I've been making these Sourdough Discard Pancakes for years and decided it was finally time to share them with you here.
I use a slightly unique mixing technique to create these light and fluffy sourdough buttermilk pancakes.
The best part is like most sourdough discard recipes there is now wait time.

Pancakes are one of my favorite breakfast foods. If you love them too you will want to check out my recipes for Strawberry Oatmeal Pancakes, Fresh Mango Pancakes, or if you have a sourdough starter, Sourdough Discard Oatmeal Pancakes or Sourdough Dutch Baby.
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Most recipes have you mix the dry ingredients together, the wet ingredients together and then combine the two. But this method always gave me inconsistent results.
The first problem happened when I mixed the wet ingredients together. Whenever I would pour the melted butter into the other wet ingredients it would solidify so that I had butter chunks instead of smoothly incorporated ingredients.
This problem could be solved by allowing all of the ingredients to come to room temperature before mixing but let's be realistic. On a busy morning with hungry kids no one has the time to wait for ingredients to warm up.
My solution is to melt the butter in a small microwave-safe bowl. Then in a large bowl, I whisk the egg. Once the butter is melted, I slowly poor it into the egg while whisking constantly, this creates an emulsion between the egg and butter and prevents the butter from solidifying.
My second issue was that my baking powder and baking soda usually have small clumps in them which do not taste good if you are unlucky enough to get a pancake with a chunk of undissolved baking powder or baking soda.
To solve this problem I measure all of the dry ingredients into a sifter and then sift them over the wet ingredients.
Recipe Ingredients
All you need are a few simple ingredients to make these No Wait Sourdough Pancakes.
Melted Unsalted Butter: I always bake with unsalted butter. The amount of salt in salted butter varies from brand to brand. By using unsalted butter I have control over how much salt is in a recipe.
Buttermilk: Buttermilk adds a delicious tang to these waffles and reacts with the baking soda to give them lift.
Sourdough Discard: Either sourdough discard or sourdough starter can be used.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
All-Purpose Flour: This recipe uses standard all-purpose flour. No special flour is necessary. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Baking Powder and Baking Soda: Sifting the dry ingredients together helps to prevent unappetizing chunks of baking powder and baking soda in your finished pancakes.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Flavor: To change the flavor of these pancakes try adding different fruits. Some fruits to try include sliced strawberries, raspberries, mango, pineapple, blueberries, or bananas.
To add the fruit I suggest sprinkling it over the pancake batter after you have dished it out onto the skillet or griddle before you flip the pancakes.
You could also sprinkle some chocolate chips over the pancakes as well.
For a nuttier flavor substitute whole wheat flour for half of the all-purpose flour.
Buttermilk: Don't worry if you don't have buttermilk. You can easily make your own. Add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Give it a quick stir and let it sit for 5 minutes. The milk will curdle and thicken.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
Step by Step Directions
Step 1: In a small microwave-safe container, melt the butter using 50% power in the microwave.
In a large bowl, whisk the egg. Slowly pour the melted butter into the egg whisking constantly.
Step 2: Add the sourdough discard, buttermilk, and sugar. Whisk to combine.
Step 3: Add the all-purpose flour, baking powder, baking soda, and salt to a sifter. Sift the dry ingredients into the wet ingredients.
Step 4 Fold the dry ingredients into the wet ingredients, until just combined do not overmix.
Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture creating softer pancakes.
Tip: The secret to fluffy pancakes is to not over-mix the batter. Over mixing causes too much gluten to form creating tough chewy pancakes.
Step 5: Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter or oil the griddle or skillet.
Once the griddle or skillet is hot, drop ยผ cupful of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.
Step 6: Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven while you cook the remaining batter.
Tip: Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Recipe FAQs
No, the baking soda and baking powder are activated the moment they mix with the liquid ingredients. If the batter is mixed too far in advance the pancakes won't rise as well.
After a few minutes of cooking the top of the pancake will look dry and start to form bubbles. Now is when you want to flip it. Cook the second side for one to two minutes until it is golden brown. The second side usually cooks faster than the first side.
Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
To Freeze: Once they have cooled completely, lay the pancakes in a single layer on a parchment or wax paper-lined baking sheet. Place the baking sheet in the freezer. Once the pancakes have frozen solid transfer them to a zip-top bag labeled with the contents and date.
Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a microwave or toaster.
Expert Tips
- Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
- The secret to fluffy pancakes is to not over-mix the batter. Overmixing causes too much gluten to form creating tough chewy pancakes.
- Don't skip the resting time for the batter. Resting the batter allows it to fully hydrate and gives the baking soda and baking powder time to start reacting leading to fluffier pancakes.
- An electric griddle is my favorite way to cook pancakes because I can cook nine pancakes at one time. If you don't have a griddle the pancakes can easily be cooked in a skillet on your stovetop.
- Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
- Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
More Breakfast Recipes
Thanks for Reading!
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๐ Recipe
Sourdough Discard Pancakes
Equipment
- sifter
Ingredients
- 3 tablespoons melted butter
- 1 large egg preferably room-temperature
- 1 cup sourdough discard preferably room-temperature
- 1 cup buttermilk preferably room-temperature
- 2 tablespoons granulated white sugar
- 1 ยผ cups all-purpose flour
- 2 teaspoons baking powder
- ยฝ teaspoon baking soda
- ยผ teaspoon kosher salt
Instructions
- In a small microwave-safe container, melt the 3 tablespoons melted butter using 50% power in the microwave.
- In a large bowl, whisk the 1 large egg. Slowly pour the melted butter into the egg whisking constantly.
- Add the 1 cup sourdough discard, 1 cup buttermilk, and 2 tablespoons granulated white sugar. Whisk to combine.
- Add the 1 ยผ cups all-purpose flour, 2 teaspoons baking powder, ยฝ teaspoon baking soda, and ยผ teaspoon kosher salt to a sifter. Sift the dry ingredients into the wet ingredients.
- Fold the dry ingredients into the wet ingredients, until just combined do not overmix.Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture creating softer pancakes.
- Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter or oil the griddle or skillet.Once the griddle or skillet is hot, drop ยผ cupful of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.
- Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven while you cook the remaining batter.
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