Recipe Pantry • Kids Can Bake
Sourdough Discard Pancakes
The best way to use up leftover sourdough starter — and kids can do the whole thing. Fluffy, tangy, and ready in 30 minutes.
Ingredients
| Metric | Volume | Ingredient |
|---|---|---|
| 200g | 1 cup | Sourdough discard (unfed) |
| 120g | 1 cup | All-purpose flour |
| 180g | ¾ cup | Whole milk |
| 1 large | 1 large | Egg |
| 25g | 2 tbsp | Granulated sugar |
| 30g | 2 tbsp | Butter, melted |
| 6g | 1½ tsp | Baking powder |
| 3g | ½ tsp | Baking soda |
| 2g | ¼ tsp | Fine sea salt |
| 5ml | 1 tsp | Vanilla extract |
Process
1
Combine wet ingredients
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla until smooth.
Ages 8-10: An adult should melt the butter. Kids can crack the egg into a separate small bowl first.
2
Add dry ingredients
Add the flour, baking powder, baking soda, and salt. Stir gently until JUST combined. Stop when you still see a few lumps — over-mixing makes pancakes tough.
Ages 8-10: Count to 20 stirs. That's usually enough.
3
Let batter rest 5 min
Let the batter sit for 5 minutes while the pan heats up. You'll see tiny bubbles forming — that's the chemistry happening.
4
Heat the pan
Place a griddle or large non-stick skillet over medium-low heat. Add butter and let it melt. Ready when a drop of water sizzles gently — not violently.
Ages 8-10: An adult should manage the stove. You can stand next to them and watch for the water drop test.
5
Pour the batter
Use a ¼-cup measure to scoop batter onto the pan. Leave 2 inches between each pancake. You can fit 3-4 at a time.
6
Watch for bubbles 2-3 min
Cook until you see bubbles forming on the surface AND the edges look set. Don't flip before the bubbles appear.
7
Flip and finish 1-2 min
Flip each pancake and cook another 1-2 minutes until golden brown. Press gently — when it springs back, it's done.
Ages 8-10: Flipping is the fun part! Slide the spatula all the way under before you flip — quick and confident.
8
Keep warm
Stack finished pancakes and cover with a clean towel, or put them in a 200°F (93°C) oven while you cook the rest.
🧪 Why Do Pancakes Puff Up?
Sourdough discard is acidic. When you add baking soda (a base), it reacts and creates CO2 bubbles. Those bubbles get trapped and expand on the hot pan — that's what makes them fluffy. The tang in your discard is the secret ingredient.
Henry's Tip
Don't over-mix! Lumpy batter = fluffy pancakes. Smooth batter = tough pancakes. Cold discard straight from the fridge works perfectly.
Storage
🏠 Room temp: Not recommended — eat them fresh!
❄️ Frozen: Up to 2 months. Cool completely, stack with parchment, freeze in a zip-top bag.
🔄 Refresh: Toast directly from frozen or microwave 30 seconds.
Mix-In Ideas
🫐 Blueberries • 🍫 Chocolate chips • 🍌 Banana slices — Drop them onto each pancake right after you pour the batter on the pan. Don't mix into the batter.
Classroom Lessons
🎓 Crust & Crumb Academy
🔒 Non-members see a preview — join free to watch
