Mornings in our house are busy — with four little girls running around getting ready for school, making a fresh breakfast from scratch isn’t always realistic. But I still want something homemade, healthy, and filling to start their day.
That’s why I love this simple recipe for Sourdough Discard Pancakes — and even better, I make the batter the night before. In the morning, all I have to do is scoop and cook!
These pancakes are tender, fluffy, and just a little tangy thanks to the sourdough discard. They’re a great way to use up extra starter without waste, and they taste so much better than any boxed mix.
And if you don’t prep the night before? No problem!
You can easily mix and cook these pancakes fresh in the morning — the batter comes together in just a few minutes.
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Ingredients:
• 1 cup (240g) sourdough discard (unfed, straight from the fridge is fine)
• 1 cup (240g) milk (or dairy-free milk)
• 1 cup (120g) all-purpose flour
• 1 tablespoon (12g) sugar (optional, for a hint of sweetness)
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• ½ teaspoon (3g) salt
• 1 large egg (~50g)
• 2 tablespoons (30g) melted butter or oil
• 1 teaspoon (5g) vanilla extract (optional)
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Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter (or oil), and vanilla extract.
2. Add the Dry Ingredients:
Sprinkle the flour, sugar, baking soda, baking powder, and salt over the wet ingredients. Gently mix until just combined. It’s okay if the batter looks a little lumpy.
3. Choose Your Method:
• Overnight Method: Cover the bowl and refrigerate overnight. In the morning, gently stir (add a splash of milk if needed) and cook.
• Same-Day Method: Let the batter sit for about 5–10 minutes at room temperature (to let it thicken slightly), then cook right away.
4. Cook the Pancakes:
Preheat a greased skillet or griddle over medium heat. Scoop about ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
5. Serve and Enjoy:
Stack them high and serve warm with your favorite toppings!
(In our house, the girls love ripping their pancakes into little bite-sized pieces, drizzling them with maple syrup, and eating them with a fork — kind of like pancake cereal!)
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Why I Love Making the Batter the Night Before:
• Stress-free mornings: No measuring or mixing when everyone’s rushing around!
• Better texture: Overnight rest makes the pancakes extra soft and flavorful.
• No waste: A delicious way to use up sourdough discard instead of tossing it.
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Topping Ideas:
• Fresh berries or sliced bananas
• A drizzle of real maple syrup or honey
• Whipped cream or yogurt
• Nut butter (like peanut or almond butter) for extra protein
• Chocolate chips or a dusting of cinnamon sugar
• Toasted nuts and seeds for crunch
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How to Freeze Extras:
If you make a big batch, freeze leftovers for super easy breakfasts!
1. Let the cooked pancakes cool completely.
2. Place them in a single layer on a baking sheet and freeze for about 1 hour.
3. Transfer to a freezer-safe bag or container.
4. Reheat by popping them into the toaster, oven, or microwave — they’ll taste just like fresh!
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These pancakes have become a total lifesaver for our busy mornings. Whether you prep the night before or whip them up fresh, they’re sure to be a hit with the whole family!