There’s something incredibly comforting about a quiet morning and the smell of pancakes sizzling on the griddle. But these aren’t your ordinary pancakes — these are sourdough discard pancakes. They’re light, tender, and just a little tangy in the best possible way, made with that magical bit of leftover starter we’re all trying to put to good use.
What makes this recipe special is the pairing — a warm, silky vanilla cream sauce that drapes over the pancakes like melted ice cream. It’s a match made in breakfast heaven: cozy and nostalgic, with a little extra flair. The sourdough adds depth and a whisper of tang, while the sauce gives pure comfort and sweetness to balance it out.
If your sourdough starter is staring at you from the counter, wondering when it’ll have its moment again — this is it.
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Why You’ll Love This Recipe
It’s the perfect way to use up discard.
Every sourdough baker knows that guilty feeling of pouring discard down the sink. This recipe turns that “waste” into something so delicious you’ll start saving it on purpose.
The texture is unbeatable.
These pancakes are soft and fluffy inside with lightly crisp edges — that perfect diner-style bite. The discard helps tenderize the batter, making them melt in your mouth.
The vanilla sauce is pure magic.
It’s creamy, buttery, and lightly sweet, like a cross between custard and melted ice cream. It soaks into the pancakes beautifully but still sits on top like a glossy drizzle.
Weekend-worthy but weekday easy.
You don’t need to plan ahead or prep anything overnight. The batter comes together in minutes, and you can whip up the sauce while the pancakes cook.
It’s endlessly adaptable.
Add blueberries, chocolate chips, or even a swirl of cinnamon. Once you’ve got the base down, you can change it up every time.
Ingredient Breakdown
Let’s talk about why each ingredient matters — because every single one has a purpose.
Sourdough Discard
The star of the show! It gives your pancakes a subtle tang and a tender, bouncy texture. Unfed discard (from the fridge or countertop) works perfectly.
All-Purpose Flour
Balances the moisture from the discard and creates the structure you need for that classic pancake fluff.
Baking Powder + Baking Soda
The duo that brings the lift! Even though discard has a bit of acidity, you’ll still need chemical leavening to get those airy bubbles.
Buttermilk (or DIY substitute)
Adds richness and helps activate the baking soda for extra height. If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon vinegar or lemon juice — it works beautifully.
Egg
For structure, moisture, and that soft, custardy crumb we love in pancakes.
Melted Butter
Keeps the pancakes tender and adds that buttery flavor that makes them irresistible.
Vanilla Extract
Rounds out the tang of the sourdough with sweetness and warmth — essential for balance.
For the Vanilla Cream Sauce:
A dreamy blend of milk, cream, egg yolk, sugar, and vanilla. The egg yolk and cornstarch thicken it into a luscious pourable sauce that’s rich without being heavy. Butter at the end adds shine and flavor.
Instructions
- Step 1: Whisk together all dry ingredients in a large bowl.
- Step 2: After mixing wet ingredients separately add dry ingredients and combine gently until mixed.
- Step 3: Heat non-stick pan and butter well before cooking pancakes.
- Step 4: Once cooked, stack and enjoy immediately!
Step-by-Step Tips
1. Start with the Sauce (so it’s ready to pour).
Whisk sugar, cornstarch, and a pinch of salt in a saucepan, then slowly add milk and cream. Heat gently, whisking constantly, until it thickens — don’t rush this part. Stir in the vanilla and butter once it’s off the heat.
Tip: It should coat the back of a spoon — think thin custard, not pudding. It’ll thicken slightly as it cools.
2. Mix Your Pancake Batter Gently.
In one bowl, whisk dry ingredients (flour, sugar, baking powder, baking soda, salt). In another, whisk sourdough discard, buttermilk, egg, butter, and vanilla. Combine just until you don’t see dry streaks — lumps are okay!
Why it matters: Overmixing creates gluten, which leads to chewy pancakes. A gentle mix keeps them soft and fluffy.
3. Rest the Batter (if you have time).
Even 5–10 minutes lets the flour fully hydrate and the leavening start to work. It’s not essential, but it makes a noticeable difference.
4. Cook Low and Slow.
Medium heat is your friend. You want golden bottoms and cooked centers without burning. Wait for bubbles to form across the surface before flipping — that’s your cue.
5. Butter Between Batches.
A small dab of butter (or butter + oil) keeps your griddle seasoned and gives those perfectly crisp edges every time.
6. Don’t Rush the Sauce Reheat.
If you make it ahead, warm it slowly over low heat and whisk in a splash of milk to loosen if it thickens too much.
Variations
1. Brown Butter Vanilla Sauce
Brown the butter before adding it to the sauce for a nutty, caramel-like twist.
2. Blueberry Lemon Pancakes
Fold ½ cup fresh blueberries and 1 teaspoon lemon zest into the batter. Drizzle the vanilla sauce over and finish with a dusting of powdered sugar.
3. Chocolate Chip Pancakes with Mocha Sauce
Swap vanilla for a splash of espresso or cocoa in the sauce. Instant café vibes.
4. Cinnamon Sugar Swirl
Sprinkle a mix of cinnamon and brown sugar over each pancake as it cooks. When you flip, it caramelizes into a gooey, spiced crust.
Serving Suggestions
- Top with fresh berries or caramelized banana slices for extra brightness.
- Drizzle the vanilla cream generously, then finish with a sprinkle of toasted pecans or coconut.
- For a brunch spread, serve with crispy bacon or sausage to balance the sweetness.
- Add a light dusting of powdered sugar for that “bakery window” look.
Storage & Reheating
- Pancakes: Cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Vanilla Sauce: Keeps well for 3 days in the refrigerator. Reheat gently on the stovetop with a little extra milk to restore its silky texture.
Pro tip: Freeze leftover pancakes with parchment paper between each one for easy single servings. Pop them in the toaster oven and they’ll taste freshly made.
FAQs
Can I make the batter the night before?
You can mix the wet and dry ingredients separately, then combine in the morning for best texture. Fully mixing ahead might cause the batter to lose some of its lift overnight.
Can I use active sourdough starter instead of discard?
Yes! Active starter works just fine — the pancakes may rise a bit more, and the flavor will be a little less tangy.
Can I use milk instead of cream in the sauce?
Absolutely. The sauce will be a bit lighter but still delicious.
What if I don’t have buttermilk?
No problem — just use regular milk with a splash of lemon juice or vinegar.
Why This Recipe Works
This recipe uses both baking powder and baking soda for that essential pancake lift, balanced by the acidity of the sourdough discard. The result is pancakes that are light, tender, and never gummy.
The vanilla sauce takes the place of traditional syrup — its creamy sweetness complements the tang of the sourdough perfectly. And since it’s thickened with egg yolk and cornstarch, it clings to the pancakes instead of running right off.
Together, they create the perfect bite: soft, tangy, and sweet with just enough richness to feel like a treat.
Final Thoughts
These Sourdough Discard Pancakes with Vanilla Cream Sauce are what weekend mornings are made for — the kind of breakfast that slows you down and feels like a reward for the week. They’re nostalgic yet refined, simple yet special.
Whether you’re deep into sourdough baking or just learning to love the art of using every bit of your starter, this recipe proves that discard is anything but waste. In fact, it might just make the best pancakes you’ve ever had.
Sourdough Discard Pancakes with Vanilla Cream Sauce
Ingredients
Equipment
Method
- In a saucepan, whisk sugar, cornstarch, and salt. Slowly add milk and cream, whisking until smooth. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat, stir in butter and vanilla, and keep warm.
- Prepare pancake batter:
- Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix discard, buttermilk, egg, butter, and vanilla. Combine gently until just mixed.
- Heat a nonstick pan over medium heat and lightly butter it. Pour ¼ cup batter per pancake and cook until bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
- Stack pancakes, drizzle with warm vanilla cream sauce, and enjoy immediately.
Notes
- Use unfed sourdough discard — it gives these pancakes their subtle tang and tender texture.
- If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
- Don’t overmix the batter — a few lumps are fine! It keeps the pancakes light and fluffy.
- For crisp edges, cook with a mix of butter and a small drizzle of oil.
- Make the vanilla sauce ahead and reheat gently with a splash of milk if it thickens too much.
- Try folding in blueberries, diced peaches, or mini chocolate chips for a fun twist.
- Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
- The vanilla sauce doubles beautifully — you’ll want extra for drizzling!
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