Sourdough Pancakes (Sourdough Discard Recipe)

sourdough pancakes on a plate with syrup with one bite on a fork

4.78 from 22 votes

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.

Prep Time10

Cook Time15

Resting Time12

Total Time12 25

Course: Breakfast

Cuisine: American

Servings: medium pancakes

Calories: 82kcal

Author: Rachel Kochlin

Equipment

Ingredients

Overnight batter

120 grams sourdough starter discard ½ cup
180 grams buttermilk ¾ cup (or milk)
120 grams all-purpose flour 1 cup
12 grams granulated sugar 1 tablespoon

Morning additions

2 tablespoons melted butter (plus extra for 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.

Nutrition