"No Flour" Sourdough Discard Pancake Recipe

Name: "No Flour" Sourdough Discard Pancake Recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 2 cups sourdough starter discard (active or inactive); 4 eggs; 1 1/2 tablespoon maple syrup; 2 tablespoons unsalted butter (melted, but not hot); 1 teaspoon baking powder; 1 1/2 teaspoon salt; butter for frying

Jump to Recipe Print Recipe

This post may contain affiliate links. Any purchases from links outside of moon + magnolia may earn a commission at no additional cost to you. Thank you for supporting my content!

This sourdough discard pancake recipe is the perfect marriage between a pancake and a crepe. All you need is discard and a few pantry staples—no extra flour, waiting, or fermenting needed! Ready in minutes, they’re fluffy and perfectly golden.

Stack of sourdough discard pancakes with grape, butter, and gold knife in background

Table of Contents

Often, sourdough gets a bad rap for being complicated, but I’ve found the opposite to be true.

After years of making sourdough for my family, I’ve learned the secret is simple: the right recipes.

Sure, some things—like sourdough donuts, bagels, or fresh-milled einkorn sourdough bread—take time (and are totally worth it). But keeping a healthy starter on hand makes homemade meals so much easier.

I use mine for easy flatbreads, freezer-friendly pizza dough, sourdough biscuits and gravy, and even to thicken soups.

But my latest obsession? Quick sourdough breakfasts like crepes or these “no flour” sourdough discard pancakes.

They’re incredibly easy—just discard and pantry staples mixed together and cooked on a hot skillet. No flour, no fermentation, no fuss.

They are so simple to make that they rival store-bought convenience. But they are, of course, healthier and way more delicious!

Stack of pancakes with slice cut out, showing texture with text overlay "no-flour sourdough pancakes"

Why You’ll Love This Recipe

No Extra Flour: This sourdough discard pancake recipe uses only the flour in your starter, so you don’t have to lug the flour bag out of the pantry!

Quick and Easy: There is no fermenting, no waiting, and hardly any measuring.

Freezer-Friendly: Sourdough discard pancakes are freezer-friendly. Freeze a batch for an easy breakfast on busy mornings.

Sourdough: Making sourdough discard recipes is fun and delicious! If you don’t have a starter, download my free sourdough starter eBook to learn how!

Ingredients

Sourdough Discard: Use active or inactive sourdough starter discard.

Eggs: 2025 has been the year of expensive eggs. If affordable eggs are hard to find, try making flaxseed eggs: mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes until thickened.

You can also source eggs from someone with backyard chickens—maybe even trade a loaf of sourdough bread for a few!

Get the full list of ingredients and measurements on the printable recipe card below.

Tools You May Need

Cast Iron Skillet: I used (and love) my Lodge 13.25″ cast iron skillet. But any large skillet will work.

Step-by-Step Instructions

Sourdough discard pancake ingredients in a bowl.

Step 1: In a large mixing bowl, combine the sourdough starter, eggs, maple syrup, and butter. Mix until thoroughly combined.

Sourdough discard pancake batter with baking powder and salt.

Step 2: Add the salt and baking powder. Stir to combine. Set aside.

Step 3: Preheat the skillet over medium-low heat. Add a tablespoon or so of butter to the hot cast iron skillet. Spread it around so it evenly coats the pan.

Sourdough discard pancake cooking in skillet.

Step 4: Ladle 1/4 cup of batter per pancake into the skillet, working in small batches. Cook for 2-3 minutes or until bubbles stop forming and popping on the surface.

Golden-brown sourdough discard pancake flipped.

Step 5: Flip the pancakes to the other side. Cook for 1-2 minutes

Stack of sourdough discard pancakes with a slice removed, topped with melting butter

Step 6: Serve warm with homemade pancake syrup, maple syrup, fruit, or your other favorite toppings.

Tips for Success

Watch the Bubbles: Don’t flip the pancakes until the bubbles have stopped forming and popping on the top.

Only Add Butter as Needed: Excess hot butter in the pan can burn the pancake. For perfectly golden pancakes, only add butter as needed to prevent sticking.

Watch the Temperature: If your pancakes are burning, drop the temperature to low for a few minutes. On my stove, I have to adjust between medium and low heat through the process.

Keep the Pancakes Warm: To keep pancakes warm while cooking, place them on a wire rack in the oven set to “warm” or about 200°F. This will keep them warm but without making them soggy.

Stack of sourdough discard pancakes with butter on top and maple syrup drizzling down the sides.

Storing and Reheating

Store leftover sourdough pancakes in an airtight container in the fridge for 3-5 days.

To reheat on the stove, warm a skillet over medium-low heat. Then, warm each pancake for 30 seconds to 1 minute on each side (or until warmed through).

To reheat in the microwave, place the pancakes on a microwave-safe plate and warm for 30 seconds to 1 minute.

To reheat your leftover pancakes in the oven, preheat the oven to 350°F. Lay the pancakes in a single layer on a baking sheet. Warm for 5-10 minutes.

How To Freeze Sourdough Discard Pancakes

Sourdough discard pancakes freeze like a dream! And it’s really easy, too:

Let the pancakes cool to room temperature.
Stack the pancakes with a slip of parchment paper between each one.
Transfer to a freezer-safe bag and freeze them for up to 3 months.

You can reheat sourdough pancakes from frozen in the oven, microwave, or stove.

Stack of sourdough discard pancakes with a slice removed, showing fluffy layers, topped with butter and syrup pooling at the base.

Why Use Discard in Pancakes?

People often ask me, “What’s the point of discard recipes?” It’s a fair question—pancakes are great without sourdough discard.

But there are some perks to using sourdough discard:

Flavor: Sourdough discard adds a subtle and delicious tang without needing buttermilk.

Texture: The natural fermentation creates a light batter and fluffy pancakes.

Reduce Food Waste: By using the discard from your regular sourdough feeding routine, you can prevent food waste (because starter is 50% flour, which is food).

Nutrition: Because this recipe uses only starter, you get the benefits of fermented grains without waiting for a long ferment.

FAQs

Can I use sourdough discard that’s been sitting in the fridge for weeks?

Yes, if it’s been a while since you fed it, you may notice a grey liquid on the top. That’s called “hooch,” and it’s a sign that your starter is hungry.

Just pour the hooch off and use the starter as usual.

Sourdough starter can stay in the fridge for months, but it may smell and taste acidic after a while. If so, I recommend giving it a few feedings before making your pancakes.

Can I make this batter the night before?

Yes! Mix all of the ingredients together except the salt and baking powder and store it in the fridge. In the morning, add the salt and baking powder and follow the recipe as usual.

Two cups is a lot of starter. How can I make more starter for this recipe?

To increase your starter, feed it a 1:2:2 or 1:3:3 ratio. For example, 100g of starter gets 200g or 300g each of flour and water.

Or, skip discarding. Just weigh your starter and feed it equal parts flour and water.

A stack of pancakes with text overlay "sourdough discard pancake recipe."

Let’s Connect!

If you tried this recipe and loved it, leave a comment or review!

Also, don’t forget to pin this post and follow Moon + Magnolia on Pinterest. You can save all my recipes on your boards and keep up with the latest happenings!

Share your creations on Instagram and tag @moon_and_magnolia!