Classic Sourdough Discard Pancakes: Turn Waste Into a Tangy Breakfast Treat

Let’s talk pancakes. Picture this: Saturday morning, you’ve got a steaming cup of coffee, your favorite playlist humming in the background, and the smell of warm batter sizzling on the skillet. Everything feels a little sweeter, a little slower—it’s the kind of comfort that makes life just right. Now, imagine all of that, but with pancakes made from your sourdough discard. If you thought regular pancakes were the breakfast GOAT, let me introduce you to their tangy, irresistible cousin: Classic Sourdough Discard Pancakes.

But hold up. Why are we even talking about sourdough discard in a world full of perfectly good pancake recipes? Because, waste not, want not. If you’re a sourdough baker—beginner or expert—you’ve probably looked at that jar of discard and thought, “I know you’re supposed to go in the trash, but throwing you out feels like tossing gold.” Good news: you don’t have to let it go to waste. Instead, turn it into something straight-up magical: pancakes!

And trust me on this, once you’ve made these sourdough discard pancakes, it’s game over for regular pancakes. You’ll find yourself looking forward to feeding your starter just for the excuse to whip up breakfast. So let’s dive into this simple yet transformative morning ritual. Spoiler alert: these pancakes are where sustainability, flavor, and ease collide!

Why Should You Use Sourdough Discard?

Alright, before we get into the nitty-gritty recipe details, let’s get one thing straight—why are we even saving sourdough discard in the first place? After all, sourdough starter is a living, breathing organism that thrives when you feed it, but to keep it happy, you often have to toss out a bit of the old starter to make room for fresh flour and water. That “tossing out” part? Gut-wrenching for people like me who hate wasting food.

Here’s where the real magic happens. Sourdough discard, while not powerful enough to make bread rise (don’t expect it to work miracles), is perfect for quick and easy recipes like pancakes, waffles, and crumpets. Why? Because it:

• Adds Tangy Flavor: The natural fermentation process gives sourdough discard a slight tang, boosting the flavor of basic breakfast dishes.
• Brings Moisture and Texture: Discard has just the right consistency to make super fluffy pancakes with a tender crumb.
• Reduces Food Waste: Let’s be honest. Turning “trash” (discard) into treasure (pancakes!) is just plain satisfying. Call it breakfast karma.

Ingredients You’ll Need for Classic Sourdough Discard Pancakes

Let’s skip the jargon and get straight to what you’ll need. No surprises here—it’s simple, straightforward, and beginner-friendly.

Ingredients:

(Makes about 8 pancakes)

• 1 cup sourdough discard (about 240g)—room temperature is ideal.
• 1 cup all-purpose flour (120g)
• 1 tablespoon sugar (swap for honey if you’re feeling fancy)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (just a pinch for flavor balance)
• 1 large egg
• 3/4 cup milk or buttermilk (buttermilk = ultra-tangy, ultra-yum vibes)
• 2 tablespoons melted butter (plus more for greasing your pan)

How to Make Sourdough Discard Pancakes

Grab your apron (or don’t—pancakes are chill). Here’s what you’ve gotta do:

Step 1: Combine the wet stuff

In a large bowl, whisk together your sourdough discard, milk, melted butter, egg, and sugar. You want this mixture smooth, but don’t stress over tiny lumps—embrace the imperfections, my friend.

Step 2: Mix the dry ingredients

In a separate bowl, combine your flour, baking powder, baking soda, and salt. Pro tip: Sifting is great for airy pancakes, but let’s be real—no one’s judging if you skip this step.

Step 3: Bring it all together

Add the dry ingredients to the wet mixture, stirring gently. Do not overmix! Overmixing = sad, rubbery pancakes. You want a lumpy, slightly thick batter.

Step 4: Heat the skillet

Warm up your favorite non-stick skillet or griddle over medium heat. Brush it with a bit of melted butter. If there’s one thing pancakes can’t handle, it’s a dry pan.

Step 5: Magic in the pan

Spoon about 1/4 cup of batter onto the skillet for each pancake. Watch for bubbles to form on the surface (about 2–3 minutes), then flip. Cook the other side for an additional 1–2 minutes, or until golden and puffy.

Step 6: Plate and devour

Pile your pancakes high, grab your preferred toppings, and dig in. Whether you’re a maple syrup purist or someone who appreciates a dollop of jam, don’t hold back—you’ve earned this bite of heaven.

Pancake Pro Tips

• Don’t skip the butter in the pan! It not only prevents sticking but adds a buttery crust that takes these pancakes to the next level.
• Make-ahead option: The batter can rest in the fridge overnight if you’re prepping for a super-busy morning. Note: the pancakes might be slightly tangier the next day as the discard continues fermenting.
• Freeze leftovers! Stack pancakes with parchment paper between each one (to prevent them from sticking), then freeze. Pop them in the toaster for quick weekday breakfasts.

Nutrition Info (Per Pancake)

Calories: ~150 | Carbs: 19g | Protein: 4g | Fat: 6g | Fiber: <1g

Sourdough Is the Breakfast Hero We Need

Let’s be honest—these Classic Sourdough Discard Pancakes are just the beginning. There’s a whole world of breakfast possibilities waiting in that jar of discard. Sourdough discard waffles? Absolutely. Savory crumpets? You’ll never look at English muffins the same way again. Veggie-packed sourdough fritters? Oh, they’re coming next.

Using sourdough discard doesn’t just reduce food waste—it turns breakfast into something special. So, next time you’re feeding your starter, think twice before tossing that discard. There’s a stack of golden, fluffy pancakes just waiting to happen. Your sourdough journey just got a whole lot tastier.