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A close-up of a stack of fluffy sourdough discard pancakes on a white plate, with a pat of butter on top and a fork holding a bite-sized piece in the foreground. A mug and more pancakes are blurred in the background.

Sourdough Discard Pancakes

Elien Lewis
These light and fluffy sourdough discard pancakes make great use of leftover sourdough starter.
4.89 from 43 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 12 hours
Total Time 12 hours 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 126 kcal

Ingredients
 
 

  • 230 g discard sourdough starter room temperature
  • 360 g milk room temperature
  • 2 Tbsp granulated sugar
  • 2 large eggs room temperature
  • 3/4 teaspoon vanilla paste or extract
  • 45 g melted butter
  • 250 g all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1.5 tsp baking powder

Instructions
 

  • In a large bowl whisk together the melted butter, milk, vanilla, eggs and sourdough discard starter. 230 g discard sourdough starter, 360 g milk, 2 Tbsp granulated sugar, 2 large eggs, 45 g melted butter, 3/4 teaspoon vanilla paste
  • Whisk in the flour and salt and cover the bowl and place it in the fridge overnight, or for up to 24 hours. 250 g all-purpose flour, 1/4 tsp salt
  • In the morning whisk in the baking powder and baking soda and let the batter sit for 5 minutes. If the batter has thickened too much, add a splash of milk. 1 tsp baking soda, 1.5 tsp baking powder
  • Preheat a cast iron or non stick pan over medium heat and grease it lightly with butter.
  • Pour about one third of a cup of batter into the hot pan for each pancake. If the pan is too hot, reduce the heat slightly.
  • Let the pancake cook until bubbles appear across the surface, about two to three minutes. Flip and cook the second side for another one to two minutes.
  • Transfer the cooked pancakes to a plate and repeat with the remaining batter, stacking them as you go.
  • Serve warm with butter and maple syrup, or berries and cream.
  • If you are not resting the batter overnight
  • You can make these pancakes on the same day. Mix everything in one bowl, but add the baking powder and baking soda straight away. Let the batter rest for five minutes before cooking so the rising agents have time to activate.

Notes

Both metric and US customary measurements have been provided. Use the toggle on the recipe card to switch between the two. 

Nutrition

Serving: 1pancakeCalories: 126kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 43mgSodium: 155mgFiber: 1gSugar: 3g
Keyword Pancakes, Sourdough, Sourdough Discard
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