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Sourdough Buttermilk Pancakes

The Best Sourdough Buttermilk Pancakes

269kcal
5 from 1 vote
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Prep 15 minutes
Cook 15 minutes
Total 30 minutes
An incredibly delicious way to use up your weekly sourdough discard. These Sourdough Buttermilk Pancakes turn out pillowy soft, exceptionally fluffy, and perfectly golden with a wonderful depth of tangy flavor that pairs beautifully with sweet syrups and fresh berries.
Servings 12 Medium Pancakes
Cuisine American

Ingredients

Wet 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
Dry Ingredients
  • 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
  • Whisk
  • Griddle or a high-quality Nonstick Skillet
  • spatula For flipping
  • Kitchen Scale or Measuring Cups

Method

1. Prepare the Batter
  1. 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.
  2. 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.
  3. 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.
  4. 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.
2. Cook the Pancakes
  1. 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.
  2. Pour approximately ¼ cup (60ml) of the rested pancake batter onto the hot surface for each individual pancake.
  3. 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.
  4. 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.
  5. Continue with the remaining batter.
3. Serve and Store
  1. 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.
  2. To Store Leftovers: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
  3. 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

Calories269kcalCarbohydrates46gProtein7gFat6gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.1gCholesterol39mgSodium496mgPotassium100mgFiber1gSugar7gVitamin A193IUCalcium85mgIron2mg

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.

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