Fluffy Sourdough Discard Pancakes

A stack of sourdough pancakes topped with blueberries

5 from 2 reviews

If you are looking for an easy way to use your discard, then these Fluffy Homemade Sourdough Discard Pancakes are just the thing! 


  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup sourdough discard
  • 1/4 cup sugar
  • 3 eggs at room temperature
  • 1 3/4 cups whole milk
  • 4 tablespoons olive oil
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons butter, melted and cooled, plus more for cooking


Mix dry ingredients. In a large bowl combine the flour, baking powder and salt.

Add wet ingredients. Make a well in the center of the dry ingredients. Add the sourdough discard, sugar, eggs, milk, olive oil and vanilla. Mix to combine. Add the melted butter (make sure it is not hot, warm is ok). Mix the batter just until there are no more dry ingredients visible and everything is well combined. Set aside.

Prepare griddle: Heat your griddle over medium or medium-high heat (depends on your stove, so test to find the right temperature). Melt about 1 tablespoon of butter on the griddle by carefully rubbing it around on the surface. Be sure you don’t burn your fingertips. Once the butter has coated the griddle, do a quick wipe with a piece of paper towel just to make sure there aren’t any pools of butter. Watch your fingertips!

Cook pancakes. Spoon batter onto the griddle 1/4 cup at a time. Cook about 2 minutes per side. Pancakes are ready to flip when you see little bubbles appear in the batter.

Pancakes are done when cooked through. I usually make a tiny crack in the top of each pancake with my spatula just to peek at the insides and make sure there is no wet batter. If you serve the pancakes with this tiny crack facing down no one will notice.

Keywords: sourdough discard pancakes, sourdough starter pancakes