Fluffy Sourdough Discard Pancakes with Buttermilk

Sourdough Discard Pancakes stacked high on a plate with maple syrup dripping off the side.

Fluffy Sourdough Discard Pancakes with Buttermilk

**Advance Prep Required: you'll need sourdough discard from a sourdough starter.

Here's my guide for making classic Fluffy Sourdough Pancakes from Discarded Starter for a tasty breakfast or brunch. Buttermilk and sourdough discard combine to create tender, fluffy, and delicious pancakes! Sourdough discard and a genius egg mixing sequence sets these tender pancakes apart from the rest. You can make this recipe on the same day, or whip it up the night before for an easy morning. Fry em' up in a cast iron skillet or bake on a griddle to get the pancakes on the table fast. Share with butter and real maple syrup; they're freezer-friendly if you have leftovers. This recipe is vegetarian.

*For Overnight Pancakes: see recipe notes

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword Sourdough Discard Pancakes

Prep Time 15

Cook Time 15

Rest Time 20

Total Time 50

Servings 1/3 cup pancakes

Calories 138kcal

Author Traci York

Ingredients

Dry Ingredients:

1 1/2 cups (210 grams) All Purpose Flour
2 tablespoons Organic Cane Sugar
3/4 teaspoon Fine Sea Salt
3/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder non aluminum

Wet Ingredients:

1 large Egg separated
1 1/4 cup + 2 tablespoons (325 grams) Cultured Buttermilk not low-fat
3/4 cups (195 grams) Sourdough Discard 100% hydration, it should be runny, straight from the refrigerator is fine
1 1/2 teaspoons Vanilla Extract
2 tablespoons Unsalted Butter melted, warm to the touch

For Serving:

Real maple syrup, butter, sliced bananas, chopped pecans or other toppings (see below)

Instructions

For Same Day Pancakes

Mix the Dry Ingredients: in a medium mixing bowl whisk the flour, sugar, salt, baking soda, and baking powder. Set aside.
Mix the Wet Ingredients (excluding the egg white): in a large mixing bowl, whisk the egg yolk, buttermilk, sourdough discard, and vanilla extract until smooth. Then whisk in the melted butter until no streaks remain.
Combine the Ingredients: add the dry ingredients to the wet ingredients all at once. Using a silicone spatula (do not whisk), gently fold the dry ingredients into the wet ingredients just until barely combined. The batter will be lumpy with some dry patches of flour remaining (don't worry!). Next, add the egg white. Fold in the egg white until it mostly disappears into the batter - the batter will be somewhat thick.
Set the batter aside at room temperature for 20 minutes. The batter will become puffy and relax.
Cook: Preheat the oven to 200 Fahrenheit and line a sheet pan with parchment paper. Put the sheet pan in the oven.
Cook on either a cast iron skillet or non stick cooking surface (a griddle makes quick work). If using a cast iron skillet, add about 1-2 teaspoons of unsalted butter to the pan to fry one pancake at a time. Wipe out the pan between pancakes. Otherwise, if using a non stick surface, butter/oil is optional.
Preheat your griddle to 300-325 Fahrenheit or cast iron on medium to medium low. Using a 1/3 cup measure, scrape the batter onto the griddle and use your spatula to ease the batter into about a 4 inch circle. If the pancake scorches/gets too dark, reduce the heat.
Cook for about 3 minutes or until small bubbles form around the edges and center of the pancake and the undersides are golden brown. Gently flip the pancake and cook for just about 1-2 minutes more. The center should spring back when gently pressed and the underside should be golden when done.
Transfer the pancakes to the warm oven and repeat until no batter remains.
Share with real maple syrup, butter, chopped pecans, sliced bananas or any additional toppings such as Sweet Cherry Compote, Stewed Apples, Easy Stewed Pears or Blueberry Compote.

Video

Notes

How to Freeze: transfer room temperature pancakes in a single layer to a parchment-lined sheet pan, making several layers as needed with parchment in between. Freeze, then stack them in a storage container or freezer bag between squares of parchment until ready to use. Reheat from frozen in a 350F oven on a wire rack, or you can put them in the toaster on a low setting.

Overnight Pancakes: for *almost* as fluffy as same day omit the baking powder and baking soda from the dry ingredients, and put the egg white in a lidded storage container in the refrigerator. Mix as indicated in the recipe and allow the batter to rest covered in the refrigerator for 8-12 hours. In the morning, remove the batter from the refrigerator. Sift in the baking powder and baking soda onto the batter. Whisk gently to incorporate. Next, fold the egg white into the batter (do not whisk) until little to no eggy streaks are visible. Set the batter aside to rest 5-10 minutes while you preheat your skillet or griddle. Carry on with the recipe.

Mixing sequence adapted from Food52.

Estimated nutrition is for one pancake. Maple syrup and toppings are extra!

Nutrition