Fluffy Sourdough Discard Pancakes (Easy & Delicious)
If you’re looking for a tasty way to use up your sourdough discard, these fluffy sourdough pancakes are a must-try! We save pancakes for slow mornings or special days, and this recipe always makes those moments sweeter. They’re light, fluffy, and just the right amount of tangy from the sourdough. Whether you enjoy them plain, dressed up with chocolate chips, or topped with maple syrup and whipped cream, these pancakes are sure to become a family favorite.
We even made a birthday batch for our son recently, complete with Ghirardelli chocolate chips and lots of yummy maple syrup—so much fun and so delicious!
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Equipment You’ll Need
- Large mixing bowl
- Spoon or whisk
- Measuring cups and spoons
- Nonstick frying pan or griddle
- Spatula
Ingredients
- 2 cups all-purpose flour (I like to use organic, unbleached all-purpose flour as a slightly cleaner option than conventional bleached flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp coconut sugar (or your favorite granulated sugar)
- 1 tsp salt (Redmond Real Salt is my go-to because it’s unrefined, mineral-rich, and doesn’t contain the hidden additives you’ll often find in regular table salt)
- 1 cup sourdough discard (unfed, straight from the fridge is fine)
- 1 ½ cups whole milk (Fairlife lactose-free milk works great and is gentler on sensitive tummies)
- 1 egg
- 2 tbsp avocado oil (or melted butter or coconut oil)
- Optional mix-ins:
- 1–2 cups chocolate chips (we love Ghirardelli 60% cacao chips)
- Blueberries, chopped apples, cinnamon, coconut flakes, or even nuts
- 1–2 cups chocolate chips (we love Ghirardelli 60% cacao chips)
How to Make Sourdough Discard Pancakes
1. Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, coconut sugar, and salt.
2. Add wet ingredients
Add the sourdough discard, milk, egg, and avocado oil. Stir until just combined—be careful not to overmix, as that can make the pancakes tough.
3. Fold in the fun
Gently fold in your chocolate chips or other add-ins, if using.
4. Preheat and grease
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter, oil, or cooking spray.
5. Cook the pancakes
Scoop ¼ to ⅓ cup of batter per pancake onto the hot surface. Cook for about 2–3 minutes or until bubbles form on the surface and the edges start to look set. Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
6. Serve and enjoy
Serve warm with butter, maple syrup, whipped cream, fruit, or sprinkles for a birthday breakfast treat!
Why You’ll Love These Sourdough Discard Pancakes
- Perfect way to use sourdough discard instead of tossing it!
- Fluffy and tender with just a hint of sourdough tang
- Totally customizable with your favorite add-ins
- Kid-approved and freezer-friendly for easy breakfasts later
- Easy to make dairy-free or gluten-free with a few swaps
Tips, Variations, and Swaps
- Don’t overmix the batter. A few lumps are fine—it helps keep the pancakes fluffy.
- Make it dairy-free by using almond milk or oat milk, and a dairy-free chocolate chip if needed.
- Use sourdough discard at any hydration—most discard will work fine, especially if it’s unfed and about 100% hydration.
- Freeze leftovers! Cool completely, then store in a freezer-safe bag with parchment between layers. Reheat in the toaster or microwave.
- Try fun toppings: sautéed apples, cinnamon sugar, chopped nuts, Greek yogurt, or a drizzle of nut butter.
Final Thoughts
These easy sourdough discard pancakes are a great way to start the day with something warm, comforting, and homemade. They’re a creative way to use up your starter discard and a fun breakfast option the whole family will love—especially when you add some fun mix-ins and toppings.
💬 I’d love to hear from you!
Have you made these pancakes? Did you add chocolate chips, fruit, or something else? Let me know how it went in the comments below—and don’t forget to pin this recipe and tag me on Instagram @TheVictoriousMama if you share a photo of your creation—I’d love to see it!
Fluffy Sourdough Discard Pancakes
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp coconut sugar
- 1 tsp salt
- 1 cup sourdough discard unfed
- 1 1/2 cups whole milk
- 1 egg
- 2 tbsp avocado oil
- 1-2 cups chocolate chips or other mix-ins of your choosing, optional
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the sourdough discard, milk, egg, and avocado oil. Stir until just combined-do not over mix.
- Gently fold in any optional mix-ins like chocolate chips or fruit.
- Preheat a frying pan or griddle over medium-low heat and lightly grease with oil or butter.
- Scoop 1/4 to 1/3 cup of batter per pancake onto the heated surface.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook and additional 1-2 minutes, until golden brown and cooked through.
- Repeat with remaining batter.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- This recipe makes about 12 pancakes (depending on size), which equals roughly 4–6 servings. Each pancake is approximately 150 calories without toppings or mix-ins. Based on 6 servings (2 pancakes each), that’s about 300 calories per serving.
- Best when cooked low and slow to avoid burning and allow the centers to cook through.
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- These pancakes are delicious plain, but don’t be afraid to make them your own with fun seasonal add-ins!
Whether you’re a sourdough enthusiast or just starting out with your starter, this is a delicious way to make the most of every bit of it. These pancakes are fluffy, flavorful, and flexible—and once you try them, they just might become your go-to pancake recipe.
Happy cooking, mama! 💛
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