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Sourdough Discard Pancakes (Easy & Quick!)

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For the most part, I feel like having extra discard sourdough starter on hand is a good thing. It makes it easy to whip up a nutritious breakfast. These fluffy sourdough discard pancakes are one of my favorite ways to do that. It’s just one reason that I pretty much never put my sourdough starter in the fridge (although I have no problem with those who do).

These tender pancakes are easy, quick, and filling. Sometimes we add chocolate chips for extra decadence. Or sometimes we crumble sausage on them as a savory topping. So feel free to add your own favorite toppings and mix-ins. These pancakes are very versatile!

And 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 a large family, you should do the same.

sourdough pancakes topped with butter and peach syrup
Sourdough discard pancakes topped with our homemade peach syrup!

This post contains affiliate links, which means I may make a small commission at no extra cost to you. See my full disclosure here.

What can you do with sourdough discard?

I’ve found that there is some confusion around the term “sourdough discard.” Doesn’t “discard” mean we should be throwing it away? Well, the short answer is: NO! I never throw away discard. Even if you are working on getting a new starter established, the discard can still be used.

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 at least a quarter cup of starter at all times, you can feed it more flour and water and get it back to it’s happy, bubbly state.

Quick Sourdough Pancakes (No Overnight Fermentation Required)

Although there are recipes out there that require the pancake batter to sit overnight, this recipe is not one of them. I want 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 starter too, if that’s what you have and want to use.

I do add a small amount of flour to these pancakes to thicken them up a bit. I find that sourdough discard pancakes that don’t have flour added to them turn out flat. It 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.

sourdough pancakes on handmade cutting board with copper pan
This is my favorite cutting/serving board from Hess Woodworks.

Tips for Making Sourdough Discard Pancakes

  • Always start with a hot skillet or griddle. 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.
  • 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.
sourdough discard pancakes on plate topped with butter

Frequently Asked Questions

Are sourdough pancakes better than regular?

Sourdough pancakes are different in the sense that the grains are fermented (with the exception of the additional flour added to this recipe). They pack a gut-healthy punch, and have a special flavor and texture compared with regular pancakes.

Are sourdough pancakes healthy?

Sourdough pancakes are a healthier alternative than traditionally made pancakes. Especially when you use high-quality ingredients like pastured eggs, organic all purpose flour, and unrefined coconut oil. Also, sourdough starter contains lots of probiotics (beneficial bacteria).

How long will sourdough discard last?

Sourdough discard will last maybe a couple of days on the counter, and up to 1 week in the refrigerator. Although I have heard of it being pulled out of the fridge after longer than one week, and being successfully fed back into use again.

Just keep in mind that the longer your discard has been on the counter or in the fridge, the more sour these pancakes will taste.

Can I freeze sourdough pancakes?

Good news: yes, you can! Just flash freeze on a baking sheet, then place into a large freezer bag. Reheat them in the toaster or toaster oven on a medium-low heat setting.

What else can I make with my sourdough discard?

There are so many ways to use extra sourdough starter. Because this is a common question, I’ve created a totally free Sourdough Discard Favorites ebook! Just enter your email below to get your copy. Sourdough Discard Favorites is a collection of my most favorite, tried and true sourdough recipes that use discard.

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 dry ingredients together 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.

pancake batter in measuring cup with pancakes cooking on griddle beside

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.

sourdough pancakes cooking on griddle

Transfer the pancakes to a plate if serving right away. Or, you can place them on a baking sheet 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!

sourdough pancakes stacked in front of raw milk

You can also watch me make these pancakes over on Instagram.

Discover more delicious recipes from the homestead:

Rustic Sourdough Bread
Easy Sourdough Brownies
Cranberry Einkorn Shortbread Cookies
Mini Sourdough Breakfast Pizzas

sourdough pancakes topped with butter
5 from 2 votes

Sourdough Discard Pancakes

These pancakes made from sourdough discard are easy and nutritious.
Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes


  • 2 cups sourdough starter can be active or discard
  • 1 egg
  • 1/4 cup coconut oil melted
  • 1 tbsp organic cane sugar or honey
  • 1/3 cup flour try einkorn, pastry, or regular all purpose
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt


  • Whisk together sourdough starter, eggs, melted coconut oil, and sugar or honey in large bowl.
  • Sprinkle well-sifted baking soda, baking powder, salt, and flour over top and whisk again until batter "fluffs up."
  • Pour onto hot griddle or skillet and flip when edges are dry. Cook for another 30 seconds-1 minute and transfer to serving plate or keep warm in a 200 degree oven.
Course: Breakfast
Cuisine: American
Keyword: pancakes, sourdough
Servings: 14 pancakes
Calories: 119kcal

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