Sourdough Discard Yoghurt Pancakes
If you’ve been looking for the best sourdough discard pancakes recipe, this is it. These Sourdough Discard Yoghurt Pancakes are light, fluffy and packed with flavour. The perfect way to use up leftover sourdough discard without any overnight resting.
Every Sunday morning at our place, pancakes mean slow starts, coffee brewing and everyone wandering into the kitchen at their own pace. These pancakes are my new favourite because they tick every box: extra fluffy texture, just a hint of sourdough tang and the addition of yoghurt for a lovely protein boost that helps keep you fuller for longer.
They’re quick enough for a last-minute breakfast and just as good reheated the next day for easy breakfasts on the run. I also love popping leftovers into lunchboxes for a little homemade treat (if there are any left!). I love the buttery golden edges on these pancakes - soft, fluffy and perfect served straight from the pan.
Top them with maple syrup, fresh berries or a dollop of yoghurt and granola for the ultimate cosy weekend breakfast.
And if you’re just getting started with sourdough, you might also love my beginner sourdough starter guide where I share all the tips that helped me along the way.
If you’re looking for more ways to use up sourdough discard, my rich and fudgy Sourdough Discard Chocolate Brownies are another favourite in our house.
Sourdough Yoghurt Pancakes
Fluffy, tangy and so easy! These sourdough yoghurt pancakes are light, airy and made with starter discard - no overnight rest required! Perfect for lazy weekends.
Ingredients
- ½ cup (120g) sourdough starter discard
- 1 cup (250g) natural yoghurt
- ⅓ cup (80ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 30g unsalted butter, melted (plus extra for cooking)
- 1 cup (150g) self-raising flour
- ½ tsp bicarbonate of soda
- 2 tbsp caster sugar
- Pinch of salt
Instructions
- In a medium bowl, whisk together sourdough starter, yoghurt, milk, egg, vanilla and melted butter until smooth.
- Sift in flour and bicarbonate of soda, then add sugar and salt. Gently whisk until just combined (a few small lumps are fine - don’t overmix).
- Heat a non-stick frying pan over medium heat and melt a little butter.
- Spoon ¼ cup portions of batter into the pan. Cook for 1-2 minutes or until bubbles form on the surface and the underside is golden.
- Flip and cook for another minute until cooked through. Transfer to a plate and keep warm.
- Repeat with remaining batter.
- Serve warm with maple syrup, berries, yoghurt, Nutella or your favourite toppings.
Notes
Top Tips:
- Make ahead: Cook a double batch and store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a warm pan or pop them in the microwave.
- Dairy-free option: Swap the yoghurt for coconut yoghurt and use your favourite plant-based milk and butter.
- Lunchbox idea: Spread pancakes with jam, sandwich two together and pack them into lunchboxes for a fun school snack.
- Boost the protein: Use high-protein yoghurt or stir through a tablespoon of protein powder for extra staying power.
- Perfectly sized every time: Use a large cookie scoop or ice cream scoop for evenly sized, picture-perfect pancakes.
Nutrition Facts
Calories
88Fat
4 gSat. Fat
2 gCarbs
12 gFiber
0 gNet carbs
12 gSugar
1 gProtein
3 gSodium
74 mgCholesterol
24 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
