Save your sourdough discard and use it to make these sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes. Recipe includes a how-to video!
Prep time: PT15M
Cook time: PT10M
Total time: PT25M
Rating
5 stars (25 reviews)
Keywords
sourdough discard pancakes, sourdough pancakes
Ingredients
4 Tablespoons unsalted butter (melted)
1 ¼ cups all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard
1 cup whole milk (room temperature preferred)
2 large eggs (room temperature preferred)
1 teaspoon vanilla extract
Oil or butter for brushing skillet
Categories
Breakfast
Cuisine
American
Steps
Melt butter and set aside to let it cool.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
Remove to a plate and repeat with the remaining pancakes.
Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Nutitrion
Serving Size: 1 6-8" pancake
Calories: 203 kcal
Carbohydrates: 27 g
Protein: 5 g
Fat: 8 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 60 mg
Sodium: 322 mg
Sugar: 6 g
Unsaturated Fat: 3 g
Reviews
Jess on 2026-06-17 (5 stars): I recently started my own sour dough starter and I needed recipes for my discard. This pancake recipe is so good it has replaced my buttermilk pancake recipe. I don't usually write reviews but I wanted to let you know how good these are!
nicolette fourman on 2026-05-25 (5 stars): Wow! These are the BEST pancakes ever! They are next level delicious and fluffy! I will never make pancakes any other way again!
Piersol on 2026-05-15 (5 stars): Delicious!! I did use buttermilk instead of regular milk. Thank you for the recipe.
Keith on 2026-01-26 (5 stars): Fluffiest pancakes we’ve had in a long time.
Mike on 2025-08-25 (5 stars): I have tried a lot of sourdough discard recipes especially for pancakes and this one is the only one that I have tried that is actually very good. The pancakes aren't quite classic buttermilk pancakes but they are very very close. Fresher discard is the secret. That six week old starter discard that might be in the back of your fridge won't really work like you want it too.
Chava on 2025-01-26 (5 stars): A big thank you for this recipe! This pancake recipe has become our favorite, and we make it now almost every Sunday for breakfast. The measurements are perfect!
Mariposa on 2024-12-24 (5 stars): This Sourdough pancake Recipe is the BOMB! I happened upon it on YouTube searching a couple years ago. and although the pancakes in her video burned i still tried it! It’s the best recipe I’ve ever tried! Easy and extremely soft fluffy pancakes every time! I’ve printed it out to have easily. Thank You!
