Looking for the best sourdough discard pancakes recipe? These fluffy pancakes are a perfect way to use up leftover sourdough discard and create a delicious, light, and airy breakfast. Made with simple ingredients like buttermilk, sourdough starter, and yeast, this easy recipe yields perfectly golden pancakes every time. Whether you’re using active sourdough starter or discard, these pancakes have a slight tangy flavor, making them a unique and satisfying treat. Try these sourdough pancakes for a fun twist on your typical pancake recipe!

Ingredients:

1 cup warm water (115°F)
1 cup low-fat buttermilk
100 grams sourdough discard (or ½ cup), or active sourdough starter (preferably room temperature)
1 large egg (room temperature)
2 tablespoons extra-light olive oil (or vegetable oil), plus more for cooking
3 tablespoons granulated sugar
1 ½ teaspoons instant yeast (or rapid-rise yeast)
1 ¼ teaspoons fine sea salt
2 ⅔ cups all-purpose flour (measured correctly, 330 grams)

Instructions:

Prepare the Batter:
In a large bowl, whisk together the warm water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until well combined.
Add the Flour:
Gradually add the flour, one cup at a time, whisking after each addition to ensure smooth incorporation. Continue whisking until the batter has a smooth, cake-batter consistency.
Let the Batter Rise:
Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours, or place it in a warm spot (around 100°F) for 1 hour. The batter should double in size and become bubbly and airy.
Cook the Pancakes:
Heat a large non-stick skillet over medium heat. Add enough oil to lightly coat the bottom of the pan. Once the oil is hot, spoon the batter into the skillet using an ice cream scoop for even portions. Cook for 1 to 1 ½ minutes per side, or until golden brown at the edges. If needed, adjust the heat to prevent the pancakes from browning too quickly, and add more oil after flipping.

Why You’ll Love This Recipe

These sourdough discard pancakes are a delicious, fluffy breakfast option that’s perfect for using up sourdough discard. The batter is incredibly light and airy, thanks to the combination of yeast and the natural fermentation from the sourdough starter. The pancakes have a slight tang from the sourdough, balanced by the sweetness of sugar, making them an irresistible treat for the whole family.

Tips

Make sure your water is warm, not hot, to activate the yeast without killing it. It should be around 115°F.
Rest the batter: Allow the batter to rise fully to achieve the best texture. Don’t rush this step!
Use a non-stick skillet to avoid pancakes sticking. You can also use a griddle for even cooking.
Adjust the heat as needed to ensure the pancakes cook through without burning the outside.

Variations and Substitutions

Flour options: For a healthier twist, you can swap out half of the all-purpose flour with whole wheat flour or another flour of your choice.
Dairy-free: Substitute the buttermilk with almond milk and use a plant-based oil (like coconut oil) to make this recipe dairy-free.
Flavor variations: Add vanilla extract or cinnamon to the batter for extra flavor. You can also mix in chocolate chips, blueberries, or banana slices for a fun twist.

FAQs

Can I use active sourdough starter instead of discard?
Yes, you can! If you have an active sourdough starter, you can substitute it in place of the discard, just ensure it’s at room temperature before using.

Can I make the batter ahead of time?
Yes, you can! You can refrigerate the batter for up to 12 hours after it rises. Just make sure to let it come to room temperature before cooking for the best texture.

What if the pancakes brown too quickly?
If the pancakes are browning too fast, lower the heat slightly. This will allow the inside to cook through without over-browning the outside.

Serving and Suggestions

These sourdough discard pancakes are perfect for breakfast or brunch! Serve them with maple syrup, fresh berries, or whipped cream for a decadent treat. You can also top them with a dollop of yogurt, a sprinkle of powdered sugar, or some homemade fruit compote. Enjoy them alongside scrambled eggs, bacon, or sausage for a complete meal.