Fluffy Sourdough Discard Pancakes (Almost No Added Flour)
Fluffy Sourdough Discard Pancakes (Almost No Added Flour)
I set out to achieve a seemingly impossible task: make fluffy sourdough pancakes entirely out of discard (no fresh flour added).
While I didn’t fully succeed, I got pretty dang close. And these pancakes taste SO GOOD. Oh my gosh.
Like the waffles, they use up a lot of sourdough discard. Plus, you only need a small bit of fresh flour in the batter, so most of it is naturally fermented and gut-healthy.
The Pancake Recipe Testing Journey
What makes my waffle recipe special is that all the flour comes from your sourdough discard—no additional flour needed. It’s completely pre-fermented, making it both delicious and easier to digest.
I was determined to create a pancake version that maintained this unique quality.
When a few followers suggested simply adding baking powder to the waffle batter, I was optimistic. I tried it and… disappointment. The pancakes came out thin and floppy—more like crêpes than the fluffy stacks we all crave.
Watch my recipe testing:
Test 1: The Egg White Method
My research led me to the classic technique of separating eggs and beating the whites to stiff peaks. This works wonders for regular pancakes, so why not sourdough?
I meticulously separated the eggs, whipped those whites until they stood tall, and gently folded them into my discard batter with a touch of leavening.
The result? Better than my first try, but still thin and flat.
Test 2: Kitchen Chemistry
For my next test, I went all-in on the science. I significantly increased the leavening agents, added sour cream for acidity and structure, and even incorporated sparkling water for instant bubbles.
The process was becoming quite involved—separate this, fold that, work quickly before the bubbles disappear… even if it turned out good, I wasn’t like the direction we were heading in.
The pancakes were lighter, but still not what I’d proudly call fluffy. And the recipe was just too complicated for a relaxed weekend breakfast.
Test 3: The Breakthrough
After all of these failed attempts, I had to confront a hard truth: perhaps some fresh flour was necessary.
It felt like admitting defeat after trying to modify my “no added flour” waffle recipe. But pancakes and waffles are fundamentally different beasts.
Waffles get their structure from the iron that traps steam and creates a crisp exterior. But pancakes need to rise on their own on a flat surface. They need more structural support.
My third test added just a small amount of fresh flour, simplified the process (goodbye, egg separation), and found the sweet spot with leavening.
And finally—success! Fluffy, tender pancakes that still primarily use your sourdough discard. And the flavor is SO good!!
Using Discard vs Active Starter
You can use either sourdough discard or active starter in this fluffy sourdough discard pancakes recipe.
While these pancakes would actually taste best with active sourdough starter, this recipe is specifically designed to help you use up extra sourdough discard from your fridge.
A few important notes:
- Try to use discard that’s 10 days old or less, as older discard can develop bitter flavors over time (if it has hooch on top, it’s not going to taste good)
- The real benefit of sourdough discard recipes is you’re using pre-fermented flour
- That’s why I try to add as little fresh flour as possible to the batter—so you really do get some nice health benefits from the finished recipe
This approach maximizes the nutritional advantages of pre-fermented flour while putting your excess discard to good use.
How to Make These Fast Sourdough Discard Pancakes
This pancake batter comes together in about 5 minutes—no waiting required!
Since we’re using mostly discard, you get the benefits of pre-fermented flour without any extra steps. If you’re looking for an easy recipe that delivers a quick, delicious breakfast, this is the one!
Step 1: Mix the Ingredients
The first step is actually preheating your pan over medium-low heat. I like to preheat my enameled cast iron skillet for 10-15 minutes. A regular cast iron skillet, nonstick pan, or griddle works great, too.
I’m a bit of a rebel and like to mix everything in one large bowl, but with this pancake recipe, you really need to keep the dry and wet ingredients in separate bowls.
Pancake batter bakes up best when you don’t overmix it. In fact, leaving small bits of dry flour in the batter is recommended.
However, a pocket of baking soda that isn’t incorporated with the rest of the ingredients is super bitter and gross. We want to whisk the baking soda (and powder) into the flour well so it’s very dispersed.
When your pan is fully preheated, gently fold the dry ingredients into the wet, leaving some pockets of dry flour.
Depending on how thin or thick your batter is, add about 50g of sparkling water and gently fold that in until the batter is smooth.
The consistency is key here, so don’t be afraid to veer away from my measurements. If your discard is super runny, your batter will naturally be thinner, and vice versa.
This photo shows the final batter texture we’re after:
Step 2: Cook the Pancakes
Next up, we cook the pancakes.
Add about 1/2 tbsp butter to the preheated skillet. You could also spritz it with your favorite cooking oil. I like to lightly oil my measuring cup for easier scooping and pouring, but that part is optional.
Use a 1/4 cup measuring cup to measure out 3-4 pancakes per batch (depending on how many fit in your pan).
Don’t flip until the bottom has set and the top is covered in bubbles (about 3-4 minutes). Cook the other side until golden brown, about 1 minute more.
Serve warm with your favorite toppings!
How to Store Sourdough Discard Pancakes
Pancakes are prime time for freezing.
- Place cooked pancakes on a parchment-lined baking sheet.
- Freeze for 1–2 hours, uncovered.
- Transfer to a freezer-safe bag for long-term storage.
They can last for months in the freezer.
From frozen, put it in a toaster oven on a low setting (I do 2 out of 5 on our dial). It tastes like you just cooked it up!
Ingredient Substitutions
- Sourdough discard: you can use active starter in this recipe if it’s more convenient! It’ll also taste a little better.
- Melted butter: you can swap the melted butter for melted coconut oil or avocado oil.
- Sugar: use whatever sweetener you prefer! Maple syrup or honey would work great.
- Cinnamon: I like the warmth and flavor the cinnamon adds, but it’s optional and can be substituted for any other flavor or spice you like. Nutmeg, Allspice, Pumpkin Pie Spice, Clove, Ginger, or Cardamom could be fun to try!
FAQs
Sparkling water does provide a better internal texture than milk. I tested both and slightly preferred sparkling water. However, feedback from my recipe testers was even more decisive. They preferred sparkling water as it provided a much better, fluffier texture.
This recipe makes 18 4″ pancakes. Feel free to scale it up or down depending on how many mouths you have to feed (and how much you want to store for later).
No, you can make these sourdough discard pancakes with discard straight from the fridge.
This confusion often comes from advice about new sourdough starters. When starting from scratch, it takes about 10 days (sometimes up to a month) for the starter to become strong and established. During this time, the discard needs to be thrown away. But here, I’m talking about using discard from an established sourdough starter. Once your starter is healthy and active, you can use its discard in recipes without any issues!
Absolutely! I keep a discard jar in my fridge that I add to nearly every day. In that jar, there will be discard that’s 10 days old, 9 days old, 8 days old, and so on.
No, the recipe stays the same! Simply stir the add-ins into your batter before pouring it onto the skillet. That’s it!
My favorite way to serve these pancakes is with a small pat of butter and a drizzle of warm maple syrup. Fresh berries on top of the pancakes would also be a really nice addition!
I don’t find this pancake recipe to be sour at all, but my recipe testing was done with relatively fresh sourdough starter (recently deflated starter). The older your discard is, the more tangy flavor you’ll experience.
Related: 27 Best Sourdough Discard Breakfast Recipe Ideas
Sourdough Discard Pancakes
Equipment
Ingredients
- 56 g melted butter (4 tbsp)
- 60 g sour cream (2 tbsp) | (or Greek yogurt)
- 2 eggs (about 100g)
- 500 g sourdough discard (or active starter)
- 6 g vanilla extract
- 50 g sugar (or honey, maple syrup)
- 100 g all-purpose flour
- 1 tsp cinnamon (optional)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- ~50 g sparkling water
- 3 tbsp butter (for greasing the skillet)
Instructions
- Heat a skillet or griddle over medium-low heat. (Cast iron or enameled cast iron works best.)
- In a large mixing bowl, whisk together 56 g melted butter, 60 g sour cream, 2 eggs, 500 g sourdough discard, 6 g vanilla extract, and 50 g sugar until smooth.
- In a separate bowl, whisk together 100 g all-purpose flour, 1 tsp cinnamon, 1/2 tsp salt, 2 tsp baking soda, and 2 tsp baking powder. Fold into the wet batter just until combined. Small clumps of flour are good—do not overmix!
- Add ~50 g sparkling water(or milk) and gently mix until incorporated. The batter should slowly fall off a spoon. Adjust liquid as needed depending on your discard's consistency.
- Add 1/2 tbsp butter to the preheated skillet. Using a lightly oiled 1/4 cup measuring cup, scoop batter onto skillet, cooking 3-4 pancakes per batch.
- Flip when the bottom has set and the top is covered in bubbles (about 3-4 minutes). Cook the other side until golden brown, about 1 minute more.
- Repeat with remaining batter, adding butter to the skillet as needed. Serve warm with your favorite toppings.
Notes
- Freezing tip: Freeze cooked pancakes in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe bag for storage. Reheat straight from frozen in a toaster or skillet.
- Flavor variations: Add chocolate chips, blueberries, or other mix-ins to the batter just before cooking.
- Freshness matters: For the best flavor, use discard that’s less than 10 days old. Older discard can develop bitter or off flavors.
- Adjust the heat: If your pancakes are browning too quickly or not cooking through, adjust the skillet temperature as needed. Medium-low heat works best for even cooking.
- Batch cooking: Keep cooked pancakes warm by placing them in a 200°F (93°C) oven until ready to serve.
Conclusion
Just like the waffles, these fluffy pancakes featuring sourdough discard are a family favorite (especially on a lazy Saturday morning), and for good reason.
They’re quick to make, use up tons of sourdough discard, and freeze perfectly for busy mornings.
If you try this recipe, let me know in the comments how it went. I sincerely hope they’re the best sourdough pancakes you’ve ever made!
These were very easy and tasted so good! My first discard recipe! Thank you for all your trials to bring us these awesome recipes!
So glad you loved them!!
This is the best discard pancake recipe ever! I tried so many and none of them close to this! I added a mashed banana also and came out perfect.
Thanks for your lovely recipes!
Aw thanks Manolya! So happy you love it!
Just stop. You are a powerhouse. Recipe after recipe is perfection. You are my go to for artisan sourdough, wheat bread, waffles and don’t ask me how many loaves of jalapeño cheese bread my family demands. These pancakes are perfection. I ran out of cinnamon so I used pumpkin spice and they were fabulous. I mean look at these!!
Oh my goodness, you’re so sweet!! Thank you!
This recipe turned out amazing! I am definitely using this from now on 🙂 thank you
Yay, so glad you loved it!
I just made the today and they are so good! I liked regular pancakes but I rarely would choose to eat them. These I would choose to eat often. I did accidentally double the amount of vanilla but can you really have too much. My mother had some and she agrees with me, she likes these so much better! Thank you for all of your great recipes!
So glad to hear that you loved them Jennifer! Can never have too much vanilla haha!
OMGOSH! I decided to make only 1/4 of a recipe since I had to adjust for using a whole egg and more vanilla. They came out so good! By far, this is one of the best, if not the best pancake recipe, I used. I made 6.5 smaller pancakes since I used a small skillet pan. BRAVO!!
So glad you loved them!!
This recipe is fantastic! My son loves them ♥ We used white spelt flour (and our spelt discard) and substituted Stoneyfield Farms Banilla yogurt for both the sour cream and the sparkling water. So yummy!!!
Yummy! So glad you enjoyed the pancakes!
All I can say is WOW! Best pancakes I’ve had. I have been making sourdough for a year now, I’ve tried several recipes and yours are the best.
Yay!! Thanks for sharing!!
I made the sourdough discard pancakes this morning for my grandkids. Wish I had a picture but the ate the whole batch!!! I made the batter the night before and put it in the frig overnight with fingers crossed it would be ok. It was perfect. 😍 https://www.instagram.com/thatsourdoughgal
Yay, so glad the grandkids loved them!
Best pancakes ever!!!! Thank you
You’re welcome!
Omg! These are delicious! Made them for the first time today and I will never go back!
I thinned with milk, but next time I will start with a thinner starter, too. I think it will help tremendously with the batter texture. Also, please note I had to use 20g of vanilla Siggis yogurt as I only had 40g of sour cream.
Thank you for sharing this recipe!
I cooked them on a cast iron griddle and the cooked beautifully.
This is the best pancake recipe I’ve made so far! Thank you for sharing it with us. They were soft, fluffy and tender on the inside, but with crisp edges. I served them with homemade strawberry topping and caramel sauce. Delicious!
Woohoo!!