These sourdough savory herb pancake bites are about to become your new favorite breakfast.

Sourdough Savory Herb Pancake Bites: Easy Breakfast Idea 16

They’re a fantastic way to use up that sourdough discard lurking in your fridge, transforming it into something truly delicious and incredibly easy to make. Perfect for busy mornings or a relaxed weekend brunch, these bites offer a savory twist on traditional pancakes.

Imagine fluffy, herby bites, golden brown and bursting with flavor, ready in no time. This recipe is designed for simplicity and maximum enjoyment, making it a go-to for families and anyone looking for a quick, satisfying meal. Get ready to discover a fun and effortless breakfast solution!

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for so many reasons. First, it’s incredibly beginner-friendly, requiring no special skills or fancy equipment. If you’re new to sourdough discard recipes, this is an excellent starting point because it’s so forgiving. It’s perfect for anyone who wants a delicious, homemade breakfast without spending hours in the kitchen. Families will adore these savory bites; they’re easy for little hands to pick up and customize with their favorite dipping sauces. You can serve them as a hearty breakfast on a weekday, a fun addition to a brunch spread, or even a quick snack throughout the day. The savory herb profile makes them a refreshing change from sweet breakfast options, and they pair wonderfully with eggs, bacon, or a simple fruit salad.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these savory pancake bites is straightforward. Most items are likely already in your pantry or easily found at any grocery store. The star of the show, of course, is your sourdough discard, which adds a lovely tang and tenderness to the bites without requiring any active fermentation time.

INGREDIENTS:

1 cup sourdough discard (unfed, 100% hydration)
1 large egg
1/4 cup all-purpose flour
1/4 cup milk (any kind)
1 tablespoon olive oil, plus more for cooking
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried dill (or 1 tablespoon fresh, chopped)
1/4 cup shredded cheddar cheese (optional, but recommended)

For the sourdough discard, use unfed discard that has been in your fridge for a few days up to a week. If you don’t have fresh herbs, you can certainly use dried herbs, just reduce the amount to about 1/2 to 1 teaspoon total, depending on their potency. Feel free to use any type of milk you have on hand, whether it’s dairy or a non-dairy alternative like almond or oat milk. The cheddar cheese is optional, but it adds a wonderful savory depth and a bit of melty goodness to the bites. You could also experiment with other cheeses like Monterey Jack or a mild provolone.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it ideal for busy mornings.

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 25-30 minutes

You’ll be amazed at how quickly these come together, from mixing the batter to serving them warm off the griddle.

How To Make It Step By Step With Visual Cues

Making these sourdough savory herb pancake bites is incredibly simple. Follow these steps for perfect results every time.

Prepare the Batter: In a medium-sized mixing bowl, combine the sourdough discard, egg, flour, milk, and 1 tablespoon of olive oil. Whisk everything together until just combined. Don’t overmix; a few small lumps are perfectly fine.
Add Dry Ingredients and Seasonings: To the same bowl, add the baking powder, baking soda, salt, and black pepper. Whisk gently until these are incorporated into the batter. The baking powder and soda will help the bites become light and fluffy.
Stir in Herbs and Cheese: Fold in the fresh chives, parsley, dried dill, and the optional shredded cheddar cheese. Stir just enough to distribute them evenly throughout the batter. You should see flecks of green herbs and cheese throughout the mixture.
Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil (about 1/2 to 1 teaspoon) and let it heat up until it shimmers slightly. This ensures the bites don’t stick and get a nice golden crust.
Cook the Bites: Using a small spoon or a 1-tablespoon measure, drop spoonfuls of batter onto the hot skillet. Leave a little space between each bite so they don’t stick together. They should look like mini pancakes.
Flip and Finish: Cook for 2-3 minutes per side, or until the edges look set, bubbles appear on the surface, and the underside is golden brown. Flip them carefully with a spatula and cook for another 2-3 minutes until the other side is also golden and the bites are cooked through.
Serve Warm: Transfer the cooked bites to a plate. Repeat with the remaining batter, adding more olive oil to the pan as needed. Serve immediately while they are warm and tender.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough savory herb pancake bites are incredibly versatile and can be adapted to suit different tastes and occasions.

Kid-Friendly Swaps: If your kids aren’t keen on herbs, you can reduce the amount or swap them for milder options like a pinch of garlic powder and onion powder. Adding a little extra cheese, like mozzarella, can also make them more appealing. They’re excellent dipped in ketchup or a mild ranch dressing.
Spice It Up: For a bit of a kick, add a pinch of red pepper flakes to the batter. A dash of hot sauce in the batter or served on the side also works wonderfully.
Add Veggies: Finely diced bell peppers, grated zucchini (squeezed dry), or even a tablespoon of finely chopped spinach can be folded into the batter for an extra nutritional boost. Just make sure the veggies are very finely chopped so they cook through quickly.
Protein Boost: Serve these alongside scrambled eggs, crispy bacon, or sausage links for a complete breakfast. They also pair well with smoked salmon and a dollop of cream cheese for a more elevated brunch.
Dipping Delights: Offer a variety of dipping sauces! Beyond the usual maple syrup (which can be surprisingly good with savory pancakes!), consider a simple Greek yogurt dip with a squeeze of lemon and a sprinkle of dill, a creamy sriracha mayo, or even just a good quality marinara sauce.
Party or Buffet Serving: These bites are perfect for a breakfast or brunch buffet. They hold their warmth well in a low oven (around 200°F) for a short period. Arrange them on a platter with small bowls of different dips for guests to choose from.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will ensure your sourdough savory herb pancake bites turn out perfectly every time.

Overmixing the Batter: This is a common mistake with any pancake or quick bread recipe. Overmixing develops the gluten in the flour, leading to tough, chewy bites instead of light and fluffy ones. Mix just until the ingredients are combined, and a few small lumps are fine.
Too Much Liquid: Sourdough discard can vary in consistency. If your discard is very thin, you might need to add an extra tablespoon of flour to get a good, thick batter. The batter should be thick enough to hold its shape when dropped onto the pan, not runny.
Pan Not Hot Enough (or Too Hot): If your pan isn’t hot enough, the bites will absorb too much oil and become greasy, and they won’t brown nicely. If it’s too hot, they’ll burn on the outside before cooking through. Medium heat is usually the sweet spot. Test one bite first to adjust the temperature if needed.
Crowding the Pan: Resist the urge to cram too many bites into the skillet at once. Overcrowding lowers the pan’s temperature and makes it difficult to flip them. Cook in batches, giving each bite enough space.
Skipping the Baking Powder/Soda: These leavening agents are crucial for giving the bites their light, airy texture, especially since sourdough discard isn’t actively rising. Don’t omit them!
Not Enough Oil in the Pan: While you don’t want them swimming in oil, a thin layer of oil is necessary to prevent sticking and achieve that lovely golden-brown crust. Add a little more between batches if the pan looks dry.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough savory herb pancake bites are best enjoyed fresh, but they store and reheat surprisingly well, making them great for meal prep.

Storing Leftovers: Once completely cooled, store any leftover pancake bites in an airtight container in the refrigerator for up

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.