I’m always chasing “Best Of” recipes … better than a box mix, yummier than a restaurant, made with real ingredients I already have in my kitchen. This sourdough discard pancakes recipe? It checks all the boxes. It’s my mom’s, and yes, it’s the BEST.
Fluffy but not too fluffy. Light but still filling. Just sweet enough. Golden edges. Buttery goodness. And no need to plan ahead or buy anything weird. Thanks, Mom!
Now grab your whisk … let’s pancake.
Want a FREE, pretty recipe card for sourdough discard pancakes to print or save? Click here to scoop up yours!
Step 1: Whisk it Good (sourdough discard pancakes)
Grab a big mixing bowl (the cuter the better … this is the kind of recipe that deserves a happy bowl). Into that bowl, pour in:
- 2½ cups milk (Whole milk gives the richest flavor, but honestly, use what you’ve got. Oat, almond, goat…)
- ¼ cup sourdough discard or active sourdough (This is optional, but adds a little tang and depth of flavor that takes these pancakes up a notch. Plus, it’s a great way to use up that discard.)
- 2 eggs (Farm eggs get bonus points … and make you feel very “chicken lady” even if you don’t own chickens.)
- 6 tbsp melted butter (This adds moisture and that irresistible buttery flavor. Don’t have butter? Olive oil or coconut oil work just fine.)
- 2 tsp vanilla (Store-bought works great, but if you’ve got homemade vanilla, now is its time to shine. Here’s how I make mine.)
Now, grab your whisk and channel your inner cooking show contestant. Whisk it like someone’s filming you in slow motion. You want everything beautifully blended … no streaks of egg, no floating butter islands. Just smooth, creamy sourdough discard pancakes magic waiting for the next step.
Your kitchen should already smell a little like vanilla and butter, and you should feel like you’re five minutes away from winning breakfast.
Step 2: Dry Team, Assemble!
No need to grab a second bowl (because who needs more dishes!). Just keep using your already whisked-up wet ingredients … now it’s time to bring in the dry team:
- 2 tablespoons baking powder (This is your fluff-maker. It’s what gives pancakes their lift!)
- 1 teaspoon salt (Trust the salt. It doesn’t make the sourdough discard pancakes salty … it just brings out all the flavors and balances the sweetness like a background singer in a pancake harmony.)
- 2 tablespoons sugar or honey (Time to sweeten the deal!)
We have had bees, so I always go for our raw, unfiltered honey. It’s rich, floral, and packed with antioxidants … and it’s basically liquid gold around here. But this is a choose-your-own-sweetener adventure. Feel free to sub in:
- Maple syrup (for that classic pancake-on-pancake vibe)
- Coconut sugar (low-key caramel flavor)
- Agave (smooth and subtle)
- Regular old sugar (if it works, it works)
Use what you love, or what’s in the pantry. The goal is sweet, balanced, delicious pancakes.
Once everything’s added, give the batter a quick stir so the dry ingredients are evenly distributed. You’re almost at the flour stage … and things are about to get serious.
Step 3: Flour Shower (sourdough discard pancakes)
Alright, it’s time to invite the flour to the party. Grab 3 cups of all-purpose flour and get ready to bring it home.
Now, if you’re feeling fancy (or just like showing off), go ahead and sift your flour into the bowl. Sifting aerates the flour, which can give you an extra bit of fluffiness in your final sourdough discard pancakes. It’s like a little puff of pancake magic.
But if you’re like me on most mornings … half awake and already wearing pancake batter on your shirt … you might just scoop and dump it right in. And that’s perfectly okay. This recipe is flexible, not fussy.
Now mix gently. I repeat: gently. We’re not going for cake batter smooth here. A few lumps are not just acceptable … they’re desirable. Overmixing will wake up the gluten and give you chewy, rubbery pancakes. And nobody came here for pancake chewing practice.
Think of it like this: a lazy stir makes a tender flapjack. Stop mixing when things are just barely combined, and walk away. You’re doing great.
Fresh Milled Flour Nerd Corner (optional but awesome)
Not using freshly milled flour? You can skip this part … no judgment. But if you’re curious … did you know you can grind your own flour from wheat berries right in your kitchen? It’s fresher, tastier, and way more nutritious (like, superhero-level nutritious).
Want to geek out a little?
- Why fresh-milled flour is kind of amazing
- How to get started … without being overwhelmed
Using freshly milled flour? You’re fancy … and smart. It’s more flavorful and nutritious. Plus, the mill basically sifts for you. Here are your minor modifications:
- Mill 2½ cups (about 450g) of soft white wheat berries
Want to try spelt, einkorn, or kamut/khorasan? Go for it. These ancient grains bring great flavor and nutrition. Although I don’t recommend using hard white or hard red wheat berries for this recipe … they’re better suited for yeasted baked goods like bread. For pancakes, you want something softer and more delicate to keep your pancakes tender, light, and fluffy.
Not sure which wheat berry to use for what? I’ve got you covered—check out this blog post for a simple breakdown to help you choose the right grain for every bake.
- Let your batter take a little nap for about 30 minutes. This gives your fresh milled flour time to fully hydrate … which means fluffier, tastier pancakes. Trust the rest!
Good news … you don’t have to change much! Pancakes are the perfect gateway recipe for fresh milled flour. They’re super forgiving, unlike bread (which can be dramatic).
So if you’re just getting started, skip the bread stress and flip some sourdough discard pancakes instead. You’ll get delicious results and a confidence boost. Win-win.
Freebie Alert:
Click here to download a printable version of this recipe … it’s super cute and it wants to live on your fridge. Psst … there are actually two recipe cards included! One is for classic store-bought flour, and the other is specially written for fresh milled flour lovers. So no matter how you pancake, you’re covered.
Step 4: Pan Time (sourdough discard pancakes)
It’s go time! Place your favorite skillet … cast iron, non-stick, or whatever you’ve got … on the stove and turn the heat to medium. You want it hot enough to cook pancakes through, but not so hot that they turn into frisbees of sadness.
Now add a generous pat of butter (or a dollop of coconut oil if that’s your vibe). Let it melt and swirl it around to coat the pan. Listen for that gentle sizzle … it should sound like applause, because yes, you’re doing great.
This buttery layer is key: it helps the sourdough discard pancakes cook evenly, keeps them from sticking, and adds that golden, crispy edge that dreams are made of. If your pan starts to smoke, turn the heat down a bit. We want golden brown, not “what’s that smell?”
Step 5: Batter Up (sourdough discard pancakes)
Now for the fun part … the pour. Grab a ladle (or a ¼ cup measuring scoop if you’re into portion control) and carefully pour that luscious batter into your hot, buttery pan. You can make them big, small, silver-dollar cute, or plate-sized and glorious. You’re in charge.
Once your batter hits the pan, let the magic happen. Don’t poke, prod, or panic. Just let it sit and sizzle. Watch for bubbles to start forming across the surface … like tiny pancake geysers. When those bubbles begin to pop and the edges of the pancake look dry and a little set, it’s time for the big move.
Now flip. Flip with confidence. Channel your inner pancake ninja. No hesitation. You’ve got this. (And if a few land a little off center or folds in half, congratulations … they are now rustic sourdough discard pancakes.)
Let the second side cook for another minute or two until it’s golden brown and cooked through. If you’re unsure, you can give it a gentle poke with your spatula … springy is good, gooey is not.
Repeat until you’ve got a glorious stack … and maybe one “test” pancake you had to eat, just to make sure they’re good.
Feeling extra? Stir in some of these add-ins:
- Blueberries, of course
- Raspberries
- Peanut butter
- Applies & cinnamon
- Pumpkin puree
- Chocolate chips
- Nutella
- Sprinkles
Want to make the best pancakes even better? Try this dreamy variation:
Lemon Ricotta Pancakes (our family fave):
- Milk: decrease to 2 cups
- Sugar: increase to 1/4 cup
- Ricotta: add 1 cup
- Lemon Zest: add 2-3 tbsp (go by your lemon love level)
- Lemon Juice: add 1/4 cup
Step 6: Repeat & Re-butter (sourdough discard pancakes)
Add a little more butter (or coconut oil) between pancakes to keep the pan happy and every bite rich and golden. Keep going until you have a tall, glorious stack.
Tip: Pop a baking sheet in your oven at 175°F and keep finished sourdough discard pancakes warm while you cook the rest. That way, everyone gets to eat hot pancakes at the same time (yes, even you!).
Leftovers? Lucky you.
- Extra batter? Cover and refrigerate it. It’ll still work the next morning, though after 24 hours your baking powder might start to lose its magic.
- Too many sourdough discard pancakes? First of all, congrats … your self-control is to be commended. Let them cool, layer with wax or parchment paper, and freeze. Future-you will thank you.
The Pancake Wrap-Up
Make these sourdough discard pancakes. Seriously. They’re simple, cozy, endlessly customizable, and practically foolproof … even if you haven’t had your coffee yet. Whether you’re cooking for a crowd, feeding a grumpy toddler, or just treating yourself on a Tuesday morning, this recipe delivers.
They’re soft and fluffy, with golden edges and just enough sweetness. They welcome add-ins like chocolate chips, blueberries, or whatever your fridge throws at you. And if you’ve got fresh milled flour? Even better. You’re not just making pancakes … you’re making wholesome, made-from-scratch magic.
These are the pancakes my family asks for again and again. The ones that get devoured faster than I can flip them. The ones that make the kitchen smell like comfort and home.
So grab a bowl, heat up that skillet, and make the sourdough discard pancakes. You will love them. Let me know in the comments what unique add-ins your family enjoys.
Love this recipe? Snag the free recipe cards here … because good pancakes deserve good stationery. You’ll get not one, but two recipe cards! One is perfect for all-purpose flour from the store, and the other is tailored just for fresh milled flour fans. Because pancakes should be fluffy no matter how you flour!
Sourdough Discard Pancakes
These fluffy, buttery sourdough discard pancakes are the ultimate crowd-pleaser ... easy to whip up, endlessly customizable, and perfect for lazy weekends or surprise breakfast-for-dinner nights.
Ingredients
- 2½ cups milk, preferably whole
- ¼ cup sourdough discard (or active sourdough)
- 2 eggs
- 6 tablespoons melted butter (or olive oil or coconut oil)
- 2 teaspoons vanilla
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar or honey (your call, sweet stuff)
- 3 cups all-purpose flour (Using fresh milled flour? Check the other recipe card for those instructions.)
Instructions
1. In a big bowl, mix milk, sourdough, eggs, melted butter and vanilla together.
- 2½ cups milk, ¼ cup sourdough discard (or active), 2 eggs, 6 tbsp melted butter, 2 tsp vanilla
2. Add baking powder, salt and sugar (or honey). Give it a stir.
- 2 tbsp baking powder, 1 tsp salt, 2 tbsp sugar or honey
3. Sift in the flour. Mix gently until it just comes together. No overmixing ... lumpy batter = happy pancakes.
- 3 cups all-purpose flour
4. Warm your pan over medium heat. Add a bit of butter and let it sizzle.
5. Ladle in some batter. When you see bubbles and the edges look set ... give it a confident flip. Cook until golden.
6. Add more butter between pancakes (yes, every time). Keep going until you've got a glorious stack of sourdough discard pancakes.
Notes
Cute Recipe Card Alert: Click here to download a printable version of this recipe … it's super cute and it wants to live on your fridge. Psst ... there are actually two recipe cards included! One is for classic store-bought flour, and the other is specially written for fresh milled flour lovers. So no matter how you pancake, you're covered.
Pancakes Burning? As you cook your sourdough discard pancakes, you might need to decrease the temperature.
Batter Add-Ins: blueberries, raspberries, peanut butter, apples and cinnamon, lemon zest, pumpkin puree, chocolate chips, nutella, sprinkles, etc.
Family Favorite (Lemon Ricotta Pancakes) ...
- Milk: decrease to 2 cups
- Sugar: increase to 1/4 cup
- Ricotta: add 1 cup
- Lemon Zest: add 2-3 tbsp (depends on how lemony you want them)
- Lemon Juice: add 1/4 cup
Storing Batter: Cover and refrigerate overnight if you want to sleep in and still be a hero.
Freezing Cooked Sourdough Discard Pancakes: Didn’t eat them all? Stack 'em with parchment in between, freeze, and reheat like magic.
Sourdough Discard Pancakes (w/ Fresh Milled Flour)
Made with fresh-milled flour, these sourdough discard pancakes are naturally hearty, fluffy, and full of flavor. It’s comfort food with a wholesome twist ... simple enough for weekdays, special enough for weekends.
Ingredients
- 2½ cups milk, preferably whole
- ¼ cup sourdough discard (or active sourdough)
- 2 eggs
- 6 tablespoons melted butter (or olive oil or coconut oil)
- 2 teaspoons vanilla
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar or honey (your call, sweet stuff)
- 2½ cups (450g) soft white wheat berries (freshly milled to a fine flour) ... can substitute spelt, einkorn or kamut
Instructions
1. In a big bowl, mix milk, sourdough, eggs, melted butter and vanilla together.
- 2½ cups milk, ¼ cup sourdough discard (or active), 2 eggs, 6 tbsp melted butter, 2 tsp vanilla
2. Add baking powder, salt and sugar (or honey). Give it a stir.
- 2 tbsp baking powder, 1 tsp salt, 2 tbsp sugar or honey
3. Gently mix in the flour ... just until it comes together. Let the batter rest for about 30 minutes to hydrate.
- 2¼ cups (400g) soft white wheat berries, freshly milled to a fine flour (or substitute spelt, einkorn or kamut/khorasan)
4. Warm your pan over medium heat. Add a bit of butter and let it sizzle.
5. Ladle in some batter. When you see bubbles and ½the edges look set ... give it a confident flip. Cook until golden.
6. Add more butter between pancakes (yes, every time). Keep going until you've got a glorious stack of sourdough discard pancakes.
Notes
Cute Recipe Card Alert: Click here to download a printable version of this recipe … it's super cute and it wants to live on your fridge. Psst ... there are actually two recipe cards included! One is for classic store-bought flour, and the other is specially written for fresh milled flour lovers. So no matter how you pancake, you're covered.
Pancakes Burning? As you cook your sourdough discard pancakes, you might need to decrease the temperature.
Batter Add-Ins: blueberries, raspberries, peanut butter, apples and cinnamon, lemon zest, pumpkin puree, chocolate chips, nutella, sprinkles, etc.
Family Favorite (Lemon Ricotta Pancakes) ...
- Milk: decrease to 2 cups
- Sugar: increase to 1/4 cup
- Ricotta: add 1 cup
- Lemon Zest: add 2-3 tbsp (depends on how lemony you want them)
- Lemon Juice: add 1/4 cup
Storing Batter: Cover and refrigerate overnight if you want to sleep in and still be a hero.
Freezing Cooked Sourdough Discard Pancakes: Didn’t eat them all? Stack 'em with parchment in between, freeze, and reheat like magic.
some sentences or ideas may be from chatgpt or other AI
5 responses to “Sourdough Discard Pancakes”
Made this recipe for dinner the other night and it totally hit the spot! New go to! Thank you!
I can’t believe I finally found the perfect pancake recipe! Thank you!
So glad you found your pancake soulmate … may your mornings be forever golden and syrupy!
My new favorite pancakes. Can’t get any better than these!
Yay, I’m so glad you loved them!