Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Savory Sourdough Pancake

Yield: one 8-inch pancake

The easiest sourdough discard recipe! When the COVID-19 quarantine began, it was breaking my heart to throw out any discard. A chef friend dumped hers into a pan, fried it, and that was it! That effortless technique inspired me to make this pancake a staple in my kitchen. You can get creative and add 1/3 cup additional ingredients (see ideas, below). All starters are a little different, so you may need to adjust the heat and cooking time.


  • 2 Tbs. neutral oil (such as canola oil, or grapeseed oil), butter, or ghee
  • 1 cup sourdough discard, at room temperature
  • Kosher salt
  • 2 tsp. white sesame seeds
  • 1/4 cup sliced scallions

Nutritional Information

  • Calories (kcal) : 173
  • Fat Calories (kcal): 72
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 23
  • Fiber (g): 2
  • Sugar (g): 0
  • Protein (g): 4


  • Heat the oil in an 8-inch nonstick or cast-iron skillet over medium-high heat. Season the discard with a pinch of salt, and add to the hot pan, tilting the pan to create an even layer. Sprinkle with the sesame seeds and scallions. Cook until the edges begin to set and bubbles form, about 3 minutes. Carefully flip the pancake, and cook until the bottom is golden brown and crisp, 2 to 3 minutes. (If the pancake browns too quickly, reduce the heat. If necessary, add more oil to the pan.)
  • Invert the pancake onto a cutting board, scallion-side up. Slice into wedges, and serve warm.


  • Chopped jalapeño and 1/4 cup shredded cheddar cheese
  • 1/3 cup chopped and drained kimchi
  • 1/4 cup chopped roasted red peppers
  • 2 Tbs. crumbled feta cheese, and torn fresh basil leaves for garnish
  • 2 Tbs. grated Parmesan or Romano cheese (plus more for garnish), freshly ground black pepper, and fried egg for topping
  • 1/3 cup leftover roasted vegetables and chopped fresh herbs


Rate or Review

Reviews (1 review)

  • bessieheath | 01/30/2021

    I keep making these over and over again. I kind of abandoned the whole "sprinkle the scallions and sesame seeds" thing and just fold them in.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial