We all know sourdough the THING in early pandemic times. I resisted that urge until now. I no longer could resist after seeing an awesome sourdough starter on TikTok. Once I had it reconstituted, I could wait to get started!

One of the things I wasn’t expecting was how much discard there would be when keeping a starter alive. Luckily, there are a ton of recipes you can make with this discard! I keep mine in an airtight container in the fridge until I’m ready to use it.

These pancakes are a pretty blank slate for anything from chocolate chips, cinnamon chips, fruit, and syrups! My absolute FAVORITE topping is this Raspberry Vanilla Syrup I whipped up to go with mine. It’s a game changer – trust me.

Fluffy Sourdough Discard Pancakes

These pancakes are perfect for a weekend you’re actively using your sourdough starter and don’t want to throw away the excess!
Course Breakfast, Brunch
Servings 8 6-inch pancakes


Wet Ingredients

  • 1 Cup Bubbly sourdough starter
  • 2 Large eggs
  • 1 cup milk
  • 3 Tbsp melted butter you’ll need extra for the skillet
  • 1 Tbsp vanilla paste optional

Dry Ingredients

  • 1.5 Cups all purpose flour
  • 2 Tbsp sugar
  • 1/2 Tsp sea salt
  • 2 Tsp baking powder
  • 1 Tsp baking soda


  • Whisk wet and dry ingredients together until a smooth batter is formed – be gentle and know that some lumps are ok
  • In a large cast iron skillet – melt enough butter over medium-low heat to coat the bottom of the pan
  • Working in quantities of 1/3 cups batter, pour into the skillet to form an even circle. Cook for 1-2 minutes until you notice the pancake starting to rise, flip and cook for one more minute
  • Place pancakes in an oven on a warm setting to keep warm while you work through the rest of the batter
  • Serve with your favorite toppings!
Keyword quick breakfast, sourdough, sourdough discard, sourdough discard recipe, sourdough pancakes