Sourdough Discard Pancakes
The best use for your sourdough discard: fluffy, tangy pancakes that come together in 15 minutes. A perfect weekend breakfast that the whole family loves.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
In a large bowl, whisk together the sourdough discard, milk, eggs, and melted butter until smooth.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Pour the dry ingredients into the wet and stir gently — a few lumps are fine. Do not overmix or the pancakes will turn tough. Let the batter rest for 5 minutes while you heat the pan.
Heat a non-stick or cast-iron skillet over medium heat. Brush with a thin layer of butter or oil. When the pan is hot enough, a drop of water will sizzle and evaporate immediately.
Pour approximately 80ml (⅓ cup) of batter per pancake onto the pan. Cook until bubbles form across the entire surface and the edges look set — about 2–3 minutes. Flip and cook for a further 1–2 minutes until golden underneath.
Serve immediately with maple syrup, fresh fruit, or a dusting of icing sugar. Leftover batter keeps in the fridge for up to 24 hours.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab