These classic sourdough pancakes are fluffy, tangy, and easy to make using your discard. Perfect for slow mornings and special brunches.

Scale

1 cup sourdough discard (unfed)

2 cups buttermilk

2 cups all-purpose flour

2 Tbsp sugar

2 large eggs

1/4 cup oil or 4 Tbsp melted butter

1 tsp baking soda

3/4 tsp salt

1. The night before, mix sourdough discard, buttermilk, flour, and sugar in a big bowl.

2. Cover and let sit at room temperature overnight.

3. In the morning, whisk eggs and oil (or butter) in a separate bowl.

4. Stir into the bubbly sponge until fully combined.

5. Add baking soda and salt; stir gently. Batter will puff slightly.

6. Preheat a greased skillet or griddle over medium heat.

7. Pour 1/4 cup of batter per pancake onto the pan.

8. Cook until bubbles form and edges look dry, then flip.

9. Cook another 1–2 minutes until golden and cooked through.

10. Serve warm with syrup, fruit, or yogurt.

The batter can also be used in a waffle iron.

Store leftovers in the fridge up to 3 days or freeze for later.

Use discard straight from the fridge no need to feed it.

Keywords: classic sourdough pancakes, discard pancakes, sourdough breakfast