Description
These Fluffy Sourdough Discard Pancakes with Buttermilk are a perfect way to use up your sourdough starter discard while creating tender, flavorful pancakes. Made with cultured buttermilk and a blend of baking soda and baking powder, these pancakes are delightfully airy and have a slight tang from the sourdough. Cooked on a griddle or cast iron skillet and kept warm in the oven, they make a delicious breakfast option served with maple syrup and your favorite toppings.
Ingredients
Dry Ingredients
- 1 1/2 cups (210 grams) All Purpose Flour
- 2 tablespoons Organic Cane Sugar
- 3/4 teaspoon Fine Sea Salt
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder (non aluminum)
Wet Ingredients
- 1 large Egg (separated)
- 1 1/4 cup + 2 tablespoons (325 grams) Cultured Buttermilk (not low-fat)
- 3/4 cups (195 grams) Sourdough Discard (100% hydration, runny, refrigerated)
- 1 1/2 teaspoons Vanilla Extract
- 2 tablespoons Unsalted Butter (melted, warm to the touch)
Toppings (Optional)
- Real maple syrup
- Butter
- Sliced bananas
- Chopped pecans
- Sweet Cherry Compote
- Stewed Apples
- Easy Stewed Pears
- Blueberry Compote
Instructions
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder until well combined. Set aside.
- Mix the Wet Ingredients (excluding egg white): In a large mixing bowl, whisk the egg yolk with buttermilk, sourdough discard, and vanilla extract until smooth. Then whisk in the melted butter until no streaks remain.
- Combine the Ingredients: Add the dry ingredients to the wet ingredients all at once. Using a silicone spatula, gently fold the dry ingredients into the wet just until barely combined; the batter will be lumpy with some dry flour patches remaining. Next, fold in the egg white until mostly incorporated. The batter will be somewhat thick. Let it rest at room temperature for 20 minutes to become puffy and relax.
- Preheat and Prepare for Cooking: Preheat your oven to 200°F and line a sheet pan with parchment paper, placing it in the oven to keep pancakes warm. Heat a cast iron skillet or non-stick griddle to 300-325°F or medium to medium-low heat for cast iron. If using cast iron, add 1-2 teaspoons unsalted butter per pancake; with non-stick surfaces butter or oil is optional.
- Cook the Pancakes: Using a 1/3 cup measure, pour batter onto the cooking surface and shape into approximately 4-inch circles with a spatula. Cook for about 3 minutes until small bubbles form around edges and centers, and undersides are golden brown. Flip and cook another 1-2 minutes until centers spring back when gently pressed and underside is golden. Transfer cooked pancakes to the warm oven and repeat until all batter is used.
- Serve: Serve pancakes warm with real maple syrup, butter, and optional toppings like sliced bananas, chopped pecans, or fruit compotes for a delicious breakfast treat.
Notes
- Ensure the sourdough discard is 100% hydration and runny for best batter consistency.
- Do not overmix the batter; some lumps and dry flour patches are okay.
- Resting the batter for 20 minutes helps develop fluffy texture and slight puffiness before cooking.
- Adjust heat as needed to prevent scorching; pancakes should be golden brown but not burnt.
- You can keep cooked pancakes warm in a low oven (200°F) while finishing the batch.
- Use unsalted butter for cooking to control salt level and avoid excess burning.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
