25+ Irresistible Sourdough Discard Pancakes to Try Today

If you’ve been baking with sourdough, chances are you’ve encountered the dilemma of sourdough discard. Instead of tossing it away, why not transform it into a delicious breakfast staple? Sourdough discard pancakes are a fantastic way to reduce waste while enjoying fluffy, flavorful pancakes with a unique tang.

Whether you prefer sweet or savory, there are countless ways to incorporate sourdough discard into your pancake recipes, making your morning routine not only sustainable but also exciting. In this article, we’ll explore over 25 creative sourdough discard pancake recipes, each designed to help you elevate your breakfast game while utilizing that leftover starter.

From classic fluffy pancakes to adventurous flavor combinations, there’s something for everyone. Get ready to flip those pancakes and savor the delightful tastes that sourdough discard can bring!

25+ Irresistible Sourdough Discard Pancakes to Try Today

Sourdough discard pancakes are more than just a creative solution to minimize waste; they are a delicious way to start your day. With over 25 unique recipes to choose from, you can experiment with different flavors and ingredients to discover your perfect pancake.

Whether you prefer the sweetness of chocolate chip pancakes, the heartiness of savory cheddar and chive pancakes, or the fruity goodness of apple cinnamon, there’s a sourdough discard pancake recipe to suit every palate.

So next time you find yourself with sourdough discard, don’t let it go to waste—grab your skillet, whip up a batch of these delectable pancakes, and enjoy a breakfast that’s as innovative as it is satisfying!

Classic Sourdough Discard Pancakes

Classic Sourdough Discard Pancakes are a perfect way to start your day with a delicious breakfast that’s both light and fluffy. This recipe leverages the tangy flavor of sourdough discard, transforming it into golden-brown pancakes that are crispy on the outside and soft on the inside. Whether you’re a sourdough enthusiast looking to minimize waste or just someone who loves a good pancake, this recipe is sure to become a favorite.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, combine the sourdough discard and milk. Stir until well mixed.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until combined.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
7. Serve warm with your favorite toppings like butter, syrup, fresh fruit, or whipped cream.

These Classic Sourdough Discard Pancakes are not only a great way to utilize sourdough discard but also a delicious breakfast option that everyone will love. The tangy hint from the sourdough adds a unique twist to the traditional pancake, making it a delightful morning treat. Pair them with your favorite toppings, and enjoy a breakfast that’s both resourceful and incredibly satisfying.

Blueberry Sourdough Discard Pancakes

Blueberry Sourdough Discard Pancakes combine the tangy goodness of sourdough with the sweet burst of fresh blueberries, creating a breakfast dish that’s both delicious and nutritious. Perfect for weekend brunches or a special breakfast treat, these pancakes are sure to be a hit with family and friends. The juicy blueberries add a refreshing contrast to the tangy pancake base, making every bite a delightful experience.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. In a large bowl, mix the sourdough discard and buttermilk until well combined.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the blueberries.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with maple syrup, additional blueberries, or a dollop of whipped cream.

Blueberry Sourdough Discard Pancakes are a delightful twist on the classic pancake recipe, offering a perfect balance of tangy and sweet flavors. The addition of blueberries not only enhances the taste but also adds a burst of antioxidants, making these pancakes a healthier choice for breakfast. Enjoy them fresh off the griddle with your favorite toppings for a morning meal that’s both satisfying and wholesome.

Banana Walnut Sourdough Discard Pancakes

Banana Walnut Sourdough Discard Pancakes are a hearty and flavorful breakfast option that combines the rich taste of ripe bananas and the crunchy texture of walnuts with the unique tang of sourdough. These pancakes are perfect for those who love a bit of texture and nutty flavor in their morning meal. The natural sweetness of the bananas pairs beautifully with the sourdough discard, making these pancakes a delightful start to your day.

Ingredients:

• 1 cup sourdough discard
• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed
• 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter, vanilla extract, and mashed banana. Stir this mixture into the batter until smooth.
5. Gently fold in the chopped walnuts.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a drizzle of honey, a sprinkle of additional walnuts, or a pat of butter.

Banana Walnut Sourdough Discard Pancakes offer a delicious and nutritious way to start your day. The combination of mashed bananas and crunchy walnuts adds both flavor and texture to these pancakes, making them a standout breakfast option. The use of whole wheat flour and sourdough discard not only enhances the nutritional value but also provides a satisfying depth of flavor. Enjoy these pancakes with your favorite toppings for a breakfast that’s both hearty and delectable.

Apple Cinnamon Sourdough Discard Pancakes

Apple Cinnamon Sourdough Discard Pancakes are a delicious and comforting breakfast option that brings together the warm flavors of apple and cinnamon with the unique tang of sourdough. Perfect for chilly mornings or when you want to enjoy a bit of seasonal flavor, these pancakes are sure to become a family favorite. The grated apple adds moisture and sweetness, while the cinnamon provides a cozy aroma and taste.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and grated

Instructions:

1. In a large bowl, combine the sourdough discard and milk, stirring until well mixed.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. Add the dry ingredients to the sourdough mixture, stirring just until combined.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the grated apple.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with maple syrup, additional cinnamon, or a dollop of whipped cream.

Apple Cinnamon Sourdough Discard Pancakes are a delightful way to start your day, combining the fresh taste of apples with the warm spice of cinnamon and the tang of sourdough. These pancakes are not only delicious but also a great way to enjoy a seasonal favorite. Serve them with your favorite toppings for a comforting and satisfying breakfast experience.

Chocolate Chip Sourdough Discard Pancakes

Chocolate Chip Sourdough Discard Pancakes bring a touch of indulgence to your breakfast table. Combining the tangy flavor of sourdough with the rich sweetness of chocolate chips, these pancakes are perfect for a special morning treat or a weekend brunch. The melty chocolate chips add a delightful surprise in every bite, making these pancakes irresistible to both kids and adults.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the chocolate chips.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a drizzle of chocolate syrup, fresh berries, or a sprinkle of powdered sugar.

Chocolate Chip Sourdough Discard Pancakes are a delightful and indulgent breakfast option that combines the tangy taste of sourdough with the rich sweetness of chocolate chips. These pancakes are perfect for special occasions or whenever you want to treat yourself and your loved ones to something delicious. Enjoy them with your favorite toppings for a breakfast that’s both fun and flavorful.

Lemon Poppy Seed Sourdough Discard Pancakes

Lemon Poppy Seed Sourdough Discard Pancakes offer a refreshing twist on traditional pancakes, combining the bright and zesty flavor of lemon with the crunch of poppy seeds and the tang of sourdough. These pancakes are perfect for a spring or summer breakfast, providing a burst of flavor and a delightful texture. The combination of lemon and poppy seeds adds a sophisticated touch, making these pancakes a standout dish.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions:

1. In a large bowl, combine the sourdough discard, milk, lemon zest, and lemon juice, stirring until well mixed.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. Add the dry ingredients to the sourdough mixture, stirring just until combined.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
7. Serve warm with a dusting of powdered sugar, a drizzle of honey, or a dollop of lemon curd.

Lemon Poppy Seed Sourdough Discard Pancakes are a refreshing and flavorful way to start your day. The bright lemon zest and juice combined with the crunchy poppy seeds create a pancake that’s both unique and delicious. Perfect for a light and sunny breakfast, these pancakes are sure to brighten up your morning. Enjoy them with your favorite toppings for a breakfast that’s as beautiful as it is tasty.

Banana Walnut Sourdough Discard Pancakes

Banana Walnut Sourdough Discard Pancakes are a delightful breakfast treat that combines the rich, nutty flavor of walnuts with the natural sweetness of bananas and the unique tang of sourdough. These pancakes are perfect for using up overripe bananas and leftover sourdough starter, resulting in a fluffy and flavorful stack that’s sure to please.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed
• 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the mashed banana and chopped walnuts.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with maple syrup, additional chopped walnuts, or sliced bananas.

Banana Walnut Sourdough Discard Pancakes are a fantastic way to start your day with a combination of comforting flavors and textures. The sweet bananas and crunchy walnuts complement the tangy sourdough, creating a balanced and satisfying breakfast. These pancakes are perfect for any morning and are sure to become a beloved recipe in your household.

Blueberry Lemon Sourdough Discard Pancakes

Blueberry Lemon Sourdough Discard Pancakes are a vibrant and refreshing breakfast option that combines the tartness of lemons with the sweet juiciness of blueberries and the tangy undertones of sourdough. These pancakes are perfect for a sunny morning or whenever you want to enjoy a burst of fruity flavor in your breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. In a large bowl, combine the sourdough discard, milk, lemon zest, and lemon juice, stirring until well mixed.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until combined.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the blueberries.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a dusting of powdered sugar, a drizzle of lemon syrup, or a dollop of whipped cream.

Blueberry Lemon Sourdough Discard Pancakes are a delightful way to bring fresh, fruity flavors to your breakfast table. The combination of tangy lemon and sweet blueberries, along with the distinctive sourdough taste, creates a pancake that’s both refreshing and satisfying. Enjoy these pancakes for a bright and cheerful start to your day.

Pumpkin Spice Sourdough Discard Pancakes

Pumpkin Spice Sourdough Discard Pancakes are a cozy and aromatic breakfast option, perfect for fall or whenever you’re craving the warm spices associated with pumpkin pie. These pancakes combine the rich flavor of pumpkin with the tangy notes of sourdough and a blend of spices, making for a comforting and delicious morning treat.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the pumpkin puree.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with maple syrup, a sprinkle of cinnamon, or a dollop of whipped cream.

Pumpkin Spice Sourdough Discard Pancakes are the perfect way to enjoy the cozy flavors of fall in a breakfast dish. The combination of pumpkin, warm spices, and tangy sourdough creates a pancake that’s both comforting and delicious. These pancakes are perfect for chilly mornings or whenever you want to enjoy the taste of autumn.

Apple Cinnamon Sourdough Discard Pancakes

Apple Cinnamon Sourdough Discard Pancakes bring the comforting flavors of apple pie into your breakfast routine. The sweet, tart apples and warm cinnamon spice blend perfectly with the tangy sourdough discard, creating a pancake that’s both nostalgic and delicious. These pancakes are perfect for a cozy weekend breakfast or a special autumn brunch.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and finely chopped

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the chopped apple.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a drizzle of maple syrup, a sprinkle of additional cinnamon, or a dollop of whipped cream.

Apple Cinnamon Sourdough Discard Pancakes are a wonderful way to start your day with the flavors of a classic dessert. The combination of sweet apples, fragrant cinnamon, and tangy sourdough makes these pancakes a cozy and satisfying breakfast choice. Perfect for any time of year, these pancakes are sure to become a family favorite.

Chocolate Chip Sourdough Discard Pancakes

Chocolate Chip Sourdough Discard Pancakes are a decadent breakfast treat that combines the rich, melty goodness of chocolate chips with the unique tang of sourdough. These pancakes are perfect for chocolate lovers and are sure to make any morning feel extra special.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter and vanilla extract. Stir this mixture into the batter until smooth.
5. Gently fold in the chocolate chips.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a drizzle of chocolate syrup, a dusting of powdered sugar, or a dollop of whipped cream.

Chocolate Chip Sourdough Discard Pancakes are the ultimate indulgence for a breakfast or brunch. The combination of gooey chocolate chips and the tangy undertones of sourdough creates a pancake that’s both rich and delightful. These pancakes are perfect for a weekend treat or whenever you want to satisfy your chocolate cravings first thing in the morning.

Savory Cheddar and Chive Sourdough Discard Pancakes

Savory Cheddar and Chive Sourdough Discard Pancakes offer a delicious twist on the traditional sweet pancake by incorporating sharp cheddar cheese and fresh chives. These savory pancakes are perfect for brunch or a unique breakfast-for-dinner option, providing a flavorful and satisfying meal.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives

Instructions:

1. In a large bowl, mix the sourdough discard and milk until well combined.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. Add the dry ingredients to the sourdough mixture, stirring just until incorporated.
4. In another bowl, beat the egg, then add the melted butter. Stir this mixture into the batter until smooth.
5. Gently fold in the shredded cheddar cheese and chopped chives.
6. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve warm with a dollop of sour cream or a side of crispy bacon.

Savory Cheddar and Chive Sourdough Discard Pancakes are a fantastic alternative to traditional sweet pancakes, offering a burst of savory flavors with every bite. The sharp cheddar cheese and fresh chives blend beautifully with the tangy sourdough, making these pancakes a versatile and delicious meal option. Enjoy them for brunch or dinner and experience a delightful twist on a breakfast classic.

Note: More recipes are coming soon!