These pancakes are one of the most comforting ways to turn sourdough into a hearty breakfast. The batter comes together quickly and yields pancakes that are tender, flavorful, and just slightly tangy. It’s a great recipe to keep in rotation for slow weekend mornings, especially when you want a homemade breakfast without much fuss. The discard adds complexity, while buttermilk keeps things light and fluffy.
You can keep these classic with just butter and maple syrup, or add your favorite mix-ins like blueberries, sliced bananas, or chocolate chips right as they hit the griddle. For something more special, top them with spiced apples, lemon curd, or a dollop of whipped cream and fresh berries. A sprinkle of toasted nuts or a swirl of nut butter also works well if you want something more filling. This is a base recipe that easily adapts to the seasons or whatever you have on hand.
Serves 3–4
Ingredients:
240g (1 cup) sourdough discard (100% hydration)
120g (1 cup) all-purpose flour 1 tablespoon granulated sugar 1½ teaspoons baking powder
½ teaspoon baking soda Salt to taste
240g (1 cup) buttermilk (or whole milk with a splash of lemon juice) 1 large egg (50g)
30g (2 tablespoons) salted butter, melted (plus more for the pan)
Instructions:
1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry and gently fold until just combined. Don’t overmix—some lumps are fine. Let the batter rest for 10 minutes.
4. Heat a skillet or griddle over medium heat and butter lightly. Pour ¼ cup of batter per pancake into the pan.
5. Add any inclusions (see below) to the tops while the pancakes cook. Flip when bubbles appear and the edges look set. Cook for another 1–2 minutes or until golden and cooked through.
6. Serve warm with maple syrup or your favorite toppings.