Sourdough Buttermilk Pancake Recipe

5 from 9 votes

Sourdough Buttermilk Pancake Recipe

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.

Prep Time15

Cook Time4

Rest Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 166kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

Instructions

Make the batter: Whisk together the eggs, buttermilk, sourdough discard, cane sugar and vanilla in a large bowl until no traces of egg yolk remain and the discard is dissolved.
2 eggs, 226 grams buttermilk, 36 grams cane sugar, 56 grams sourdough discard, 4 grams vanilla extract
Sift the dry ingredients into the batter, only fold in the flour a third at a time to avoid over mixing. Gently fold the dry ingredients in.
180 grams all-purpose flour, 1 teaspoon baking powder, ¼ teaspoons baking soda, 4 grams salt
Stir in the melted butter until just combined. Do your best not to overmix the batter or your pancakes will turn out tough and rubbery.
28 grams butter
Let the batter rest: Cover the bowl with plastic wrap and let the batter rest untouched at room temperature for at least 30 minutes. This will allow the flour to hydrate and help the gluten relax.
Cook the pancakes: Heat a skillet over medium heat with ½ tablespoon of butter.
Pour ¼ cup (56 grams) of batter into the hot skillet. Cook the batter for 1 to 2 minutes, or until bubbles begin to form on the surface of the pancake. Flip and continue cooking until the pancakes are golden brown.
Repeat with the remaining batter. Add more butter as needed.
Enjoy: Serve your pancakes with your favorite toppings such as butter, maple syrup, fresh preserves, and fresh fruit.
Store and reheat: These pancakes are best enjoyed fresh.

Notes

When in doubt, use weight over volume measurements.

For long-term storage, 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 or airtight container once they are completely frozen. Freeze your pancakes for up to 1 month.

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

Nutrition