Light and Fluffy Sourdough Discard Pancakes
Soft, fluffy and super delicious these are light and fluffy sourdough discard pancakes. Make them tangy or mild depending on how long you leave them to ferment. This is the perfect way to use up your discard and make some yummy pancakes for breakfast.
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.
Notes
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 and the more liquid-y it can be. The younger and fresher the discard, the less sour flavor it will have and the thicker it usually is. If your discard is very runny, you may need to add a little extra flour in this recipe.
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.
Buttermilk Substitution: If you don't have buttermilk, you can mix an equal volume of sour cream and milk together. Use about 1 cup of sour cream and 3/4 cup milk, whisked together. You may need to adjust the liquid to your preference.
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. Enjoy!
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