This sourdough discard pancake recipe is quick and easy (no ferment time) and gives you fluffy, delicate, tender pancakes in 10 minutes! All you need is one bowl, a few basic ingredients, and some sourdough starter discard. This is the best sourdough discard pancake recipe for a cosy breakfast or wholesome dessert!
Although I love the sweet burst of blueberries in my fluffy blueberry lemon buttermilk pancakes, or the light, crispy texture of these Balkan-style crêpes, nothing beats the tender, buttery crumb and crispy, golden edges of these sourdough discard pancakes for a quick and easy breakfast any day of the week.
I dare say this is the best sourdough discard pancake recipe out there! Not only do these pancakes use up excess sourdough starter, they are simple and melt-in-your-mouth delicious, with no overnight ferment required.
Why You’ll Love This Sourdough Discard Pancake Recipe
- No ferment time – This sourdough discard pancake recipe skips the overnight ferment so you can have tender, delicate pancakes on the table in 10 minutes!
- Zero-waste – This recipe is the perfect way to use up excess sourdough discard from your sourdough starter. Simply use unfed sourdough discard straight from the fridge.
- Fluffy, tender crumb – The acidity of the sourdough discard results in the most delicate, tender crumb in these easy sourdough discard pancakes.
- One-bowl – Everything comes together easily in one bowl. I mean, who wants to spend extra time cleaning when you’ve got delicious, fluffy pancakes to eat!?
What is Sourdough Discard? (Sourdough Discard vs Active Sourdough Starter)
Sourdough discard is just the unfed portion of your sourdough starter that you remove before feeding your starter. But there is no need to actually throw it away! Sourdough discard can be used in cookies, cakes, waffles, flatbread, pancakes, and so much more.
Active sourdough starter on the other hand, is sourdough starter that has been fed recently. It is thick, bubbly, active, and not quite as acidic as sourdough discard.
Learn how to make your own homemade sourdough starter from-scratch with my simple step-by-step guide here!
What Does Sourdough Discard Do To Pancakes?
Using sourdough discard in pancakes, or any baked good, results in a tender, delicate crumb, and a slightly tangy flavour. Because sourdough discard is unfed sourdough starter, natural acids like lactic acid and acetic acid build up. Depending on how long it’s been unfed, it can even be more acidic than buttermilk!
This acidity in sourdough discard reacts with baking soda (a base) and is what results in a tender, melt-in-your-mouth pancake with that classic sourdough tang! It’s also what gives you a light, fluffy texture (no flat, dense pancakes around here thank you!)
Ingredients in this Sourdough Discard Pancake Recipe
This sourdough discard pancake recipe uses basic pantry staples for a cosy, quick breakfast or wholesome dessert. Here’s what you’ll need:
Wet Ingredients in Sourdough Discard Pancakes
- Sourdough discard – Unfed discard straight from the fridge is perfect. This is the acidic ingredient that makes your pancakes tender, fluffy and delicate, and have that classic sourdough tang!
- Egg – for richness and structure in the batter.
- Milk – to add moisture to the batter.
- Honey and vanilla extract – for a subtle, natural sweetness to balance the sourdough tang. I prefer honey to sugar because of the delicate floral aroma. And because honey is slightly acidic, it reacts with the baking soda for extra fluffy pancakes. Plus, we have so much raw honey full of beneficial enzymes from our lovely honeybees!
- Unsalted butter – melted and cooled slightly so it doesn’t cook the egg when whisked in.
Dry Ingredients in Sourdough Discard Pancakes
- Plain flour (all-purpose flour) – to give structure to the sourdough discard pancakes.
- Baking soda – this is the base that reacts with the acidity of the sourdough discard to create a light, fluffy texture and delicate, tender crumb in your sourdough pancakes.
- Salt – Enhances all the delicious flavours in the pancake batter!
How to Make Sourdough Discard Pancakes
This easy sourdough discard pancake recipe is so simple, it comes together in just 4 easy steps!
Step 1: First, whisk the wet ingredients together in a large bowl.
Step 2: Next, gently whisk or fold in the dry ingredients until just combined. Do not overmix the batter since this will make your pancakes dense and hard. A lumpy, thick, mousse-like batter is perfect!
Step 3 (optional): An optional step at this point is to let the batter rest for 10-15 minutes. This just allows time for the baking soda and sourdough discard to fully react, and for the gluten in the flour to relax slightly. This contributes to a fluffier, lighter sourdough pancake with a tender crumb.
If you do let the batter rest, it will have a mousse-like, aerated consistency, like in the photo below. You’ll literally be able to hear the gentle fizz of air bubbles as you scoop some out with your ladle. It’s very satisfying!
In a pinch, though, skipping this step is not a deal-breaker. Your sourdough discard pancakes will still be exceptionally fluffy, light, and tender!
Step 4: Finally, cook your sourdough discard pancakes in some melted butter for best flavour and golden brown, crispy edges. Cook for 3 minutes on one side, or until bubbles appear. Then flip, and cook for another 1-2 minutes. Serve with your toppings of choice and enjoy warm.
Tips for the Best Sourdough Discard Pancakes
- Do not overmix your batter – this is the golden rule for any pancake recipe! You want your batter to be lumpy. Overmixing the pancake batter begins to work the gluten in the flour, and knocks out the little carbon dioxide gas bubbles created by the reaction of sourdough discard and baking soda. Gently fold the dry ingredients until the flour is incorporated, then stop! This will result in fluffy, light, airy pancakes.
- Rest the batter for 10-15 minutes for maximum fluffiness – This allows plenty of time for the baking soda and sourdough discard to react, and relaxes the gluten in the flour. Your pancakes will end up even fluffier, lighter, and with an even more tender crumb. But if you’re short on time, don’t worry! The batter will rest regardless, as you cook the first few pancakes.
- Cook in butter – I will only ever cook pancakes in butter! Not only does it give you crispy, golden edges, but it adds a rich, decadent flavour that’s unbeatable.
- Control the pan temperature – keep your stove on low to medium-low heat. If the pan gets too hot, the honey in the pancakes may burn. I always like to cook a mini-pancake as a test first (and for a little snack!)
Serving Suggestions for this Sourdough Discard Pancake Recipe
You can’t go wrong with the classic pairing of butter and honey, or maple syrup! Any fresh berries would work nicely too, as would whipped cream. Powdered sugar and lemon juice would also work well, to complement the tangy sourdough flavour. If you’re a fan of citrusy, fruity pancakes, check out my fluffy lemon blueberry buttermilk pancakes!
For truly decadent dessert-style pancakes, you can top with peanut butter, chocolate spread, or crushed walnuts (like I do with these delicate Balkan-style crêpes).
But my absolute favourite topping for sourdough discard pancakes is a dollop of crème fraîche, seasonal fresh figs, and a drizzle of maple syrup. The tanginess of the crème fraîche complements the sourdough tang perfectly! And the sweetness of the maple syrup along with the juicy, jammy freshness from peak-season figs is a heavenly combo!
I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx
Sourdough Discard Pancake Recipe (Fluffy and Quick!)
Description
This sourdough discard pancake recipe is quick and easy (no ferment time) and gives you fluffy, delicate, tender pancakes in 10 minutes! All you need is one bowl, a few basic ingredients, and some sourdough starter discard. This is the best sourdough discard pancake recipe for a cosy breakfast or wholesome dessert!
Ingredients
Makes 4 Large Pancakes or 8 Small Pancakes
Wet Ingredients
Dry Ingredients
Method
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Whisk the wet ingredients (sourdough discard, egg, melted butter, milk, honey, vanilla extract) together in a large bowl until smooth.
-
Add the dry ingredients (flour, baking soda, salt) to the wet ingredients and gently whisk or fold through until just incorporated. Do not overmix your batter (you want it to stay lumpy!)
Overmixing is the enemy of a fluffy pancake! See Note 3. -
Optional step: let the batter rest for 10-15 minutes.
This enhances the fluffy texture of the pancakes but isn't a deal-breaker if you don't have time. See Note 4. -
Melt some butter in a pan on medium-low heat. Pour in a ladle of pancake batter and allow to cook for 2-3 minutes, or until golden brown and bubbles start to appear. Then flip, and cook for a further 1-2 minutes.
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Serve with your favourite toppings and enjoy! See recipe post for suggestions (my favourite is a dollop of crème fraîche, seasonal fresh figs, and a drizzle of maple syrup!)
Note
- 1. Sourdough discard is just unfed sourdough starter. Active starter is sourdough starter that has been fed recently. If all you have is active starter, it's perfectly fine to use. Because active starter is not as acidic as sourdough discard, your pancakes may not be as tangy, but they'll still be delicious! Learn how to make a homemade sourdough starter from-scratch with my simple step-by-step guide here!
- 2. Maple syrup is a great substitute here, or you can simply use sugar. I prefer honey since it's slightly acidic, so it reacts with the baking soda for extra fluffy pancakes. Honey also adds moisture, a lovely floral aroma and taste to the pancakes, and a lovely golden brown colour. Plus, our honeybees make so much, I use it wherever I can!
- 3. Overmixing pancake batter leads to hard, dense pancakes. Overmixing begins to work the gluten in the flour, and knocks out the little carbon dioxide gas bubbles created by the acid-base reaction between the sourdough discard and baking soda. These bubbles are what make your pancakes light, fluffy and delicate! Stop as soon as the dry ingredients are incorporated (I recommend using a whisk). A lumpy batter is perfect!
- 4. Letting your pancake batter rest gives the sourdough discard and baking soda plenty of time to react, and relaxes the gluten in the flour. This enhances the fluffy texture of the pancakes and leads to an even more delicate, tender crumb. But it's not a deal-breaker if you're short on time. The batter will rest regardless, as you cook the first few pancakes.
