Sourdough Buttermilk Pancakes (Same Day Recipe)

What's more comforting than homemade buttermilk pancakes?

Sourdough buttermilk pancakes, of course!

This tangy twist on classic buttermilk pancakes is the perfect way to use up your sourdough discard.

And with their soft, fluffy inside, golden brown exterior, crispy edges, and rich, tangy flavor, these sourdough discard buttermilk pancakes are sure to become your new go-to recipe.

Today, I’m walking you through how to make the best sourdough buttermilk pancakes, including which ingredients to use, tips for success, and some of my favorite topping and mix-in ideas.

Why You'll Love This Recipe

• Uses Sourdough Discard- These fluffy sourdough pancakes are one of my favorite sourdough discard recipes. They're quick, easy, and use a whole cup of discard.
• No Waiting- No overnight sponge to worry about with this recipe. Just mix up your batter and start cooking the best sourdough discard pancakes ever.
• Fluffy & Crispy- These pancakes are the perfect combination of soft and fluffy inside with deliciously crispy edges.
• Flavorful- Sourdough and buttermilk give these pancakes a lovely tang. The butter, vanilla extract, and sugar provide a warm, rich, and lightly-sweetened flavor.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- In this recipe, the sourdough discard is primarily used to add flavor to the pancakes.
• Buttermilk- Tangy and lightly acidic, buttermilk adds moisture and flavor to the pancakes. It also reacts with the baking soda to give the pancakes a light and fluffy texture.
• All-Purpose Flour- Measure the flour using a food scale or the spoon-and-level method for best results.
• Sugar- A little sugar gives the pancakes a lightly sweetened flavor and contributes to browning.
• Butter- Butter adds flavor and moisture to the pancakes. It also helps achieve crispy, golden-brown edges.
• Eggs- Use room temperature eggs for easier incorporation into the batter.
• Vanilla Extract- Gives the pancakes a warm vanilla flavor.
• Baking Powder & Baking Soda- Both baking powder and baking soda are used to leaven the pancakes, giving them a light and fluffy texture.
• Kosher Salt- Balances the sweetness and richness of the pancakes and enhances their flavor.

🌱 Sustainability Tip: If you often find yourself with more sourdough discard than you can handle, consider maintaining a small-batch sourdough starter to reduce food waste.

Substitutions and Variations

Here are a few ways you can try customizing this easy sourdough buttermilk pancake recipe to fit your diet and taste preferences.

Substitutions

• Sourdough Discard- An active sourdough starter can also be used in this recipe. If you don't have any sourdough starter, add ½ cup each of flour and buttermilk to the batter instead.
• Buttermilk- Create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
• All-Purpose Flour- Replace up to ½ cup of all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
• Sugar- Substitute granulated sugar with an equal amount of brown sugar, honey, maple syrup, or another sweetener of your choice.
• Butter- Swap butter for melted coconut oil, olive oil, canola oil, or another neutral-flavored oil.
• Eggs- For each egg, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2 ½ tablespoons water), applesauce, mashed banana, or yogurt.
• Vanilla Extract- Replace with vanilla bean paste or the scraped seeds of a vanilla bean. You can also use almond or other flavored extracts.
• Kosher Salt- Substitute with ½ teaspoon of table salt.

Variations and Mix-Ins

• Gluten-Free- While I have not personally tested this, you can try making these pancakes gluten-free by substituting the all-purpose flour for a 1-to-1 gluten-free flour blend.
• Blueberry- Gently press a few fresh or frozen blueberries into the uncooked side of the pancake before flipping.
• Chocolate Chip- Sprinkle some chocolate chips into the batter for a sweet chocolatey twist.
• Banana Walnut- Mash ripe bananas and fold them into the batter along with chopped walnuts.

How to Make Sourdough Buttermilk Pancakes

Here is how to make sourdough discard pancakes.

Step 1: Mix dry ingredients. In a medium bowl, combine flour, sugar, baking powder, baking soda, and kosher salt. Set aside.

Step 2: Whisk together wet ingredients. In a large mixing bowl, whisk eggs until broken up. Add sourdough discard, buttermilk, melted butter, and vanilla extract. Whisk until well combined.

Step 3: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients. Gently fold until just combined. Be careful not to over-mix; the batter should be bubbly and fluffy.

Step 4: Prepare skillet. Preheat a skillet or griddle over medium heat. Once hot, add a small amount of butter to grease the surface and reduce the heat to medium-low.

Step 5: Cook pancakes. Pour ⅓ cup of batter onto the preheated skillet. Cook for 2-3 minutes on the first side or until the surface begins to bubble. Flip and cook for an additional 1-2 minutes or until golden brown.

Step 6: Serve and enjoy. Transfer pancakes to a plate. Serve with your choice of toppings like butter, maple syrup, whipped cream, or berries. Enjoy!

Buttermilk Sourdough Pancakes (Video)

Tips for Success

Make this buttermilk sourdough pancake recipe successfully the first time using these helpful kitchen tips.

• Measure accurately. Measuring the ingredients accurately, especially the flour, helps achieve the right batter consistency. Use a kitchen scale to measure or gently spoon the flour into a measuring cup.
• Mix gently. Over-mixing the batter can lead to dense pancakes. Fold the dry ingredients into the wet ingredients until just combined.
• Preheat skillet. Ensure your skillet or griddle is fully preheated before adding the batter. A properly heated surface helps achieve a golden brown pancake with crispy edges.
• Watch for bubbles. Keep an eye on the surface of the pancake as it cooks. When bubbles form and burst on the top, it's time to flip.
• Adjust heat as needed. If the pancakes are browning too quickly or not cooking through, adjust the heat accordingly. Cooking over medium or medium-low heat is a good starting point.
• Keep pancakes warm. If you're making a large batch, keep cooked pancakes warm in a low-temperature oven (around 200°F) while you finish cooking the rest.

What to Serve with Sourdough Buttermilk Pancakes

From classic maple syrup and butter to more creative options like hazelnut spread, these buttermilk sourdough pancakes can be served with an endless variety of toppings.

Besides maple syrup and butter, other classic options include fresh berries, berry compote, sliced banana, whipped cream, powdered sugar, and a drizzle of honey.

Homemade jams and preserves also make for a delicious pancake topping. In the fall, give my spiced cranberry jam a try. Strawberry apple jam and blueberry jam are great for pancakes in the summer.

Finally, for a more well-rounded meal, serve these sourdough pancakes alongside other breakfast sides like bacon or eggs.

Storage and Reheating

How to Store

• Refrigerator- Store leftover pancakes in an airtight container in the refrigerator for 5-7 days.
• Freezer- For longer storage, leftover pancakes can be frozen. Wrap individual pancakes tightly in plastic wrap to prevent them from sticking to each other. Then, store pancakes in a freezer-safe plastic bag or container for up to 3 months.

How to Reheat

• Oven- Preheat your oven to 350°F. Wrap the pancakes in aluminum foil, creating a packet. Place the foil-wrapped pancakes on a baking sheet and heat in the oven for about 10 minutes or until warmed through.
• Skillet- Heat a skillet over medium heat. Add a small amount of butter and place the pancakes in the skillet. Heat for 1-2 minutes on each side or until warmed through.
• Toaster- Carefully place the pancakes in the toaster slots and toast on a low setting.
• Microwave- Place a stack of pancakes on a microwave-safe plate. Cover the pancakes with a damp paper towel to help retain moisture. Microwave on half power in 30-second intervals until warmed through.
• Air Fryer- Preheat your air fryer to 350°F. Place the pancakes in a single layer in the air fryer basket and heat for 2-3 minutes.

Make Ahead

Pancake batter is best prepared just before cooking to maintain optimal fluffiness.

However, you can cook a batch of homemade sourdough buttermilk pancakes in advance and store them for later. Simply cool the pancakes, store them in the refrigerator or freezer, and easily reheat them for a quick and delicious breakfast on busy mornings.

Frequently Asked Questions

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