Turn sourdough discard into pancakes with a quick stack recipe stepwise tips starter hacks swaps yield cook temps 15 mins prep Serves 4
Ingredients
Scale
1 cup sourdough discard (100–110g) – active or unfed discard
1 cup all-purpose flour (125g) – or half whole wheat / cup-for-cup GF blend
1 cup milk (240ml) – dairy or plant milk
1 large egg – or 3 tbsp unsweetened applesauce + 1/2 tsp baking powder (vegan)
2 tbsp melted butter or neutral oil (melted coconut oil works too)
1 tbsp granulated sugar – or maple/honey (reduce milk slightly if using liquid sweetener)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp vanilla extract (optional)
Optional mix-ins: 1/2 cup berries, 1/4 cup chocolate chips, or 1/3 cup chopped nuts
Instructions
In a medium bowl, combine the sourdough discard, milk, egg, melted butter, sugar, and vanilla. Whisk until smooth and slightly glossy with a few small bubbles on the surface.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt so the leaveners are evenly distributed.
Pour the dry mixture into the wet and fold with a spatula until just combined. Batter should be slightly lumpy and thick enough to fall off a spoon in ribbons. Stop when streaks of flour disappear.
Let the batter sit 10–20 minutes at room temperature to hydrate the flour and let the discard wake up. If short on time, cook immediately.
Heat a nonstick skillet or griddle over medium heat until a few drops of water skitter and evaporate. Lightly brush with butter or oil.
Use a 1/4 or 1/3 cup measure for each pancake. Drop batter onto the hot surface; cook until bubbles form and edges look set (about 2–3 minutes). Flip and cook 1–2 minutes more until golden and center springs back.
Transfer finished pancakes to a warm oven (200°F/95°C) on a baking sheet while you cook the rest so they stay soft and toasty. Stack and serve with desired toppings.
Notes
A forgiving, crowd-pleasing sourdough discard pancake recipe that yields tender, tangy, diner-style pancakes. Quick to mix, adaptable with smart swaps, and perfect for breakfast or brunch.
