Buttermilk Sourdough Discard Pancakes

Name: Sourdough Buttermilk Pancake Recipe
Prep time: 15 min
Cook time: 4 min
Ingredients: 2 eggs (large); 226 grams buttermilk; 36 grams cane sugar; 56 grams sourdough discard; 4 grams vanilla extract; 180 grams all-purpose flour; 1 teaspoon baking powder; ¼ teaspoons baking soda; 4 grams salt; 28 grams butter (melted plus more for cooking)

There’s no better way to start your day than fluffy, golden brown Buttermilk Sourdough Discard Pancakes. The combination of buttermilk and sourdough imparts a delicious tangy flavor that tastes delicious with a large pat of cultured butter and maple syrup or homemade blueberry preserves.

two plates with pancakes topped with maple syrup, bananas and pecans and berry syrup and fresh berries

What makes sourdough pancakes special

Homemade sourdough discard pancakes are a great way to use extra sourdough starter. This recipe is quick, easy and unlike other sourdough pancake recipes doesn’t require an overnight rest. You can whip these up on a lazy Saturday morning for an extra special breakfast using basic ingredients and without advanced planning.

stack of sourdough pancakes topped with berries and berry syrup

These were fantastic. Easy to make, fluffy, tender and loaded with flavor. Will be my go to pancake recipe from now on.

- Erika

Using sourdough starter discard

You can use your sourdough starter for more than just making sourdough bread! Sourdough discard imparts a tangy flavor that tastes delicious in pancakes. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your batter. Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor.

Looking for more delicious sourdough recipes? Check out my recipes for Overnight Sourdough Waffles, Sourdough Discard Crepes, and Sourdough Biscuits.

Ingredients

All-purpose flour: All-purpose flour has a low protein content which makes for soft and tender pancakes, do not substitute whole wheat flour or your pancakes will turn out dense and dry.
Buttermilk: Reacts with chemical leaveners to give batter an extra lift! Use whole milk with a teaspoon of vinegar or lemon juice.
Sourdough discard: Add 28 grams of flour and 28 grams of water to your batter if you don’t have any sourdough discard. Your pancakes won’t have a tangy, sourdough flavor but will still be fluffy and delicious.

See recipe card for detailed ingredient information.

How to Make Sourdough Buttermilk Pancakes

STEP 1: Whisk the eggs, buttermilk, sourdough discard, vanilla, and sugar together in a large bowl until the discard is completely dissolved

STEP 2: Sift the flour, salt, baking powder and baking soda into the batter and fold it into the batter a third at a time.

STEP 3: Stir the melted butter gently into the batter.

STEP 4: Cook batter over medium-high heat until little bubbles appear on the surface of the pancake and flip

How to make fluffy sourdough discard pancakes

Make sure your baking powder and baking soda are fresh, chemical leaveners have a shelf life and if they are past their prime they will no longer be able to help your batter rise.
Use buttermilk! Because buttermilk is naturally acidic, it reacts with chemical leaveners to give your batter a big lift resulting in fluffier, tender pancakes. If you don’t have any on hand, use regular milk with a teaspoon of lemon juice.
Dissolve the sourdough discard thoroughly in your wet ingredients. Whisk your eggs, milk and discard together until no traces remain or you may end up with gummy spots in your pancakes.
Sift the flour into your batter, this lightens the flour, gets rid of lumps, and helps prevent overmixing.
Don’t overmix your sourdough pancake batter, mixing will activate the gluten in your batter, be gentle and don’t overmix or your pancakes will turn out rubbery.
For the best results let the pancake batter rest, letting the batter rest for a few minutes before cooking pancakes let’s the starch grains to swell and gluten that’s built up during mixing to relax. This helps your pancakes become lighter and fluffier.
Don’t overcrowd your pan and only cook 2 to 3 pancakes at a time. This will make flipping your pancakes easier.

Recipe FAQs

Can I make these pancakes in advance?

Absolutely! Arrange cooled pancakes in a single layer on a large parchment-lined baking sheet. Transfer the pancakes to the freezer, and transfer to a ziplock bag once they are completely frozen. Freeze pancakes for up to 1 month.

To reheat, just pop them in the toaster oven or bake in the oven preheated at 350 F until heated through, about 15 minutes.

What if I don’t have any sourdough discard? Can I still make this recipe?

Of course! You can use active sourdough starter to make your pancakes. If you don’t have a sourdough starter, simply add 28 grams of water and 28 grams of flour into your batter. You won’t have a tangy flavor, but you’ll still have delicious, fluffy pancakes.

Why did my pancakes turn out rubbery?

There are a few reasons why pancakes turn out rubbery, your chemical leaveners could be past their prime or you could have overmixed your batter resulting in excessive gluten development.

How can I tell if my baking powder and baking soda are still fresh?

Combine a pinch of baking soda or baking powder with a teaspoon of vinegar. If the mixture becomes fizzy then your chemical leaveners are still fresh and can be used in your recipe.