Sourdough Discard Buttermilk Pancakes

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:

• Classic French Crepes
• Buttermilk Dutch Baby
• Sourdough Discard Spiced Pear Muffins
• Sourdough Discard Strawberry Mint Scones
• Sourdough Discard Cranberry Orange Scones
• Sourdough Discard Pumpkin Scones
• Hogwarts Scottish Porridge
• Honey Lavender Blueberry Granola
• Eggs Benedict Pizza
• Fall Frittata with Sausage, Butternut Squash, and Kale

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