These San Francisco-style sourdough pancakes are a classic way to use up sourdough starter discard — turning what might otherwise go to waste into the fluffiest, most flavorful pancakes you've ever tasted. The tangy undercurrent from a mature starter pairs beautifully with maple syrup and butter, and a touch of baking soda gives them that characteristic lift. A quick mix, no lengthy proof, and you're ready to flip.

Under 1 hour

Beginner friendly

10–12 pancakes

1 cup sourdough starter / discard (240g)
1 cup all-purpose flour (125g)
1 cup milk (240ml)
2 large eggs
2 tablespoons sugar
2 tablespoons melted butter
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
Butter, for the pan
Maple syrup, for serving

In the D'Yeast 2.5L bowl (or any mixing bowl), whisk together the sourdough starter, flour, milk, and sugar until smooth. Cover and let sit at room temperature for 20–30 minutes. This short rest lets the starter wake up and the flour hydrate, giving the pancakes tang and lightness.

Whisk in the eggs, melted butter, salt, and vanilla. Just before cooking, sprinkle the baking soda over the batter and gently fold in. The batter will foam slightly — that's exactly what you want.

Heat a skillet or griddle over medium heat. Melt a small pat of butter, then pour ¼-cup portions of batter onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden brown on the second side.

Stack the pancakes and serve immediately with butter and warm maple syrup. Add fresh berries, whipped cream, or a dusting of powdered sugar if you like.

This is the ultimate use for sourdough starter discard — don't throw it away, turn it into breakfast. See the full tutorial on our YouTube channel.

Keep pancakes warm in a 200°F (95°C) oven on a wire rack while you finish cooking the rest. For the fluffiest result, don't overmix after adding the baking soda — fold just until combined.

Sourdough, pancakes, san francisco, breakfast