Fluffy Sourdough Discard Pancakes Recipe
Carbs for the weekend
There’s something comforting about the rhythm of a weekend morning—the kind where the kitchen smells like butter, the jazz is playing low, and the family’s either coming back from a run or gearing up for a powerlifting session. That’s when I reach for the sourdough discard.
Not to toss it. To celebrate it.
These pancakes are my cozy weekend go-to. They’re fluffy, a little tangy (in the best way), and they soak up maple syrup like a dream. I love topping them with a pat of butter, a drizzle of honey or syrup, fresh berries, and a handful of toasted nuts. If you’re like me and lean into carb-heavy breakfasts on the weekend, this one’s for you.
Ingredients
260g all-purpose flour (swap 30g for whole wheat if you like texture)
10g baking powder
6g baking soda
40g honey or coconut sugar
6g sea salt
250g sourdough discard
12oz milk
1 egg
24g oil or browned butter (brown it. seriously. it’s next level.)
Instructions
In a large bowl, whisk together the flour(s), baking powder, baking soda, salt, and sweetener.
In a separate bowl, combine your sourdough discard, milk, egg, and melted (preferably browned) butter or oil.
Gently mix the wet ingredients into the dry until just combined. Don’t overmix—lumps are welcome here.
Let the batter sit for 10–30 minutes while your pan heats up over medium heat. Fe
Spoon onto a hot griddle or pan and cook until bubbles form and the edges look set. Flip and cook the other side until golden brown.
Iski Note
I like mine stacked high with:
Maple syrup or honey
Fresh berries
A sprinkle of toasted nuts
A cup of hot tea or coffee nearby
Perfect for lazy Sundays, cozy brunches, or that post-workout appetite that hits after a solid powerlifting session.
Why this recipe hits
If your discard is very tangy, balance it with a touch more honey.
Browned butter adds a deep, nutty flavor—don’t skip it if you have the time.
This batter also holds well in the fridge overnight if you want to make it ahead.