Sourdough Discard Pancakes (Fluffy, Overnight Option)

What Makes This Recipe Work

Discard is acidic and already hydrated, so it tenderizes the gluten and adds a gentle tang you do not get from buttermilk alone. The overnight version lets that acidity strengthen while the leaveners wake up at the griddle.

Ingredients for Sourdough Discard Pancakes (Fluffy, Overnight Option)

• 1 cup (240 g) sourdough discard, 100 percent hydration, unfed and at room temperature or straight from the fridge
• 1 cup (120 g) all-purpose flour
• 1 cup (240 ml) whole milk, or buttermilk or a plant milk
• 1 large egg (50 g)
• 2 tbsp (25 g) granulated sugar
• 2 tbsp (28 g) unsalted butter, melted, plus more for the pan
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract (optional)

How to Make Sourdough Discard Pancakes (Fluffy, Overnight Option)

1. Whisk the discard, flour, and milk in a large bowl until smooth and no dry flour remains. For the same-day version, let the batter rest 15 minutes; for the overnight version, cover and refrigerate 8 to 12 hours.
2. Whisk the egg, sugar, melted butter, and vanilla into the batter until fully incorporated.
3. Sprinkle the baking powder, baking soda, and salt over the batter and whisk just until combined. The batter will loosen and begin to bubble as the leaveners activate, so do not overmix.
4. Heat a nonstick skillet or griddle over medium heat, about 350 degrees Fahrenheit, and brush lightly with butter.
5. Pour about 1/4 cup batter per pancake. Cook 2 to 3 minutes, until bubbles break across the surface and the edges look set and matte.
6. Flip and cook 1 to 2 minutes more, until the underside is golden brown and the center springs back when pressed.
7. Transfer to a plate and keep warm in a 200 degree Fahrenheit oven while you cook the rest, re-buttering the pan as needed.
8. Serve hot with butter and syrup. For the overnight version, stir in the baking powder and soda just before cooking, since the lift fades quickly once it sits.

Tips for the Best Sourdough Discard Pancakes (Fluffy, Overnight Option)

• Let the mixed batter rest 15 minutes so the flour hydrates and the pancakes cook up tender.
• Use discard that is still pourable; very old discard tastes sharply sour, so start with less and taste the batter.
• Cook at a steady medium heat near 350 degrees Fahrenheit so the outside browns before the middle dries out.
• Do not overmix once the leaveners go in, or the pancakes turn tough.

Variations and Substitutions

• Add 1/2 cup (60 g) blueberries or chocolate chips to the batter for a sweeter stack.
• Swap 1/2 cup of the flour for whole wheat or buckwheat for a heartier crumb.
• Use the same discard in sourdough discard crackers for a savory, crunchy alternative.
• Fold in mashed ripe banana for a banana bread flavor and a natural sweetness.

How to Store and Reheat

• Cooked pancakes keep in the fridge up to 3 days and reheat in a toaster or a lightly oiled skillet.
• Freeze cooled pancakes in a single layer, then bag them for up to 2 months and reheat straight from frozen.

Sourdough Discard Pancakes (Fluffy, Overnight Option) FAQ