These sourdough discard pancakes are the easiest way to use up that jar of starter you have been feeding. They come out impossibly light and tender, with a subtle tang that regular pancakes just do not have.

A quick stir together and a few minutes on the griddle is all it takes. You will want to make them every weekend.

Why These Pancakes Are a Weekday Savior

I reach for this recipe whenever I have let my starter sit too long. The discard adds moisture and flavor without making the batter dense.

The real magic is the texture, barely crisp around the edges and pillowy inside. It is the only pancake recipe I keep bookmarked.

Ingredients

1 cup all-purpose flour: spooned and leveled, not scooped
1 tablespoon granulated sugar: just a little sweetness, you can leave it out if you prefer
2 teaspoons baking powder: fresh baking powder gives the best lift
1/2 teaspoon baking soda: reacts with the acidic discard
1/4 teaspoon fine sea salt: brings out the buttery notes
1 large egg: at room temperature if you have the time
1 cup milk: whole milk is ideal, but 2% works
2 tablespoons unsalted butter, melted and slightly cooled: plus more for the pan
1 cup sourdough discard: unfed, straight from the fridge is fine

Variations / Substitutions

Buttermilk: swap the milk for buttermilk, omit the baking soda, and increase baking powder to 1 tablespoon for a tangier, even lighter pancake.
Whole wheat flour: replace up to half of the all-purpose flour with whole wheat for a nuttier flavor. The pancakes will be a bit denser.
Add-ins: fold in 1/2 cup fresh blueberries or chocolate chips right before cooking so they do not sink.
Dairy-free: use a neutral non-dairy milk and vegan butter or coconut oil. The pancakes will still be fluffy.

For more ways to use discard, try my Sourdough Discard Crackers or Sourdough Banana Bread.

How to Make Fluffy Sourdough Discard Pancakes

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the 1 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Do this while your griddle or skillet begins to heat over medium-low.

The dry mixture should look evenly blended with no lumps of baking soda. This step ensures the leavening distributes so you get an even rise in every pancake.

Step 2: Stir Together the Wet Ingredients

In a separate medium bowl, beat the 1 egg. Then whisk in the 1 cup milk, 2 tablespoons melted butter, and 1 cup sourdough discard. Keep whisking until the discard disappears and the mixture looks smooth, about 30 seconds.

The discard can be thick, so give it a good whisk. You are looking for a uniform pale liquid. A few small lumps from the starter are fine.

Step 3: Combine the Batter

Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold everything together until just combined. A few flour streaks are okay. Let the batter sit for 5 minutes while the griddle finishes heating.

You will notice the batter bubble slightly and thicken. That is the baking powder and soda reacting with the acidic discard. The short rest gives you a lighter, fluffier pancake.

Step 4: Cook and Serve the Pancakes

Ensure your griddle or large nonstick skillet is set over medium heat. Add a pat of butter and swirl to coat. Once the butter sizzles, drop about 1/4 cup batter per pancake onto the hot surface, spacing them apart. Cook until the edges look set and small bubbles pop on the surface, 2 to 3 minutes.

Flip each pancake with a thin spatula and cook the other side until golden brown, another 1 to 2 minutes. Adjust the heat if they brown too fast. Stack the pancakes on a warm plate and serve right away with a pat of butter and a generous pour of syrup. The edges will be slightly crisp, the insides fluffy and tender.

Tips for the Fluffiest Pancakes

Do not overmix the batter. A few lumps are far better than a tough pancake because overworking the gluten makes them dense.
Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest. They hold up well without drying out.
Use a medium or medium-low heat so the pancakes cook through without scorching. If the pan is too hot, the outsides burn before the centers set.

Keeping Pancakes Fresh

Refrigerate: stack the cooled pancakes with a sheet of parchment between each one and store in an airtight container for up to 3 days.
Reheat: pop them in a toaster or a 350°F oven for a few minutes until warmed through. They will regain their crisp edges.
Freeze: place parchment between the pancakes and freeze for up to 1 month. Reheat straight from frozen.

What to Serve With These Pancakes

Pure maple syrup soaks into every fluffy bite and is hard to beat. Fresh blueberries or sliced bananas add a juicy pop of brightness. For a salty contrast that balances the tang, serve them with crispy bacon or sausage on the side.

Frequently Asked Questions

Can I use active starter instead of discard?

Yes, but reduce the milk to 3/4 cup and flour to 3/4 cup. Active starter already has more liquid and carries its own leavening strength.

Can I make the batter the night before?

It is not recommended because the baking powder loses its lift overnight. If you must prep ahead, whisk the dry and wet ingredients separately, then combine them right before cooking.

Are these pancakes gluten-free?

Not as written. Use a 1-to-1 gluten-free flour blend and make sure your sourdough starter has been maintained with a gluten-free flour. The texture may be a little denser.