• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » Breakfast & Brunch

    Published: Sep 26, 2021 · Modified: Sep 27, 2022 by Jenni · This post may contain affiliate links.

    Sourdough Discard Buttermilk Pancakes

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    spiced blueberry sauce topped sourdough pancaked on a plate on a white and bronze stand
    a pink plate with a whipped cream and blueberry sauce topped pancake
    a stack of sourdough discard buttermilk pancakes on a cake stand
    a top-down image of pancakes with melting butter on top
    a stack of sourdough buttermilk pancakes with blueberry sauce that have been cut into
    a stack of pancakes toped with spiced blueberry sauce resting on a pink plate on top of a cake stand
    two pink plates with pancakes covered in spiced blueberry sauce and whipped cream
    the cross section of the inside of a stack of pancakes with blueberry sauce and whipped cream

    Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth

    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.

    a silicone spatula flipping a pancake in a cast iron pan

    a pat of butter melting on top of a hot stack of pancakes on a peach colored plate

    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.

    two pink plates with pancakes covered in blueberry sauce and whipped cream

    a pink plate with pancakes covered in blueberry sauce and whipped cream

    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!

    a stack of sourdough discard pancakes sacked on a plate on top of a cake stand

    pancakes with blueberry sauce stacked on a pink plate on a cake stand

    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.

    stacks of sourdough discard pancakes with blueberry sauce on a pink plate on a white topped stand

    a stack of pancakes with blueberry sauce and whipped cream that have been sliced into so you can see the inside of the pancakes

    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
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth

    Sourdough Discard Buttermilk Pancakes

    ★★★★★ 5 from 1 reviews
    • 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
    Pin Recipe

    Description

    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.


    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

    Instructions

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

    1. 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.
    2. 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):

    1. 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:

    1. 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:

    1. 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

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Wedge Salad with Horseradish Blue Cheese Dressing
    Mediterranean Roasted Rainbow Vegetables »

    Reader Interactions

    Comments

    1. Laressa says

      March 05, 2022 at 10:12 am

      These were so fluffy and delicious. My 1 year old was eating them quicker than I could make them. New favorite pancake recipe!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Healthy & Delicious Dinners

    • Farro Salad with Butternut Squash, Kale, and Feta
    • Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
    • Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Winter Brunch Recipes

    • Smoked Salmon and Citrus Salad with Cucumber and Avocado
    • Kitchen Sink Frittata
    • Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
    • Roasted Cinnamon Garlic Sweet Potatoes

    Popular Recipes

    • Brown Butter Buttermilk Skillet Cornbread
    • Pressure Cooker Collard Greens with Smoked Ham Hock
    • Pasta with Olive Tapenade
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Jumbo Meatballs with Marinara
    • Gingerbread Granola
    • The Best Cookbooks to Gift for Every Type of Home Cook
    • Roasted Root Vegetables with Cider Vinaigrette

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    133 shares
    133 shares