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Super Easy Sourdough Discard Pancakes – With Video Instructions

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My whole family loves sourdough pancakes and I’m often asked to make them on a busy morning. With this easy recipe I can say “Yes” every time!

A collage of stacks of sourdough pancakes with text overlay.

The trick to making sourdough pancakes simple is to have a recipe that can be mixed and cooked within minutes. This recipe uses fully fermented sourdough starter straight from the refrigerator. Adding in real butter, eggs, milk, and unrefined sugar will result in an easy batter with all the nourishment of real traditional food!

A close-up of a stack of sourdough pancakes with syrup and fresh berries.

Building Up Your Sourdough Starter

The only thing you need to do in preparation for this recipe is build your starter up over 500 grams. I almost always keep at least 500 grams of 100% hydration starter in my jar now for projects like these easy pancakes, Discard Crackers, Pasta, or even fast Pizza Crust!

After using my starter I feed it with enough equal weight flour and water to build it up over 500 grams, let it ferment for a few hours, and then stick it in the fridge. When I pull the starter out I use some for a project that calls for discard, feed it, allow it to peak, and then use that really fresh and happy starter to make bread!

For more information on caring for a sourdough starter please refer to my guide: Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You – And How To Start One.

A stack of sourdough pancakes with syrup and fresh berries.

Did Someone Say “Super Easy”?

Watch me mix up my super easy sourdough discard pancake batter in this 2-minute video! Make sure to subscribe to my YouTube channel so you will see all my new videos as they are published!

A plate of sourdough pancakes with syrup and fresh berries.

Super Easy Sourdough Discard Pancakes

Super Easy Sourdough Discard Pancakes

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Whip up a batch of real sourdough pancake batter in under 5 minutes!



  1. In a large bowl whisk all the ingredients together except the melted butter.
  2. When fully combined, slowly whisk in the melted butter.
  3. Whisk until smooth.
  4. Set the batter aside for 15 minutes.
  5. Heat your griddle over medium heat. When the griddle is completely hot and it just starts to smoke add the batter and reduce the heat if needed.
  6. Cook the pancakes until golden brown on each side.
  7. Serve with butter and honey or maple syrup.

A stack of sourdough pancakes with syrup and fresh berries with text overlay.


Tuesday 19th of April 2022

My family won’t let me make any other pancakes. Thank you for sharing! They are so deliciously buttery that I don’t have to mess with topping them with butter before I send them on their way to the table. Do you have the nutritional information for this recipe? I’m specifically interested in calories (per gram perhaps?). As this recipe is so different from traditional batter, I’d like to get it right for my tracking.

Butter For All

Thursday 21st of April 2022

Thank you so much, Renee!

I tend to not include nutritional information, especially with sourdough because the fermentation factor can really change things. If I were going to track it for calories, I would probably add up all the other ingredients in an app and ignore the sourdough portion. LOL. It's always been my motto that "sourdough carbs (calories) don't count!". Sorry that's not more helpful.

So glad you are enjoying the recipe!



Thursday 10th of September 2020

I made these and they were extremely runny but I thought the recipe sounded a lot like a crepe so I just cooked them that way. I made a filling with coconut yogurt and blackberry jam I had just made. They were a huge it! I couldn’t get them cooked, rolled and filled fast enough. My husband and our friends gobbled them up! Only thing I did different was added vanilla bean paste! This will be replacing my crepe recipe I used previously! Thanks!

Butter For All

Sunday 13th of September 2020

Hi Sonja!

This can happen if the discard is on the older side or not 100% hydration by weight. But I'm so happy you liked them anyway. If you'd like a thicker cake then try my Overnight Sourdough Pancakes!

Thank you for the feedback!


PJ Jurkowski

Wednesday 10th of June 2020

Too runny I added 1/4 cup flour and a tsp of baking soda. Great. I hate discarding "my flour", so I find receipes to use my "discard."

Butter For All

Friday 12th of June 2020

Hi PJ,

As with any sourdough recipe, there will be many personal variables. Age of discard, hydration percentage, etc. I'm glad you were able to adjust the recipe to have a great outcome!



Sunday 31st of May 2020

Made these with a bit more starter (520g), 80g of milk, and 1/4 cup of butter (I misread the recipe and thought it was 1/4 cup, not 1/4 lb). The batter was very runny, so I definitely wouldn't add any more liquid! They were like a cross between a pancake and a crepe, with a nice sour taste. Cooked in lots of coconut oil and butter! Great way to use up excess starter, although I do prefer overnight sourdough pancakes for their texture.

Butter For All

Tuesday 2nd of June 2020

Hi Heidi!

Thank you so much for the positive feedback on this recipe, and I'm actually with you 100%, if I have time I also prefer overnight pancakesSourdough Pancakes – Traditionally Leavened with an Overnight Batter!

Happy baking,


Britta Larson-Bowers

Tuesday 5th of May 2020

I don't have coconut sugar. Can I substitute white or brown sugar? If so, any difference in quantity?

Butter For All

Tuesday 5th of May 2020

Hi Britta,

Absolutely, either one will be fine. If you measure by weight it should be similar. Otherwise reduce the volume by half or to taste. Coconut sugar is fairly light where brown or regular cane is heavier!

Hope that helps,


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