These fluffy sourdough discard pancakes make a next level breakfast! A great way to use up any extra sourdough starter.

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fluffy sourdough discard pancakes

If you’ve got a jar of sourdough discard in your fridge that needs using, these fluffy American style pancakes are the perfect solution! Incredibly quick & easy to make, these rich & slightly tangy pancakes make a great sweet breakfast or dessert.

If you’re interested in making a sourdough starter from scratch, take a look at our “How to make a sourdough starter” guide! Or if you’re ready to make some bread, we have a “Step by step sourdough” guide as well…

Sourdough Discard

The easiest way to maintain a sourdough starter is by keeping it at 100% hydration. This is where we feed with equal quantities of starter, flour & water. However, to avoid ending up with a massive amount of starter, we discard a portion of the fermented stuff then feed what remains. Discarding also keeps the acidity level of our starter nice & low.

Just because we are discarding some of our starter, doesn’t mean that we have to throw it away though! You can make a load of different things with it. From crackers, to pastry, waffles, cakes & pancakes. Just make sure to keep it in the fridge.

sourdough discard

What You’ll Need

  • Sourdough Discard – We’re using discard from a 100% hydration sourdough starter. This should be fridge cold & ideally, no older than 3-4 days old. Don’t worry if it’s a bit older than this, your pancakes will just have a slightly stronger flavour.
  • Buttermilk – Pancakes made with buttermilk are more flavourful, fluffier & tender. This is due to the acidity in buttermilk, which reacts with the raising agents.
  • Milk – We’re using a small amount of milk to give our batter the correct consistency. Either whole or semi skimmed milk will work here.
  • Plain Flour – Using plain flour makes the softest, lightest pancakes.
  • Caster Sugar – A small amount of caster sugar gives our pancakes a touch of sweetness. Feel free to use less sugar if you’d prefer.
  • Eggs – You’ll need two large eggs for this recipe, preferably at room temperature.
  • Raising Agents – To make our pancakes rise, we’re using baking powder & bicarbonate of soda. These will react with the acidic buttermilk, making the fluffiest pancakes.
  • Salt – Half a teaspoon of salt enhances the flavour of our pancakes. I wouldn’t recommend adding in any more than this.
sourdough pancakes

How To Make Fluffy Sourdough Discard Pancakes

The full, printable recipe card for these pancakes can be found at the bottom of this post!

  1. Dry Ingredients – In a bowl, whisk together plain flour, caster sugar, salt, baking powder & bicarbonate of soda.
  2. Wet Ingredients – Next, in a separate bowl/jug, whisk together melted butter, buttermilk, milk, eggs & the sourdough discard.
  3. Mix The Batter – To mix the batter, pour the wet ingredients into the dry then whisk until just combined. There should be no dry spots of flour but a few lumps are fine.
  4. Cooking The Pancakes – To cook the sourdough pancakes, set a pan over a medium heat then add in a small amount of butter & veg oil. Once melted, add in two tablespoons of batter, to form a medium sized pancake. Cook the pancakes for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes. Repeat with the remaining batter.
  5. To Serve – Stack pancakes onto plates then drizzle over a generous amount of maple syrup & top with a slice of butter.
pancake frying

What To Serve With Sourdough Discard Pancakes

Sourdough discard pancakes can be served the same as regular American style pancakes. When I made mine, I served them with maple syrup & a slice of salted butter. Fresh fruit, compote, Nutella or crispy bacon are some other good options! The sky’s the limit…

Tips & Tricks For The Best Pancakes

  • Don’t overmix your batter (a few lumps are fine!). Overmixed batter can make your pancakes tough & chewy.
  • Cook the pancakes as soon after mixing the batter as possible. This is when the raising agents are most active!
  • For the best colour & texture, cook the batter in a mix of butter & vegetable oil. Using oil as well also stops the butter from burning.
  • Pancakes are best eaten warm & should be served straight away!

Cooking Pancakes On An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens, regular gas & electric stoves & also Agas. Here’s how to cook this recipe in an Aga…

Fry the pancakes using the boiling plate. If your pan starts to get too hot (if the pancakes are browning too quick!), move your pan over to the simmering plate.

Equipment Used

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More Breakfast Recipes To Try!

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Fluffy Sourdough Discard Pancakes

These fluffy sourdough discard pancakes make a next level breakfast! A great way to use up any extra sourdough starter.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 Pancakes
Author: Ben Racey

Equipment

  • Large Frying Pan
  • Mixing Bowls
  • Pancake Flipper/Spatula

Ingredients

  • 150 g Plain Flour
  • 40 g Caster Sugar
  • tsp Baking Powder
  • ½ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 25 g Unsalted Butter Plus Extra For Cooking
  • 100 g Buttermilk
  • 75 g Milk
  • 2 Large Eggs
  • 100 g Sourdough Discard

To Serve

  • Butter
  • Maple Syrup

Instructions

  • Place the flour, sugar, baking powder, bicarbonate of soda & salt into a mixing bowl & whisk together.
  • Next, place the butter into a heatproof jug & microwave until just melted.
    If you haven't got a microwave, melt the butter in a saucepan.
  • Add the buttermilk, milk & eggs into the melted butter & whisk to combine. Add in the sourdough discard & whisk again.
  • Pour the wet ingredients into the flour then whisk until just combined & there are no dry bits of flour left. A few lumps are ok – we don't want to overmix the batter!
  • Place a large frying pan over a medium heat & allow to heat up for a couple of minutes. Add in a teaspoon of veg oil & a small knob of butter, let melt then add in two tablespoons of batter, to make a medium sized pancake.
    If you want bigger pancakes, use more batter but keep in mind that they might need an extra minute of cooking. Depending on the size of your pan, you may be able to cook several pancakes at a time. Make sure not to overcrowd the pan though!
  • Cook the pancakes for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes.
  • Transfer the cooked pancakes to a plate & repeat the cooking process with the remaining batter.
  • Serve the pancakes warm with a slice of butter & a generous drizzle of maple syrup.

Notes

1. Cooking Pancakes On An Aga – Cook the pancakes on the boiling plate. If your pan gets too hot, move over to the simmering plate.
2. Sourdough –These pancakes uses discard from a 100% hydration starter. The discard should be fridge cold & ideally be no older than 3-4 days old.
3. Storage – The pancake batter should be cooked as soon after being made as possible. Once cooked these pancakes are best eaten straight away. Any leftover pancakes can be reheated in the microwave or in an oven. 

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