Description
These sourdough discard pancakes are light, fluffy, and so utterly delicious — one bite will make you never want to waste a drop of your sourdough discard again! This one-bowl, same-day recipe will leave you with dozens of pancakes to enjoy now or freeze for later 🥞🥞🥞
Notes:
- For best results, please use a scale to measure.
- Salt: If you are using Morton Kosher salt or fine sea salt, use 3/4 teaspoon.
- Sourdough Discard: You can use either freshly discarded discard (as in from a room-temperature feeding of your starter) or you can use discard you’ve had in the fridge (ideally not older than 2 weeks). Ideally, you are feeding your starter at 100% hydration, meaning equal parts by weight flour and water, which is the hydration of the starter I used in all of my waffle experiments. If you need to use less starter, such as 100 grams, simply increase the amount of flour and buttermilk by 50 grams each.
- Buttermilk: To make your own buttermilk, place 1.5 cups of milk in a 2-cup measure. Stir in 2 tablespoons of vinegar or fresh lemon juice, and let it sit for 10 minutes. Stir it again; then use.
- Pan: I love this 11-inch nonstick pan for pancakes due to its low sides, which make flipping easy. A griddle would be ideal.
Ingredients
- 2 eggs (about 100 grams)
- 380 grams (a heaping 1.5 cups) buttermilk, see notes above
- 113 grams (8 tablespoons) melted butter, salted or unsalted (I always use salted)
- 13 grams (1 tablespoon) vanilla extract
- 200 grams (about 1 cup) sourdough discard, see notes above
- 6 grams (1.5 teaspoons) Diamond Crystal kosher salt, see notes above
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 50 grams (1/4 cup) sugar
- 240 grams (a heaping 1 3/4 cups) all-purpose flour
- extra-virgin olive oil or neutral oil, for cooking
- maple syrup and fresh berries for serving
Instructions
- Set a large skillet over low heat.
- Mix together the wet ingredients: In a large bowl, whisk the eggs until blended. Add the buttermilk, vanilla, and melted butter and whisk until smooth. Add the sourdough discard and whisk again until mostly smooth.
- Add the dry ingredients: Add the salt, baking powder, baking soda, and sugar, and whisk until incorporated. Finally add the flour and whisk until incorporated, switching to a spatula for the last few strokes to scrape the sides of the bowl and ensure everything is incorporated.
- Cook the pancakes: Raise the heat under the skillet to medium. Pour 1 to 1.5 teaspoons oil into the center of the skillet and swirl to coat. Using a 2-tablespoon measure, pour the pancake batter into the skillet. I find I can make 4 pancakes at a time in my 11-inch skillet. Cook for 1-2 minutes on the first side, peaking under the pancakes with a spatula every so often to ensure they aren’t browning too quickly (turn the heat down if they are) or too slowly (turn the heat up slightly if they still look pale after a minute). When the pancakes are lightly browned on the bottom and when their surfaces have some bubbles, flip the pancakes and cook for another 3o to 60 seconds.
- Transfer the pancakes to a cooling rack or directly to hungry eaters’ plates, and repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
- To freeze: Let the pancakes cool completely, then transfer to an airtight container and store in the freezer for up to 3 months. To reheat, transfer the frozen pancakes directly to your toaster oven or toaster and toast until thoroughly reheated and sizzling slightly, 5 to 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: skillet
- Cuisine: American