Pancakes have always been one of my comfort foods, they were one of the three meals my dad knew how to make growing up. We’re talking full Bisquick, chocolate chips, Mrs. Butterworth’s situation. This version might be a bit more “elevated,” but it still hits that same cozy, nostalgic note.

There’s something about pancakes for dinner that just feels like a treat, and these sourdough ones are no exception. This recipe is one of my favorite ways to use up sourdough discard, turning something that might’ve been wasted into a stack that feels like something you’d order off an upscale brunch menu.

If you have the time, letting the batter rest overnight is where things really start to come together. The sourdough gets a chance to ferment, adding that subtle tang, while the flour fully hydrates for a smoother, more tender texture. It’s a simple step that makes a noticeable difference.

That said, these are still completely doable the same day. Whether your starter is bubbly and active or just “hungry” discard, you’ll end up with pancakes that are fluffy, lightly tangy, and perfect for piling high with something sweet, like a quick blueberry compote and a cloud of mascarpone whipped cream. Once the batter’s set, the next thing that really makes a difference is how you cook them.

Butter vs. Oil

It’s one of those small details that can completely change how your sourdough pancakes, or any pancake for that matter, can turn out. What you cook your batter in will directly affects flavor, color, and how evenly they cook. And for most people, that starts with butter.

Butter gives you that rich, slightly nutty flavor and helps create those golden, crisp edges that make pancakes feel a little more special. The downside is that butter can burn quickly, especially if your pan runs a little hot. It can also create those uneven pockets of browning because of the milk solids. Once it goes too far, you’ll start to get uneven coloring and a slightly caramelized, almost crunchy edge, which, honestly, I don’t mind… as long as it doesn’t cross into burnt.

Oil, on the other hand, is much more forgiving. It has a higher smoke point, so it can handle heat without burning, which makes it great if you’re cooking multiple batches or still figuring out your stove. The trade-off is that you lose some of that depth of flavor, but you do get that smooth, even, “magazine-style” golden color.

If you can, clarified butter is the best of both worlds. Since the milk solids have been removed, it won’t burn as easily, but you still get that rich, buttery flavor. It’s a small upgrade that makes a noticeable difference, especially when you’re cooking a full batch. At the end of the day, all three options work—it just depends on what you’re going for. But if you want evenly golden pancakes with that classic flavor, clarified butter is hard to beat.

These sourdough discard pancakes are fluffy, lightly tangy, and the perfect way to use up leftover starter without wasting a thing. 

Sourdough Discard Pancakes

Ingredients:
yields 6-8 medium pancakes

• ⅔ cup sourdough starter
• ⅔ cup milk or buttermilk
• 1 large egg
• 1 tbsp melted butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking powder**
• ½ tsp baking soda**
• ½ tsp salt
• Butter or oil, for cooking

Blueberry Compote

• 1 (6 oz) container blueberries
• 1 tbsp sugar
• 1/4 cup lemon juice

Mascarpone Whipped Cream

• 4 oz mascarpone
• 1 cup heavy cream
• 4 tbsp powdered sugar

Instructions:

1. Start with the blueberry compote.
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Let it cook for about 5–8 minutes, stirring occasionally, until the berries start to burst and the mixture thickens slightly. Set aside to cool while you make the rest.

2. Make the mascarpone whipped cream.
In a bowl, combine the mascarpone, heavy cream, powdered sugar, and vanilla. Beat until soft, fluffy peaks form—you want it light but still smooth. Keep it chilled until you’re ready to serve.

Mix the pancake batter (overnight method).
If you’re making the batter the night before, start by whisking together the sourdough starter, milk, egg, oil (or melted butter), maple syrup, and vanilla until smooth. Add the flour and salt, then mix until just combined. Cover and refrigerate overnight.

The next day, let the batter sit at room temperature for about 15–20 minutes to take the chill off. Then stir in the baking powder and baking soda just before cooking, mixing gently until incorporated. Don’t overmix! A few lumps are totally fine.

***You can make this batter the same day by adding all ingredients at once, but for the best flavor and texture, the overnight rest is worth it.

4. Cook the pancakes.
Heat a lightly buttered skillet or griddle over medium heat. Scoop the batter onto the pan and cook until bubbles form on the surface and the edges start to set. Flip and cook until golden on both sides.

5. Assemble and serve.
Stack the pancakes while they’re still warm, spoon over the blueberry compote, and finish with a generous dollop of mascarpone whipped cream.

⸻

Other Topping Ideas

If you want to keep things simple or switch it up, these all work really well:

• Fresh berries + maple syrup
• Honey + butter
• Peanut butter + banana
• Chocolate chips + whipped cream (the way my dad always made them, and still one of my favorites)

Tips & Tricks for the Best Sourdough Pancakes

• Let the batter rest (if you can).
  If you have the time, letting the batter sit overnight in the fridge deepens the flavor and gives you a softer, more tender pancake. It’s a simple step that makes a noticeable difference. If you go this route, let the batter sit at room temperature for about 15–20 minutes before cooking so it loosens up slightly.
• Same-day? Still great.
  No overnight rest? No problem. Even a quick 5–10 minute rest after mixing helps the batter hydrate and gives you a better texture.
• Stick with medium heat.
  Too hot and the outside will brown before the inside cooks through. Medium heat gives you that even golden color and fully cooked center without burning.
• Lightly grease, don’t overdo it.
  A small amount of butter, oil, or clarified butter goes a long way. Too much can fry the pancakes instead of letting them cook evenly.
• Don’t rush the flip.
  Wait until bubbles form on the surface and the edges start to set. That’s your cue—they’ll release more easily and hold their shape.
• Spray your spatula.
  Before you flip, give your spatula a quick spray (or a light dab of oil or clarified butter). It sounds small, but it really helps prevent sticking and keeps the pancakes intact.

Whether you’re using up sourdough discard or just craving a cozy breakfast-for-dinner moment, these pancakes are one of those recipes you’ll come back to. Simple, flexible, and easy to make your own.