Sourdough Pancakes are perfect for your leftover sourdough discard to make fluffy and delicious pancakes. We love adding some fruit for flavored pancakes.
You’re going to love this easy discard recipe that makes the most delicious pancakes. What’s great about this recipe is it uses up 1 cup of discard, takes less than minutes to prep, and you’ll only need one bowl to mix it all up!
You can easily make these pancakes and refrigerate for 3-4 days or freeze for up to 2 months!
What is sourdough discard?
Discard is the unfed starter that you remove when feeding your starter. This can be used in recipes that do not require active starter.
Sourdough pancake ingredients:
- All-Purpose Flour – We use all-purpose flour, but you can use your favorite gluten-free blend if you’re gluten-free or have celiac disease.
- Sourdough Discard – You can use fresh discard or refrigerated discard. We recommend letting it sit at room temperature for 30 minutes prior to using if refrigerated.
- Baking powder – This helps make light and fluffy pancakes and remember we are using discard, not active starter.
- Sugar – We use a little bit to add sweetness, you can also use maple syrup sugar.
- Milk – You could also use your preferred dairy-free milk option.
- Eggs – If you cannot use eggs you can also use applesauce, mashed banana or even a flax egg.
- Avocado oil – We like using avocado oil to add a bit of fat. You could also use you’re preferred dairy-free butter and melt it to make it liquid.
- Spices – Vanilla adds warmth as well as cinnamon adds a hint of warmness that compliments everything but it’s such a small amount you won’t notice it. Salt balances the sweetness from the sugar and additions.
How to make sourdough pancakes
Mix everything in a bowl and let it sit for 5 minutes.
Once the batter is ready to cook, heat a skillet with a little avocado oil, butter or non dairy butter.
Place 1/4-1/3 cup of pancake batter onto the pan and top with mix-ins if desired.
Carefully flip the pancake once it has bubbles on top. Cook on the other side until the pancakes are cooked to desired browning.
Recipe Tips and Alterations:
- Add your favorite pancake mix-ins or pancake toppings. We love adding fresh fruit.
- Double the batch to make freeze pancakes for later.
- Drizzle with chocolate syrup and serve with strawberries for a really sweet treat.
- You’ll need sourdough discard for this recipe. You can use your discard that you get before feeding your sourdough starter.
- We refrigerate leftover sourdough discard so we get make delicious discard recipes like this!
How to store, reheat, or freeze:
- Refrigerate: Refrigerate any leftover sourdough discard pancakes for 3-4 days.
- Freeze: You can freeze leftover discard pancakes for about 2 months in an airtight container. If you want to prevent them from sticking to each other you can use parchment paper between them or flash freeze them separately first..
- Reheat: Place leftover sourdough pancakes on a lined baking sheet in a preheated 350-degree F oven for about 5 minutes until nice and warm. You can also do 30 seconds in the microwave or 1-2 minutes on a hot skillet.
How to serve:
We love serving dairy free pancakes with fresh fruit, yogurt, and orange juice.
Frequently Asked Questions
This is for discard as it won’t rise. It makes a great way to use up your sourdough discard.
Yes! We freeze these without issue for up to 2 months.
More pancake recipes
Sourdough Pancakes
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Print Pin SaveIngredients
- 3/4 cup all-purpose flour
- 1 cup sourdough discard
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1/8 cup sugar or maple sugar
- 1/2 cup milk we use oat milk for dairy free
- 1 egg or preferred egg alternative
- 1 tablespoon avocado oil or melted butter
- any optional mix-ins we use frozen or fresh berries and bananas, chocolate chips are delicious too!
Instructions
- You can combine the wet and dry separately and then together, or just add everything into the same bowl altogether. Once combined let the batter rest for 5 minutes.
- Once the batter is ready to cook, heat a skillet with a little avocado oil or butter.
- Place 1/4 cup of pancake batter onto the pan and top with toppings or mix-ins if desired.
- Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.
- Serve and enjoy.
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Notes
- to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
- frozen blueberries will work in this recipe, just use the same amount as you would fresh. add flavor additions like fresh citrus zest, lemon or orange works well.
- keep cooked pancakes warm in the oven while you’re making the rest – we keep them warm in our oven at 250 degrees F.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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