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–+ 3" pancakes

Sourdough Discard Pancakes

These sourdough discard pancakes are incredibly light, fluffy, and full of tangy flavor. Made with buttermilk and simple pantry staples, they cook up golden brown with crisp edges and a soft, tender interior. The perfect way to use up extra sourdough discard, this quick and easy recipe ensures a delicious breakfast treat everyone will love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast + Brunch Recipes
Cuisine American
Servings 20 3" pancakes
Calories 95 kcal

Equipment

  • Skillet
  • Spatula
  • Mixing Bowls
  • Whisk
  • Measuring Cups

Ingredients
 
 

Dry Ingredients:

  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 teaspoons sugar
  • 2 cups flour measured using scoop and level method, Note 1

Wet Ingredients:

  • 4 tablespoons melted butter cooled to room temperature, plus more for greasing the pan
  • 2 eggs separated into yolks and whites
  • 2 cups buttermilk
  • ½ cup sourdough discard

Instructions
 

  • Mix dry ingredients in a large bowl and set aside.
  • In a separate small bowl, mix the 4 tablespoons of melted butter cooled to room temperature and egg yolks
  • In another larger bowl, mix the buttermilk and egg whites.
  • Combine the two bowls of mixed wet ingredients, the butter and yolk mixture with the buttermilk and egg white mixture.
  • Add the sourdough discard and mix
  • Pour the wet ingredients over the dry ingredients and mix until just combined. Do not overmix—this is key to making sure these are light and fluffy.
  • Heat a large pan over medium heat. Once hot, add butter to grease the pan and add ⅓ cup of batter for each pancake. Reduce the heat to medium low.
  • Cook the pancakes on the first side for about 2-3 minutes or until you start to see bubbles form on the surface. Then flip. Cook for about 2-3 minutes more or until golden brown.
  • Transfer the pancakes to a plate and enjoy!

Notes

Note 1 - The Scoop and Level Method

The “scoop and level” method is a common way to measure flour accurately when baking, which is essential for achieving the best results. Here’s how to do it:
  1. Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
  2. Level: Once you’ve filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you’ll sweep across the top of the measuring cup to remove the excess flour so the flour is even with the top edges of the measuring cup.
Resist packing the flour into the cup or tapping the sides of the cup, as this will lead to more flour than your recipe intends, potentially making your baked goods too dry or heavy. The “scoop and level” method aims for a light filling of the measuring cup for a more accurate measurement. By using the “scoop and level” method, you can ensure that you’re using the correct amount of flour for your recipes, improving the outcome of your baked goods.

Nutrition

Serving: 1pancakesCalories: 95kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 194mgPotassium: 73mgFiber: 0.4gSugar: 2gVitamin A: 133IUCalcium: 41mgIron: 1mg
Keyword discard, pancakes, sourdough
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