Sourdough Discard Pancakes

Ingredients

Pancake Batter

• 200g (1 cup) sourdough discard — Straight from the fridge is fine
• 120g (1 cup) all-purpose flour — Or whole wheat for heartier pancakes
• 180g (¾ cup) buttermilk — Or regular milk with 1 tsp vinegar
• 50g (1 large egg) large egg — Room temperature preferred
• 25g (2 tbsp) granulated sugar — Or honey
• 28g (2 tbsp) butter, melted — Plus more for the griddle
• 6g (1½ tsp) baking powder — Fresh!
• 3g (½ tsp) baking soda — Essential for fluffiness
• 3g (½ tsp) fine sea salt
• 5g (1 tsp) vanilla extract — Optional but recommended

Optional Add-ins

• 75g (½ cup) blueberries — Fresh or frozen
• 60g (⅓ cup) chocolate chips — Optional
• 1 medium (1 medium) sliced banana — Optional
• 40g (⅓ cup) chopped pecans — Optional

Total flour: ~160g (including discard)

Hydration: N/A

Pro tip: The magic is in using BOTH baking powder AND baking soda. The soda reacts with the acidic sourdough discard for immediate lift, while the powder provides sustained rise. Don't skip either one.

Equipment

Method

Mix the Batter (5 minutes)

The secret to fluffy pancakes is a lumpy batter. Overmixing develops gluten and makes pancakes tough.

1. Combine wet ingredients. In a large bowl, whisk together sourdough discard, buttermilk, egg, melted butter, sugar, and vanilla until smooth.
2. Add dry ingredients. Add flour, baking powder, baking soda, and salt directly on top of the wet mixture.
3. Mix gently. Using a whisk or spatula, fold the dry ingredients into the wet just until combined. The batter SHOULD be lumpy. Stop mixing when you no longer see dry flour.
4. Rest (optional). Let the batter rest for 5-10 minutes while you heat your griddle. This allows the flour to hydrate and makes even fluffier pancakes.

Tip: If the batter seems too thick, add a splash more buttermilk. If too thin, add a tablespoon of flour. It should be pourable but thick, not runny.

Heat the Griddle (5 minutes)

The right temperature is crucial. Too hot and your pancakes burn outside before cooking inside. Too low and they spread flat.

1. Preheat. Heat your griddle or skillet over medium-low heat. Yes, lower than you think.
2. Test the temp. Flick a few drops of water onto the surface. They should sizzle and evaporate within a few seconds (not instantly, not slowly).
3. Grease lightly. Add a small pat of butter and spread it around with a paper towel.

Tip: Electric griddles work great set at 300-325°F. Stovetop requires more attention, usually medium-low on most ranges.

Cook the Pancakes (15-20 minutes)

Low and slow is the secret to pancakes that are cooked through and beautifully golden, not raw in the middle.

1. Pour the batter. Using a ¼-cup measure or ladle, pour batter onto the griddle. Don't spread it, let it spread naturally.
2. Wait for bubbles. Cook until bubbles form on the surface AND the edges look set, about 2-3 minutes. Don't flip too early!
3. Flip once. When the bubbles pop and leave holes that don't fill in, flip the pancake.
4. Finish cooking. Cook for another 1-2 minutes until the bottom is golden brown.
5. Add toppings (optional). If adding blueberries or chocolate chips, sprinkle them onto the uncooked side right after pouring the batter, before flipping.

Tip: Only flip once! Repeated flipping makes pancakes dense. If you're not sure it's ready, peek at the underside by lifting the edge with your spatula.

Keep Warm and Serve (5 minutes)

Hot pancakes are happy pancakes. Here's how to serve them all warm at once.

1. Keep warm. Place finished pancakes on a wire rack set on a baking sheet in a 200°F oven while you cook the rest.
2. Serve immediately. Stack on plates and serve with your favorite toppings.
3. Suggested toppings. Butter, maple syrup, fresh fruit, whipped cream, powdered sugar, or nut butter.

Tip: Placing pancakes on a wire rack (not directly on the pan) keeps them from getting soggy on the bottom.

Size Options

Choose your preferred pancake size based on your preference.

Standard Pancakes (recommended)

Classic size, perfect for stacking.

1. Pour ¼ cup batter. Use a ¼ cup measuring cup or ladle.
2. About 4 inches diameter. Let the batter spread naturally.
3. Makes 10-12 pancakes. Per batch of this recipe.

Silver Dollar Pancakes

Mini pancakes, great for kids or appetizers.

1. Use 2 tablespoons batter. Per pancake.
2. About 2 inches diameter. Small and cute.
3. Makes 20-24 mini pancakes. Per batch of this recipe.

Giant Pancakes

Plate-sized pancakes for serious appetites.

1. Use ½ cup batter. Per pancake.
2. About 6 inches diameter. One pancake fills a plate.
3. Makes 5-6 large pancakes. Per batch of this recipe.

Proof test: N/A - No proofing required for pancakes.

Cooking Methods

Different pans work well for different situations.

Oven: 163°C / 325°F. Internal temperature when done: N/A°C / N/A°F.

Electric Griddle (recommended)

Consistent temperature, cook multiple at once.

Equipment: Electric griddle

1. Set temperature. Set griddle to 325°F.
2. Cook 4-6 at a time. Large surface area allows batch cooking.
3. Consistent results. Even heat distribution for perfect pancakes.

Cast Iron Skillet

Excellent heat retention, great browning.

Equipment: cast iron skillet

1. Preheat well. Cast iron takes longer to heat evenly.
2. Cook 2-3 at a time. Depending on skillet size.
3. Re-butter between batches. Cast iron absorbs butter quickly.

Non-Stick Skillet

Easy cleanup, less butter needed.

Equipment: Non-stick skillet

1. Use less butter. Non-stick coating prevents sticking.
2. Cook 2-3 at a time. Standard skillet size.
3. Easy cleanup. Quick wipe and done.

Storage

• Room temperature: Best eaten fresh, but will keep 1-2 hours covered
• Refrigerated: Up to 3 days in an airtight container. Reheat in toaster or microwave.
• Frozen: Up to 2 months. Place parchment paper between pancakes, freeze flat, then transfer to a freezer bag. Toast directly from frozen.

Make a double batch on the weekend and freeze. Pop them in the toaster on busy mornings for a quick breakfast.

Frequently Asked Questions

Can I use discard straight from the fridge?

Absolutely! Cold sourdough discard works perfectly. No need to warm it or let it sit out.

How old can my discard be?

Any discard that doesn't smell off or have mold is fine. Older discard (a week or more) will give a tangier flavor, which many people love in pancakes.

My pancakes are flat, not fluffy. What went wrong?

Usually one of three things: (1) overmixed batter, (2) old baking powder/soda, or (3) griddle too hot. Fresh leaveners are critical. And remember, lumpy batter = fluffy pancakes.

Can I make the batter ahead of time?

You can mix it the night before and refrigerate, but add the baking powder and baking soda right before cooking. The leavening starts working immediately, so premixed batter loses its lift overnight.

Can I make these dairy-free?

Yes! Use oat milk or almond milk instead of buttermilk (add 1 teaspoon lemon juice or vinegar to make it 'buttermilk'). Use melted coconut oil instead of butter.

Can I make these egg-free?

Yes. Replace the egg with 1 mashed ripe banana or ¼ cup unsweetened applesauce. The texture will be slightly different but still delicious.

Why do I need both baking powder AND baking soda?

The baking soda reacts immediately with the acidic sourdough discard, creating the initial rise. The baking powder provides additional lift and helps the pancakes stay fluffy while cooking. Together, they create those impossibly light pancakes.

Can I use whole wheat flour?

Yes! Replace up to half the all-purpose flour with whole wheat for heartier pancakes. They'll be slightly denser but still delicious. You may need a splash more buttermilk.

How do I know when to flip?

Look for three signs: (1) bubbles forming across the surface, (2) bubbles popping and leaving holes that don't fill back in, and (3) edges that look set and slightly dry. All three together mean it's time to flip.

Nutrition

Per serving (2 pancakes): 195 calories, 28g carbohydrates, 6g protein, 6g fat, 1g fiber, 340mg sodium. Makes 6 servings.