Fluffy Sourdough Discard Pancakes Recipe with Easy Buttermilk Drizzle
These fluffy pancakes use sourdough discard for a tangy flavor and tender texture, topped with a simple buttermilk drizzle for a cozy weekend breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) sourdough discard, unfed or fed
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (240ml) buttermilk, plus 2 tablespoons for drizzle
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Combine the wet ingredients: In a separate bowl, mix sourdough discard, buttermilk, egg, melted butter, and vanilla extract until smooth and slightly frothy.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently fold together. Add a splash of buttermilk if batter is too thick. Do not overmix; some lumps are fine.
- Preheat pan or griddle over medium heat and lightly grease with butter. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate quickly, pan is ready.
- Cook pancakes: Pour about ¼ cup (60ml) batter per pancake onto pan. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
- Prepare buttermilk drizzle: Warm 2 tablespoons buttermilk with 1 teaspoon sugar over low heat until slightly thickened, stirring constantly. Do not boil.
- Serve immediately: Stack pancakes, drizzle with warm buttermilk sauce, and add toppings like fresh berries or butter.
Notes
Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning. Rest batter 5-10 minutes before cooking for better texture. Keep cooked pancakes warm in a 200°F oven if needed. For dairy-free, substitute buttermilk with diluted coconut yogurt. For gluten-free, use a gluten-free flour blend.
Nutrition
- Serving Size: About 2 pancakes wit
- Calories: 280
- Sugar: 6
- Fat: 10
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 7
Keywords: sourdough discard pancakes, fluffy pancakes, buttermilk drizzle, easy breakfast, sourdough recipe, weekend brunch