Sourdough Discard & Yogurt Pancakes (with Heavy Cream)
If you’ve been looking for a way to use up extra sourdough discard, these Sourdough Discard & Yogurt Pancakes with Heavy Cream are a must-try. They’re fluffy, rich, and slightly tangy thanks to the yogurt and sourdough, while heavy cream adds an indulgent touch you won’t get from milk alone.
Sourdough Discard & Yogurt Pancakes with Heavy Cream are perfect for weekend brunch or a cozy weekday breakfast. These pancakes are a delicious way to reduce waste and enjoy the flavors of sourdough in a new way.
Usually, I make old-fashioned buttermilk pancakes. But sometimes, I want to use the leftover discard to make a batch of sourdough pancakes. They have a deliciously tangy flavor, a fluffy texture, and a crisp golden-brown edge that makes them irresistible. Plus, it’s a perfect way to reduce waste while enjoying a homemade breakfast the whole family loves!
Looking for easy breakfast ideas? Try this Old-Fashioned Homemade Buttermilk Pancakes Recipe, or Classic French Toast Recipe.
- If you’ve been looking for a way to use up extra sourdough discard, these Sourdough Discard & Yogurt Pancakes with Heavy Cream are a must-try. They’re fluffy, rich, and slightly tangy thanks to the yogurt and sourdough, while heavy cream adds an indulgent touch you won’t get from milk alone.
- What you'll love about this recipe:
- Tools Need to Make Sourdough Pancakes from Discard
- Recipe Ingredients
- How to Make Sourdough Discard & Yogurt Pancakes with Heavy Cream Step-by-Step
- Helpful Tips for Perfect Pancakes
- Make-Ahead Tip
- Write a tip, for example: saves time by making ahead
- Storage & Reheating
- Variations & Add-ins
- Frequently Asked Questions (FAQ)
- More Recipes You'll Fancy
- Looking for Delicious breakfast recipes?
What you’ll love about this recipe:
Tools Need to Make Sourdough Pancakes from Discard
- Cast Iron Skillet or Griddle
- Spatula
- Whisk
- Batter Bowl
- Small Bowl
- Measuring Cup
- Measuring Spoons
Recipe Ingredients
You’ll need the following ingredients to make these Sourdough Discard & Yogurt Pancakes with Heavy Cream:
- Sourdough discard (unfed)
- Plain Greek yogurt
- Heavy Cream
- Water
- Large egg
- Melted butter or neutral oil (plus more for cooking)
- Ganulated sugar (optional)
- Vanilla extract (optional)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
How to Make Sourdough Discard & Yogurt Pancakes with Heavy Cream Step-by-Step
Here are quick visual instructions for making Sourdough Discard & Yogurt Pancakes made with heavy cream step-by-step. Remember, the full instructions will be in the printable recipe card below.
- Mix the wet ingredients – In a large bowl, whisk together sourdough discard, yogurt, heavy cream + water mixture, egg, melted butter, sugar, and vanilla until smooth.
- Combine the dry ingredients – In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Bring it together – Add dry ingredients to the wet mixture and stir gently until just combined. Batter should be slightly thick but pourable. Add a splash more water if needed.
- Cook the pancakes – Preheat a cast iron skillet over medium heat for 5 minutes. Lightly grease with butter and oil. Pour about ¼ cup batter for each pancake. Cook 2–3 minutes, until bubbles form and edges are set, then flip and cook 1–2 minutes until golden brown.
- Serve & enjoy – Stack high and top with maple syrup, berries, or an extra dollop of yogurt.
Helpful Tips for Perfect Pancakes
- Preheat your skillet – Cast iron holds heat well but needs time to warm evenly.
- Don’t overmix – Gentle stirring keeps the pancakes light and fluffy.
- Use a butter + oil combo – Prevents burning and keeps pancakes evenly golden.
- Keep warm in the oven – Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Make-Ahead Tip
Write a tip, for example: saves time by making ahead
Storage & Reheating
Storage: Store cooled pancakes in an airtight container for up to 3 days.
Reheating: Reheat gently on low heat to avoid drying them out.
Freezing: Freeze in a single layer, then transfer to a freezer bag. Reheat in a toaster, oven, or skillet.
Variations & Add-ins
- Fruit: Blueberries, sliced bananas, or strawberries folded into the batter.
- Flavor: Cinnamon, nutmeg, or vanilla extract.
- Chocolate: Mini chocolate chips or cocoa nibs.
- Nutty: Chopped nuts or a swirl of almond butter.
Frequently Asked Questions (FAQ)
Yes! You can use milk or a plant-based milk instead. Just keep in mind the texture will be slightly lighter.
It’s best to cook the batter right away since the baking soda reacts quickly, but you can mix the wet and dry ingredients separately and combine them just before cooking.
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or skillet.
Looking for Delicious breakfast recipes?
Grab your 5 breakfast recipes now!
More Recipes You’ll Fancy
I hope you love the Sourdough Discard & Yogurt Pancakes with Heavy Cream. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo
Sourdough Discard & Yogurt Pancakes (with Heavy Cream)
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 1 cup (240g) plain Greek yogurt
- ¼ cup heavy cream + ¼ cup water (thinned cream)
- 1 large egg
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon vanilla extract (optional)
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Mix the wet ingredients – In a large bowl, whisk together sourdough discard, yogurt, heavy cream+ water mixture, egg, melted butter, sugar, and vanilla until smooth.
- Combine the dry ingredients – In a separate bowl, stir together flour, baking powder, baking soda ,and salt.
- Bring it together – Add dry ingredients to the wet mixture and stir gently until just combined. Batter should be slightly thick but pourable. Add a splash more water if needed.
- Cook the pancakes – Preheat a cast iron skillet over medium heat for 5 minutes. Lightlygrease with butter and oil. Pour about ¼ cup batter for each pancake. Cook 2–3minutes, until bubbles form and edges are set, then flip and cook 1–2 minutes until golden brown.
- Serve & enjoy – Stack high and top with maple syrup, berries, or an extra dollop of yogurt.
Notes
Variations & Add-ins
- Fruit: Blueberries, sliced bananas, or strawberries folded into the batter.
- Flavor: Cinnamon, nutmeg, or vanilla extract.
- Chocolate: Mini chocolate chips or cocoa nibs.
- Nutty: Chopped nuts or a swirl of almond butter.
Storage & Reheating Tips
- Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Reheat in a toaster, oven, or skillet.
- Keep Fluffy: Reheat gently on low heat to avoid drying them out.
Sourdough Discard Tips
- Storage: Keep discard in the fridge if not using immediately.
- Fed vs. Unfed: This recipe works best with unfed discard.
- Other Uses: Extra discard can be used in crackers, waffles, muffins, or othersourdough recipes.
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.
These Sourdough Discard & Yogurt Pancakes with Heavy Cream prove that using up sourdough starter doesn’t have to mean compromise — it can mean pure breakfast bliss. The tang from the yogurt, the richness from the cream, and the subtle flavor of sourdough come together to create pancakes that feel special enough for a weekend brunch but simple enough for any day of the week.
If you’ve been wondering what to do with your discard, this recipe is the perfect excuse to heat the skillet and treat yourself to something warm, fluffy, and delicious.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share your pancake photos, or tag me on Instagram @LinenandWildflowers so I can see your sourdough creations. And if you’re looking for more ways to use sourdough discard, be sure to check out my other easy and delicious recipes.