Breakfast / Pancakes, waffles & French toast
Sourdough Discard Pancakes
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Fluffy pancakes with a light tang, made the same morning from the discard in your jar. Rest the batter ten minutes, flip when the tops bubble, and pass the butter before the second batch is done.
The short version
Whisk discard, milk, eggs and melted butter, fold in flour with baking powder and soda, let the batter rest 10 minutes, then cook on a buttered griddle over medium heat. Flip when the tops bubble. Don't stir the batter after it rests.
What makes ours better
small changes, very loud compliments
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Use both baking powder and baking soda. Discard is acidic, and the soda reacts with it for a burst of bubbles on contact with the heat. The baking powder carries the rise after that, so the pancakes stay tall.
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Rest the batter 10 minutes. The flour soaks up the liquid and the leavening starts working, so the batter turns thick and puffy and the pancakes cook up fluffy rather than flat.
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Butter the griddle between batches. A thin film of butter browns the edges into a lacy, crisp rim and adds a nutty flavor the batter alone can't.
What you need
check the pantry before you promise anyone
- All-purpose flour1 cup
- Granulated sugar2 tablespoons
- Whole milk1 cup
- Eggs2 large
- Unsalted butter3 tablespoons
- Vanilla extract1 teaspoon
yes, all of the butter
Steps
apron on. phone down. mostly.
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Whisk the dry ingredients
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt until no clumps of soda remain.
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Whisk the wet ingredients
In a large bowl, whisk the discard, milk, eggs and vanilla until smooth. Whisk in the cooled melted butter last.
If the butter is too hot it scrambles the eggs, and if it's cold from the fridge it seizes into specks. Warm to the touch is right.
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Fold and rest
Pour the dry ingredients over the wet and fold with a spatula just until no dry flour shows. The batter will be thick and lumpy. Leave it alone for 10 minutes; it will puff up and fill with small bubbles.
Don't stir the batter again after it rests. Spoon from the top so the bubbles stay in.
About 10 min. Cook mode has a timer for this step.
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Heat the griddle
While the batter rests, heat a griddle or large nonstick skillet over medium heat, about 350°F on an electric griddle. A drop of water should skitter and vanish in a second or two. Heat the oven to 200°F if you want to keep batches warm.
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Cook the first side
Melt a little butter on the griddle. Scoop about ⅓ cup of batter per pancake and leave an inch between them. Cook 2 to 3 minutes, until the edges look set and small bubbles rise and stay open on top.
About 3 min. Cook mode has a timer for this step.
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Flip and finish
Flip once and cook 1½ to 2 minutes more, until the second side is golden and the pancake springs back when pressed lightly. Move finished pancakes to a rack in the warm oven, never a stack, and rebutter the griddle before each batch.
If the first pancake browns in under 2 minutes, turn the heat down. Sourdough batter burns before the middle sets.
About 2 min. Cook mode has a timer for this step.
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Serve warm
Serve right away with butter and warm maple syrup, or berries and yogurt.
Good to know
things I learned the hard way, so you can skip that part
- Discard straight from the fridge works. Active, bubbly starter works too and makes the pancakes a touch taller, but you don't need to feed it first.
- The discard should be roughly equal parts flour and water by weight. If yours is much thicker or thinner, add a splash of milk or a spoon of flour to get a thick, pourable batter.
- To double, use the same method in a bigger bowl and keep batches warm on a rack in a 200°F oven.
- For blueberries or chocolate chips, drop them onto each pancake right after you pour it, not into the bowl.
- Storage. Cooled pancakes keep in the fridge in an airtight container 3 days. Freeze them flat with parchment between, 2 months. Reheat in a toaster or a 350°F oven for 5 to 8 minutes.
Questions, answered
asked and answered at the kitchen counter
Can I make sourdough discard pancakes without baking soda?
You can, but they'll be denser and tangier. The soda neutralizes some of the discard's acid and gives the quick lift that makes them fluffy. If you're out, use 1½ teaspoons baking powder total and expect a flatter pancake.
Do I need to let the batter sit overnight?
No. Ten minutes is enough here because the baking powder and soda do the lifting, not wild yeast. An overnight rest makes them tangier but not fluffier.
How sour will they taste?
Mildly. Fresh discard from a few days ago tastes like buttermilk; discard that's sat for weeks tastes sharper. Add another tablespoon of sugar if yours is very sour.
Why are my pancakes gummy in the middle?
Usually the heat is too high, so the outside browns before the center sets, or the batter was overmixed. Lower the heat, make smaller pancakes, and fold until the flour just disappears.
Can I use whole wheat or gluten-free flour?
Swap up to half the flour for whole wheat and add a tablespoon of milk. For gluten-free, use a 1-to-1 blend and expect a slightly different texture.
Can I make the batter ahead?
Mix it and refrigerate up to 24 hours, but the baking powder will have lost some lift. Stir in an extra ¼ teaspoon of baking powder right before cooking.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.