Name: The Best Sourdough Discard Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1½ cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; ½ tsp cinnamon; 1 cup sourdough starter (fed or unfed); 3 tbsp melted butter; 1 cup milk (or almond milk, oat milk, coconut milk); 2 eggs; 2 –3 tbsp maple syrup or honey; 1 tsp vanilla extract

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If you’re looking for the best sourdough discard pancakes, this recipe is going to become a cozy breakfast favorite in your homestead kitchen. These pancakes come out perfectly fluffy with just the right hint of tang—thanks to your sourdough starter—whether it’s fed, unfed, or living in the back of the fridge. They’re quick enough for busy mornings but special enough to slow down and enjoy with your family around the table.

Using your sourdough discard is one of the easiest and tastiest ways to cut down on kitchen waste while adding flavor to everyday recipes. And with simple pantry staples and a short ingredient list, you can have a stack of warm pancakes on the table in no time.

If you’re new to sourdough, be sure to read my post on How to Make Sourdough Starter From Scratch, it’s the foundation for all your sourdough recipes, including this one!

Why You’ll Love This Recipe

A delicious way to use up sourdough starter discard
Refined sugar-free (made with maple syrup or honey)
Naturally fluffy with a tang
Customizable with your favorite add-ins
Freezer-friendly for quick weekday breakfasts
Made with simple, wholesome ingredients you may already have on hand

Kitchen Tools You’ll Need

Mixing bowl
Wooden spoon or whisk
Measuring cups & spoons
Skillet or cast-iron pan
Spatula
Storage containers (if freezing leftovers)

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How to Make Sourdough Discard Pancakes

Ingredients

1½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup sourdough starter (fed or unfed)
3 tbsp melted butter
1 cup milk (or almond milk, oat milk, coconut milk)
2 eggs
2–3 tbsp maple syrup or honey
1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

2. In a separate bowl, whisk together the sourdough starter, melted butter, milk, eggs, maple syrup or honey, and vanilla until smooth.

3. Gently stir the dry ingredients into the wet ingredients. Mix until just combined—some small lumps are perfectly fine.

4. Heat a skillet over medium and melt a little butter or oil. Pour about ⅓ cup of batter per pancake.

5. Cook until bubbles form and the edges start to look set, then flip and cook 1 more minute or until golden. Makes about eight pancakes.

6. Serve warm with butter, maple syrup, berries, yogurt, or your favorite toppings.

Best Add-Ins

Chocolate chips, cacao nibs, or carob chips
Blueberries, strawberries, blackberries, raspberries, or chopped apples
Walnuts or pecans
Shredded carrots or zucchini

Favorite Ways to Serve

Butter & maple syrup
Greek yogurt & natural peanut butter
Cottage cheese & fresh berries
Fruit syrup
Baked apple slices with cinnamon

Storage Tips

Fridge: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 6 months.
Reheat in the toaster or oven for an easy grab-and-go breakfast.

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Frequently Asked Questions

1. Can I use unfed sourdough starter?

Yes! Unfed sourdough discard works beautifully in this recipe. It adds that a tangy taste and helps reduce food waste. Fed starter works too — your pancakes may rise a touch more, but both options taste great.

2. What can I use instead of butter?

If you’re dairy-free or simply low on butter, you can swap it for:

Coconut oil (melted) – adds a light sweetness
Avocado oil – neutral, budget-friendly, and great for fluffy texture
Olive oil – for a richer, heartier flavor

All of these work both in the batter and on the skillet for cooking.

3. Can I make the batter ahead of time?

You can mix the wet ingredients the night before and store them in the fridge. For the fluffiest pancakes, mix in the dry ingredients right before cooking. Once the flour and leavening sit too long, the rise can weaken—so fresh mixing is best.

4. Are these pancakes freezer-friendly?

Absolutely. Let cooked pancakes cool, freeze them flat on a baking sheet, then store in a freezer bag or airtight container for up to 6 months. Reheat in the toaster or oven.

5. Can I make them gluten-free?

You can try a 1:1 all-purpose gluten-free baking blend. The texture will be slightly different, but still soft and delicious.

6. Can I make them egg-free?

Yes. Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Let gel for 5 minutes before mixing into the wet ingredients.

7. Can I thin the batter?

Definitely. If your sourdough starter is thicker or your batter looks too dense, just add 1–2 tablespoons of milk at a time until it reaches a pourable consistency.

8. What if I want them sweeter?

Add an extra tablespoon of maple syrup or honey. You can also sweeten at the table with fresh fruit syrup, maple syrup, or honey.

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A Homestead Recipe You’ll Love

These fluffy sourdough discard pancakes are the perfect reminder that homestead cooking doesn’t have to be complicated to be delicious. A little leftover starter, a few pantry staples, and just a few minutes are all you need to make a warm, cozy breakfast your whole family will love. Don’t forget to tuck a batch into the freezer—you’ll thank yourself on busy mornings!