The Best Sourdough Buttermilk Pancakes
All week long, I collect my sourdough discard in a container in the refrigerator, knowing exactly what it’s destined for.
By the weekend, I have enough discard saved up to make a big batch of these incredibly soft sourdough buttermilk pancakes. It’s one of my favorite family traditions—a slow weekend morning, a hot griddle, and a stack of fluffy pancakes that disappear almost as quickly as I can make them.
The sourdough discard adds a wonderful depth of flavor, while buttermilk keeps them extra tender and fluffy. Every Saturday or Sunday, I look forward to spoiling my family with these golden pancakes topped with fresh berries, maple syrup, and plenty of butter.
If you bake sourdough regularly, this recipe is one of the most delicious ways to use every bit of your sourdough discard.
Why You’ll Love These Sourdough Pancakes
- A delicious way to use sourdough discard
- Soft, fluffy, and tender texture
- Easy to make with pantry staples
- Perfect for weekend breakfasts and brunches
- Family-friendly and freezer-friendly
- Ready in under 30 minutes
Yield
Makes approximately 12–14 medium pancakes.
Ingredients
- 1½ cups (375ml) buttermilk
- 1 to 1½ cups (285–350g) sourdough discard, room temperature
- 2 large eggs, room temperature
- 50g unsalted butter, melted and slightly cooled
- 60g granulated sugar
- 2 teaspoons (9g) vanilla extract
Dry Ingredients
- 2¼ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1½ teaspoons fine salt
Instructions
1. Prepare the Batter
In a large mixing bowl, whisk together the buttermilk, sourdough discard, eggs, melted butter, sugar, and vanilla extract until smooth.
Note ( Buttermilk substitute)
- 1½ cups (375ml) milk of choice
- 1½ tablespoons apple cider vinegar
Whisk together and let stand for 5 minutes before using.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently whisk until no dry flour remains. Do not overmix. A few lumps are perfectly fine and will help keep the pancakes tender.
Allow the batter to rest for 5–10 minutes. This gives the baking soda time to react with the buttermilk and sourdough discard, resulting in lighter and fluffier pancakes.
2. Cook the Pancakes
Preheat a griddle to or heat a nonstick skillet over medium heat. Lightly grease the cooking surface with butter or a neutral oil.
Pour approximately ¼ cup (60ml) batter for each pancake onto the hot griddle.
Cook until bubbles appear on the surface and the edges begin to look set, about 2–3 minutes.
Flip and continue cooking for another 1–2 minutes, or until golden brown and cooked through.
Continue with the remaining batter.
3. Serve
Serve warm with your favorite toppings:
- Maple syrup
- Fresh berries
- Whipped butter
- Honey
- Fruit compote
- Powdered sugar
- Greek yogurt
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pancakes to cool completely. Place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and store for up to 2 months.
Reheat in a toaster, skillet, air fryer, or microwave until warmed through.
Tips for Success
- Bring refrigerated sourdough discard to room temperature before mixing.
- Do not overmix the batter. Overmixing can create dense pancakes.
- Let the batter rest for 5–10 minutes before cooking.
- Use a griddle whenever possible. It cooks multiple pancakes at once and provides even browning.
- If the batter feels too thick, add a splash of milk or buttermilk.
- Older sourdough discard will provide a slightly tangier flavor.
Frequently Asked Questions
What is sourdough discard?
Sourdough discard is the portion of sourdough starter removed before feeding your starter. It still contains flavor and natural fermentation benefits, making it perfect for recipes like pancakes, waffles, crackers, and muffins.
Can I use active sourdough starter instead of discard?
Yes. Active sourdough starter works beautifully in this recipe and may provide a little extra lift.
Can I make these pancakes without buttermilk?
Absolutely. Combine 1½ cups milk with 1½ tablespoons apple cider vinegar and let it sit for 5 minutes before using.
Can I substitute Greek yogurt for sourdough discard?
Yes. Replace the sourdough discard with 1 cup (240g) plain Greek yogurt. The pancakes will still be tender and flavorful.
Why are my pancakes not fluffy?
Overmixing the batter is the most common cause. Also make sure your baking powder and baking soda are fresh and allow the batter to rest before cooking.
Can I make the batter ahead of time?
For best results, cook the batter immediately after mixing. However, you can prepare the wet and dry ingredients separately the night before and combine them in the morning.
Can I freeze sourdough pancakes?
Yes. These pancakes freeze very well. Store them in a freezer-safe bag for up to 2 months and reheat as needed.
What toppings pair best with sourdough pancakes?
Fresh berries, maple syrup, honey, whipped butter, fruit compote, toasted nuts, and Greek yogurt are all wonderful options.
More Sourdough Discard Recipes
If you regularly bake sourdough bread, keeping a container of discard in the refrigerator is one of the easiest ways to create delicious breakfasts and baked goods. These sourdough buttermilk pancakes are one of my favorite ways to transform leftover starter into something special and make weekend mornings feel a little more memorable.
The Best Sourdough Buttermilk Pancakes
Ingredients
- 1½ cups (375ml) Buttermilk
- 1 to 1½ cups (285–350g) Sourdough discard Brought to room temperature
- 2 Large eggs Room temperature
- 50 g Unsalted butter Melted and slightly cooled
- 60 g Granulated sugar
- 2 teaspoons (9g) Vanilla extract
- 2¼ cups (310g) All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1½ teaspoons Fine salt
Equipment
- Large Mixing Bowl For wet ingredients
- Medium Mixing Bowl For dry ingredients
- Griddle or a high-quality Nonstick Skillet
- spatula For flipping
- Kitchen Scale or Measuring Cups
Method
- In a large mixing bowl, thoroughly whisk together the 1½ cups of buttermilk, room temperature sourdough discard, 2 large eggs, 50g of melted/cooled butter, 60g of granulated sugar, and 2 teaspoons of vanilla extract until completely smooth.
- In a separate bowl, whisk together the 2¼ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1½ teaspoons of fine salt.
- Add the dry ingredients to the wet ingredients bowl. Gently whisk the mixture together only until no dry flour streaks remain. Do not overmix. A few small lumps are perfectly fine and actually ensure the pancakes remain soft and tender.
- Let the batter rest completely undisturbed for 5 to 10 minutes. This step gives the baking soda adequate time to chemically react with the acidic buttermilk and sourdough discard, filling the batter with tiny air bubbles that yield lighter, fluffier pancakes.
- Preheat your griddle or heat a large nonstick skillet over medium heat. Lightly grease the hot cooking surface with a small pat of butter or a neutral cooking oil.
- Pour approximately ¼ cup (60ml) of the rested pancake batter onto the hot surface for each individual pancake.
- Cook undisturbed until distinctive bubbles form across the upper surface and the outer edges begin to look set and matte, which takes about 2 to 3 minutes.
- Slide your spatula underneath, flip the pancake over quickly, and continue cooking the second side for an additional 1 to 2 minutes until golden brown and cooked all the way through the center.
- Continue with the remaining batter.
- Serve the pancakes immediately while hot with your favorite toppings, such as maple syrup, fresh berries, whipped butter, honey, fruit compote, powdered sugar, or Greek yogurt.
- To Store Leftovers: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Allow the pancakes to cool completely. Place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and store for up to 2 months. Reheat easily in a toaster, skillet, air fryer, or microwave!
Nutrition
Notes
- Emergency Buttermilk Substitute: If you do not have fresh buttermilk on hand, combine 1½ cups (375ml) of milk of choice with 1½ tablespoons of apple cider vinegar. Whisk them together and let the mixture sit untouched for 5 minutes to slightly curdle before adding it to your wet ingredients.
- Can I Use Active Starter Instead? Yes! Active sourdough starter works beautifully in this recipe and may provide a little extra lift.
- Why Temperature Matters: Bringing your chilled sourdough discard and eggs to room temperature before mixing ensures that the melted butter won’t instantly seize up and form solid grease clumps when it hits the liquid batter.
- The Danger of Overmixing: Avoid mixing the batter until completely smooth. Overworking wheat flour activates gluten development, which turns pancake structures elastic and rubbery rather than delicate and melt-in-your-mouth soft. Stop whisking the second the last speck of dry flour disappears!
- Substitutes: If you ever need to, you can replace the sourdough discard with 1 cup (240g) of plain Greek yogurt. The pancakes will still turn out beautifully tender and flavorful.
Tried this recipe?
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