Grandma’s Sourdough Discard Pancakes Recipe (Light & Fluffy)
My grandpa loves telling the story of Grandma’s sourdough pancakes. Every hunting trip to Dixie Meadows in rural Oregon, she would pack her sourdough starter and make pancakes at the campsite every single morning. He swears they taste better outdoors, and honestly, after making this recipe myself, I believe him!
This recipe came to me through Grandma’s collection, and it has become one of my absolute favorites. I started my own sourdough starter during the pandemic, and the first time I brought it camping and made these pancakes at our campsite, it felt like I was carrying on something really special.
What makes these pancakes different from any other sourdough pancake recipe is the technique — Grandma separates her eggs and folds in whipped egg whites right before cooking. It sounds like an extra step, but I promise it is worth it. That’s what makes them so incredibly light and fluffy.
The overnight rest does take a little planning, but most of it is hands-off time. Start it the night before, and by morning, you are just minutes away from the best stack of pancakes you have ever had.
Sourdough pancakes are by far one of my favorite breakfast foods, but because of the nature of sourdough, this recipe does take a bit of planning, overnight to be exact. I guarantee these pancakes are so worth it. Not only is the flavor amazing, but the rising bubbles of the active sourdough starter also make these pancakes incredibly fluffy.
Why you’ll love this recipe
- Uses up your sourdough discard, so nothing goes to waste
- Incredibly light and fluffy thanks to the whipped egg white technique
- The overnight fermentation gives them a deep, tangy sourdough flavor
- A cherished family recipe that has been made at campsites and kitchen tables for generations
- Simple pantry ingredients — no special equipment needed
Ingredients you will need:
Just a handful of pantry staples — sourdough starter, flour, water, eggs, and a few basics. The key is separating your eggs and whipping the whites separately. Don’t skip this step! It is my Grandma’s secret to that fluffy texture.
Tips for perfect sourdough discard pancakes
- Start the night before. The overnight rest is what develops the flavor and gives the starter time to get active and bubbly.
- Don’t skip the egg white step. Folding in whipped egg whites is what makes these pancakes so much fluffier than a standard recipe.
- Let the batter rest 30 minutes before cooking. After you fold everything together, give it time to settle before you start cooking.
- Use a hot skillet. Medium to medium-high heat with butter or oil gives you those golden edges.
- I keep my starter under my microwave light overnight — the warmth from the light is just enough to keep it active without overheating it.
Variations and Substitutions
- No sourdough discard? You can use active starter instead — just know the flavor will be slightly more tangy.
- Make them sweeter. Add a splash of vanilla extract and an extra tablespoon of sugar for a more classic pancake flavor.
- Add mix-ins. Blueberries, chocolate chips, or even a sprinkle of cinnamon folded into the batter are all delicious.
- No time to wait overnight? Let the batter rest for at least 2 hours at room temperature — it won’t be quite as flavorful, but it will still work.
How to store leftovers
Leftover pancakes keep in the fridge in an airtight container for up to 3 days. You can also freeze them — lay them flat on a baking sheet to freeze first, then transfer to a freezer bag. Reheat in the toaster for crispy edges or the microwave for soft and fluffy!
Frequently asked questions
Yes! Cold discard straight from the fridge works great in this recipe. Just make sure your water is warm when you mix it in to help wake the starter up.
Whipping the egg whites and folding them in adds air to the batter, which makes the pancakes significantly lighter and fluffier than if you just added whole eggs. It’s Grandma’s secret weapon!
Yes — the overnight batter can sit in the fridge for up to 24 hours before you add the morning ingredients and cook. Perfect for meal prep.
A nonstick skillet or cast iron pan both work great. Just make sure it’s hot before you add the batter.
Love this recipe?
Leave a star rating below — it helps other readers find Grandma’s recipes!
How to make Sourdough Pancakes
- Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)
- The next morning, take out 1 cup of the mixture and discard it. Add to the batter the baking soda, salt, sugar, oil, and egg yolks.
- Whip the egg whites in a separate bowl until no longer translucent, start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently. Let the batter sit for 30 minutes before cooking
- Cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!
Sourdough Pancakes
Equipment
- Cast-iron skillet
Ingredients
The night before
- 1 cup Sourdough Starter
- 2 ½ cups Flour
- 2 cups Warm Water
The next morning
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 Tbs Sugar
- 2 Tbs Oil canola oil or olive oil
- 2 Eggs yolks and whites seperated
Instructions
The night before
- Take 1 cup of sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)
The next morning
- Add to the batter the baking soda, salt, sugar, oil. Seperate the egg yolks and egg whites, add the egg yolks to the batter.
- Whip the egg whites in a separate bowl until no longer translucent, and they will start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently.
- Let the batter sit for 30 minutes before cooking cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!
Notes
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