Fluffy Sourdough Discard Pancakes Recipe

Stack of fluffy sourdough discard pancakes on a plate with a pat of butter on top.

4.89 from 35 votes

Fluffy Sourdough Discard Pancakes Recipe

The ultimate family favorite sourdough pancake recipe. These fluffy sourdough discard pancakes are made with the perfect combination of sourdough and buttermilk. Top with butter and maple syrup & enjoy!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: large pancakes

Author: Amy Coyne

Equipment

mixing bowl
whisk
frying pan

Ingredients

150 grams sourdough discard 100% hydration, about 2/3 cup
420 grams buttermilk about 1 3/4 cups, see recipe notes
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, see recipe notes
6 grams baking soda about 1 teaspoon
5 grams baking powder about 1 teaspoon
6 grams salt about 1 teaspoon
butter for the pan

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 the pan in a circle. 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 3-4 minutes total, depending on the heat of your pan.
Note: It is normal for this batter to be a little bit thick. Thin it out if desired with a little extra buttermilk or milk.
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.

Whole Grain Flour: I almost always substitute freshly milled flour for the all-purpose flour in this recipe. I especially love the flavor from soft red wheat, soft white wheat, einkorn, and spelt flour. Letting the batter sit for a few minutes after mixing produces a fluffier whole grain pancake.

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. You can mix in the baking powder, baking soda, and salt before fermenting—but the pancakes may not be quite as fluffy.

Buttermilk Substitution: If you don't have buttermilk, you can mix an equal weight of sour cream (or Greek yogurt) and milk together. Use about 210 grams sour cream and 210 grams 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 tops of the pancakes, about 4-5 per pancake. Make sure pancakes are cooked through before serving. Enjoy!

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