Fluffy Sourdough Discard Pancakes are the kind of breakfast that makes everyone wander into the kitchen. They’re soft in the middle, golden on the edges, and have that subtle sourdough tang that tastes like you tried extra hard (even if you didn’t).
This is my favorite way to use starter you’d normally toss. The secret is a quick hit of baking soda at the end—it wakes up the batter and gives you those tall, airy Fluffy Sourdough Discard Pancakes you’re craving.
If you’ve tried sourdough pancakes that turned out flat or heavy, don’t worry. With a couple simple tips, your Fluffy Sourdough Discard Pancakes will be light, tender, and totally better than diner pancakes.
Why You’ll Love This Fluffy Sourdough Discard Pancakes
- Ultimate comfort food: Warm pancakes with a hint of tang feel like a cozy weekend treat.
- Great use for discard: Turn extra starter into a no-waste, easy breakfast.
- Extra fluffy texture: Baking powder + baking soda give you lift without fuss.
- Fast and flexible: Make the batter in minutes for an easy weeknight breakfast-for-dinner.
- Kid-approved: Mild sourdough flavor + sweet toppings = clean plates.
Ingredients for Fluffy Sourdough Discard Pancakes
Wet ingredients
- Sourdough starter discard (1 cup): Adds tang and tenderness. Active or unfed discard both work.
- Milk (1 cup): Keeps the batter soft. Swap with buttermilk for extra flavor.
- Large egg (1): Helps bind and adds richness.
- Melted butter (2 tablespoons), plus more for the pan: Adds flavor and crisp edges. Oil works in a pinch.
- Vanilla extract (1 teaspoon, optional): Makes the pancakes taste bakery-sweet.
Dry ingredients
- All-purpose flour (1 cup): Gives structure. You can swap 1/2 cup with whole wheat for a heartier bite.
- Sugar (1 tablespoon): Helps browning and balances the tang. Honey works too.
- Baking powder (2 teaspoons): Main lift for fluffy pancakes.
- Baking soda (1/2 teaspoon): Reacts with sourdough acidity for extra rise (don’t skip this step—trust me).
- Fine salt (1/2 teaspoon): Makes everything taste more pancake-y.
How to Make Fluffy Sourdough Discard Pancakes
- 1. Whisk the discard, milk, egg, melted butter, sugar, salt, and vanilla in a medium bowl until smooth. If your discard is very thick, add 1–2 tablespoons more milk.
- 2. Stir in the flour and baking powder just until you don’t see dry streaks. Don’t overmix—lumps are fine. Rest 5 minutes while the pan heats.
- 3. Heat a skillet or griddle over medium heat. Melt a little butter in the pan. (If butter browns instantly, the pan is too hot—turn it down.)
- 4. Fold in the baking soda right before cooking. The batter should look a little puffier after you stir.
- 5. Cook 1/4 cup scoops for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
- 6. Repeat with the rest of the batter, adding a bit more butter between batches. Keep warm in a 200°F oven if needed.
Tips for Perfect Fluffy Sourdough Discard Pancakes
- Use medium heat: Too hot browns outside before the middle sets.
- Don’t overmix: Overmixed batter makes chewy pancakes.
- Add baking soda last: It reacts fast, so you want it working on the skillet.
- Adjust thickness: Add milk 1 tablespoon at a time if batter is too thick.
- Rest the batter: Even 5 minutes helps the flour hydrate for softer pancakes.
Variations & Substitutions
- Blueberry version: Fold in 1/2 cup blueberries (fresh or frozen) right before cooking.
- Chocolate chip version: Add 1/3 cup chocolate chips.
- Dairy-free: Use unsweetened oat milk and melted coconut oil or vegan butter.
- Whole-grain: Swap up to 1/2 cup flour for whole wheat flour.
- Cinnamon-maple: Add 1/2 teaspoon cinnamon and serve with warm maple syrup.
Storing & Reheating
- Fridge: Airtight container up to 4 days.
- Freezer: Freeze flat, then bag for up to 2 months.
- Reheat: Toaster/toaster oven or 350°F oven. Microwave with a damp paper towel to keep soft.
Serving Suggestions & Pairings
- Butter + real maple syrup
- Fresh berries + yogurt
- Bacon or breakfast sausage
- Scrambled eggs for a high-protein breakfast
- Peanut butter + sliced bananas
Reader Review: “I’ve made these Fluffy Sourdough Discard Pancakes three weekends in a row—my family asks for them by name. So soft, so easy, and the sourdough flavor is perfect!”
If you make these Fluffy Sourdough Discard Pancakes, leave a rating and tell me how you topped yours. Classic maple, fruity, or chocolate chip?