Sourdough Pancakes (Sourdough Discard Recipe)
Fluffy, soft and insanely delicious sourdough pancakes made in just one bowl! Instructions provided for an overnight ferment, creating a fluffy, light and flavorful pancake batter or skip the wait time and cook them up right away! Both results are delicious! You're absolutely going to love these pancakes.
Ingredients
Overnight batter
- 120 grams sourdough starter discard (½ cup)
- 180 grams buttermilk or milk (¾ cup)
- 120 grams all-purpose flour (1 cup)
- 12 grams granulated sugar (1 tablespoon)
Morning additions
- 2 tablespoons melted butter (plus more cooking the pancakes)
- 1 egg, whisked
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
Overnight sourdough pancakes
- In a large bowl, whisk together the sourdough discard, milk, flour and sugar. Cover and let sit at room temperature overnight, about 12 hours.
- Add the egg, melted butter, vanilla, salt, baking soda and baking powder and whisk until just combined. If needed, add more milk to thin out the batter, one tablespoon at a time. Let the batter rest for a few minutes before using. The batter should be thick and bubbly but still pourable.
- Melt butter in a skillet over medium heat. Using a ¼ measuring cup, pour the batter into the skillet. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 1-2 minutes. Flip and cook an additional minute, or until browned. Add more butter to the skillet as needed and continue cooking remaining batter.
- To keep the pancakes warm while you're cooking, place them on a baking sheet in an oven preheated to warm, about 180 degrees.
- Serve the pancakes warm with lots of butter and maple syrup and your favorite toppings!
Same day sourdough pancakes
- In a large bowl, mix together the sourdough discard, milk, flour and sugar. Let sit until you're ready you're ready to start frying the pancakes (if it's right away, that's OK!).
- NOTE: I like to add an extra 20 grams of flour (about 3 tablespoons) to thicken up the batter slightly when I'm not doing an overnight ferment.
- Whisk in the egg, melted butter, vanilla, salt, baking soda, and baking powder until just combined. Small lumps of flour are OK. Let the batter rest for a few minutes before cooking.
- Cook the pancakes as directed above.
Notes
Make your own buttermilk: Measure ¾ cup of milk, then replace 1 tablespoon of milk with 1 tablespoon of lemon juice or white distilled vinegar. Let sit for 10 minutes before using.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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