These Sourdough Discard Pancakes are soft, fluffy, and golden with crispy edges. Made with tangy buttermilk and discard, they’re ready in just 30 minutes—no overnight prep needed.
I’ve been making this buttermilk pancake (and waffle!) batter for years. It’s my go-to for lazy Sunday mornings and holiday breakfasts.
So, when I started blogging about sourdough, I knew I had to tweak it to include sourdough discard and share it with you.
The goal? Quick, easy, and versatile enough for pancakes or waffles, with room for mix-ins like berries, bananas, chocolate chips, or nuts.
These sourdough discard buttermilk pancakes check all those boxes. Tangy, buttery, and fluffy with golden, crispy edges, they come together in just 30 minutes. No overnight prep required!
If you’re looking for a basic sourdough pancake recipe you’ll come back to again and again, this one’s it.
I hope you enjoy it as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds great flavor and moisture, plus it’s a perfect way to use up extra starter.
- Buttermilk- Gives pancakes their tang and helps create a fluffy texture by reacting with baking soda. You can swap with plain milk plus a splash of lemon juice, vinegar, or Greek yogurt.
- All-Purpose Flour- For best results, measure with a food scale or use the spoon-and-level method. You can swap up to ⅓ with whole wheat flour if you like. Or try my sourdough whole wheat pancakes.
- Butter- Adds flavor and moisture and helps make those crispy, golden edges. Neutral oil works as a substitute.
- Granulated Sugar- Just 2 tablespoons for a hint of sweetness. Feel free to use brown sugar, honey, or maple syrup instead.
- Eggs- Use room temperature eggs for easier mixing.
- Baking Powder & Baking Soda- Both help the pancakes rise.
- Kosher Salt- Enhances flavor. I use Diamond Crystal (2.8 grams per teaspoon). If you use Morton’s or table salt, use half as much or weigh it out.
Mix-Ins Ideas
Try adding up to one cup of these mix-ins to your sourdough pancake batter for extra flavor:
- Fresh or frozen berries (blueberries, raspberries, strawberries)
- Chocolate chips or chunks (dark, milk, or white)
- Sliced or mashed banana
- Chopped nuts (walnuts, pecans, almonds)
- Shredded coconut
- Mini marshmallows, chocolate chips, and crushed graham crackers
- Diced apples and cinnamon
- Warm spices like pumpkin pie spice
Tips for Success
- Measure accurately. Using a kitchen scale or gently spooning flour into the cup helps get the batter consistency right.
- Mix gently. Fold the dry ingredients into the wet until just combined—over-mixing can lead to dense pancakes.
- Adjust heat. Make sure your skillet or griddle is hot before adding batter, then adjust heat to cook pancakes evenly and get that golden brown color.
- Watch for bubbles. When bubbles form and pop on top, it’s time to flip.
- Keep pancakes warm. Use a low oven (around 200°F) to keep pancakes warm while you finish cooking the batch.
How to Make Sourdough Buttermilk Pancakes
Here is how to make buttermilk sourdough pancakes with discard (step-by-step pictures included!).
Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Whisk wet ingredients. In a separate bowl, whisk eggs, then add buttermilk, sourdough discard, melted butter, and vanilla.
Step 3: Combine batter. Fold dry ingredients into the wet until just combined. Batter should be thick and bubbly.
Step 4: Cook pancakes. Heat over medium, then reduce to medium-low. Add butter and adjust heat as needed. Scoop ⅓ cup batter per pancake. Cook until bubbly and edges are set, then flip and cook until golden.
For Waffles: Use about ½ cup batter in a preheated, greased waffle iron. Cook according to your waffle maker’s instructions (about 4–5 minutes or when steam slows).
How to Store
Leftover pancakes can be stored in an airtight container in the fridge for 4–5 days.
For longer storage, wrap individually in plastic and place in a freezer-safe container for up to 2 months. Thaw at room temperature and reheat in the oven, toaster, or microwave.
The batter can be stored in the fridge for up to 24 hours, but pancakes may cook up slightly less fluffy. For best results, keep dry and wet ingredients separate and mix just before cooking.
Serving Suggestions
Pair these fluffy pancakes with my sourdough breakfast casserole, egg sandwiches, or a simple slice of sourdough topped with avocado or cottage cheese.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Pancake Recipes
📖 Recipe
Sourdough Discard Pancakes with Buttermilk
Equipment
- 10-inch cast iron skillet or griddle, or a non-stick skillet
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, measure by weight or reduce volume by half
- 2 large (100 grams) eggs room temperature
- 1 cup (240 grams) buttermilk room temperature
- 1 cup (200 grams) sourdough starter discard room temperature
- 8 tablespoons (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- In a large bowl, whisk the eggs until smooth. Add the buttermilk, sourdough discard, melted butter, and vanilla. Whisk until fully combined.2 large (100 grams) eggs, 1 cup (200 grams) sourdough starter discard, 1 cup (240 grams) buttermilk, 8 tablespoons (113 grams, 1 stick) unsalted butter, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients. Gently fold the batter together using a rubber spatula until just combined. It’s okay if a few small lumps remain—don’t overmix. The batter should look thick and a little bubbly.
- Heat a skillet or griddle over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed to keep the pancakes from burning and ensure they cook through evenly.
- Scoop about ⅓ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
- Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, whipped cream, or fresh berries.
To Make Waffles:
- Preheat your waffle maker and lightly grease with butter. Cook waffles according to the instructions on your waffle iron. I use about ½ cup of batter for my 8-inch Belgian waffle maker and each waffle takes approximately 4-5 minutes to cook. Lots of waffle makers have a light to indicate when the waffle is done, but I usually pay more attention to the steam. Once the amount of steam coming out of the waffle maker has subsided, then the waffle is ready.
Video
Notes
- Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- Make Ahead: The batter can be stored in the fridge for up to 24 hours, but pancakes may be slightly less light and fluffy. For best results, keep dry and wet ingredients separate and mix just before cooking.
Kait petrie says
Wow looks so delicious!!
Ashley Petrie, RDN, LDN says
Thanks!
L.S. says
I needed to use up some buttermilk, and this recipe came up in a search.
I appreciate that you weighed the oat flour, which I made myself from toasted oatmeal. These are going in the freezer, so i slightly under-cooked them.
Solid recipe, very easy to split for 3 waffles. And my kitchen smells like vanilla.
Ashley Petrie, RDN, LDN says
Thank you so much! Homemade toasted oat flour sounds heavenly; I definitely need to try that. I hope you enjoy them 🙂
Josi says
easy and so yummy! Ran out of butter so substituted with plain greek yogurt. Very light and fluffy!
Ashley Petrie, RDN, LDN says
Hi Josi! So glad you enjoyed! And good to know that subbing the butter out for Greek yogurt works. 🙂
Debra Carral says
I hadn’t tried sourdough pancakes yet, but my husband specifically requested buttermilk pancakes this morning and I picked this recipe out of all of the recipes out there. I’m glad I chose yours!! They were delicious, light, and fluffy! I did change a couple of things, I used 1 tbsp sugar instead of 2, I used half AP and half whole wheat flour, and I used 1/2 the butter in the batter and supplemented with a bit of avocado oil. The batter made enough for us to freeze some and enjoy them another day. Thanks!!
Ashley Petrie, RDN, LDN says
Hi Debra! I'm so glad you and your husband enjoyed them. And I love the healthy modifications you made. Thanks for sharing! 🙂
Annette Murray says
These were the fluffiest biggest sourdough buttermilk pancakes I’ve ever made! I was a little concerned at first when I made the batter. It seemed pretty lumpy and thick. I used all the ingredients you said I went ahead and made it and It wasdelicious. I recommend This recipe as a keeper recipe.
Ashley Petrie, RDN, LDN says
Hi Annette! So glad you enjoyed them and thanks for the great review! 🙂
Zann Breen says
Awesome recipe….i make my own butter, so the fresh buttermilk is really great in these pancakes. Thank you
Ashley Petrie, RDN, LDN says
Love this! So glad you enjoyed them 🙂