Easy Sourdough Discard Pancakes [Quick AND Fluffy]

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These easy sourdough discard pancakes are a favorite way to use up sourdough starter discard. Next to my sourdough dutch baby, these pancakes are the absolute easiest way to get a nutritious breakfast on the table! As long as you have a sourdough starter, of course. (And if you don’t, you can grab some of mine here)

Having plenty of starter to whip up delicious sourdough breakfast recipes like this one is just one reason I almost always keep my starter on the counter. I’m never sad to have excess sourdough starter on hand. Really, it’s a great way to make your life a little easier, especially if you’re a last-minute baker like me. Keeping an extra cup or two handy makes it super easy to enjoy these fluffy sourdough pancakes on a whim.

This easy recipe is filling and doesn’t require any forethought at all. Sometimes we add chocolate chips for extra decadence. Sometimes we crumble sausage on them as a savory topping. Feel free to add your own favorite toppings and mix-ins. These pancakes are very versatile, and I just know you’re going to love them.

Listen, I have five hungry men/boys to feed in my household. You can usually find me doubling or tripling this recipe. If you have more people living in your household and need to feed the whole family, you can do the same!

What is sourdough discard?

Sourdough discard is basically unfed starter that is not currently in an active, bubbly state. It’s what’s left over after you have used your active starter to make baked goods that require yeast activity.

Just be sure to not use all your discard for sourdough discard recipes like this one, or you won’t have anything left to feed. As long as you keep a tiny amount of starter at all times, you can feed it more flour and water and get it back to it’s happy, bubbly state. Even just a teaspoon is enough!

What can you do with sourdough discard?

I’ve found that there is some confusion around the term sourdough discard. The term discard implies that we’re throwing it away, right? Well, the answer to that question actually should be: NO!

I never throw away discard. Even if you are working on getting a new starter established, the discard can still be used. There’s nothing unsafe about it. If you need some ideas on how to to use up that extra or leftover sourdough starter, I have something for you. Did you know I have a beautiful FREE ebook of my favorite sourdough discard recipes? Just type in your email below to grab your copy!

Why you’ll love these quick sourdough pancakes 

One reason these are the best pancakes ever is the ease of them. Sometimes you just don’t have time to pre-plan, and you have a lot of sourdough discard sitting on the counter or in your fridge.

Although there are recipes out there that require the pancake batter to sit out and ferment overnight, this recipe is not one of them. I like an easy way to use up sourdough discard, that uses basic ingredients. So these sourdough discard pancakes are quick and simple. You can even make them with active sourdough starter too, if that’s what you have.

I do add a small amount of einkorn or all purpose flour to these pancakes to thicken them up a bit. Unless your discard happens to be super thick, they turn out flat without the addition of a little extra flour. My favorite flour to use when I’m not long-fermenting a recipe is Jovial’s all-purpose einkorn flour. I always get it for a great price from Thrive Market.

Adding flour also helps cut down on the sour taste, if you’re using discard has been sitting a while. Remember that the longer your discard has been sitting since its last feeding, the tangier your pancakes will be.

Tips and Substitutions for Sourdough Discard Pancakes

• Try using whole wheat flour for a nuttier depth of flavor.
• Mix together the wet ingredients first, then add the flour, baking soda and baking powder at the end. This will cause the batter to “activate” and fluff up. It’s really fun to watch!
• You can add 2 tsp of cinnamon or other warming spices to them if you like that kind of flavor.
• Using melted (but not hot) coconut oil and room temperature eggs will help with keeping the batter smooth.
• Melted butter or avocado oil can be substituted for coconut oil, if desired.
• Using starter that has been fed more recently will give you more fluffy pancakes.
• Start with a hot cast iron skillet or griddle for best results. This will reduce sticking and allow your pancakes to cook more evenly.
• Flip the pancakes as soon as you start seeing bubbles or they become dry around the edges.

How to Make Sourdough Discard Pancakes

Making this sourdough pancake recipe couldn’t be simpler.

Start by whisking together starter, eggs, coconut oil, and sugar in large bowl. Combine the flour, baking soda, baking powder, and salt separately in a medium bowl. Then, sprinkle the dry ingredients over top, making sure there aren’t any clumps. Whisk again until batter fluffs up.

Pour batter onto hot griddle or skillet over medium heat and flip when edges are dry. This may take up to 2-3 minutes. I use about 1/3 cup of batter per pancake, but you can make yours larger or smaller if you like. After flipping, cook on the second side for another 30 seconds to one minute, until golden brown.

Transfer the pancakes to a plate if serving right away. Or, you can place them on a baking sheet, cover with aluminum foil, and keep them warm in an oven preheated to 200 degrees Fahrenheit.

Top with whatever your favorite pancake toppings are: fresh fruit, butter and maple syrup, or whipped cream. Enjoy your delicious pancakes!

If you tried this recipe and enjoyed it, I’d love for you to give it a comment and 5-star rating below!

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