Stack of golden pineapple coconut pancakes topped with toasted coconut and maple syrup drizzle

Fluffy Sourdough Discard Pancakes (No Waste!)

by

Light, Golden, and Perfectly Tangy Morning Tre

Turn your sourdough discard into something amazing with these Fluffy Sourdough Discard Pancakes! 🥞 Soft, golden, and perfectly tangy, these pancakes are a genius way to reduce kitchen waste while making breakfast absolutely delicious. You’ll love how light and airy they turn out a beautiful balance of sweetness and that subtle sourdough flavor we all crave. Best part? They come together in less than 20 minutes using simple pantry staples. Perfect for weekend brunch, cozy mornings, or even a weekday treat that feels fancy but is totally fuss-free!

Time Breakdown

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 pancakes (serves 4)

📝 Ingredients List

  • 1 cup all-purpose flour
  • 1 cup sourdough discard (unfed starter)
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup milk (or non-dairy milk)
  • 1 large egg
  • 2 tbsp melted butter (or coconut oil)
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Mixing bowls (one large, one small)
  • Measuring cups & spoons
  • Whisk or fork
  • Nonstick skillet or griddle
  • Spatula
  • Ladle or ¼ cup measuring scoop

Step-by-Step Beginner-Friendly Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine the wet ingredients: In another bowl, whisk sourdough discard, milk, egg, melted butter, and vanilla until smooth.
  3. Bring it all together: Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay don’t overmix!
  4. Preheat your skillet: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil.
  5. Cook the pancakes: Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
  6. Serve & enjoy: Stack high and serve warm with butter, maple syrup, or fresh berries.

Pro Tips

  • Storage: Store leftovers in the fridge for up to 3 days or freeze between parchment layers for up to a month.
  • Reheat: Pop pancakes in the toaster or oven for a few minutes to revive that fresh-from-the-pan fluffiness.
  • Flavor twist: Add chocolate chips, blueberries, or cinnamon for fun variations!
  • No sourdough discard? Replace with ½ cup flour + ½ cup buttermilk or yogurt for a similar tang.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
2 pancakes2106g28g8g1g6g