Fluffy Sourdough Discard Pancakes You’ll Want to Make Again

Why discard works so well here

Discard brings flour, water, and a gentle tang to the batter. It does not need to be at peak strength because baking powder and baking soda provide the lift. That makes these pancakes a useful recipe on feeding day, when you have extra starter to use.

If your starter has been unpredictable, first learn the basics in The Original Sourdough Bread Recipe; once the routine is stable, discard recipes make the maintenance feel much less wasteful. For more ways to use extra starter, try these sourdough discard brownie bites, soft discard cinnamon rolls, or sourdough chocolate chip cookies.

Recipe overview

Ingredients

• 200 g sourdough discard
• 180 g milk
• 1 large egg
• 40 g melted butter
• 150 g plain flour
• 25 g sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Step-by-step method

1. 01
   Whisk discard, milk, egg, and melted butter.
2. 02
   Add dry ingredients and stir only until combined.
3. 03
   Rest the batter for 10–15 minutes.
4. 04
   Cook on a lightly buttered skillet over medium heat.
5. 05
   Flip when bubbles appear and the edges look set.
6. 06
   Serve warm with toppings you enjoy.

How to keep them fluffy

Do not overmix the batter. A few small lumps are fine. Use medium heat so the centre cooks before the outside gets too dark. If the batter thickens while it rests, add a tablespoon of milk; if it is very thin, add a spoonful of flour.

Which discard is safe to use?

Use discard from a healthy starter that smells pleasantly sour or yeasty. If you see mold, fuzzy growth, or pink/orange discoloration, discard the entire culture. Old discard can become sharply acidic; it is safe only if it has been stored cleanly and looks normal, but the flavour may be stronger.

Serving ideas

• Greek yoghurt, berries, and a little honey.
• Sautéed apples with cinnamon.
• Peanut butter and sliced banana.
• A savoury version with herbs and grated cheese—reduce the sugar.

Storage

Keep cooled pancakes in the fridge for up to three days. Reheat them in a toaster or dry skillet. They also freeze well between sheets of baking paper.