Sourdough Buttermilk Pancakes
Sourdough Buttermilk Pancakes are soft, fluffy, and irresistibly flavorful, thanks to the use of sourdough discard that adds a tangy twist and enhances their airy texture. Served warm with butter and a drizzle of maple syrup, these pancakes are a breakfast favorite you’ll crave again and again.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Buttermilk (sub: apple cider vinegar or lemon juice whisked with milk of choice)
Sourdough discard (sub: Greek yogurt)
Eggs
Salted butter
Granulated sugar
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Maple syrup, for serving
Why You’ll Love Sourdough Buttermilk Pancakes:
Incredible Texture: The sourdough discard adds a uniquely fluffy and airy texture that makes each bite light and satisfying.
Tangy Flavor Boost: The natural tanginess from the sourdough enhances the pancakes’ flavor, elevating them beyond traditional recipes.
Perfectly Balanced Sweetness: When served with butter and maple syrup, the combination of tangy and sweet creates a harmonious flavor profile.
Great Use for Sourdough Discard: This recipe is a fantastic way to repurpose sourdough discard, reducing waste and adding value to your baking routine.
Simple Ingredients: Made with pantry staples like buttermilk, flour, and sourdough discard, these pancakes are easy to whip up any day of the week.
Breakfast Staple: Whether it’s a lazy weekend morning or a special brunch, these pancakes are sure to impress your family and guests.
Customizable Toppings: Pair them with fresh fruit, whipped cream, nuts, or flavored syrups to suit your taste preferences.
Freezer-Friendly: Make a big batch, freeze leftovers, and enjoy delicious pancakes anytime you’re in a rush.
Nostalgic Comfort Food: The warm, buttery, and syrupy goodness of these pancakes is a comforting classic with a gourmet twist.
Perfect Every Time: This recipe delivers consistently soft, fluffy pancakes that are golden brown and evenly cooked.
Tips for Making Sourdough Buttermilk Pancakes:
Use Active Sourdough Discard: Ensure your sourdough discard is fresh and recently fed for the best tangy flavor and fluffy texture.
Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can overdevelop the gluten, leading to dense pancakes instead of fluffy ones.
Let the Batter Rest: Allow the batter to rest for 10-15 minutes before cooking. This gives the sourdough and buttermilk time to work, creating a lighter, fluffier texture.
Preheat Your Pan or Griddle: Heat your pan or griddle over medium heat and lightly grease it with butter or oil to ensure even cooking and prevent sticking.
Use a Ladle for Consistent Size: Use a ladle or measuring cup to pour the batter for evenly sized pancakes that cook uniformly.
Look for Bubbles: Wait until bubbles form and pop on the surface of the pancakes before flipping. This ensures they’re fully set on one side and won’t tear when flipped.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you cook the rest to keep them warm and fresh.
Add Flavor Mix-ins Sparingly: If adding chocolate chips, nuts, or fruit, sprinkle them onto the pancakes after pouring the batter onto the griddle, so they don’t sink to the bottom.
Use Room Temperature Ingredients: Bring your eggs, buttermilk, and sourdough discard to room temperature for a smoother batter and better rise.
Customize Sweetness: Adjust the sugar level in the batter based on how sweet your toppings will be, such as maple syrup or fruit.
Test Heat Levels: If the first pancake browns too quickly or unevenly, adjust the heat for consistent cooking.
Serve Immediately: For the best flavor and texture, serve the pancakes warm with butter and a generous drizzle of maple syrup.
Make Ahead: You can prepare the batter the night before and refrigerate it, but let it come to room temperature before cooking for optimal results.
Freeze Leftovers: Cook extra pancakes, cool them completely, and freeze in a single layer before transferring to a freezer-safe bag. Reheat in the toaster or oven for a quick breakfast.
Experiment with Toppings: Besides butter and maple syrup, try whipped cream, fruit compotes, or a sprinkle of cinnamon sugar for variety.
How to Store Sourdough Buttermilk Pancakes::
Room Temperature (Up to 1 Day):
If you plan to eat the pancakes the same day, let them cool completely and store them in an airtight container or wrap them tightly in plastic wrap.
Refrigeration (Up to 5 Days):
Store leftover pancakes in an airtight container or resealable bag in the refrigerator.
Reheat in the microwave, toaster, or oven for a warm, freshly made texture.
Freezing (Up to 3 Months):
Cool pancakes completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours.
Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Label and date the bag for easy tracking.
Reheating Frozen Pancakes:
Microwave: Heat individual pancakes for 20-30 seconds on high.
Toaster: Toast pancakes on a low setting for a slightly crisp exterior.
Oven: Preheat the oven to 350°F (175°C) and warm pancakes for 10-15 minutes on a baking sheet.
Keep Toppings Separate:
If serving with butter and maple syrup, add these toppings just before serving to keep the pancakes fresh and prevent sogginess.
Batch Cooking and Storage:
Make a double batch of pancakes and store half in the freezer for a quick breakfast option on busy mornings.
Transporting Pancakes:
If taking pancakes to a gathering, stack them in an airtight container with parchment paper between layers to keep them soft and prevent sticking.
Refreshing Stored Pancakes:
To restore softness and flavor, brush refrigerated or frozen pancakes with a little water and reheat in the oven or microwave.
Avoid Stacking While Hot:
Let pancakes cool individually on a wire rack before stacking or storing to prevent them from becoming soggy.
Make-Ahead Batter Storage:
Prepare the batter in advance and refrigerate overnight. Let it come to room temperature and stir gently before cooking for fluffy pancakes the next day.
FAQs:
Q: Can I use sourdough starter instead of sourdough discard?
A: Yes, you can use an active sourdough starter instead of discard. However, the discard’s tangy flavor is perfect for these pancakes, so it’s best to use it when possible.
Q: Do I need to let the batter rest before cooking?
A: Yes, letting the batter rest for 10-15 minutes allows the sourdough and buttermilk to fully activate, resulting in fluffier pancakes.
Q: Can I make the batter ahead of time?
A: You can long-ferment overnight. See the notes section in the recipe card below for instructions.
Q: How do I prevent the pancakes from sticking to the pan?
A: Preheat your pan or griddle over medium heat and lightly grease it with butter or oil. Make sure the pan is hot before adding the batter.
Q: What toppings go best with these pancakes?
A: Butter and maple syrup are classics, but you can also add fresh fruit, whipped cream, nuts, or a sprinkle of cinnamon sugar for extra flavor.
Q: Can I freeze sourdough pancakes?
A: Yes! Cool the pancakes completely, freeze them in a single layer, and then transfer to a freezer-safe bag or container. Reheat in the microwave, toaster, or oven.
Q: How do I keep pancakes warm while cooking the rest of the batch?
A: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until all are ready to serve.
Q: Can I make these pancakes without buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Q: How can I adjust the sweetness in the pancakes?
A: You can reduce or increase the sugar in the batter to suit your taste. Keep in mind that maple syrup adds sweetness when served.
Q: What’s the best way to ensure the pancakes are fluffy?
A: Use fresh baking soda, don’t overmix the batter, and let the batter rest before cooking to achieve the fluffiest pancakes.
Q: Can I make these pancakes gluten-free?
A: While this recipe uses regular flour, you can experiment with a gluten-free flour blend. The texture may differ slightly, but it should still work.
Q: How do I know when to flip the pancakes?
A: Wait until bubbles form and pop on the surface and the edges look set before flipping. This ensures even cooking.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough buttermilk pancakes. Enjoy!
