Sourdough Pancakes (Sourdough Discard Recipe) Recipe
These sourdough pancakes make a delicious use of sourdough starter discard, producing fluffy, tangy pancakes with a rich flavor. You can prepare the batter overnight for a fermented depth of taste or make them the same day for a quicker option. The pancakes are cooked on a skillet until golden and can be served warm with butter, maple syrup, and your favorite toppings.
- Prep Time: 5 minutes (plus 12 hours for overnight fermentation)
- Cook Time: 15 minutes
- Total Time: 12 hours 20 minutes (overnight) or 20 minutes (same day)
- Yield: 8-10 medium pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 120 grams all-purpose flour (1 cup)
- 12 grams granulated sugar (1 tablespoon)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 120 grams sourdough starter discard (1/2 cup)
- 180 grams buttermilk (3/4 cup) or milk
- 2 tablespoons melted butter (plus extra for cooking)
- 1 large egg, whisked
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large bowl, whisk together the sourdough discard, buttermilk (or milk), flour, and sugar until combined. For an overnight version, cover and let sit at room temperature for about 12 hours to ferment. For the same-day version, let the mixture sit briefly before proceeding to the next step.
- Add Remaining Ingredients: Whisk in the egg, melted butter, vanilla, salt, baking soda, and baking powder until just combined. Small lumps in the batter are fine. If the batter is too thick, thin with additional milk one tablespoon at a time. Allow the batter to rest for a few minutes to develop.
- Heat the Skillet: Melt a small amount of butter in a skillet over medium heat, making sure the pan is evenly coated and hot before adding the batter.
- Cook the Pancakes: Using a 1/4 cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and the underside is golden brown, approximately 1 to 2 minutes. Flip the pancake and cook for an additional minute or until browned and cooked through.
- Keep Warm: Transfer cooked pancakes to a baking sheet in an oven preheated to about 180°F (82°C) to keep warm while cooking the remaining batter. Add butter to the skillet as needed for each batch.
- Serve: Serve the pancakes warm with butter, maple syrup, and your choice of toppings such as fresh fruit, nuts, or whipped cream.
Notes
- For same-day pancakes, consider adding an extra 20 grams (about 3 tablespoons) of flour to thicken the batter slightly.
- Small lumps in the batter are acceptable and will not affect the final pancake texture.
- You can substitute buttermilk with regular milk if needed, though buttermilk adds a tangier flavor and tender crumb.
- To keep pancakes warm without a warming oven, use a low heat setting on the stove or cover them loosely with foil.
Keywords: sourdough discard pancakes, sourdough pancakes, overnight pancakes, breakfast pancakes, fluffy pancakes, easy pancake recipe
