If you’ve ever wondered what to do with sourdough discard besides tossing it, this is one of my favorite ways to use it.

These fluffy sourdough discard pancakes are made with cottage cheese for a natural protein boost. They’re soft, mild in flavor, and don’t require any added sugar — though you can add a little sweetener if you prefer. Unlike many “protein pancake” recipes, these are not dense or dry. They’re light, fluffy, and incredibly simple to make. Perfect for busy mornings or when you just don’t want to waste discard.

Why You’ll Love These Sourdough Discard Pancakes

• Uses up extra sourdough discard

• Naturally high in protein from eggs and cottage cheese

• No sugar required

• Mild flavor (not overly tangy)

• Kid-friendly texture

• Comes together in under 15 minutes

If you’re trying to reduce food waste while keeping meals simple and nourishing, this recipe checks every box.

What Is Sourdough Discard?

Sourdough discard is the portion of starter removed before feeding. It’s still full of flavor and structure — just not active enough to bake bread on its own.

Instead of throwing it away, you can use it in recipes like pancakes, waffles, muffins, crackers, and more.

These pancakes are one of the easiest ways to start using your discard confidently.

Fluffy High-Protein Sourdough Discard Pancakes

Makes 8–10 medium pancakes

Ingredients

Wet Ingredients

• 200g sourdough discard

• 150g cottage cheese (about ⅔ cup)

• 2 large eggs

• 120g milk

• 30g melted butter or neutral oil

• 1 teaspoon vanilla extract (optional)

Dry Ingredients

• 120g all-purpose flour

• 6g baking powder

• 2g baking soda

• 3g salt

Optional Sweetener

• 1–2 tablespoons honey or maple syrup

• or leave it out completely

These are delicious without added sugar. Sweetness can always be added with toppings instead.

Instructions

1. Add sourdough discard, cottage cheese, eggs, milk, melted butter, and vanilla (plus sweetener if using) to a blender or a bowl. Blend or mix until smooth.

2. Add flour, baking powder, baking soda, and salt. Mix until combined. Do not overmix.

3. Let the batter rest for 5 minutes to allow the flour to hydrate and the leavening to activate.

4. Heat a skillet over medium heat. Lightly grease if needed.

5. Scoop about 60g (¼ cup) of batter per pancake.

6. Cook until bubbles form on the surface and edges begin to set. Flip and cook another 1–2 minutes until golden.

Serve warm and drizzle maple syrup over.
(Optional: Add fillings such as blueberries or chocolate chips)

Tips for the Fluffiest Texture

• Use recent discard (1–3 days old) for the mildest flavor

• Do not overblend after adding flour

• Cook on medium heat, not high

• Batter should be thick but pourable

If your cottage cheese is very thick, blend thoroughly for a smooth texture. If it’s very wet, you may need 1–2 tablespoons extra flour.

Serving Ideas

• Fresh berries

• Greek yogurt

• Nut butter

• Banana slices

• A drizzle of honey or maple syrup

• Chocolate chips folded into the batter

Want to Master Sourdough?

If you’re new to sourdough or want to feel confident using your starter beyond pancakes, my full course walks you step by step through making predictable, beautiful sourdough bread at home.

You can explore it here: Sourdough Made Simple

And for daily sourdough tips and simple recipes, follow along on Instagram at