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Three sourdough pancakes topped with banana, peanut butter, and maple syrup on a white plate with a hand holding on white background and green plant in top right corner.
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Easy Sourdough Pancakes (Fed or Discard Starter)

These easy sourdough pancakes are easy to whip together and perfect for using up some of your sourdough starter discard! However, you can also use fed starter, either way works! This is one of those recipes that I hope becomes a family tradition and my kids come home craving when they're older!
Course: Breakfast
Keyword: breakfast, discard, pancakes, sourdough
Servings: 16 pancakes


For Pancakes:

  • 1 cup sourdough starter fed or discard
  • 1 cup whole milk (or buttermilk, dairy-free milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tbsp brown sugar (or regular or coconut sugar)
  • 1 tsp baking soda
  • ½ tsp sea salt

For Waffles: (follow the same recipe, just add oil)

  • 1 tbsp neutral oil


  • In a large mixing bowl, add sourdough starter (fed or discard), milk, egg, and vanilla extract. Mix well.
  • Add in the dry ingredients: flours, sugar, baking soda, and sea salt. Mix until incorporated.
  • Heat a pan with butter, and pour into about 1/4 cup mix for each pancake.
  • Cook well on each side! Mine made about 16 pancakes.
  • Top with whatever you like! I love banana, peanut butter, and maple syrup!
  • Don't forget to feed your sourdough starter when you're done!


For Storing: Let cool completely. Store in an airtight container in the fridge for up to 5 days! Reheat in the toaster or oven, and enjoy!
For Freezing: Freeze in a ziploc bag in the freezer. It helps to flash freeze on a baking sheet in the freezer first before bagging them so they don't stick together! Then, pull out and defrost in the fridge overnight or on the counter. Warm and enjoy!