One of the first recipes I make when I have sourdough discard on hand is a batch of pancakes. Not only are they a great way to avoid throwing away perfectly good starter, but they also have a wonderful flavor and tender texture that makes breakfast feel a little extra special. Served with butter, warm maple syrup, and a hot cup of coffee, they’re the kind of breakfast that makes everyone want to linger around the table just a little longer.

WHAT YOU’LL NEED

• SOURDOUGH DISCARD: The star of the recipe. Sourdough discard adds a subtle tangy flavor, incredible tenderness, and helps create pancakes that are light and fluffy while giving new life to starter that might otherwise go to waste.
• ALL PURPOSE FLOUR: Provides structure and helps create the perfect pancake texture—soft on the inside with lightly golden edges.
• MILK: Adds moisture and richness while helping create a smooth batter that’s easy to pour and cook evenly.
• EGG: Acts as a binder and adds richness, helping the pancakes hold together while contributing to their fluffy texture.
• SUGAR: Just enough to add a touch of sweetness and encourage beautiful golden-brown pancakes.
• OIL: Keeps the pancakes tender and moist while adding richness to the batter.
• BAKING POWDER & BAKING SODA: Use a combination of baking power AND baking soda. Baking powder will make the pancakes fluffy and baking soda will lighten them up. You need both. Some fluffy pancake recipes call for whipped egg whites, which definitely works, but it’s an extra step you can bypass altogether.
• SALT: A small amount makes a big difference. Salt enhances the flavor of every ingredient and balances the sweetness.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: In a medium bowl combine the dry ingredients. Whisk together flour, sugar, baking powder and salt until well combined.

Step 2: In a separate large bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add the flour mixture to the wet ingredients along with the melted butter; stir until combined. Its ok if there are some lumps in the batter, its important not to overmix.

Step 3: Heat a griddle or large nonstick skillet over medium heat. Brush surface lightly with oil or butter. Love a cast iron skillet for this job too!

Step 4: Spoon scant 1/4-cupfuls of batter onto hot surface. Cook 2 to 3 minutes until bubbles begin to form on top of pancakes and edges are dry; flip and cook another 1 to 2 minutes or until golden brown on both sides and cooked through.

Step 5: Serve immediately, warm with your favorite toppings! You can also hold the pancakes in a warm oven until serving.