Sourdough Discard Buttermilk Pancakes

July 31, 2025

super easy

These sourdough discard buttermilk pancakes come out beautifully thick and fluffy. The key is to let the batter rest for a short while and to add a touch of baking powder for extra lift. To keep them light and airy, cook over low heat and flip them as soon as the bottoms are set. This recipe calls for buttermilk to give a classic tangy flavor, but regular milk works just fine if that’s what you have on hand.

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Ingredients:

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	1 cup (240g) buttermilk
	1 cup (130g) all-purpose flour
	1/2 cup (120g) sourdough discard (unfed, from fridge is fine)
	1 large egg
	2 tbsp (25g) sugar
	2 tbsp (30g) melted butter (plus more for cooking)
	1 tsp baking powder
	1/2 tsp baking soda
	1/2 tsp salt
	1 tsp vanilla extract (optional)

Directions

1.

Step 1

Preheat your skillet or griddle over medium heat.

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2.

Step 2

Mix wet ingredients in a large bowl. Whisk together the buttermilk, sourdough discard, egg, melted butter, and vanilla.

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3.

Step 3

Then, add dry ingredients. Sprinkle the flour, sugar, baking powder, baking soda, and salt over the wet ingredients. Stir gently just until combined. A few lumps are okay, but do not overmix.

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4.

Step 4

Let the batter sit for 5–10 minutes while your skillet heats. This allows the baking powder to activate and the batter to hydrate.

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5.

Step 5

Then it's time to cook the pancakes. Lightly butter the skillet and pour 1/4 cup of batter per pancake. Cook for about about 2–3 minutes and then flip and cook another 1–2 minutes until golden and the edges look set.

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6.