One-Bowl Sourdough Buttermilk Pancakes

A stack of sourdough discard pancakes with butter and maple syrup on a small plate.

5 from 5 votes

One-Bowl Sourdough Buttermilk Pancakes

These Sourdough Buttermilk Pancakes are soft, fluffy, and golden with crispy edges. Made in one bowl with buttermilk and discard, they're easy to make and come together in just 30 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings 6-inch pancakes

Calories 190kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
10-inch cast iron skillet or griddle, or a non-stick skillet

Ingredients

2 large eggs
1 cup (240 grams) buttermilk or ½ cup plain Greek yogurt mixed with ½ cup milk
1 cup (200 grams) sourdough starter discard
4 tablespoons (57 grams, ½ stick) unsalted butter melted (plus more for skillet)
2 teaspoons vanilla extract
1 ½ cups (180 grams) all-purpose flour
2 tablespoons (25 grams) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt

Instructions

In a large mixing bowl, whisk the eggs until smooth. Add the buttermilk (or ½ cup plain Greek yogurt mixed with ½ cup milk), sourdough discard, melted butter, and vanilla extract. Whisk until everything is well combined.
2 large eggs, 1 cup (200 grams) sourdough starter discard, 1 cup (240 grams) buttermilk, 4 tablespoons (57 grams, ½ stick) unsalted butter, 2 teaspoons vanilla extract
Add the flour, sugar, baking powder, baking soda, and salt directly to the bowl with the wet ingredients. Gently fold the batter together with a rubber spatula until just combined. A few small lumps are okay—avoid overmixing, which can make the pancakes less fluffy. Let the batter rest for 5 minutes while the skillet heats.
1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking soda
Heat a skillet, griddle, or cast iron pan over medium heat. Once hot, reduce the heat to medium-low and lightly grease the surface with butter.
Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.

Adjust heat as needed to allow the pancakes to cook through without burning.

Transfer the pancakes to a plate and serve warm with your favorite toppings.

Notes

Mix-In Ideas: Fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Warm before serving.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.