough Discard Pancakes

Preheat a pan or griddle.

Melt your coconut oil if it’s hard.

Mix dry ingredients in a bowl- flour, baking soda, salt

Whisk sourdough discard, milk, eggs, maple syrup, and vanilla in a bowl or large measuring cup. I like to use a 2 cup measuring cup and then I don’t have to dirty another bowl. 

Pour wet into dry mixture until barely combined.

Carefully stir in melted coconut oil.

Pour mixture onto pan/griddle, any shape or size you’d like. I usually do a test pancake to make sure the pan is hot enough. Once the pancakes start to bubble, carefully flip over. Cook to golden brown.

Our family often eats these sourdough discard pancakes straight off the serving plate with no toppings, but of course butter and syrup are favorites, plus a sprinkling of pecans or chocolate chips on special days.

Enjoy!

Q and A

• Can I mix everything in the same bowl? Yes, but it’s better to mix the liquids separately. Stirring too much develops the gluten in the flour which binds it together and can make a more rubbery or tough pancake.
• Can I substitute butter for the oil? Yes
• Can I use different sweeteners? Yes, honey or sugar also taste great.
• Why is more flour and milk added instead of more sourdough discard? I used to make these with no added flour or liquid/milk. I found that my discard is too runny and my pancakes were too flat. Feel free to experiment with your ingredients to find your favorite consistency. 
• How do I know if my sourdough discard is the same consistency as yours? Great question! Feel free to add more flour or milk to get your pancake batter the right consistency, depending on your discard.

Need other breakfast inspiration? Check out these Simple Homemade Waffles!