--- title: "Sourdough Discard Pancakes" url: https://waronfood.org/sourdough/discard-pancakes/ category: sourdough type: recipe status: stable published: 2026-10-07 last_updated: 2026-10-07 summary: "Light, fluffy pancakes with a gentle tang, made from a cup of sourdough discard in about 25 minutes, with an overnight version for deeper flavour." description: "Fluffy sourdough discard pancakes in about 25 minutes, straight from the fridge: a cup of discard, baking soda and staples, plus an overnight option." keyword: "sourdough discard pancakes" attribution: "War on Food (waronfood.org)" --- # Sourdough Discard Pancakes > Fluffy sourdough discard pancakes in about 25 minutes, straight from the fridge: a cup of discard, baking soda and staples, plus an overnight option. ## Key takeaways - Sourdough discard pancakes use about a cup of unfed discard and need no overnight wait. - The acidity in discard reacts with baking soda, which is what makes these pancakes rise and stay fluffy. - Fresh, mild discard gives a gentle tang; older discard gives a sharper sourdough flavour. - For a more pronounced sourdough taste, mix the discard with flour and milk the night before. **Sourdough discard pancakes are fluffy, slightly tangy pancakes made by mixing a cup of unfed discard with milk, egg, a little flour and baking soda, then cooking them on a hot griddle.** They take about 25 minutes from fridge to plate, and they are one of the easiest ways to use up discard on a weekday morning. The trick is chemistry. Discard is acidic, and baking soda is alkaline. When the two meet, they release carbon dioxide, so the batter puffs up within minutes. You get the lift and tenderness of a buttermilk pancake, with a gentle sourdough flavour, and no need to plan the night before. If you do like to plan ahead, there is an overnight version below, based on King Arthur Baking's classic sourdough pancakes and waffles, which gives a more pronounced sourdough taste. ## What you need - **Discard.** Unfed, straight from the fridge. Fresh discard (a few days old) gives a mild tang; older discard is sharper. Stir it well, and skip any with mould or pink or orange streaks. - **Milk.** Any kind. Buttermilk makes them even more tender. - **Egg** for structure and richness. - **Melted butter** in the batter and for the pan. - **Flour.** All-purpose is best here. You can swap up to half for whole wheat. - **Baking soda and baking powder.** The soda reacts with the discard's acid; the powder adds insurance. - **Sugar, salt and vanilla** for flavour. ## Tips for fluffy sourdough pancakes - **Don't overmix.** Stir until the flour disappears and stop. Lumps are fine; overmixed batter makes tough, flat pancakes. - **Let the batter rest 5 minutes.** You will see it puff and bubble as the baking soda goes to work. - **But don't let it sit too long.** Cook within about 15 minutes, before the bubbles fade. - **Get the heat right.** Medium heat. Too hot and the outside burns before the middle sets; too cool and they turn pale and dense. Your first pancake is your test. - **Flip once.** Wait until bubbles pop on the surface and the edges look dry, then flip. Pressing them with the spatula squeezes out the air. - **Adjust the thickness.** Discard varies. If the batter won't spread, add milk a tablespoon at a time. ## Overnight sourdough pancakes For a deeper, more traditional sourdough flavour, use the overnight method from King Arthur Baking's classic recipe. The night before, stir the discard together with the milk, the flour and the sugar. Cover and leave at a cool room temperature, about 65°F to 70°F (18°C to 21°C), overnight. In the morning, beat the egg with the melted butter (and vanilla), stir it into the sponge, then add the baking soda, baking powder and salt and cook as above. The batter will bubble and expand as soon as the soda goes in. **Tip:** If your kitchen is warm, refrigerate the overnight sponge instead of leaving it out, and let it sit on the counter for 30 minutes before you finish the batter. ## Variations - **Blueberry:** Drop a few blueberries onto each pancake right after pouring, before flipping. - **Banana:** Add 1 small mashed ripe banana to the wet ingredients. - **Whole wheat:** Use half whole wheat flour and add an extra splash of milk. - **Chocolate chip:** Sprinkle mini chocolate chips onto each pancake on the griddle. - **Cinnamon:** Add ½ teaspoon ground cinnamon to the dry ingredients. - **Waffles:** Add an extra tablespoon of melted butter or oil and cook in a preheated, greased waffle iron. - **Savoury:** Leave out the sugar and vanilla; add chopped scallions, grated cheese and black pepper. ## How to store and reheat Cool leftover pancakes on a rack, then refrigerate them in a covered container for a few days, or freeze them flat in a single layer before bagging them. Reheat in a toaster, a low oven, or a dry skillet until hot through. Make and cook the batter on the same day; once the baking soda is in, it loses its lift as it sits. **Safety:** Like any batter made with raw flour and egg, discard pancake batter should be cooked, not tasted raw. The CDC advises against eating raw dough or batter. ## More discard recipes For something savoury, try our crisp [sourdough discard crackers](https://waronfood.org/sourdough/discard-crackers/). For crumpets, flatbreads, tortillas and more, browse all our [sourdough discard recipes](https://waronfood.org/sourdough/discard-recipes/). Still building your first starter? Our [sourdough for beginners guide](https://waronfood.org/sourdough/beginners-guide/) covers the whole process. ## Recipe - Yield: About 10 pancakes (4 inches / 10 cm), serves 3 to 4 - Prep: 10 min - Cook: 15 min - Total: 25 min ### Ingredients - 240 g (about 1 cup) sourdough discard, unfed, stirred - 120 g (1/2 cup) milk, plus a splash more if needed - 1 large egg - 30 g (2 tablespoons) unsalted butter, melted, plus more for the pan - 25 g (2 tablespoons) sugar - 1 teaspoon vanilla extract, optional - 120 g (1 cup) all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine salt ### Steps 1. In a large bowl, whisk together the discard, milk, egg, melted butter, sugar and vanilla until smooth. 2. In a small bowl, whisk together the flour, baking powder, baking soda and salt. 3. Add the dry ingredients to the wet ingredients and stir gently with a spatula just until no dry flour remains. A few lumps are fine. Let the batter rest for 5 minutes; it will turn bubbly and puff slightly. 4. Heat a griddle or large skillet over medium heat, about 350°F to 375°F (175°C to 190°C) on an electric griddle. Brush it lightly with butter. 5. Pour the batter onto the griddle about 1/4 cup (60 ml) at a time. If it is too thick to spread on its own, stir in a splash more milk. 6. Cook until bubbles form and pop on the surface and the edges look set, about 2 minutes. Flip and cook until golden brown underneath, about 1 to 2 minutes more. 7. Serve right away, or keep warm on a rack in a 200°F (95°C) oven while you cook the rest. ## FAQ **Can I use discard straight from the fridge for pancakes?** Yes. Cold, unfed discard works well. Stir it well first, and let the batter sit for 5 minutes so the baking soda has a moment to react. **Why are my sourdough pancakes flat?** Usually the baking soda or baking powder is old, the batter was overmixed, or it sat too long before cooking and lost its bubbles. Mix gently and cook within about 15 minutes. **Can I make sourdough discard waffles with this batter?** Yes. Add an extra tablespoon of melted butter or oil for a crisper crust, and cook in a preheated, greased waffle iron according to its instructions. **Do sourdough discard pancakes taste sour?** Only slightly. The baking soda neutralises much of the acid, so they taste more like buttermilk pancakes. Older discard, or the overnight method, gives a stronger tang. ## Sources 1. [King Arthur Baking — Classic Sourdough Waffles or Pancakes](https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe) 2. [King Arthur Baking — Sourdough discard: what it is and how to use it](https://www.kingarthurbaking.com/blog/2024/04/18/sourdough-discard) 3. [CDC — Raw Flour and Dough](https://www.cdc.gov/food-safety/foods/no-raw-dough.html) --- Cite as: [Sourdough Discard Pancakes](https://waronfood.org/sourdough/discard-pancakes/), War on Food (waronfood.org), last updated 2026-10-07.