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Fluffy sourdough pancakes for sweet weekend mornings

These fluffy Sourdough Discard Buttermilk Pancakes are just begging to be topped with a pat of butter, a drizzle of syrup, or topped high with hot spiced blueberry sauce and whipped cream for your weekend breakfast. They're a super tasty and easy way to use up some of your sourdough discard, which if you're anything like me, seems to grow to a neverending supply. This one-bowl pancake recipe can be partially prepped the night before for super fluffy sourdough pancakes or made the same day for lighter sourdough pancakes.

How to make really fluffy pancakes

For super fluffy sourdough pancakes, I like to partially prep the recipe the night before I plan to cook them by starting a sponge comprised of sourdough discard (100% hydration), buttermilk, flour, sugar, and melted butter which will rest at cool room temperature (about 65 F - 70 F) for about 8 - 12 hours, or overnight. The following morning, the egg, vanilla, salt, baking powder, and baking soda gets added to the sponge to make a batter 'just' before I cook the pancakes. This allows the sourdough to ferment overnight, growing the sponge, and resulting in a tangier and fluffier sourdough pancake.

A quicker method

If leaving your buttermilk sponge out overnight makes you uncomfortable for food safety reasons or if your kitchen is especially warm, you can certainly assemble the pancake batter the same morning you plan to cook the pancakes. To maximize fluffiness, you can allow the sponge to rest for up to two hours at a cool room temperature before adding the remaining ingredients. For lighter, less fluffy sourdough pancakes, you can skip the resting time and make the batter right before you plan to cook the pancakes. For either option, make sure that the leavening agents (baking soda and baking powder) are added in just before you plan to cook the batter so it doesn't fall flat.

How to top these sourdough discard pancakes

I love to serve these Sourdough Discard Buttermilk Pancakes with syrupy hot berries or other fruit and a dollop (or two) of fresh whipped cream. Simply syrupy spiced blueberries are a favorite in our house so I've included the recipe below, but these pancakes are delightful topped with whatever fresh or cooked fruit you prefer. In the summer months, you're just as likely to see these sourdough pancakes topped with peaches and nectarines, or marionberries and other blackberries. In the fall months, I also love spices apples and pears. If fruit isn't your preference, they are always delicious topped with a pat of salted butter and a drizzle of maple syrup!

If warm brown butter fruit toppings sound delicious to you, I've included instructions for making brown butter spiced apples, peaches, and blueberries in this post!

What tools do I need to make this recipe?

A large mixing bowl
A kitchen scale -- OR -- Measuring cups (for less precise measurements)
Measuring spoons
A whisk
A clean kitchen towel
A skillet
A silicone spatula or turner

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more brunch inspiration?

Love these Sourdough Discard Buttermilk Pancakes? Here are some of my other favorite brunch recipes:

Sourdough Discard Buttermilk Pancakes

★★★★★ 5 from 1 review

Author: Whip & Wander
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast & Brunch
Method: Stovetop
Cuisine: American

Print Recipe

Description

Ingredients

Scale

For the pancakes:

240 g (about 1 cup) sourdough discard (100% hydration)
250 g (about 1 cup) buttermilk
180 g (about 1 ½ cups) all-purpose flour
2 tbsp sugar
2 tbsp unsalted butter, melted
1 large egg, room temp
1 tsp vanilla
½ tsp salt
2 tsp baking powder
1 tsp baking soda

Optional toppings:

Whipped cream
Spiced Blueberry Sauce:
- 420 g (about 3 cups) frozen blueberries
- 3 tbsp maple syrup
- 1 ½ tsp lemon juice
- 1 ½ tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground cardamom

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Instructions

If you're prepping the sponge the night before (the fluffiest pancakes):

The night before, make the sponge. In a large mixing bowl combine the sourdough discard, buttermilk, flour, sugar, and melted butter until fully mixed. Cover with a clean kitchen towel and allow to rest at cool room temperature (about 65 - 70 degrees F) overnight, about 8-12 hours.
The following morning, just before you want to cook the pancakes, add the egg, vanilla, salt, baking powder, and baking soda, stirring until just combined. It's important that the baking powder and baking soda go in just before cooking for the fluffiest pancakes.

If you're making the entire batter the same day (for moderately fluffy or lighter pancakes):

If leaving your buttermilk sponge out overnight makes you uncomfortable for food safety reasons or if your kitchen is especially warm, you can certainly assemble the pancake batter the same morning you plan to cook the pancakes. To maximize fluffiness, you can allow the sponge (sourdough discard, buttermilk, flour, butter) to rest for up to two hours at a cool room temperature before adding the remaining ingredients (egg, vanilla, salt, baking powder, baking soda). For lighter, less fluffy sourdough pancakes, you can skip the resting time and make the batter right before you plan to cook the pancakes. For either option, make sure that the leavening agents (baking soda and baking powder) are added in just before you plan to cook the batter so it doesn't fall flat.

To cook the pancakes:

Preheat a cast-iron or non-stick skillet over medium-high heat. Add a small amount of butter or canola oil to the pan to lightly coat. Once the pan is hot, pour pancakes in ½ cup increments into the pan, taking care not to crowd the pancakes or they'll spread together. Cook until bubbles form at the top and sides of the pancake and the underside is golden (about 2-3 minutes), then flip and cook the opposite side until golden (about 2 minutes). Repeat with the remaining batter in ½ cup increments per pancake. You should get 7-8 pancakes depending on how far down the batter has been stirred. Reserve pancakes to the side on a plate with a clean towel on top to help retain their heat.

To make the optional spiced blueberry sauce:

In a medium saucepan over medium heat, combine the frozen blueberries, maple syrup, lemon juice, vanilla, cinnamon, and cardamom. Allow to cook down, stirring occasionally until syrupy and soft. The juices from the blueberries will thicken as the mixture cooks. If you'd prefer to thin the syrup down, you can add water in 1 tablespoon increments until it reaches your desired consistency. Serve warm over top of the pancakes with optional whipped cream on top.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 2 pancakes
Calories: 396
Sugar: 9 g
Sodium: 686 mg
Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 68 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 64 mg

Keywords: sourdough discard, buttermilk, pancakes