Sourdough Pancakes (Using Discard, Dairy Free)

By: Amber Grangroth

These Sourdough Pancakes,or Suzy Cakes as we call them (because our sourdough starter is named Suzy) are the best! They are light and spongy and have that mildly sour flavor and are dairy free!

This recipe makes a huge batch of pancakes! If your family isn’t as big as mine, you can half the recipe or make the whole thing, fry up all the cakes and freeze for busy mornings. Cause who doesn’t love pancakes, even leftovers?!

I start by pulling my starter out of the fridge and giving it a bulk feed, enough so I have at least eight cups worth of starter. Then I take about 1/4-1/2 cup of starter and put it back into my jar to keep for another time. Place a cover over the bulk amount and let sit overnight, or at least 8-12 hours. It does not need to be doubled to use it, and it’s okay if it has started to fall from doubled. You can also use sourdough discard you’ve saved up in the fridge, but I never have any discard.

A bulk feed is when you feed your starter a lot more flour and water than the amount of starter you currently have. For example, if I have 1/2 cup of starter and I feed it 2 cups of water and 2+ cups of flour. Always add a little more flour than water. You want a thick pancake batter consistency.


After your starter has fermented (unless you’re using discard), you can make your pancakes. Add in the eggs, honey, butter or oil, and salt. Mix well, add baking soda, and mix until combined. The baking soda will make the batter thick, and it will rise as you mix it in.

Laddel about 1/4 cup of batter onto a greased hot griddle. When bubbles begin popping around the edges, flip and let cook for 30 seconds.

Enjoy with butter, syrup, peanut butter, fresh fruit, fruit sauce, yogurt, granola, or whipped cream. Add blueberries, nuts, or chocolate chips while they are cooking. The options are endless!

Sourdough Pancake Recipe (Using Discard, Dairy Free)

8 c sourdough starter (active or discard)

8 eggs

1/3 c honey

1 c oil or melted butter

1 t pink himalayan salt

1 1/2 T baking soda

1. In a large bowl with the sourdough starter, add eggs, honey, oil/butter, and salt. Stir to combine.

2. Add baking soda and mix well. The batter will thicken and rise up.

3. Fry on a greased hot griddle and enjoy with your favorite pancake toppings!

To freeze, cool completely on a cooling rack and freeze in a ziploc freezer bag.