Easy Sourdough Discard Pancakes for Two (No Egg, No Additional Flour, 10 Minutes)

Some mornings you don’t want a big production — you just want real food on the table fast. These are my everyday sourdough discard pancakes for two: one bowl, 10 minutes, no egg, and almost no added flour.

I’ve been making them by eye for years on our Kentucky ridgetop using leftover sourdough discard, a splash of water, and hot Kentucky lard in the cast iron. When I finally measured it out, I realized I had created one of the simplest pancake recipes possible — perfect for small households that hate waste.

I love using my cast iron to make these, either right after I make bacon (save the grease to fry pancakes in) or my regular skillet if I am making a veggie scramble to pack in some protein.

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Why These Sourdough Discard Pancakes For Two Stand Out

Most popular recipes add eggs and 1–2 cups of extra flour. This version lets the fermented sourdough discard do the heavy lifting.

Health Benefits Long-fermented sourdough discard reduces phytic acid, helping your body better absorb minerals like iron, zinc, and magnesium. Many people also find fermented recipes gentler on digestion and blood sugar.

How These Compare to Most Sourdough Discard Pancake Recipes

Feature	Most Popular Recipes	My Version (For Two)
Batch Size	8–12 pancakes	Exactly 2 pancakes
Eggs	Usually 1–2 eggs	No egg
Added Flour	1–2 cups	Almost none
Total Time	20–40 minutes	10 minutes
Best For	Large families	Small households & zero waste

One bowl. No egg. No added flour. Ready in 10 minutes.

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Sweet & Savory Variations

Sweet Cinnamon Version (our family favorite) Add to the base recipe:

• 1 tsp ground cinnamon
• ½–1 tsp extra sugar or maple syrup
• Optional: ½ tsp vanilla extract

These come out warm, fragrant, and slightly sweet — perfect with butter and maple syrup or a dollop of jam.

Savory Garden Herb Version Skip the sugar completely and stir in:

• 1–2 tsp finely chopped fresh herbs from the kitchen garden (rosemary, thyme, chives, dill, or oregano)
• Optional: pinch of garlic powder or a small handful of grated cheese

These savory pancakes pair beautifully with eggs, bacon, sautéed greens, or a fried egg on top. A fantastic way to use what’s growing in the garden.

Pro Tips from the Homestead Kitchen

• Use active, bubbly discard for the best rise. Cold discard from the fridge works but may need 1 extra teaspoon of water.
• Cast iron + lard gives the crispiest edges.
• Don’t press down after flipping.
• The base recipe is intentionally minimal so you can easily make it sweet or savory.

Troubleshooting

• Pancakes too flat? Use more active discard and fresh baking soda/powder.
• Batter too thick? Add water 1 teaspoon at a time.
• Batter too thin? Stir in 1–2 tsp wheat germ or ground flax.