Light and Fluffy Sourdough Discard Pancakes
Pancakes bring back a flood of childhood memories. My dad loves pancakes. I think they are his all time favorite food. Pancakes, hot off the griddle with butter and maple syrup (I love the real stuff!). These sourdough discard pancakes are the real deal. Soft, fluffy and super delicious with some sourdough tang if you leave them to ferment longer or use older discard. No matter if you’re new to sourdough or have been baking for awhile, these light and fluffy sourdough discard pancakes should be on your short list of sourdough recipes to make. Yum!
Ingredients in Light and Fluffy Sourdough Discard Pancakes
- Sourdough Discard: I always use 100% hydration sourdough discard. This means your starter has been fed equal weights of flour and water. The older your discard is, the more sour flavor it will have. The younger and fresher the discard, the less sour flavor it will have. If your discard is very runny, you may need a little extra flour in this recipe.
- All-Purpose Flour: This pancake recipe has been tested with all purpose flour. A lower protein content makes for a light and tender pancake. The less gluten development, the better. You could also try substituting half whole wheat flour for the all purpose flour with good results.
- Buttermilk: These are buttermilk style pancakes. The buttermilk gives them great flavor and rise. If you don’t have buttermilk, you can mix an equal volume of sour cream and milk together. I use about 1 cup of sour cream and 3/4 cup milk. You may need to adjust the liquid to your preference.
- Unsalted Butter: I always use unsalted butter in baking. You can control the flavor much better when you use unsalted butter. Salt content varies between brands of salted butter, and your baked goods may come out too salty when using salted butter. If you choose to use salted butter, decrease the salt a little bit in the recipe. Use cold, chilled butter for best results.
- Sugar: These pancakes are not overly sweet. The sugar enhances the flavor of the pancakes and should not be left out.
- Baking Powder and Baking Soda: Baking powder and baking soda gives these pancakes their rise. Make note that if you want to long-ferment the pancake batter, you’ll need to mix up all the ingredients EXCEPT the baking powder, baking soda and salt. Place the batter in the fridge for 24-48 hours. Before frying the pancakes, add the baking powder, baking soda and salt into the batter and mix gently.
Mix Together the Pancake Batter
Mix together the liquid ingredients, making sure the sourdough discard is incorporated all the way. To a small bowl fluff together the flour, baking powder, baking soda and salt. Mix together gently until just combined. Note: If you want to long-ferment the pancakes, make sure to leave out the baking powder, baking soda and salt. You’ll add it in later.
Long Ferment Option: If you want to long-ferment the pancake batter, mix up all the ingredients EXCEPT the baking powder, baking soda and salt. Place the batter in the fridge for 24-48 hours. Before frying the pancakes, add the baking powder, baking soda and salt. Mix and proceed with the recipe.
Frying Light and Fluffy Sourdough Discard Pancakes
Heat up a pan on medium-low heat. You can adjust the temperature as needed. If the pancakes cook too hot, turn the heat down. Not hot enough, turn the heat up. But here’s the most important step: BUTTER the pan or BUTTER the griddle. Always, always heat the pan up and put a little pat of butter in it before plopping on some batter. This produces the most delicious tender crust on the pancakes. It’s my favorite. Use a measuring cup to scoop some pancake batter onto the hot pan.
Cook pancakes for about 2 minutes on one side. Once the pancake has some bubbles on top, flip it over to bake on the other side. Once the pancake is cooked all the way through, serve and enjoy! We love topping them with more butter and maple syrup.
Adding Blueberries: We love blueberry pancakes. Place batter on the frying pan and let cook for about 30 seconds. Then add the blueberries to the pancakes. Make sure pancakes are cooked through before serving.
Frequently Asked Questions
Leftover pancakes can be stored in an airtight container for up to 24 hours or freeze for up to a month. Reheat to enjoy.
Add a little more buttermilk or milk to the batter if it’s too thick. If it’s too thin you can add a little more flour to the mixture.
My sourdough discard waffle recipe is also made with sourdough discard and it is similar in how the baking powder and baking soda are added later for the long fermentation. But, my waffle recipe has cornstarch in the batter which makes them crispy on the outside and soft in the middle. Both recipes are delicious and make for a great breakfast.
Light and Fluffy Sourdough Discard Pancakes
Ingredients
- 150 grams sourdough discard 100% hydration, about 3/4 cup
- 420 grams buttermilk see recipe notes, about 2 3/4 cups
- 2 large eggs about 100 grams
- 45 grams granulated sugar about 3 Tablespoons
- 4 grams vanilla extract about 1 teaspoon
- 60 grams unsalted butter melted, about 4 Tablespoons
- 275 grams all purpose flour about 2 cups
- 6 grams baking soda about 1 teaspoon
- 5 grams baking powder about 1 teaspoon
- 6 grams salt about 1 teaspoon
Instructions
- Mix together sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter. Whisk until the discard is completely incorporated into the other ingredients.
- To a small bowl, add the flour, baking soda, baking powder and salt. Fluff together. Add the flour mixture to the wet ingredients and mix together until just mixed. If the batter seems thin, add a little bit more flour to the batter. All sourdough discard is a little different in how long it has fermented and how much liquid it has in it as a byproduct from that fermentation process.
- Overnight Fermentation Option: If you want to long-ferment the pancake batter, mix up all the ingredients EXCEPT the baking powder, baking soda and salt. Place the batter in the fridge for 24-48 hours. Before frying the pancakes, add the baking powder, baking soda and salt. Mix and proceed with the recipe.
- Preheat a frying pan or griddle to medium-low heat. Butter the pan. Use a ¼ cup measuring cup and pour batter onto pan in a circle. It is normal for this batter to be a little bit thick. Use the cup to spread the batter out a little more for a thinner pancake. Cook until the bottom is brown and bubbles are forming on top of the pancake. Flip and cook on the other side. Each pancake takes about 4 minutes total depending on the heat of your pan.
- Butter the pan again and repeat with the remaining batter until all the pancakes are baked through. Enjoy warm with maple syrup, butter and fresh fruit if desired.
You are correct that pancakes may be your dad’s top food…and he enjoyed every Saturday morning making them with his kidcrew, and topping with maple syrup…And yes, my preference is to top them with butter and/or fresh jam! No syrup for me! Love this delicious recipe!! 🥞😋🙌🏻
I have made these several times and love them. Tried overnight and the morning off and both were great. Thank you!!!
Yay! I’m so glad you are loving them 🥰 Thanks for sharing!
Can I freeze the leftover batter? It’s just me and my husband, so we don’t need to make that many! He doesn’t like frozen pancakes 🙈
I have never tried freezing the batter. I’m not sure. I usually bake them all up because I have kids that will eat them. But next time I would probably cut the recipe in half. It can stay in the fridge for a few days though.
Not only might these be the best pancakes I’ve ever had but I experimented with a batch and baked them at 395 for 10min in a mini muffin pan. Turned out great! Picky toddler approved!
So glad you loved them! Thanks for the tips about the mini muffin pan too. Thats a great idea!