Sourdough Discard Pancakes

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My sourdough discard pancakes are light, fluffy, and easy to make! Made with leftover sourdough starter discard, wheat flour, and almond milk, these delicious pancakes are family-friendly and ready in 30 minutes!

This easy sourdough discard pancake recipe is a great way to put that excess sourdough starter to good use. I love using sourdough starter to make delicious baked goods like sourdough croissants and muffins. The tangy flavor of sourdough creates such amazing, fluffy textures that make cake and bread recipes so yummy.

I have been making this easy buckwheat sourdough bread every week for sandwiches and toasts in the morning, but these pancakes are my kids’ favorite, and it’s such an easy recipe to make with just a handful of pantry staples. This recipe is sure to become a family favorite.

🥘 Ingredients

Making these healthy sourdough discard pancakes is a breeze, since I only use a few basic ingredients.

All-Purpose Flour: This is the main dry ingredient that gives structure to these sourdough starter discard pancakes, making them fluffy and light.

Whole Wheat Flour: Adding whole wheat flour not only provides a slightly nutty flavor but also increases the fiber content in pancakes, making them a healthier choice. I like to use half and half for the best taste, texture, and rise!

Sugar: Sugar adds a hint of sweetness to the pancakes and helps them brown beautifully when cooked. Three tablespoons is all I use. After all, maple syrup adds plenty of sweetness.

Baking Powder & Baking Soda: These are the leavening agents that help my pancakes rise and become fluffy. Baking powder adds that fluffiness, while baking soda reacts with the tangy sourdough discard and lemon juice for even more rise and lightness.

Salt: I add a touch of salt to enhance the overall flavor of these easy sourdough pancakes from discard. Trust me, salt equals flavor, even in sweet recipes!

Sourdough Starter Discard: Don’t throw away your extra sourdough starter! I use this active starter to create light and airy pancakes and so many other sourdough baked goods. I use about 1 cup of leftover sourdough discard for this pancake recipe. This is the secret ingredient that gives these pancakes a unique, tangy flavor and also gives them a light and fluffy texture.

Almond Milk: I use almond milk for a dairy-free alternative that adds a subtle nutty flavor. The amount of milk can be adjusted depending on how thick or thin you prefer your pancakes to be.

Lemon Juice: Lemon juice adds a hint of freshness to the pancakes and works with the baking soda to help the pancakes rise.

Eggs: I add a couple of room temperature eggs to provide structure, making them tender and fluffy with a moist interior.

Olive Oil: Olive oil adds a hint of richness and helps to create a perfect golden brown color when the griddle cakes are cooked.

Substitutions

All-Purpose Flour: You can substitute all-purpose flour with an equal amount of white whole wheat flour, a gluten-free flour blend, or oat flour. Just keep in mind that the texture of your levain pancakes may change.

Lemon Juice: When I don’t have fresh lemons, I use apple cider vinegar or white vinegar in equal mounts as a substitute for these easy pancakes.

Eggs: For a vegan version, I replace eggs with flax eggs (1 tbsp of ground flaxseed mixed with three tablespoons of water for each egg) or applesauce (1/4 cup per egg).

🔪 How To Make

Follow my easy recipe below to make the most amazing, fluffy sourdough discard pancakes.

Whisk Dry Ingredients: In a large bowl, I combine the flours, sugar, baking powder, and salt.

Whisk Wet Ingredients: In a separate large mixing bowl, I whisk the remaining ingredients, ensuring they are well combined.

Combine Wet And Dry Ingredients: Then, I pour the wet ingredients into the bowl with the dry ingredients, whisking them together until a smooth batter forms.

Let Batter Rest: Next, I let the pancake batter rest for about ten minutes before cooking.

Cook Pancakes: To cook the pancakes, I heat a large nonstick or cast iron skillet over medium heat and use a portion scoop or a measuring cup to drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes. You might need to turn the heat to medium-low if your pancakes are cooking too fast. When it’s ready to flip the pancakes, bubbles will begin to pop on the surface.

Flip Pancakes: I use a spatula to flip the pancakes and cook them on medium-low heat for another 4 to 5 minutes, repeating this step until all the batter is used up.

Serve: I love to serve the delicious sourdough discard pancakes with a drizzle of maple syrup, yogurt, or fresh berries.

📖 Variations

Pancakes are one of my favorite things to experiment with. They’re so versatile with different fruits and add-ins to elevate the flavors. Here are three of my favorite sourdough discard pancake variations.

Chocolate Chip Add ins: For a sweet twist, I add a handful of chocolate chips to the sourdough pancake batter. The chocolate will melt as the pancakes cook, creating delicious pockets of melted chocolate within the fluffy sourdough pancakes.

Blueberry Flavor : This variation is our favorite! Once I drop the batter into the hot griddle, I drop a few blueberries on top while they cook for a burst of blueberry juice and sweetness.

Overnight: For a time-saving variation, I prepare the pancake batter (without the baking powder and soda) the night before and let it rest in the fridge overnight. The next morning, I just add the baking soda and baking powder and cook them. This method will result in extra fluffy pancakes and save prep time in the morning.

🍽 Serving Suggestions

These sourdough discard pancakes are a delightful, nutritious breakfast option that can be enjoyed in a number of ways. Here are some  of my favorite serving suggestions to turn these pancakes into a full meal, or to pair them with other dishes to create a balanced satisfying feast.

Breakfast: I like to start the day right by serving them with a refreshing broccoli banana mango smoothie, full of healthy nutrients that boost the immune system, or make a cup of lavender latte for a speciality coffee in the morning.

Brunch: When it comes to weekend brunches with family and friends, I find this roasted cauliflower salad with spinach and chickpeas is the perfect light and protein-packed dish to serve alongside these healthy sourdough pancakes. My husband’s favorite is a hearty silken tofu scramble. It’s vegan, flavorful, and perfect for brunch to pair with a plate of fluffy pancakes.

🧊 Storage Directions

Refrigeration: I store any leftover sourdough discard pancakes in an airtight container in the refrigerator for up to three days.

Freezing: To freeze pancakes, I lay them out in a single layer in a ziplock bag and freeze them for up to one month! Perfect for a quick snack or breakfast during the week.

Reheating: To reheat them in the microwave, I cook them on a low setting until warmed through, or gently warm them in a preheated oven. For best crispiness, I recommend toasting them for a few minutes.

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