Use your sourdough discard to make these easy 1-ingredient sourdough pancakes. All you need is some saved sourdough discard from an active sourdough starter. Opt for savory, sweet or plain versions depending on your preference. Recipe for all 3 below but the options are endless!

Did you get into the sourdough bread baking craze these last few months like the rest of the world?
Admittedly, I did.
It was April and still horribly cold, miserable weather here in NY so I bit the bullet and jumped on the sourdough bandwagon while I was stuck inside.
I won’t bore you with the whole story but, I attempted creating my own sourdough starter.
It failed.
I ended up with a much better starter from the daughter of my parents’ neighbor (random, I know) and I’ve been happily baking sourdough things since May.
It’s been fun, satisfying, super rewarding and delicious.
That said, the one thing about the whole process that drives me nuts from time to time (even with keeping a very small amount of starter day to day) is the sourdough discard waste.
I use good flour. I buy organic, locally milled stuff and it literally pains me to discard any of it, even if it’s just 10g each feeding.
So, this go-to sourdough pancake recipe was born.

It’s nothing ground breaking.
I have A LOT of pancake recipes on this site. They’re one of my favorite foods. But, nothing compares to the ease of this one.
I mean seriously, there’s literally one ingredient to these sourdough pancakes.
But, and this is a big BUT…I feel like SO many people have no idea you can do this with your sourdough discard.
You can make pancakes straight from your discard – no other ingredients needed!
Yes, you read that right. No other ingredients required.
MORE PANCAKE RECIPES TO TRY!
Banana Nutmeg Pancakes
These banana nutmeg pancakes are made from scratch with yeast. Just 10 minutes of rising time makes these the fluffiest pancakes you'll ever eat.
Pumpkin Paleo Pancakes
The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, actually taste like a real pancake!
Coconut Flour Pancakes
Doughy coconut flour pancakes with a coconut almond butter sauce are a simply delicious way to enjoy a pancake breakfast.
Perfect Protein Pancakes
These perfect protein pancakes have 28g of protein and are the perfect blank slate to top however you want for a healthy start to your day.
Apple Carrot Cake Pancakes with Maple Cream Cheese Topping
These apple carrot cake pancakes are topped with a maple cream cheese sauce. They're hearty, warming and perfect for fall.
Blueberry Avocado Pancakes
These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.
Chocolate Protein Pancakes
These chocolate protein pancakes are a healthy, indulgent breakfast packed with protein. Perfectly sweet, full of chocolate and good for you!
Pineapple Buckwheat Pancakes
These pineapple buckwheat pancakes are studded with hemp seeds and whole rings of fresh pineapple. They're the perfect balance between hearty and sweet.
Toasted Coconut Cinnamon Raisin Oat Bran Pancakes
These cinnamon raisin oat bran pancakes have a combination of oat bran and buckwheat for a hearty texture with a touch of nutty toasted coconut.
Savory Canadian Bacon Pancakes
These Canadian bacon pancakes are stuffed full of savory shallots, herbs and Canadian bacon then topped with a crisp watercress salad. Perfect for brinner!
There are countless recipes out there for ways to use leftover sourdough starter (like these sourdough discard banana muffins that I love!) but all of them require additional ingredients and most usually, additional flour.
That’s not what I’m looking for when I want to use up my sourdough discard. I don’t want to have to get out half my pantry and make something complex.
I just want a simple, no fuss idea in order not to waste the stuff and these pancakes made directly from the sourdough starter are precisely that.

HOW TO MAKE SOURDOUGH PANCAKES
For this easy sourdough pancake recipe all you need is an active sourdough starter.
All that means is one that you are feeding regularly.
Instead of throwing away the amount you would normally discard, you’ll save it in a container and keep it in the refrigerator until you are ready to make these discard pancakes.
To make this pancake recipe, you’ll need:
- leftover sourdough starter (discard)
- a skillet
- oil of your choice (olive oil, coconut oil, sesame oil, etc.)
- any optional add-ins you like
METHOD
Like any pancake recipe, heat the skillet over a medium-low to medium heat. Add the oil to the pan to lightly grease and pour your batter into the pan.
Cook the pancakes until bubbles form on top (they’ll likely be a bit more bubbly than normal pancakes from the active yeast in the sourdough) and the edges are cooked.
Flip and cook an additional minute or so on the other side.

OPTIONAL ADD-INS
Often, I just enjoy these quick and easy sourdough pancakes plain with a smear of nut butter and Manuka honey and sometimes, a sprinkling of hemp hearts on top.
But if I’m feeling adventurous, I’ll throw some add-ins in the mix.
Some favorites are:
- banana slices + cinnamon (shown)
- minced chives (shown)
- chopped scallions
- fresh berries
As stated in the video above, I like to change the oil I’m using in the skillet based on what kind of sourdough pancake I’m making.
I typically use coconut oil for plain and sweeter versions, sesame oil for scallions or, olive oil for any other herbs.
If you like pancakes with add-ins, definitely try Sweet Potato Chocolate Chip Pancakes and Meyer Lemon Quinoa Pancakes as well as the others suggested above!

WHAT DO SOURDOUGH PANCAKES TASTE LIKE?
The pancakes are thick, which I love. The active yeast in the sourdough starter helps puff them up really well.
Don’t dismiss your discard as being old or inactive. It’s just sort of “stunted” from living in the fridge but when it hits the hot pan, it sort of comes back to life and the yeast activates to help fluff up the pancakes.
The pancakes taste, well….a bit sour!
Honestly, they have the same underlying sourness of sourdough bread. That’s the point, right?
Texture wise, they’re a little bit gummy in texture but not in a bad way (like some gluten-free baked goods can be) at all. It’s actually a fun texture I really enjoy.
If you add things to the pancakes, they’ll obviously taste like the add-ins but as a plain pancake, it’s a very neutral, slightly sour taste.
If you’re making sourdough bread, you obviously enjoy that flavor profile so I think you’ll enjoy these sourdough pancakes just the same.

HOW MUCH SOURDOUGH STARTER DO I NEED?
This recipe makes 6 good sized pancakes, about 2 servings.
For that, I use about 1 1/2 cups of sourdough discard, 1/4 cup for each pancake.
Accumulating that much discard will depend on how much starter you keep. If you keep a large starter, you’ll likely have enough in just a couple of days.
I keep a very small starter (30g total) to avoid excessive waste so it took me about 1 week to accumulate this much discard to make the sourdough pancakes.
These sourdough muffins are another great way to use up about 1 cup of starter for a delicious breakfast.
Or for a smaller amount, try this sourdough coffee cake. It utilizes just 1/2 cup of discard.
You can choose to make the sourdough pancakes in two ways:
- make just 1 or 2 small pancakes each day with the sourdough discard from that day – this works especially well if you feed your starter in the morning and want a morning pancake!
- save/accumulate your discard over a period of time and keep it in the fridge – use it for a bigger batch of pancakes when the mood strikes.

By no means am I an expert at sourdough baking.
Anything I know has been painstakingly learned through lots of trial and error from Laura and her helpful sourdough bread baking tutorial, Maurizio’s amazing website, Baker Bettie’s great sourdough resources and Amanda’s bread recipe (she also has a sourdough cinnamon roll recipe I’m dying to try).
You’ll likely never see an actual sourdough bread recipe on here because that’s something that will likely stay in the “fun/hobby” category of kitchen experiments for me.
But, simple sourdough pancakes…those I can do.
And, I will continue to do because it just doesn’t get better than one-ingredient recipes that taste amazing and tackle food waste!

MORE WAYS TO USE SOURDOUGH DISCARD:
Sourdough discard cinnamon crumb cake
Sourdough discard orange quick bread
Zucchini walnut sourdough discard muffins

Sourdough Pancakes
Use your sourdough discard to make these easy 1-ingredient sourdough pancakes. All you need is an active sourdough starter and some saved sourdough discard.
Ingredients
- 1 1/2 cups sourdough discard
- 1 teaspoon oil for greasing the pan (*see note)
Instructions
- Heat a large skillet over medium heat.
- Add oil of choice once hot and swirl around to coat the pan.
- Place about 1/4 cup of the sourdough discard in the pan and gently spread into a circle.
- If making sweet or savory pancakes, add toppings now. (**see note)
- Once bubbles form and edges of the pancakes are cooked, about 2 minutes, flip and cook on the other side for an additional minute. Repeat with remaining batter/discard.
Notes
*Choose an oil that goes with the pancakes you're making:
For sweet pancakes - virgin cold pressed coconut oil.
For plain pancakes - extra virgin olive oil, coconut oil or, avocado oil
For savory herb pancakes - I often choose sesame oil.
**Toppings:
Sweet pancakes: sliced bananas + dash of cinnamon
Savory pancakes: minced fresh herbs (chives, rosemary, scallions, thyme, basil, etc.)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 64mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Janice
Wednesday 5th of July 2023
This sourdough pancake recipe was a lifesaver! I made a batch of this yesterday and tried adding fresh berries. My kids loved them. It was truly delicious! This recipe is a must-try!
Sage Scott
Wednesday 5th of July 2023
What a great way to enjoy the flavor of sourdough while not wasting food. We made savory pancakes and then topped them with over-easy eggs. Yum!
Jane
Tuesday 4th of July 2023
These are so good! I love the texture of these pancakes, and the flavor is just perfect.
Rosanna Stevens
Tuesday 4th of July 2023
Such a great way to use sourdough discard waste! I always feel so bad throwing it out. Delicious pancakes!
Sharina
Tuesday 4th of July 2023
This sourdough pancakes recipe is definitely a game-changer! This recipe allows me to be more creative with my discard sourdough. And they turned out incredibly delicious and tasty. I'm saving this recipe!