Sourdough Discard Pancakes

Here is a great way to put some of that sourdough “discard” to good use.

Sourdough Pancakes

Made with almost 100% discard
Prep Time 30 minutes
Course Breakfast
Makes 8 4" pancakes


  • 300 g (2 cups) discarded sourdough starter
  • 20 g (4 tsp) coconut oil
  • 20 g (1/3 cup) all-purpose or another flour
  • 10 g (2 tsp) honey
  • 1 egg
  • 5 ml (1 tsp.) baking soda
  • 3 ml (1/2 tsp.) sea salt


  • Melt coconut oil until it is liquid.
  • Combine ingredients together and mix well into a thin batter.
  • Heat a griddle or cast iron pan to 375°F/190°C.
  • Lightly oil the griddle with butter or coconut oil.
  • Pour batter into 4 inch (10cm) round pancakes. Sprinkle on any add-ins (savory like shredded cheese and sliced jalapenos, or sweet like blueberries and crushed pecans).
  • Cook until golden brown on one side (3 to 4 minutes). Flip and cook another 1 to 2 minutes. Repeat until all the batter is gone.
  • Keep warm under towels on a plate, or store pancakes in low oven (225°F/107°C) while cooking the rest. Serve immediately with butter and maple syrup!


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