- Prepare the Pancake Batter
In a large mixing bowl, whisk together the sourdough discard, buttermilk, egg, melted butter, sugar, and vanilla extract until combined. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing because a few small lumps help create softer pancakes.
- Rest the Batter
Allow the pancake batter to rest for about 5–10 minutes. This short resting time helps the flour absorb the liquid and allows the sourdough discard to blend into the batter, creating a better texture when cooked.
- Cook the Pancakes on the Stovetop
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Serve and Enjoy
Transfer the pancakes to a serving plate and serve warm. Top with maple syrup, fresh fruit, powdered sugar, yogurt, or your favorite pancake toppings.
- Calories:190
- Protein:6 g
- Carbohydrates:30 g
- Fat:5 g
- Saturated Fat:2 g
- Fiber:1 g
- Sugar:6 g
- Sodium:320 mg
- Cholesterol:35 mg
I tested these Sourdough Discard Pancakes as a simple way to use up extra sourdough starter while creating a breakfast that feels homemade and comforting. After trying different ingredient combinations, I found that adding buttermilk and eggs creates pancakes that are soft, fluffy, and full of classic breakfast flavor without requiring an overnight rise.
I love making these pancakes on busy mornings because they come together quickly with basic pantry ingredients. The sourdough discard adds a gentle tang that makes each bite more interesting, while the buttermilk helps create a tender texture. They cook beautifully on a stovetop griddle or skillet and pair perfectly with maple syrup, fresh berries, or a little butter.
Recipe Tips
- Use sourdough discard that is fresh and has a pleasant smell for the best flavor.
- Do not overmix the batter; gentle stirring keeps the pancakes fluffy.
- Let the skillet fully preheat before adding the batter for even browning.
- For extra fluffy pancakes, separate the egg and whip the egg white before folding it into the batter.
- Keep cooked pancakes warm by placing them in a low oven at 200°F while making the remaining batches.
- Add blueberries, chocolate chips, or cinnamon for different variations.
Storage & Reheating
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze pancakes in a single layer, then transfer them to a freezer-safe bag for up to 2 months.
- Reheat refrigerated pancakes in a toaster, toaster oven, or skillet until warm and soft. Frozen pancakes can be reheated directly without thawing.
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