These easy Sourdough Discard Pancakes are a delightful twist on the classic American breakfast pancakes. The texture of these pancakes is fluffy soft, spongy, and satisfying. You can use an active sourdough starter or sourdough discard for this recipe.
Watch the video tutorial to see how simple it is to whip up a batch of fluffy sourdough discard pancakes.
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If you’ve jumped onto the sourdough train, you’re probably wondering what else you can do with your Sourdough Starter other than making the best Sourdough Bread, our Sourdough Cinnamon Rolls. Look no further, these Sourdough Discard Pancakes are a must-try!
Sourdough Discard Pancakes Video
Helpful Reader Review
“Wow, Natasha, I’d give this 10 stars if I could. Sure, you have to wait an hour for the batter to rise, but the end results are worth it! So light! So fluffy! The lofty rise and the depth of flavor … the sourdough and the yeast make for such a flavorful batter, and the generous use of oil in the pan ensures that crispiness. These are really first level, and a great way to use 100g. of mature sourdough starter that would otherwise be discarded. I look forward to seeing how successfully these reheat in the toaster. In any case, hot off the frying pan, they are perfect!” – Jane ★★★★★
The Best Sourdough Discard Pancakes
Inspired by my Mother’s Oladi Yeast Pancakes from my cookbook, Natasha’s Kitchen, this recipe incorporates sourdough starter (or discard), infusing the pancakes with a tangy flavor and a light, airy texture.
Sourdough Discard Pancakes are my daughter’s favorite breakfast – she could eat them daily and not get tired of them. And the best part? They’re wonderful with any kind of toppings. I personally love them with jam and sour cream, or drizzle of honey and fresh berries. I think the only thing that could make this breakfast even more perfect is Baked Bacon on the side.
They also reheat really well in the toaster or on a skillet, which is perfect for busy mornings. You will be thankful that this recipe makes a generous-sized batch. Unlike your typical baking powder and baking soda-leavened Buttermilk Pancakes, which are best enjoyed fresh, these sourdough pancakes taste just as good after reheating.
Ingredients for Sourdough Discard Pancakes
The ingredients for Sourdough Pancakes are simple but each is important. If you’re a food nerd like myself, you’ll enjoy this little bit of science behind the recipe:
- Warm water – use warm water (around 115°F) to kickstart the yeast, but not too hot, as that can kill the yeast.
- Buttermilk – Adds moisture, richness, flavor, and tenderness to the pancakes.
- Sourdough discard or active sourdough starter – Since we add some instant yeast for a quicker rise, you can use discard with excellent results. Note: Using a room-temperature starter will speed up the rising time.
- Egg – Acts as a binding agent, helping to hold the pancake batter together and providing structure.
- Oil – light olive oil, or vegetable oil adds moisture to the pancakes resulting in a tender crumb.
- Sugar – Sweetens the pancakes and aids in the rise and flavor development.
- Instant yeast – also known as rapid-rise yeast – provides additional leavening power, helping the pancakes rise.
- Salt – balances the flavors and improves the fermentation process.
- All-purpose flour – Forms the base of the pancake batter, providing structure and volume.
Don’t Forget Pancake Toppings!
Sourdough pancakes are the perfect canvas for you to add any of your favorite toppings. Why stick to plain ol’ maple syrup and butter when you could try:
- Honey
- Sour cream and jam
- Strawberry Sauce
- Fresh berries (blueberries, raspberries, strawberries)
- Sautéed Apples
- Whipped cream with mini chocolate chips
- Sliced bananas and chopped pecans
- Raspberry Maple Syrup
How to Make Sourdough Discard Pancakes
- Combine water, buttermilk, sourdough starter discard, egg, oil, sugar, yeast, and salt in a large bowl, whisking until well combined (Tip: I like to put my bowl on a digital scale and weigh the starter right into the mixing bowl).
- Add flour gradually, one cup at a time, whisking thoroughly after each addition until the batter achieves a smooth cake batter consistency.
- Fermentation – Cover the bowl with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours or in a warm environment (such as the oven with the light on – around 100°F) for 1 hour. The batter should double in size and appear bubbly and airy when ready.
- Heat a large non-stick skillet over medium heat (or use a hot griddle) and drizzle with oil to lightly coat the bottom. Once the oil is hot, pour the batter onto the preheated skillet and cook for approximately 1 to 1 1/2 minutes per side, or until the edges turn golden brown. Add more oil as necessary after flipping. If pancakes are browning too quickly, reduce the heat.
- Serve – Once both sides are golden brown around the edges, transfer the pancakes to a wire rack or serving platter and serve.
Pro Tip:
A trigger-release ice cream scoop or 2 spoons (one to scoop the batter and one to scrape it into the pan) work well for quick and even portioning.
How Do You Know When to Flip Pancakes?
The classic indicator for when to flip is when you notice little bubbles forming on the surface of your pancakes and they begin to pop, leaving small holes behind. Flipping too early can result in a loose top that may pool when flipped, causing the pancakes to lose their shape. It’s important to allow the batter to partially set before flipping to ensure evenly cooked and perfectly shaped pancakes.
What Is Sourdough Discard?
Sourdough starter is a mixture of flour and water that’s been naturally fermented. During daily feedings, a portion of the starter is discarded, aptly named “discard” or “inactive starter.” If you’re just starting on your sourdough journey, dive into my “How to Make a Sourdough Starter” tutorial.
Can I Make These Without a Sourdough Discard?
Yes, if making these pancakes without a starter, reduce the sugar to 2 tablespoons and keep the rest of the recipe exactly the same, just omit the starter. The hydration percentage remains the same and you essentially will have my mom’s Yeast Pancakes.
Make-Ahead
Leftover sourdough discard pancakes with yeast will keep well in the refrigerator and reheat beautifully. I like to make a big batch at the start of the week to enjoy leftovers on busy mornings.
- To Refrigerate: Once pancakes are cooked and cooled to room temperature, cover and store in the fridge for up to a week.
- Can I freeze sourdough pancakes? These pancakes freeze well. Let them cool to room temperature and then place them on a baking sheet in the freezer for 30 minutes to flash freeze, then transfer to a freezer bag.
- To Reheat: To thaw, set the pancakes out at room temperature or pop them into a microwave for about 30 seconds. Reheat in a toaster or on a skillet just until heated through.
Get ready to savor each fluffy, tangy bite of these sourdough pancakes. They will soon become a breakfast staple in your home!
More Pancake Recipes
If you love these sourdough discard pancakes, then you won’t want to miss our collection of top-rated pancake recipes. Who knew there were so many delicious ways to enjoy pancakes?
- Blueberry Lemon Dutch Baby Pancakes
- Fluffy Lemon Ricotta Pancakes
- Banana Pancakes
- Apple Pancakes
- Pumpkin Pancakes
- Cheesy Mashed Potato Pancakes
- Sourdough Dutch Baby Pancake
Sourdough Discard Pancakes (VIDEO)
Ingredients
- 1 cup warm water, 115°F
- 1 cup low fat buttermilk
- 100 grams sourdough discard, (100gr = 1/2 cup), or active sourdough starter, preferably room temperature
- 1 large egg, room temperature
- 2 Tbsp extra light olive oil, or vegetable oil, plus more for the pan
- 3 Tbsp granulated sugar
- 1 ½ tsp instant yeast, or rapid rise yeast
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour, measured correctly (330 grams)
Instructions
- In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined.
- Add flour 1 cup at a time, whisking to incorporate with each addition before adding more. Continue whisking until the batter is smooth and cake-batter consistency.
- Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours or in a warm place (about 100°F) for 1 hour. When ready, the batter will have doubled in size and will look very bubbly and airy.
- In a large non-stick skillet over medium heat, add a generous drizzle of oil (or enough to lightly coat the bottom). Once the oil is hot, spoon batter into the skillet. A trigger release ice cream scoop works well for quick and even portioning. Cook for about 1 to 1 ½ minutes per side or until golden brown at the edges. Add more oil as needed after flipping. If pancakes are browning too quickly, reduce the heat.
- Once both sides are golden at the edges, transfer to a wire rack or a serving platter. Serve warm.
Nutrition Per Serving
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Based from the ingredients, I can use sourdough discard even if it’s not active right? Because it says OR active sourdough starter.
I used not active and still not rising it’s been 2 hours, how long should I wait?
Hi Maine! Did you use yeast as well? I have made these with discard and active sourdough starter but need the yeast for additional rise. There should be enough leaving to make them rise.
Make sure the yeast isn’t expired or old.
I did used yeast as per the recipe and I just forgot to write back but it came out so perfectly as well. It just wasn’t the same consistency as your batter maybe because you used an active starter in the video which is much thicker but I was just overthinking that time. The moment I started cooking it, it’s just so perfect. Best pancakes I have ever tasted! It’s so soft! We even saved some for next day and when we heated it up in microwave, it’s still as soft like it’s freshly cooked. Thank you so much!