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Fluffy sourdough discard pancakes cooking on a griddle, perfect for beginners, with a rustic kitchen background at Bloom & Peck homestead

Sourdough Discard Pancakes (Easy, Fluffy, From Scratch)

Light, fluffy sourdough discard pancakes made completely from scratch — one bowl, no pancake mix, and just tangy enough to taste the discard. An easy, forgiving breakfast the whole family will ask for again.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 Cup Sourdough discard
  • 3/4 Cup Raw Milk Use milk of your choice
  • 1/4 Cup Kentucky Lard Melted unsalted butter melted or coconut oil my be substituted
  • 1/4 Cup Honey
  • 1 Large Egg
  • 1 tsp Vanilla extract measure with love
Dry Ingredients
  • 3/4 Cup  Organic all-purpose flour ( I have on hand, King Arthur
  • 3/4 Cup Organic Wheat Flour (King Arthur Whole Wheat)
  • 1 tsp baking powder
  • 1/2 tsp  baking soda
  • 1 tsp Kosher salt

Equipment

  • 1 Griddle or skillet (I like my griddle for big batches)
  • 1 Mixing Bowl
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Whisk
  • 1 Spatula
  • 1 Sifter optional

Method
 

  1. My griddle takes a few min to I Warm up my griddle or large frying pan on low to MEDIUM Heat
  2. Grab a big bowl and pour in your sourdough starter, milk, egg, melted butter, vanilla, and sugar. Give it a good whisk until it’s all blended—don’t overthink it, just mix until it looks happy together!
  3. I like to use a Sifter like my Grandma did and put in the flour, baking powder, and salt. Sift it over the wet ingredients. It also helps with lumps
  4. Give it a stir. I Love a BIG open Whisk for this step, I don't have to mix as long keeping the pancake batter light, if the batter is too thick for your liking add more milk. But it doesn’t have to be perfect.
  5. Add a tiny bit of oil or a pat of butter to keep things nice and slick to that warmed up pan or griddle.
  6. Scoop out the batter to make pancakes whatever size you like—I use a 1/4 cup and spread evenly if your batter is thick.
  7. Wait for those bubbles to pop up all over the surface before you flip.
  8. Med-low heat is your friend here; it gives the bubbles time to form without toasting the outside too fast-I like em golden!
  9. Flip gently and cook another minute or two until golden. Stack ‘em high and dig in
    10. If your first sourdough discard pancake is a little wonky, don’t sweat it—mine always are! Adjust the heat if they’re browning too fast.
    Depending on how big your scoop is, you may have 6-12 pancakes. My grandson likes the little dollar size ones and my husband likes one big one. Your choice!

Notes

Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them straight in the toaster — they come out with crisp edges, and my grandson likes his with peanut butter. They also freeze well: layer with parchment, freeze flat, then toast from frozen.
Make ahead
You can mix the dry ingredients the night before and stir in the wet in the morning, or cook the whole batch and reheat — handy on a busy school morning.