These soft and tender sourdough pancakes have beautiful golden edges and are easy to make. They're ready in just 30 minutes, no overnight resting of the batter. Small pockets of air are tucked in each bite from the sourdough discard, giving these pancakes really great texture! Rather than milk, sour cream is used in the batter, making for a lighter, more flavorful pancake.
Nothing says the weekend like a stack of pancakes. Sourdough french toast is a close second. Once I solidified this recipe for sourdough discard pancakes, there have been few times that Brian has not requested them on Saturday morning.
They’re light and soft, with golden edges. I especially love the small pockets of air tucked in each bite from the sourdough discard that give these pancakes really great texture. Rather than milk, sour cream is used in the batter, making for a more tender and flavorful pancake while also adding acidity and fat for structure. And a good dose of vanilla gives the pancakes a sweet note, without a lot of sugar.
Best of all they’re easy to make and you’ll be eating warm pancakes within 30 minutes of mixing the batter.
What is sourdough discard?
In order to keep an active sourdough starter for making favorites like Rye Sourdough Bread and Sourdough English Muffins, you have to feed your starter to keep it alive. Before feeding your starter, you remove, a.k.a discard, a portion of it each time to refresh the acidity levels. As a sourdough starter rises and falls it expresses acids and alcohol, that if not used or left in the jar, can negatively affect the balance of your starter.
That doesn’t mean you can’t use the discard. Sourdough discard can be stored in the fridge and is very versatile in baking! It will not make things rise on its own, but it does have great flavor and the acidity can soften the crumb of many baked goods like these pancakes.
Main Ingredients for Fluffy Sourdough Discard Pancakes
all-purpose flour
butter
sour cream
vanilla extract
sourdough discard
eggs
cornstarch
lemon juice
sugar
How to Make Same-Day Sourdough Discard Pancakes:
In a bowl, whisk together the dry ingredients.
In another large bowl, add sugar and eggs. Whisk vigorously for 45 seconds, you’ll see some foamy bubbles on the top of mixture. Add lemon juice, vanilla, sour cream, and discard. Whisk until fully combined and cohesive. Whisk in butter.
Distribute dry mixture evenly over the top of wet mixture, and gently stir with spatula to combine.
Preheat griddle to 350 degrees F. The batter should sit during this time (preheating usually takes 10ish minutes), and this is great for the end result of the pancakes. The rest helps the flour absorb the liquids, and the batter will thicken to create an airy pancake.
Generously butter the griddle when it is ready, drop about a generous 1/3 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 3 to 4 minutes. Flip and cook until the other sides are golden brown, about 3 minutes more.
Tips for Flipping Pancakes:
A fish spatula is my absolute best trick for flipping pancakes like a pro. It has a thin, sturdy edge, which makes it great for sliding under delicate pancakes, yet enough heft and surface area to hold them before the flip.
Ensure the pan is preheated as well; this will help it form its structure to avoid the pancakes breaking when trying to flip.
And most importantly, be sure you see bubbles floating to the surface and the edges of the pancakes fully set before trying to flip. If you do this too soon, the pancakes will bend and tear quite easily.
How long does sourdough discard last in the fridge?
You can keep sourdough discard in your refrigerator for up to 10 days. The discard will be more sour the longer it stays in the fridge. So sweet baked goods like these pumpkin scones or sourdough discard banana bread, where I don’t want the sourness to come through, I use discard that is less than 5 days old.
Your discard might accumulate a little liquid on the top while it’s in the fridge, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. Simply pour the liquid off into garbage, scrape the very top off, and use the rest as discard.
Can these pancakes be frozen?
Yes! These sourdough discard pancakes freeze beautifully. Cook all of the pancake batter and let them fully cool on a wire rack. Then pack into a ziploc freezer bag with a square of parchment in between each pancake, which makes it easier when you want to take just one out to reheat. From frozen, heat in the microwave for 30 seconds. Test to see if warmed through, and microwave 10-15 more seconds as needed.
These soft and tender sourdough pancakes have beautiful golden edges and are easy to make. I love the small pockets of air tucked in each bite from the sourdough discard that give these pancakes really great texture! Rather than milk, sour cream is used in the batter, making for a lighter, more flavorful pancake.
In a bowl, whisk together the dry ingredients. Set aside.
In another large bowl, add sugar and eggs. Whisk vigorously for 45 seconds, you’ll see some foamy bubbles on the top of mixture. Add lemon juice, vanilla, sour cream, and discard. Whisk until fully combined and cohesive. Whisk in butter.
Distribute dry mixture evenly over the top of wet mixture, and gently stir with spatula to combine. Some lumps are good, not to worry. This gives great texture to the finished pancakes.
Preheat griddle to 350 degrees F (or preheat non-stick pan over medium heat). The batter should sit during this time (preheating usually takes 10ish minutes), and this is great for the end result of the pancakes. The rest helps the flour absorb the liquids, and the batter will thicken (and that is okay and how it should be) and create an airy pancake. Do not stir after if it sits. It will look puffy and aerated.
Generously butter the griddle when it is ready, drop about a generous 1/3 to 1/2 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 3 to 4 minutes. Flip and cook until the other sides are golden brown, about 3 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and maple syrup, or other toppings if you’d like.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
My husband has declared these the best pancakes ever and I agree. They are easy to make and turn out perfect every time. I didn’t have sour cream the other day so I used coconut Greek yogurt and it worked out well.
This is my new go to pancake recipe. So light and fluffy. The taste is amazing. I did cut back on the sugar and had some orange zest I needed to use so added to the batter. Everyone needs this recipe. Thank you!
Delicious! I would half the sugar to 2 tablespoons as they were just a slight bit too sweet for me. Other than that, these were excellent! Great sour flavor with the lemon and sour cream. I will definitely keep this recipe for future use.
Thanks for making the recipe, Kevin! I’m glad you enjoyed them! (My discard tends to be a little more sour so that’s why I use that amount of sugar, and then I don’t need as much maple syrup, either.)
I haven’t tested these as waffles, let me know if you do!
Donna
January 7, 2024
This is a keeper of a recipe! Love that I didn’t have to mix the batter in advance like another recipe I’ve used in the past. Wonderful flavor and so light and fluffy! Thanks for another wonderful discard recipe!
I made these for Easter dinner! DELISH! Perfect recipe because the ingredients are stocked at home and it does not make a huge amount of batter–just two of us now. Next time I will sprinkle fresh blueberries on the batter while cooking.
No words about these pancakes? Hah! My “funny” story. My starter has been going strong for 5 years. How many sourdough pancake recipes have I tried? Well, how many stars are in the sky? Until this morning, all have been mediocre at best….thin, gummy, and so un-satisfying. I made your recipe 2 weeks ago and had a fail. While following the recipe to a “T”, my electric griddle evidently runs very hot. On my plate were WAY overdone/burnt pancakes. However, somewhere within my pancake filled plate, there was a bite that was exceptional. I knew I would try them again. This morning I had my way once again with what you’ve shared. OMG, I am in disbelief that a pancake could be so perfect. Fluffy, tall, and with a flavor I’ve never enjoyed so much in a pancake. This morning, for my particular heirloom Farberware griddle, I used 325° and griddled for 2 minutes per side. Amanda, I am completely now in the drivers seat when it comes to crafting these delectable pancakes. My thanks are yours, sincerely.
Jeff, I love this story!! Griddles can be so finicky, I’ve had mine get too hot as well. I’m so glad you tried the sourdough pancakes again, and that they were enjoyed!
Wow, these were amazing! We made them this morning for a lazy Saturday morning. I substituted greek yogurt for the sour cream and added chocolate chips. My young boys (4 and 7) devoured them and they are picky eaters. We ate them all up and no leftovers. Definitely gonna make this my go-to recipe!
Kelly
January 19, 2025
My husband has declared these the best pancakes ever and I agree. They are easy to make and turn out perfect every time. I didn’t have sour cream the other day so I used coconut Greek yogurt and it worked out well.
Amanda Paa
January 19, 2025
best news! so glad they were enjoyed.
Claire
December 29, 2024
This is my new go to pancake recipe. So light and fluffy. The taste is amazing. I did cut back on the sugar and had some orange zest I needed to use so added to the batter. Everyone needs this recipe. Thank you!
Amanda Paa
December 29, 2024
Oh, I love the idea of adding orange zest!
Kevin
November 3, 2024
Delicious! I would half the sugar to 2 tablespoons as they were just a slight bit too sweet for me. Other than that, these were excellent! Great sour flavor with the lemon and sour cream. I will definitely keep this recipe for future use.
Amanda Paa
November 3, 2024
Thanks for making the recipe, Kevin! I’m glad you enjoyed them! (My discard tends to be a little more sour so that’s why I use that amount of sugar, and then I don’t need as much maple syrup, either.)
Amanda
October 13, 2024
My partner said they were the best pancakes he’s ever had.
Mika kinney
October 10, 2024
Quick and delicious! Son devoured them!
Jason Barefoot
September 14, 2024
I made them for the first time this morning 😀. They are really good. I did skip the lemon juice (didn’t have any) but they were excellent. Very easy.
Amanda Paa
September 14, 2024
awesome, so glad you liked the pancakes!
Allie Helgren
June 28, 2024
Our family loves these – the cinnamon is a nice subtle addition!
Amanda Paa
June 29, 2024
so glad to hear that, Allie! thanks for making the recipe.
Stephani
April 20, 2024
The flavor is amazing!!! Fabulous recipe!
:D
April 20, 2024
Can you sub sour cream for yogurt or cottage cheese?
Amanda Paa
April 20, 2024
yogurt will work, just make sure it is 2% or full fat!
Lesley
January 22, 2024
Delicious! Kid approved as well! Thank you for a great recipe!
Amanda Paa
January 23, 2024
Yay, glad to hear it!
Emily
January 9, 2024
This has become my go-to pancake recipe! It’s wonderful!
Amanda Paa
January 9, 2024
Yay, so glad to hear that Emily!
Emily
January 13, 2024
Me again, it also makes amazing waffles!
Amanda Paa
January 13, 2024
Oh, this is so good to know! I’m going to try it!
Brian Cartier
January 2, 2025
Would you change anything to make waffles?
Amanda Paa
January 2, 2025
I haven’t tested these as waffles, let me know if you do!
Donna
January 7, 2024
This is a keeper of a recipe! Love that I didn’t have to mix the batter in advance like another recipe I’ve used in the past. Wonderful flavor and so light and fluffy! Thanks for another wonderful discard recipe!
Amanda Paa
January 7, 2024
Yay, so glad you enjoyed the pancakes and convenience!
Mary
June 14, 2023
Wow! Very delicious! Thank you for another fantastic recipe. I can’t wait to make them all
Amanda Paa
June 14, 2023
Thank you for making them, Mary! Glad they were enjoyed.
Sarah Sperl
May 13, 2023
These pancakes are phenomenal, my new favorite pancake recipe! I love how the edges crisp up, and the flavor is perfect!
Amanda Paa
May 14, 2023
Yay, I’m so glad to hear you enjoyed them!
Stacey S.
April 10, 2023
I made these for Easter dinner! DELISH! Perfect recipe because the ingredients are stocked at home and it does not make a huge amount of batter–just two of us now. Next time I will sprinkle fresh blueberries on the batter while cooking.
Amanda Paa
April 10, 2023
Yes, it’s just two of us here as well so we get about 2 meals out of these, and if I’m having company, I just double the recipe!
Jeff Winett
April 10, 2023
No words about these pancakes? Hah! My “funny” story. My starter has been going strong for 5 years. How many sourdough pancake recipes have I tried? Well, how many stars are in the sky? Until this morning, all have been mediocre at best….thin, gummy, and so un-satisfying. I made your recipe 2 weeks ago and had a fail. While following the recipe to a “T”, my electric griddle evidently runs very hot. On my plate were WAY overdone/burnt pancakes. However, somewhere within my pancake filled plate, there was a bite that was exceptional. I knew I would try them again. This morning I had my way once again with what you’ve shared. OMG, I am in disbelief that a pancake could be so perfect. Fluffy, tall, and with a flavor I’ve never enjoyed so much in a pancake. This morning, for my particular heirloom Farberware griddle, I used 325° and griddled for 2 minutes per side. Amanda, I am completely now in the drivers seat when it comes to crafting these delectable pancakes. My thanks are yours, sincerely.
Amanda Paa
April 10, 2023
Jeff, I love this story!! Griddles can be so finicky, I’ve had mine get too hot as well. I’m so glad you tried the sourdough pancakes again, and that they were enjoyed!
Linda
April 3, 2023
These are REALLY good! I used melted coconut oil instead of melted butter, but that was the only change. They make good waffles too!!
Amanda Paa
April 3, 2023
So glad you liked them, Linda! And thanks for the waffle tip, can’t wait to try that!
Jennifer Pederson
April 1, 2023
Delicious 😋
Heather B
March 25, 2023
Wow, these were amazing! We made them this morning for a lazy Saturday morning. I substituted greek yogurt for the sour cream and added chocolate chips. My young boys (4 and 7) devoured them and they are picky eaters. We ate them all up and no leftovers. Definitely gonna make this my go-to recipe!
Amanda Paa
March 25, 2023
Yay, so glad your family enjoyed them! And great idea with the chocolate chip, yum.