Easy Sourdough Pikelets (Discard Recipe)
Last Updated on July 5, 2025 by Jamie Saechao
These sourdough pikelets are light and fluffy with a delicious sourdough tang. They have a crisp, buttery crust and are so easy to make it’s almost magical!
Smaller than a regular pancake, these pikelets still pack a punch: they have a light, bubbly interior and a golden crust. Top them with lemon curd, whip cream, or syrup-divine!
I am always looking for easy ways to use up my sourdough starter discard. Whether I make them for breakfast or lunch, my kids gobble up these tiny pancakes and ask for more!
We drizzle them with maple syrup at breakfast time and top them with tuna salad at lunch. Just like sourdough crepes, this easy recipe can be made sweet or savory.
Simply whip the batter together and cook on a pan over medium heat- what could be easier!
These delicious pikelets have a similar taste to sourdough crumpets or english muffins- and they are way easier to make!
For more sourdough recipes try my waffles, pumpkin muffins, or banana bread.
What Is A Pikelet?
When it comes down to it, pikelets are just miniature pancakes. According to wikipedia, pikelet is “a regional name for a crumpet”. They originate from Australia, but versions of pikelets can be found world-wide!
Much like my popular sourdough pancake batter, this version of pikelets uses discard only: no added flour is needed! The batter is fluffy and creamy and comes together in just a couple of minutes.
My kids love the name of these quirky hot cakes, so I’ll often wake up to them chirping “pikelet!” over and over again.
Learn how to make your own sourdough starter and what to do with discard right here!
Why You’ll Love Them
- This recipe is a great way to use up leftover sourdough discard
- A quick and easy cooking process: you don’t need any fancy skills for this recipe.
- Sweet or savory: For a savory recipe, add herbs to the pikelets and top with tuna or an egg. Or top these small pancakes with butter and honey for breakfast!
- Tangy flavor: Sourdough adds a delicious depth, flavor and tang to the pikelets
Ingredients
This recipe makes 8 pikelets. You can easily half the recipe, or store them in a ziploc bag for an on the go breakfast option.
- 2 cups sourdough discard
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp honey (you can substitute sugar)
- butter (for greasing the pan)
I do not use a scale for this recipe, you really do not need to!
Unlike regular pancakes, this recipe requires no eggs. The batter will whip up and be light and fluffy as it cooks.
You will need a medium to large mixing bowl for this recipe.
​Get my easy sourdough bread recipe for beginners here.
Special Tools
Optional: Use crumpet rings or the lids from mason jars to pour the batter into while cooking.
Easy Sourdough Pikelets Recipe (Step By Step)
Use a cast-iron skillet or other cooking pan. You can also fry them up on a hot griddle.
Before starting your batter, warm up the pan on medium-low heat. You want your pan to be hot before cooking, so let it warm up for about ten minutes.
Step 1: Add the sourdough starter, salt, baking soda and honey to a large bowl. Use a spatula to mix all the ingredients. The batter will puff up and be light and fluffy (I think it’s beautiful!).
Step 2: Once the pan is hot, melt a tablespoon of butter in the pan. If using crumpet rings, butter them well and place them on the hot, buttered pan.
Step 3: Add a scant quarter cup of batter to the pan (or pour into rings). Do not use an entire 1/4 cup if using rings. You will see little bubbles on the surface of the dough as it cooks.
Step 4: Cook for four minutes on one side, then flip the pikelet and cook for 2-3 minutes on the second side. When done cooking the pikelet will be golden brown, puffy, and cooked through.
Top with peanut butter and bananas, chocolate chips and strawberries, or fruit and syrup!
Recipe Tips + Notes
- If you are using crumpet rings make sure to butter them well. I use a paper towel to smear butter into the crooks of the rings.
- Make sure the pan is very hot before your begin cooking.
- Remove any clumps from the baking soda for a smooth batter.
How To Store
Store the pikelets in a ziploc container for up to three days, or freeze in an airtight, freezer safe container for up to three months.
FAQ’s
Both pancakes and pikelets are fried in butter and are typical breakfast fare. Pancakes are larger and fluffier while pikelets are small and dense.
Pikelets can be served warm and topped with syrup or honey. Or they can be eaten cold with peanut butter or tuna fish.
Overmixing the batter can make pikelets rubbery. Be sure to mix the batter until just incorporated.
I hope you enjoyed this recipe! Pikelets make the perfect quick breakfast or lunch.
Easy Sourdough Pikelets
Equipment
- 1 Large Bowl
- 1 Spatula
Ingredients
- 2 cups sourdough discard
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp honey or sugar
- butter for the pan
Instructions
- Warm up a cast iron pan (or regular pan) over medium low heat for ten minutes. You want the pan to be nice and hot before cooking!
- Mix the sourdough discard, baking soda, salt and honey in a large bowl until it becomes light and fluffy. I use a spatula and mix the battter 30-40 times.
- If using crumpet rings to shape the dough: grease them well with butter to prevent batter from sticking. (I use the rings to mason jars, lip side up).
- Add butter to the pan to prevent batter from sticking.
- Scoop slightly less than 1/4 cup of batter onto the pan. Cook for 4 minutes on the first side. Flip and cook another 2-3 minutes or until golden brown and done in the center.
- Top with maple syrup and enjoy!
Notes
- If using crumpet rings, butter them well. I use a paper towel to smear butter into the rings.
- Heat the pan very well before your begin cooking.
- Remove clumps from baking soda for a smooth batter.
